2017 Conference Abstracts

Chitosan based edible films with incorporated sucrose stearate ester and wheat germ oil

Value added processing of wheat bran for high soluble fiber production

Hybrid carrageenans as wort fining agents

Analytical centrifugation: A fast and simple tool for testing the mechanical stability of hydrocolloid microspheres and microcapsules

Dynamics of slow structuring processes of hydrocolloids by in situ visualization of tracer particle movement

Different approaches and aspects of the encapsulation in alginate

Ordered conformation of xanthan in solutions and "weak gels": single helix, double helix – or both?

Concentration- and shear-dependent ageing phenomena in Sodium Carboxymethyl Cellulose (Na CMC) solutions

Understanding Sodium Carboxymethyl Cellulose (Na CMC) behaviour: a rheology and light scattering study

Biopolymer-based nanoparticles available in different “flavours”: Modulation of the bioactivity of selected phytochemicals

Modulating molecular and structural arrangement of starch for controlled digestion using vitamins

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Effects of Oat Bran Protein Particles on the Rheological Properties of Soy Protein Gel

Hydrogel Based Dessert of Low Calorie Content

Physical, chemical and functional property changes in whey protein isolate caused by conjugation with sugar beet pectin in the dry-state

Broccoli stalk: a new source of pectin with gelling and emulsifying properties

Biopolymer nanovehicles based on whey proteins for delivery essential polyunsaturated fatty acids

The potentialities of sodium caseinate and its covalent conjugate with maltodextrin to behave as delivery systems for polyunsaturated fatty acids, phosphatidylcholine and natural antioxidants.

STRUCTURAL AND THERMODYNAMIC ASPECTS IN THE DESIGN OF THE COMPOSITE INGREDIENTS BASED ON FOOD BIOPOLYMERS AND BIOACTIVE LIPIDS

Comparison of the suitability of different citrus fibres as ice cream stabilisers

Effect of type and level of hydrocolloid on texture profile of rice flour wonton wrapper models