35ème conférence internationale EFFOST

De gauche à droite : Paul Menut, Valérie Guénard Lampron, Svenja Krause, Lucia Espinosa-Brisset, Charlotte Hollestelle, Delphine Huc-Mathis et Barbara Rega.

Présentations SayFood

• Lucia Espinosa-Brisset, Insights in consumer expectations and perceptions about the diversity of processing in organic and conventional fruit products (poster).
• Charlotte Hollestelle, Screening of mildly processed food by-products for emulsion stabilization: a material science approach (oral presentation).
• Delphine Huc-Mathis, One-step high internal phase pickering emulsions: up-cycling orange pomace (oral presentation).
• Svenja Krause, Ingredient mixing as a key processing step for lipid oxidation in cakes made with pea flour (poster).
• Svenja Krause, Impact of pea ingredients (flour, protein isolate, starch) on structure and reactivity of bakery products (poster).
• Paul Menut, Gelation of a peanut-based suspension: role of the different fractions (poster).