5. Physical and sensory effects of different emulsifiers and vegetable oils in model beverage emulsions
Submitted by: Jasmine Ngo
6. A Sandwich ELISA for the Detection of Oat Protein in Foods Including Other Gluten-Containing Cereals
Submitted by: Tony Treloar
7. The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations
Submitted by: Xinwei Ruan
8. Molecular recognition patterns between vitamin and different animal and plant based proteins explored through STD- NMR and docking tool
Submitted by: Ruchira Ghosh
9. Potential use of soy milk by-product as a wheat substitute for producing high fibre white bread
Submitted by: Philip Davy
10. Utilisation of banana peel as a functional ingredient in bakery products (cookies)
Submitted by: Ahmed Hassan
11. Simplifying the Detection of Egg Allergens in Heat-Processed Foods
Submitted by: Richard Newton
12. Novel pea/whey protein complexes cross-linked by microbial transglutaminase for β-carotene emulsion stabilisation
Submitted by: Woojeong Kim
13. Can variation in wine preference amongst consumers be explained by salivary protein composition?
Submitted by: Jiaqiang Luo
14. Implementation of neural networks to predict process parameters in the ultrasonication-assisted Maillard conjugation of amaranth and seaweed polysaccharide
Submitted by: Rishi Naik
15. Combined effect of microwave and hydrothermal treatment on anti-nutritional factors, antioxidant potential, and bioactive compounds of plum (Prunus domestica L.) kernels
Submitted by: Mohd Aaqib Sheikh
16. Protective effects of prebiotic beta-glucans on non-alcoholic steatohepatitis aggravated by circadian disruption in C57BL/6J mice
Submitted by: Peter Chi Keung Cheung
17. The antimicrobial efficacy of native Australian essential oils against foodborne pathogens and spoilage microorganisms