2017 Conference Abstracts

Coil-helix transition of -carrageenan influenced by β-lactoglobulin

Katsuyoshi Nishinari

 

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

Pallab Kumar Borah
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Food tribology – a promising and challenging tool for the determination of food friction properties

Kenneth Kieserling

 

Mullein extracts as possible emulsion stabilizers

Maciej Jarzebski

 

New approaches for pectin extraction from sunflower head residue

Zayniddin Muhidinov

 

Functionality of xanthan gum and Tween 80 during digestion of o/w emulsions

Ana Salvador

 

FAT DIGESTIBILITY IN XANTHAN GUM/ PALM OIL BASED SYSTEMS

Ana Salvador

 

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

Carmen Petkowicz

 

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

Carmen Petkowicz

 

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

Elizabeth Carvajal-Millan

 

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

Peter Williams

 

Biodegradable food packaging films from cereal arabinoxylans

Senay Simsek

 

Reducing fat digestion through cellulose ether emulsions.

Teresa Sanz Taberner

 

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

Pedro Guerrero

 

Okra pectin as lecithin substitute in chocolate

Vassilis Kontogiorgos

 

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

Vassilis Kontogiorgos

 

Isolation and characterization of dietary fibre from blackcurrant pomace

Vassilis Kontogiorgos

 

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

Norbert Raak

 

Super corn fiber gum and its enhanced properties

Madhav Yadav

 

Dietary Fibre for Glycemia Control: Towards a mechanistic understanding

H Douglas Goff
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