2017 Conference Abstracts

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

Roland Ramsch


Rapid temperature screening of protein solutions

Roland Ramsch


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

Martina Klost


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

Phoebe Qi


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

Emma Krop


Thermal degradation of citrus pectin - Influence of acidic and alkaline pre-treatment

Ulrike Einhorn-Stoll


Hydrocolloid based encapsulated air micro particles for innovative food manufacture



The Influences of Methyl Cellulose and Psyllium and Their Applications in a Flour-Water System with Medium Water Content (ca. 55%).

Yi Ren


Fluid release from polysaccharide-based gels study

AKO Komla


Response Surface Methodology Study on the effects of yellow konjac:kappa-carrageenan gels and red koji rice on restructured meat

Simon Bambang widjanarko
abstsimon.docx117.89 KB


Effect of NaCl on physicochemical properties of xanthan gum – water chestnut starch complexes

zubala lutfi
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Release, Recovery and Functionalization of Pectic Hydrocolloids from Citrus Juice Processing Biomass

Randall Cameron


Influence of whey protein+cellulose nanocrystals at the oil/ water (O/W) interface – impact on in vitro gastric digestion

Dr. Anwesha Sarkar


Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake

Delphine Huc-Mathis


Emulsifying properties of tomato industry waste: Influence of environmental conditions

Dr. Anwesha Sarkar


Preparation of novel emulsion gels and emulsion microgel particles using modified starch

Ophelie Torres


Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics

Guéba Agoda-Tandjawa


Physiochemical and rheological properties of grape juice containing Chubak extract and egg white

Hojjat Karazhiyan