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D
da Silva, Thais
Federal University of Lavras
Incorporation of high-intensity ultrasound in a scraped surface heat exchanger
Thais da Silva
Favorite
Dörr de Quadros, Patricia
University of Waterloo
Phenolic content of hydroponically grown sweet basil inoculated with endophytic bacteria and their antioxidant activity in model systems.
Patricia Dörr de Quadros
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Díaz-Montaña, Enrique
University of Seville
A comprehensive study of virgin olive oil stability and its sequential changes over time: a dynamic perspective of spectroscopic parameters
Enrique Díaz-Montaña
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Dahl, Julie Frost
Aarhus University
Feature importance of rheological data in predicting structural variations of plant-based biopolymer mixes
Julie Frost Dahl
Favorite
Multiscale analysis of the mechanisms underpinning interactions between biopolymers during high moisture extrusion of plant proteins
Julie Frost Dahl
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Dai, Shunhong
New Crops for Oils/Feedstock Engineering
Shunhong Dai
Favorite
dalai, ajay
University of Saskatchewan
Optimizing sub-critical water extraction of canola proteins for novel plant-based emulsifier application
ajay dalai
Favorite
Dallagi, Heni
INRAe
FOAM BASED ON BIOSURFACTANTS FOR CLEANING PIPES AND OPEN SURFACES CONTAMINATED WITH Bacillus subtilis SPORES
Heni Dallagi
Favorite
Danelich, Alex
CPM / Crown Global Companies
Piloting operations to commercial feasibility for alternative proteins
Alex Danelich
Favorite
Danthine, Sabine
University of Liège
Impact of experimental conditions on DAK formation during interesterification
Sabine Danthine
Favorite
Investigating Rheological Method (LAOS) Responsiveness in Intricate Food Systems
Sabine Danthine
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Potentialities of Ivorian mango (Mangifera indica. L) kernel fat fractions produced by solvent fractionation
Sabine Danthine
Favorite
Enzymatically catalyzed hydrolysis of diglycerides in shea oils
Sabine Danthine
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Impact of interesterification on double-stage fractionation of palm oil
Sabine Danthine
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Dari, Carolina
INRAe
FOAM BASED ON BIOSURFACTANTS FOR CLEANING PIPES AND OPEN SURFACES CONTAMINATED WITH Bacillus subtilis SPORES
Carolina Dari
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Dario, Bruno
Indorama Ventures
APE free surfactants for the emulsion polymerization of vinyl-acrylic emulsion polymer
Bruno Dario
Favorite
Nonionic surfactant tail length and the impact in pigment dispersion efficiency
Bruno Dario
Favorite
Dar, Yadunandan
Ingredion Incorporated
Ultra-Performance pulse ingredients with pristine taste and functionality
Yadunandan Dar
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Dassoff, Erik
University of Guelph
Emulsion droplet crystallinity does not affect postprandial plasma lipopolysaccharide-mediated inflammation: Secondary analysis of a randomized double-blind crossover study in healthy men
Erik Dassoff
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Dauguet, Sylvie
TERRES INOVIA
Modelling of the resistance to compression of dehulled rapeseed under unidirectional pressure
Sylvie Dauguet
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Dave, Deepika
Fisheries and Marine Institute of Memorial University of Newfoundland
Antioxidant potential of Atlantic sea cucumber (Cucumaria frondosa) processing byproducts
Deepika Dave
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Davidovich-Pinhas, Maya
Technion - Israel Institute of Technology
Harnessing molecular architecture to design novel and nutritional food products
Maya Davidovich-Pinhas
Favorite
Beyond impurities: The role of minor components in oil stability
Maya Davidovich-Pinhas
Favorite
Development of highly stable phytosterol oleogel particle-based emulsions with improved bioaccessibility of ꞵ-carotene
Maya Davidovich-Pinhas
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Dawes, Peter
Eprep
Automation and Instrumentation
Peter Dawes
Favorite
Navigation of the Complexities for Implementation of Effective Automated Sample Preparation
Peter Dawes
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Dayton, Christopher
Bunge L:imited
Challenges and Solutions to Commercial Scale Processing: From Scale-Up, Equipment Performance, to Food Safety Challenges
Christopher Dayton
Favorite
Collaborative Study
Christopher Dayton
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Batch Enzymatic Interesterification from Laboratory to Industrial Scale Processing
Christopher Dayton
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Dayton, David
RTI International
