{"id":627,"date":"2025-11-14T13:02:39","date_gmt":"2025-11-14T02:02:39","guid":{"rendered":"https:\/\/wp.csiro.au\/fsdh2025\/?page_id=627"},"modified":"2025-11-14T13:31:24","modified_gmt":"2025-11-14T02:31:24","slug":"poster-abstracts","status":"publish","type":"page","link":"https:\/\/wp.csiro.au\/fsdh2025\/poster-abstracts\/","title":{"rendered":"Poster Abstracts"},"content":{"rendered":"\n


<\/p>\n\n\n\n

Poster Number<\/td>Title <\/td>Main Author <\/td><\/tr>
1<\/td>Enhanced stability and targeted delivery of phenolic compounds from macadamia green husk via liposomal encapsulation<\/a><\/td>Faruk Ahmed\u00a0<\/td><\/tr>
2<\/td>Bioaccessibility and prebiotic potential of apple pomace and its hydroethanolic extract after simulated gastrointestinal digestion<\/a><\/td>Liege Aguiar<\/td><\/tr>
3<\/td>TriChewer- Next Generation Multimodal Sensing Robotic Masticator<\/a><\/td>Runji\u00a0 Zhao<\/td><\/tr>
4<\/td>Investigating the Postprandial Amino Acid Responses Following Administration of Whey Protein Hydrolysate versus Intact Protein as a Preload in Healthy Adults<\/a><\/td>Ali\u00a0 Jamshidi\u00a0<\/td><\/tr>
5<\/td>Food matrix effects on protein digestibility of liquid and solid dairy foods using an in-vitro gastrointestinal model for weaning infants<\/a><\/td>Shibo Ma<\/td><\/tr>
6<\/td>Microbiome transmission through simulated spinach digestion and modulatory effects of olive oil dressing<\/a><\/td>Penny Galbraith<\/td><\/tr>
7<\/td>Meta-transcriptomics-based deep modeling of metabolic fluxes: a cheese fermentation case study<\/a><\/td>Hock\u00a0 Chuan<\/td><\/tr>
8<\/td>Predicting food digestion behavior by food breakdown classification system class using micro-CT images<\/a><\/td>Michelle\u00a0 Smit<\/td><\/tr>
9<\/td>Replicating animal-based food properties using plant-based double-network emulsion gels<\/a><\/td>Candice \u00a0Yiu<\/td><\/tr>
10<\/td>From bolus formation analysis to scalable segmentation \u2013 Integrating pseudo-labeling with Mask R-CNN for chewing studies<\/a><\/td>Shiyi Ren<\/td><\/tr>
11<\/td>Molecular modifications of plant proteins-consequences for structure and functionality<\/a><\/td>Maryam\u00a0 Hesabirad<\/td><\/tr>
12<\/td>Optimizing the gelation and digestibility of artificial casein micelles by varying their calcium phosphate content \u2013 an in vitro digestion study<\/a><\/td>Kundu Priyanka<\/td><\/tr>
13<\/td>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<\/a><\/td>Sajid\u00a0Maqsood<\/td><\/tr>
14<\/td>Modulating Structure and Gelation Properties of Mung Bean Protein via Controlled Enzymatic Hydrolysis<\/a><\/td>Yusi Qin<\/td><\/tr>
15<\/td>Unable to attend<\/td><\/td><\/tr>
16<\/td>
Unable to attend<\/td>		<\/td><\/tr>
17<\/td>Stability of faba bean protein stabilised emulsions \u2013 from storage to oral processing<\/a><\/td>Heather Shewan<\/td><\/tr>
18<\/td>Emulsification functionality of coconut oil body membrane materials<\/a><\/td>Aylin\u00a0 \u015een\u00a0<\/td><\/tr>
19<\/td>Impact of the Food Matrix on Anthocyanin Stability, Bioaccessibility, and Gut Barrier Integrity in A\u00e7a\u00ed Berry<\/a><\/td>Kumkum Ravish<\/td><\/tr>
20<\/td>Exploring refined, semi-refined, and unrefined plant proteins in structuring food analogues using high-temperature shear processing technology<\/a><\/td>Nneka\u00a0 Ajomiwe<\/td><\/tr>
21<\/td>The role of NARO lactic acid bacteria in improving smoothness of plant-based yogurt imitation<\/a><\/td>Wei\u00a0 Fu<\/td><\/tr>
22<\/td>Microbiota dynamics and their impact on the metabolite in lupin oat yoghurt analogues<\/a><\/td>Damodar Dhakal<\/td><\/tr>
23<\/td>Ziziphus jujuba Mill. polysaccharide attenuates MASLD through multi-organ regulation of lipid metabolism, inflammation, fibrosis, and gut microbiota\u00a0<\/a><\/td>Jiamei\u00a0 Cui<\/td><\/tr>
