Protein Division Posters

Monday, July 14, 2025 10:00 AM to Wednesday, July 16, 2025 3:00 PM · 2 days 5 hr. (America/Chicago)

Exhibit Hall A - Posters

Expo OnlyTotal Access Registration

Information

Posters submitted to the Protein Division will be available for browsing during the entirety of IFT FIRST in Chicago. Poster presenters will be available with their posters during the following Poster Showcases on the Expo floor:

Protein Division Posters

Information

Poster

351: Safeguarding the Quality and Integrity of Food Ingredients: Development of the Food Chemicals Codex (FCC) Monograph for Lactoferrin From Bovine (Bos Taurus) Milk

350: Proteomics of Broccoli Flower Proteins for Food Applications

341: Improving Protein Solubility of Oat Protein Using pH-Driven and Heat Treatments

348: Plant-Based Surimi: Evaluating Physicochemical and Nutritional Properties of Alternative Protein Combinations

335: Effect of Lipid Oxidation Catalysis of Molecule Heme-Based Catalyst on Various Animal Fat Systems

330: Cool Hardening of High Moisture Meat Analogs: Effects on Texture and Post-Extrusion Processing

356: Zein-Based Oleogels: Oil Type Impact on Functionality in Plant-Based Fat Alternatives

344: Optimization of Pulse Electric Field-Assisted Protein Extraction From Lupin Flour

339: Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes

354: Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying

334: Effect of High-Voltage Cold Plasma on Physicochemical, Functional, and Protein Quality Parameters of White Lupin (Lupinus Albus) Protein Ingredients

346: Plant Protein Polypeptides as Novel Fat Texturizers: Bioprocessing, Functionality, Molecular Mechanism, and Food Application

347: Plant-Based High Fiber Meat Analogues From Enzyme-Treated Hemp Cake

343: Nanofibrils Formation From 7S and 11S Globulins of Bogor-Indonesian Nuts (Vigna Subterranea L. Verdc.) for Functional Food Ingredients: Integrated Monitoring of Nanofibril Formation Stages

336: Effect of Thermal and Nonthermal Pasteurization and Glucose Supplementation on the Lactic Fermentation of Pea Protein Concentrate

349: Predicting Protein Gel Hardness Using Machine Learning and Deep Learning Models

355: Ultrasound Assisted Precipitation of Rice Bran Protein to Improve Yield, Functional Properties, and Nutritional Profile

333: Effect of Fermentation by Lactobacillus Acidophilus 150 Probiotic Strain on Bioavailability and Digestibility of Milk Protein Concentrate

340: Impact of Protein Concentration on Cold Gelling Behavior of Reconstituted Micellar Casein Concentrates

331: Development of a Freeze-Structured Meat Analogue Using Ultrasound-Modified Brewer’s Spent Grain Protein Isolate Stabilized Emulsion Gels

345: Optimizing Edible Flower Concentrations for Enhanced Oxidative Stability and Quality of Raw Ground Beef Patties

352: Screening Soybean Cultivars to Identify Novel Peptides for Lipid Oxidation Inhibition

342: Low Temperature Induced Hemp Protein Gels as Encapsulation Wall Materials: Effects of Crosslinkers, Pre-Treatment, and Protein Extraction Techniques

329: Ca2+ Inhibition of Intermolecular ß-Sheet Formation in Extruded Pea Protein Isolate (PPI): Impact on Texturization and Physicochemical Properties

338: Fabrication of Mycelium-Gellan Gum Hybrids as Next Generation Alternative Protein Foods Produced by Fermentation

353: Structure, Thermal, and Functional Properties Characterization of Marigold Flower Proteins for Novel Functional Food Development

337: Effect of UV-C and Holder Pasteurization on Anti-Adhesive Activity of Bovine Lactoferrin

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