Advanced Analytical Methods for Biofuels and Renewable Energies
David Dayton
Favorite
Chemical and Physical Properties of Biomass Pyrolysis Liquids
David Dayton
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De Almeida, Ricardo
Toronto Metropolitan University
Manipulating the rheological properties and digestion kinetics of yogurts through protein composition and heat treatment
Ricardo De Almeida
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De Biase, Enzo
NextChem tech
NEXTCHEM TECH SAF TECHNOLOGYAnalyzing the consume base required to locally supply feedstock necessary to run a 60 kt/y of SAF plant: target vs current situation in EU and USA
Enzo De Biase
Favorite
de Bruijn, Wouter
Wageningen University & Research
Separation of isomeric triglycerides by cyclic ion mobility mass spectrometry
Wouter de Bruijn
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De Bruin, Carlo
Wageningen University & Research
Separation of isomeric triglycerides by cyclic ion mobility mass spectrometry
Carlo De Bruin
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De Geyter, Nathalie
Ghent University
Impact of nonthermal plasma on lipid oxidation in various lipid matrices and identifying the key reactive species involved
Nathalie De Geyter
Favorite
De Henau, Raphael
Toronto Metropolitan University
Structure and mechanical properties of anisotropic agar gels obtained via unidirectional freezing
Raphael De Henau
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de Llanos, Raquel
Cargill
Interferent substances in the MOSH-MOAH analytics: Causes, examples, consequences and solutions
Raquel de Llanos
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De Meulenaer, Bruno
Ghent University
Impact of nonthermal plasma on lipid oxidation in various lipid matrices and identifying the key reactive species involved
Bruno De Meulenaer
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de Moraes, Bruno
Alfa Laval
Assessment and mitigation of contaminants in renewable sources of oils and fats for HVO production
Bruno de Moraes
Favorite
de Moura Bell, Juliana
University of California, Davis
Utilizing physicochemical and sensory analyses to guide development of a novel high-protein almond milk with environmentally-friendly processing methods
Juliana de Moura Bell
Favorite
Enhancing Efficiency and Quality through Processing Optimization: Strategies and Applications II
Juliana de Moura Bell
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Upcycling Processing Strategies
Juliana de Moura Bell
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de Souza, Mervyn
Ginkgo BioWorks
Organism Engineering & Process Optimization to Accelerate Alternative Protein Commercialization
Mervyn de Souza
Favorite
de Vries, Auke
New School Foods
Soft Matter and Complex Lipid Structures
Auke de Vries
Favorite
Structure and mechanical properties of anisotropic agar gels obtained via unidirectional freezing
Auke de Vries
Favorite
De Witte, Fien
Ghent University
Modelling crystalline nanoplatelets in triglyceride systems: A new shape-dependent USAXS model
Fien De Witte
Favorite
The application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale
Fien De Witte
Favorite
Unraveling the hierarchical structure of saturated monoacid triglycerides during crystallization: a comprehensive time-resolved X-ray scattering study
Fien De Witte
Favorite
The effect of particles on static fat crystallization in suspensions
Fien De Witte
Favorite
Decker, Eric
University of Massachusetts Amherst
Fundamentals of Lipid Oxidation
Eric Decker
Favorite
Oxidation in Low Moisture Foods
Eric Decker
Favorite
Panel Discussion and Closing Remarks
Eric Decker
Favorite
Q&A and Discussion
Eric Decker
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Q&A and Discussion
Eric Decker
Favorite
Short Course: Lipid Oxidation in Foods
Eric Decker
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Sustainable Protein Sources: Sprouted legumes
Eric Decker
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Welcome Remarks
Eric Decker
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Evaluation of Antioxidant Strategies in Low-Moisture Foods
Eric Decker
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Early shelf-life prediction of soybean oil using computational modeling of tocopherol depletion kinetics during lipid oxidation
Eric Decker
Favorite
Determination of antioxidant capacity as a tool for mathematical modeling to predict the lipid oxidation lag phase
Eric Decker
Favorite
Dee, Derek
University of British Columbia
Structure, function, and composition of amyloid fibrils from legume seed storage proteins
Derek Dee
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Dejonghe, Céline
KU Leuven Kulak
Free fatty acids: comprehensive quantification using LC-MS in food sources and biomasses.