24<\/td>Preferential utilization of plant polysaccharides by obesity-depleted Bacteroides: a species-resolved profiling<\/a><\/td>Kayeon\u00a0 Ko<\/td><\/tr>
25<\/td>Influence of extrusion on fibrous structure, texture and digestibility of plant-based meat alternatives with faba bean protein and brewers\u2019 spent grain<\/a><\/td>Yue Fan<\/td><\/tr>
26<\/td>Not attending<\/td><\/td><\/tr>
27<\/td>Distinct structural features of seaweed-derived polysaccharides and their differential protective effects on metabolic and multi-organ alterations in diet-induced obesity<\/a><\/td>Eunyoung Kim<\/td><\/tr>
28<\/td>Gelation Dynamics of Fractionated Australian Pulse Proteins\u00a0<\/a><\/td>Rina Nam<\/td><\/tr>
29<\/td>Unable to attend<\/td><\/td><\/tr>
30<\/td>Particle size of combinatorial protein- and carbohydrate-rich foods modulates gastric emptying<\/a><\/td>Crisline<\/a> Alhambra<\/a><\/td><\/tr>
31<\/td>
Unable to attend<\/td>		<\/td><\/tr>
32<\/td>Bridging Protein Structure and Functionality: Highlighting Dispersibility as a Key Performance Indicator in Pea Proteins<\/a><\/td>Maria\u00a0 Luiza Tonetto Silva<\/td><\/tr>
33<\/td>Comparing the physical and sensory properties of commercially available animal and plant-based burgers<\/a><\/td>Rebecca Forster<\/td><\/tr>
34<\/td>Fermentability of gelling polysaccharides: influence of polymer type and physical state with implications for food design<\/a><\/td>Anqi Li<\/td><\/tr>
35<\/td>Seasonal protein variability and structural responses to post-harvest drying in Undaria pinnatifida, Gracilaria chilensis, and Ulva spp<\/a><\/td>Alex Charlton<\/td><\/tr>
36<\/td>Replicating Dairy Creaminess Using Plant Oil Bodies \u2013 A Comparative Sensory and Instrumental<\/a><\/td>Mitali\u00a0 Gupta<\/td><\/tr>
37<\/td>R\u0113wena sourdough fermentation with Propionibacterium freudenreichii: impacts on structure and texture<\/a><\/td>Keegan\u00a0 Burrow<\/td><\/tr>
38<\/td>Unable to attend<\/td><\/td><\/tr>
39<\/td>Poleward Expansion and Tropical Contraction of Global Soybean Footprint: Regional Losses in Iron and Zinc Delivery threaten Millions<\/a><\/td>Ejovi Abafe<\/td><\/tr>
40<\/td>Digestion of dairy vs plant-based infant formula: role of gastric clots<\/a><\/td>Xue Dong<\/td><\/tr>
41<\/td>Ultrasound treatment of maize starches considering amylose content and gelatinisation state<\/a><\/td>Minqian\u00a0 Zhu<\/td><\/tr>
42<\/td>Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate<\/a><\/td>Yinzuan Hu\u00a0<\/td><\/tr>
43<\/td>Valorisation of Legume Protein Side-Streams: Composition, Functionality, and Nutrient Bioaccessibility in Tortilla Applications<\/a><\/td>Ruoxin Liu<\/td><\/tr>
44<\/td>Exploring ultrasonication as a strategy for the sustainable improvement of fava bean protein functional and structural properties<\/a><\/td>Kinza\u00a0 Mukhtar<\/td><\/tr>
45<\/td>Short-Chain Fatty Acids and Sleep Disturbances in Pediatric ADHD: Microbiome\u2013Brain Axis Links and Dietary Modulation Potential<\/a><\/td>Nonglak Boonchooduang<\/td><\/tr>
46<\/td>Enhancing Protein Digestibility in Red Clover and Lucerne Seeds through Lactic Acid Fermentation<\/a><\/td>Ubaid Syed<\/td><\/tr>
47<\/td>Simulated infant in-vitro gastrointestinal digestion of sheep and goat milk colostrum: A potential ingredient for infant nutrition<\/a><\/td>Alweena \u00a0Ashfaq<\/td><\/tr>
48<\/td>Filtering What Matters: Achieving Realistic Nutrient Absorption in In-Vitro Gut Models<\/a><\/td>Nyasha Makaza<\/td><\/tr>
49<\/td>Structuring Elderly-Friendly Rice Porridge: Modulating Digestibility and Bioaccessibility Through Flour Type and Concentration<\/a><\/td>Ngo Van Tai<\/td><\/tr>
50<\/td>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<\/a><\/td>Sajid\u00a0 \u00a0Maqsood<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

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