P1
Structural Heterogeneities & Physiological Responsivity of Starch Hydrogels
Trey Koev, Quadram Institute Bioscience & University of East Anglia, UK
P2
Retention of eugenol in pectin model systems
Mirela Kopjar, Faculty of Food Technology Osijek, Croatia
P3
Carboxymethylcellulose hydrogels as delivery systems of tart cherry phenolics and volatiles
P4
Citrus fiber/guar and chokeberry polyphenols powders as possible bioactive food additives
P5
The Impact of Hydrocolloids Addition on Viscoelastic and Thermal Properties of Acid-Swollen Collagen Paste
Motolani Sobanwa, University of Nottingham, UK
P6
Physical characterization of plant cell-wall dispersions
Panagiota Mouraka, University of Nottingham, UK
Registration deadline:
1 February 2021
Organised by the IOP Food Physics Group