Céline Dejonghe
Favorite
Dejong, Jeff
dsm-firmenich, TTH
Realizing no CAPEX enzymatic degumming and refining, from concept to industrial validation
Jeff Dejong
Favorite
Delarue, Julien
University of California, Davis
Utilizing physicochemical and sensory analyses to guide development of a novel high-protein almond milk with environmentally-friendly processing methods
Julien Delarue
Favorite
Unlocking almond milk’s potential with bio-guided processing strategies for enhanced nutrition and functionality
Julien Delarue
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Delcourt, Theo
University of Liege
Enzymatically catalyzed hydrolysis of diglycerides in shea oils
Theo Delcourt
Favorite
Deledicque, Catherine
Puratos
Investigating Rheological Method (LAOS) Responsiveness in Intricate Food Systems
Catherine Deledicque
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Delgado Martínez, Mόnica
University of Ottawa
Functional significance of food-derived peptides in inhibiting islet amyloid polypeptide (IAPP) fibrillation in Type 2 diabetes management
Mόnica Delgado Martínez
Favorite
DellaPorta, Richard
Pepsico - Frito-Lay
Fundamentals of Lipid Oxidation – Mechanisms
Richard DellaPorta
Favorite
A new chemical method for quantifying total aldehydes in frying oils and its correlation with the para-anisidine value
Richard DellaPorta
Favorite
Dellis, Jillaine
Henkel Corporation
The role of biomass balance on sustainable ingredient transformation in consumer products.
Jillaine Dellis
Favorite
Delmonte, Pierluigi
US Food and Drug Administration
Analytical Poster Session
Pierluigi Delmonte
Favorite
Characterization of High-Value Oils
Pierluigi Delmonte
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General Analytical Methods II
Pierluigi Delmonte
Favorite
Assessment of fatty acid composition as tool to evaluate the purity of avocado oil sold in the US marketplace.
Pierluigi Delmonte
Favorite
DeMarco, Vanessa
Stepan Company
Evolving cleaning analysis with Python
Vanessa DeMarco
Favorite
Demeestere, Kristof
Ghent University
Impact of nonthermal plasma on lipid oxidation in various lipid matrices and identifying the key reactive species involved
Kristof Demeestere
Favorite
Derkach, Paul
Checkerspot
Production of Human Milk Fat Analogue by Fermentation of Microalgae
Paul Derkach
Favorite
Destaillats, Frederic
Checkerspot
Fermentation II: Precision Fermentation of Alternative Oils With Unique Health Benefits
Frederic Destaillats
Favorite
Production of Human Milk Fat Analogue by Fermentation of Microalgae
Frederic Destaillats
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Detry, Roxane
Puratos
Investigating Rheological Method (LAOS) Responsiveness in Intricate Food Systems
Roxane Detry
Favorite
Devnani, Bhanu
University of Massachusetts Amherst
Structural and rheological properties of cereal proteins zein and hordein as a function of temperature and pH
Bhanu Devnani
Favorite
Dewettinck, Koen
Ghent University
Modelling crystalline nanoplatelets in triglyceride systems: A new shape-dependent USAXS model
Koen Dewettinck
Favorite
The application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale
Koen Dewettinck
Favorite
Unraveling the hierarchical structure of saturated monoacid triglycerides during crystallization: a comprehensive time-resolved X-ray scattering study
Koen Dewettinck
Favorite
The effect of particles on static fat crystallization in suspensions
Koen Dewettinck
Favorite
Dhavamani, Sugasini
University of Illinois, Chicago
General Phospholipid
Sugasini Dhavamani
Favorite
Lysophospholipids in Health and Nutrition
Sugasini Dhavamani
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Di Corato, Antonio
