2019 Conference Abstracts

Structural and conformational properties of glucomannans from Amorphophallus tubers and Aloe gels

Shaoping Nie
Nie SP-Structural and conformational properties of glucomannans.doc39.5 KB

 

Exopolysaccharides-pigment complex from liquid fermentation of Monascus purpureus (Hong Qu): structural and functional relationships

Qingbin Guo
For 2019 gums and stabilizer.docx14.58 KB

 

Comparison on structural characteristics, rheological properties and antioxidant activities of polysaccharides from okra by different preparation methods

Junyi Yin
yin junyi 20181225 -3.doc30.5 KB

 

Effect of salts on microstructural, pasting and thermal properties of Water Chestnut Starch

zubala lutfi
Abstract.docx12.55 KB

 

Acid gelation of enzymatically cross-linked caseins: From molecular level to network formation

Harald Rohm
Abstract_Rohm.doc27.5 KB

 

Pickering emulsions stabilised by pea protein microgel particles: Influence of pH and ionic strength

Shuning Zhang
Gums and Stabilizer Abstract.docx178.18 KB

 

Polymer-coated Pickering emulsions as a strategy to control in vitro gastric digestion

Andrea Araiza-Calahorra
Araiza-Calahorra_Gums_Stabilizers.docx18.14 KB

 

Role of cuttlefish (Sepia officinalis) skin protein hydrolysates on the bioactive properties of gelatin-based edible films

Frederic DEBEAUFORT
Gums and Stab Poster - bioactive properties of hydrolysates.docx20.8 KB

 

Fabrication of Supramolecular Complexes using Valvejet 3D Printing-Aided Colloidal Self Assembly

Saumil Vadodaria
Fabrication of Supramolecular Complexes using Valvejet 3D Printing-Aided Colloidal Self Assembly.doc29.5 KB

 

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