Poster programme

Please note the poster session is on 1 February (day 1) from 13:00 to 15:00. Please see full programme for the day here.

P1	Jamming of non-colloidal plant cell-wall particles: the role of packing, mechanical properties, and surface interactions
	Panagiota Mouraka, University of Nottingham, UK

P2	Impacts of surface defects on the dynamics of wetting and on the shape of advancing contact lines
	Solomon Melides, University of Surrey, UK

P3	Effect of crystallization conditions on the physical properties of cocoa butter-based oleofoams: a multi-technique approach
	Lorenzo Metilli, University of Leeds, UK

P4	Preferentially solvated polysaccharides in aqueous glycerol feature coil to rod interconversions
	Pallab Kumar Borah, University of Nottingham, UK

P5	Potential of Bile Salt-Containing Liposomes as Carriers of Health-Promoting Resveratrol
	Aygul Can, University of Leeds, UK

P6	Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells against Oxidative Stresses
	Huan Han, Zhejiang gongshang University, China

P7	A-TEEM (Absorbance-Transmission fluorescence Excitation and Emission Matrix) for quality control and fraud identification of food and beverages
	Giorgia Marucci, HORIBA, UK

P8	The application of microrheological techniques to the characterisation of polysaccharide solutions
	Adam O'Connell, University of Leeds, UK

P9	Positron Emission Particle Tracking (PEPT) as a Tool to Study Particle Dynamics in a Rotating Drum Coffee Roaster
	Mark Al-Shemmeri, University of Birmingham & Jacobs Douwe Egberts, UK

P10	Numerical Simulations of Sintering Coupled with Heat Transfer and Application to Food 3D Printing
	Pietro Rando, University of Surrey, UK

P11	Dynamic mechanical behaviour of chocolate for simulating handling and transportation
	Costas Elezoglou, Imperial College London, UK

P12	Starch granule characterization and significance of particle-particle interactions in suspension rheology
	Arnesh Palanisamy, AgroParistech, France

P13	Saliva influences the rheological properties of semi-solid foods containing starch: a quantitative in vitro study
	Anaïs Lavoisier, INRAE, France

P14	Visualisation of pollen rehydration via deep learning
	James Grant-Jacob, University of Southampton, UK

P15	Novel Lipid Based Nanoparticles for the Stimulation of Plant-Fungal Mycorrhizal Symbioses
	Iain Lawson, University of Leeds, UK

P16	A low-intensity ultrasound study of the relationship between dough rheological properties and wheat free asparagine concentration
	Susane Trevisan, University of Manitoba, Canada

Register now

Abstract submission

Key dates

Registration deadline:

31 January 2022

Organised by the IOP Food Physics Group

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