University of Barcelona
Metabolic Fingerprinting for Verifying Authenticity in Raw and Toasted PDO Hazelnuts
Antonio Di Corato
Favorite
Ding, Cathy
University of Toronto
The activity of enzymes in microemulsion systems and its relation to HLD-NAC predicted features
Cathy Ding
Favorite
Dionisi, Fabiola
Nestlé Research
AI and Nutrition
Fabiola Dionisi
Favorite
Diosady, Levente
University of Toronto
Encapsulation strategies for controlled iron delivery and designing functional foods
Levente Diosady
Favorite
Dissanayaka, Chandrika
Memorial University of Newfoundland
In-vitro antioxidant activities of peptides derived from upgraded camelina seed meal using a two-phase solvent extraction system
Chandrika Dissanayaka
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Dissanayake, Thilini
University of Manitoba
Novel divalent salt-based extraction technology for extracting fava bean protein with improved performance
Thilini Dissanayake
Favorite
General Processing - Energy and Efficiency Optimization
Thilini Dissanayake
Favorite
Hemp protein functionality affected by protein extraction method: Comparative study between divalent salt, deep eutectic solvent, and alkaline extraction
Thilini Dissanayake
Favorite
Dobson, Stacie
University of Guelph
Improved Functionality of Native Legume Starch Gels Via Amylose-Lipid Complexation
Stacie Dobson
Favorite
Adipose Tissue Mimetics for use in Plant-Based Meat Analogues
Stacie Dobson
Favorite
Physicochemical and functional characterization of plant proteins for enhanced performance in plant-based cheese analogs
Stacie Dobson
Favorite
Exploration of structural differences between dairy and plant-based cheese as observed through synchrotron techniques.
Stacie Dobson
Favorite
Impact of protein properties on the functionality of plant-based cheeses formulated with saturated and unsaturated fat
Stacie Dobson
Favorite
Oil structuring via minor incorporation of cellulosic and wax components for reduction of oil loss in high protein plant-based cheese
Stacie Dobson
Favorite
Dofferhoff, Oscar
Unilever
Rapid hexanal analysis: A key tool in food product development
Oscar Dofferhoff
Favorite
Doherty, Bryce
Checkerspot
Production of Human Milk Fat Analogue by Fermentation of Microalgae
Bryce Doherty
Favorite
DOI, SEITA
Lion Corporation
Development of technology to suppress the color fading of clothes while washing
SEITA DOI
Favorite
Doona, Christopher
Massachusetts Institute of Technology
Functionalities of glycerol and nonthermal plasma in dyeing recalcitrant para-aramid textile
Christopher Doona
Favorite
Doratt Mendoza, Juan
University of Toronto
The activity of enzymes in microemulsion systems and its relation to HLD-NAC predicted features
Juan Doratt Mendoza
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Doyen, Alain
Université Laval
Assessment of anti-nutritional factors and in vitro protein quality in yellow pea and its derivatives under different food processing methods
Alain Doyen
Favorite
Gelling properties of mixed β-lactoglobulin/pea proteins systems: Demystifying the role of the 7S/11S globulin ratio
Alain Doyen
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Impact of the maturity stage at harvest on the nutritional value of four pulses
Alain Doyen
Favorite
Impact of the residual lipids of yellow mealworm protein isolate on the protein structure and techno-functionalities
Alain Doyen
Favorite
Drouin, Gaetan
Teagasc Food Research Centre
Multispecies swards, a newly introduced and more sustainable cow diet, increase polyunsaturated fatty acid (PUFA) levels in milk within a seasonal, spring-calving system.
