2019 Conference Abstracts

Enzymatic synthesis of maltodextrin lauric acid esters and evaluation of their emulsion and foam stability

Nurhayati Yusof
FHT Abstract_NURHAYATI.doc38 KB

 

Carrageenan sulfatases: controlling the sulfation moieties of carrageenans

William Helbert
Mathieu_FHT_Paper_Sophie_21122018.doc30.5 KB

 

Effect of stabilizers on the rheological properties of sugar solutions analyzed at negative temperature

Véronique Masselot
GS2019_Abstract_Veronique MASSELOT.docx20.75 KB

 

Investigating the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains

Bram Neckebroeck
Abstract_Food Hydrocolloids Trust 2019_Bram Neckebroeck.docx15.37 KB

 

Mechanical properties of nanofibrils made from faba bean and mung bean protein

Anja Herneke
Mechanical properties of nanofibrils made from faba bean and mung bean protein.docx29.49 KB

 

Characterization of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum

Xinxin Li
Abstract-Characterization of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum-Xinxin Li.docx14.3 KB

 

Evaluation of the UV-barrier properties and transparency of bacterial and vegetable regenerated cellulose films combined with polyvinyl alcohol and chitosan

Manuel Vazquez Vazquez
Abstract 2_Evaluation of the UV-protect bacterial and regenerated cellul....doc30.5 KB

 

Optical properties of regenerated cellulose and polyvinyl alcohol films combined with glycerol or chitosan

Manuel Vazquez Vazquez
Abstract 1_Optical barrier regenerated cellulose rev1.doc31 KB

 

Impact of microfluidization on the microstructure and func-tional properties of pea hull fibre

Sebastian Schalow
2018_12_21_Abstract_GS20_Pea fibre mcirofluidization_TU Berlin.docx23.38 KB

 

Off Flavour Development and Viscosity Changes in high Oat Fibre UHT Model Beverages

John Ashton
Ashton Abstract.docx19.08 KB

 

Molecular interactions between B-casein and phenolic acids under ultra-high temperature conditions

lloyd condict
AbstractLCfinal.docx15.67 KB

 

Temperature influences on network formation of low DE maltodextrin gels

Kelsey Kanyuck
Abstract Submission_Gums and Stabilizers_Dec 20 2018.doc32.5 KB

 

Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying

Guéba Agoda-Tandjawa
FHT_Paper_Guéba AGODA.doc33.5 KB

 

pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging

Pilar Hernández Muñoz
Abstract Gums 2019.doc32.5 KB

 

Improving controlled-release antioxidant properties of tea polyphenol nanoparticles-loaded gelatin films by adjusting encapsulation efficiency

Fei Liu
FHT_Paper_Fei Liu.doc33 KB

 

Stability of β-Lactoglobulin micro- and nanostructures under various environmental conditions

Lívia Simões
FH Abstract 2019.doc39.5 KB

 

Properties of fish gelatin film containing epigallocatechin gallate fabricated by thermo-compression molding

Krisana Nilsuwan
Krisana_Abstract submission_20th Gums Stabilisers.docx13.24 KB

 

Integral valorisation of Faba-beans molecular compounds to nutritional texturized food products

klara nilsson
Abstract Food Hyrdrocolloids Trust.docx30.26 KB

 

The effect of cellulose and starch on the rheological and thermal properties of collagen paste

Motolani Sobanwa
191218_ Motolani Sobanwa Abstract.docx16.27 KB

 

Characterization of the mechanical response of pectin-based gels towards dispersing forces used in top down microgel formation processes

Peter Williams
Saavedra.docx15.04 KB