2017 Conference Abstracts


Rheological characterization of a pectin extracted from ponkan (Citrus reticulate Blanco cv. Ponkan) peel

Extraction and characterization of pectin from cubiu (Solanum sessiliflorum) peel

Gels of ferulated arabinoxylans extracted from distillers dried grains with solubles: Rheology, structural parameters and microstructure

Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan

Biodegradable food packaging films from cereal arabinoxylans

Reducing fat digestion through cellulose ether emulsions.

Reducing fat digestion through cellulose ether emulsions.

Improving the functional properties of soy protein materials with thiol groups from chicken feathers

Okra pectin as lecithin substitute in chocolate

Isolation, characterization and functional properties of pectin from six different okra genotypes

Isolation and characterization of dietary fibre from blackcurrant pomace

Effect of ionic strength on enzymatic polymerisation and acid-induced gelation of caseinate

Super corn fiber gum and its enhanced properties

Dietary Fibre for Glycemia Control: Towards a mechanistic understanding

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Static Multiple Light Scattering to monitor stability and size of protein and emulsions stabilized with proteins

Rapid temperature screening of protein solutions

Functionalisation of pea protein by tryptic hydrolysis - characterisation of interfacial and functional properties

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

Oral processing of mixed hydrocolloid gels - a novel approach to study oro-sensory satiety