Gaetan Drouin
Favorite
Duarte Sierra, Arturo
Université Laval
Impact of the maturity stage at harvest on the nutritional value of four pulses
Arturo Duarte Sierra
Favorite
Dubois, Thomas
INRAe
FOAM BASED ON BIOSURFACTANTS FOR CLEANING PIPES AND OPEN SURFACES CONTAMINATED WITH Bacillus subtilis SPORES
Thomas Dubois
Favorite
Ducharme, Matthew
Crown Iron Works / CPM
Challenges and Solutions to Commercial Scale Processing: From Scale-Up, Equipment Performance, to Food Safety Challenges
Matthew Ducharme
Favorite
Du, Juan
Singapore Institute of Technology
Effects of High-pressure Homogenization and Ultrasound on the composition, structure, and physicochemical properties of proteins extracted from Nannochloropsis Oceania
Juan Du
Favorite
Textural Enhancement and Glycemic Potency Reduction of Sugarcane Fiber-Incorporated White Bread with Ascorbic Acid and Xanthan Gum
Juan Du
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DUMEIGNIL, Franck
University of Lille
Relevant advances in the catalytic conversion of bioglycerol to carbon-neutral hydrogen, propanediols or propylene
Franck DUMEIGNIL
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Dummer, Jane
Jane Dummer Consulting
Hot Topic: All Hands on Deck: Meeting Omega-3 Supply Challenges Sustainably
Jane Dummer
Favorite
Introduction: Solutions to overcome the omega-3 deficiency and sustainability
Jane Dummer
Favorite
Dumon, Claire
Toulouse Biotechnology Institute
Synthesis of biosourced amphiphilic phytosterols
Claire Dumon
Favorite
DUMOULIN, Lionel
COSUCRA
Effect of faba bean content on color, cooking and textural properties of soft wheat-based fresh pasta
Lionel DUMOULIN
Favorite
Dumpa, Indra
University of Greenwich
Cross-linking of fava bean protein and pectin: Effect of pH, concentration, and temperature
Indra Dumpa
Favorite
Dungan, Stephanie
University of California, Davis
Partitioning behavior of hydrophobic bioactives in vesicles
Stephanie Dungan
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Dunn, Matthew
SCS Global Services
Meaningful avenues for allocating bio-based/circular materials sustainability characteristics through the supply chain
Matthew Dunn
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Dunn, Robert
USDA
Industrial Oil Products Poster Session
Robert Dunn
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Durant, Yvon
Itaconix Corporation
Performance and environmental fate of a new class of bio based polymers
Yvon Durant
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Durham, Sierra
University of California-Davis
Revolutionizing Dairy Processing: Scalable Filtration and Bio-guided Strategies for Isolating Bioactive Compounds from Colostrum Streams
Sierra Durham
Favorite
Durmaz, Gokhan
University of Massachusetts
Determination of the fate of vitamin D and E in the Pickering emulsions stabilized with microgel particles obtained by protein-polyphenol complexation during in vitro digestion
Gokhan Durmaz
Favorite
Oxidative stability of Pickering Emulsions Stabilized with Microgel Particles Obtained by Protein-Polyphenol Complexation
Gokhan Durmaz
Favorite
Sustainable Protein Sources: Sprouted legumes
Gokhan Durmaz
Favorite
Du, Zhenjiao
Kansas State University
Predicting allergenic proteins and peptides based on AI language models
Zhenjiao Du
Favorite
Dymarska, Monika
Wrocław University of Environmental and Life Sciences
Food fermentations as an essential tool to improve quality and nutritional properties of plant-based protein foods
Monika Dymarska
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Dzisiak, David
Botaneco Inc.
Technical challenges and ingredient quality benefits from the aqueous extraction of oilseeds
David Dzisiak
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