2017 Conference Abstracts

Production of chitosan and whey protein isolate electrostatic complexes: influence of chitosan charge and size

Carolina Picone

 

The role of hydrocolloids as dietary fibre and the influence on human health

Iain Brownlee

 

The need of novel functional dietary fiber and reliable in vitro analyses

maurice essers

 

Complex coacervation of gelatin and OSA-modified kudzu starch

Yiguo Zhao

 

Structural properties and solubility of okara protein isolates

Ogemdi Eze

 

Complex coacervation of gelatin and OSA-modified kudzu starch

Yiguo Zhao

 

Functionalising cellulose waste as a replacer for starch, as a functional food ingredient.

Jade Phillips

 

Protection and Safe Delivery of Nutraceuticals using Electrohydrodynamic Atomization Method: the Role of Food Hydrocolloids as the Wall Material

Behrouz Ghorani

 

Effects of Acyl Groups of Gellan Gum on Gelatinization and Stabilization of Purple Sweet Potato Beverage

Xuejiao Xu

 

Pasting, rheological properties and retrogradation of rice starch gel as affect by low and high acyl gellan gums

Fang Sheng

 

Functionalising cellulose waste as a replacer for starch, as a functional food ingredient

Jade Phillips

 

Phase behaviour of mixed sodium alginate/sodium caseinate as affected by sucrose

farzad sadeghi

 

Interfacial composition and stability of oil-in-water emulsions made with Garden cress seed gum

Masoud Najaf Najafi
najafi.doc24.5 KB

 

Encapsulation of Ascorbyl Palmitate in Maize Starch by Spray Drying

Naushad Emmambux

 

Roles of acidic polysaccharides in ginseng extracts in the stabilization of emulsion

Soon-Taek Hong

 

Quality improving of Egyptian low fat white soft cheese by hydrocolloids addition, pickling and their interactions

Abdelrahman Ali

 

In vivo and in vitro monitoring of hydrocolloids in encapsulation systems

Andre Brodkorb

 

The use of phase separation to tailor biopolymer-based delivery systems

Jenny Weissbrodt

 

New bakery products with flour from safflower seeds

Nataliia Nepovinnykh
abstract.doc31.5 KB

 

Stability of yoghurt drinks prepared at different homogenization conditions assessed with an analytical centrifuge

Claus Rolin