| Poster Number | Title | Main Author |
| 1 | Enhanced stability and targeted delivery of phenolic compounds from macadamia green husk via liposomal encapsulation | Faruk Ahmed |
| 2 | Bioaccessibility and prebiotic potential of apple pomace and its hydroethanolic extract after simulated gastrointestinal digestion | Liege Aguiar |
| 3 | TriChewer- Next Generation Multimodal Sensing Robotic Masticator | Runji Zhao |
| 4 | Investigating the Postprandial Amino Acid Responses Following Administration of Whey Protein Hydrolysate versus Intact Protein as a Preload in Healthy Adults | Ali Jamshidi |
| 5 | Food matrix effects on protein digestibility of liquid and solid dairy foods using an in-vitro gastrointestinal model for weaning infants | Shibo Ma |
| 6 | Microbiome transmission through simulated spinach digestion and modulatory effects of olive oil dressing | Penny Galbraith |
| 7 | Meta-transcriptomics-based deep modeling of metabolic fluxes: a cheese fermentation case study | Hock Chuan |
| 8 | Predicting food digestion behavior by food breakdown classification system class using micro-CT images | Michelle Smit |
| 9 | Replicating animal-based food properties using plant-based double-network emulsion gels | Candice Yiu |
| 10 | From bolus formation analysis to scalable segmentation – Integrating pseudo-labeling with Mask R-CNN for chewing studies | Shiyi Ren |
| 11 | Molecular modifications of plant proteins-consequences for structure and functionality | Maryam Hesabirad |
| 12 | Optimizing the gelation and digestibility of artificial casein micelles by varying their calcium phosphate content – an in vitro digestion study | Kundu Priyanka |
| 13 | Exploring underutilized and conventional plant proteins for oil-in-water emulsion stability: A comparative study of jack bean, lima bean, pea, soy, and whey proteins | Sajid Maqsood |
| 14 | Modulating Structure and Gelation Properties of Mung Bean Protein via Controlled Enzymatic Hydrolysis | Yusi Qin |
| 15 | Unable to attend | |
| 16 |
Unable to attend | |
| 17 | Stability of faba bean protein stabilised emulsions – from storage to oral processing | Heather Shewan |
| 18 | Emulsification functionality of coconut oil body membrane materials | Aylin Şen |
| 19 | Impact of the Food Matrix on Anthocyanin Stability, Bioaccessibility, and Gut Barrier Integrity in Açaí Berry | Kumkum Ravish |
| 20 | Exploring refined, semi-refined, and unrefined plant proteins in structuring food analogues using high-temperature shear processing technology | Nneka Ajomiwe |
| 21 | The role of NARO lactic acid bacteria in improving smoothness of plant-based yogurt imitation | Wei Fu |
| 22 | Microbiota dynamics and their impact on the metabolite in lupin oat yoghurt analogues | Damodar Dhakal |
| 23 | Ziziphus jujuba Mill. polysaccharide attenuates MASLD through multi-organ regulation of lipid metabolism, inflammation, fibrosis, and gut microbiota | Jiamei Cui |
| 24 | Preferential utilization of plant polysaccharides by obesity-depleted Bacteroides: a species-resolved profiling | Kayeon Ko |
| 25 | Influence of extrusion on fibrous structure, texture and digestibility of plant-based meat alternatives with faba bean protein and brewers’ spent grain | Yue Fan |
| 26 | Not attending | |
| 27 | Distinct structural features of seaweed-derived polysaccharides and their differential protective effects on metabolic and multi-organ alterations in diet-induced obesity | Eunyoung Kim |
| 28 | Gelation Dynamics of Fractionated Australian Pulse Proteins | Rina Nam |
| 29 | Unable to attend | |
| 30 | Particle size of combinatorial protein- and carbohydrate-rich foods modulates gastric emptying | Crisline Alhambra |
| 31 |
Unable to attend | |
| 32 | Bridging Protein Structure and Functionality: Highlighting Dispersibility as a Key Performance Indicator in Pea Proteins | Maria Luiza Tonetto Silva |
| 33 | Comparing the physical and sensory properties of commercially available animal and plant-based burgers | Rebecca Forster |
| 34 | Fermentability of gelling polysaccharides: influence of polymer type and physical state with implications for food design | Anqi Li |
| 35 | Seasonal protein variability and structural responses to post-harvest drying in Undaria pinnatifida, Gracilaria chilensis, and Ulva spp | Alex Charlton |
| 36 | Replicating Dairy Creaminess Using Plant Oil Bodies – A Comparative Sensory and Instrumental | Mitali Gupta |
| 37 | Rēwena sourdough fermentation with Propionibacterium freudenreichii: impacts on structure and texture | Keegan Burrow |
| 38 | Unable to attend | |
| 39 | Poleward Expansion and Tropical Contraction of Global Soybean Footprint: Regional Losses in Iron and Zinc Delivery threaten Millions | Ejovi Abafe |
| 40 | Digestion of dairy vs plant-based infant formula: role of gastric clots | Xue Dong |
| 41 | Ultrasound treatment of maize starches considering amylose content and gelatinisation state | Minqian Zhu |
| 42 | Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate | Yinzuan Hu |
| 43 | Valorisation of Legume Protein Side-Streams: Composition, Functionality, and Nutrient Bioaccessibility in Tortilla Applications | Ruoxin Liu |
| 44 | Exploring ultrasonication as a strategy for the sustainable improvement of fava bean protein functional and structural properties | Kinza Mukhtar |
| 45 | Short-Chain Fatty Acids and Sleep Disturbances in Pediatric ADHD: Microbiome–Brain Axis Links and Dietary Modulation Potential | Nonglak Boonchooduang |
| 46 | Enhancing Protein Digestibility in Red Clover and Lucerne Seeds through Lactic Acid Fermentation | Ubaid Syed |
| 47 | Simulated infant in-vitro gastrointestinal digestion of sheep and goat milk colostrum: A potential ingredient for infant nutrition | Alweena Ashfaq |
| 48 | Filtering What Matters: Achieving Realistic Nutrient Absorption in In-Vitro Gut Models | Nyasha Makaza |
| 49 | Structuring Elderly-Friendly Rice Porridge: Modulating Digestibility and Bioaccessibility Through Flour Type and Concentration | Ngo Van Tai |
| 50 | Exploring underutilized and conventional plant proteins for oil-in-water emulsion stability: A comparative study of jack bean, lima bean, pea, soy, and whey proteins | Sajid Maqsood |