Here are a list of accepted past papers and posters.
Past Papers & Posters
Value added processing of wheat bran for high soluble fiber production
Qingbin Guo
Strategies for the production of submicron droplets using hydrocolloid emulsifiers
Ulrike van der Schaaf
Chitosan based edible films with incorporated sucrose stearate ester and wheat germ oil
Maria Marudova
Value added processing of wheat bran for high soluble fiber production
Qingbin Guo
Analytical centrifugation: A fast and simple tool for testing the mechanical stability of hydrocolloid microspheres and microcapsules
Stefan Kuechler
Dynamics of slow structuring processes of hydrocolloids by in situ visualization of tracer particle movement
Stefan Kuechler
Different approaches and aspects of the encapsulation in alginate
Denis Poncelet
Ordered conformation of xanthan in solutions and "weak gels": single helix, double helix – or both?
Peter Anthony Williams
xanthan-abstract.doc27 KB
Concentration- and shear-dependent ageing phenomena in Sodium Carboxymethyl Cellulose (Na CMC) solutions
Juliette Behra
abstractposterjbehra.docx16.86 KB
Understanding Sodium Carboxymethyl Cellulose (Na CMC) behaviour: a rheology and light scattering study
Juliette Behra
Biopolymer-based nanoparticles available in different “flavours”: Modulation of the bioactivity of selected phytochemicals
Francisco M. Goycoolea
fm-goycoolea-abstract.docx16.78 KB
Modulating molecular and structural arrangement of starch for controlled digestion using vitamins
Pallab Kumar Borah
abstract.docx14.7 KB
Effects of Oat Bran Protein Particles on the Rheological Properties of Soy Protein Gel
Kurnia Ramadhan
Physical, chemical and functional property changes in whey protein isolate caused by conjugation with sugar beet pectin in the dry-state
Phoebe Qi
Broccoli stalk: a new source of pectin with gelling and emulsifying properties
Carmen Petkowicz
Biopolymer nanovehicles based on whey proteins for delivery essential polyunsaturated fatty acids
Maria Semenova
ganzorigposter.doc27.5 KB
The potentialities of sodium caseinate and its covalent conjugate with maltodextrin to behave as delivery systems for polyunsaturated fatty acids, phosphatidylcholine and natural antioxidants.
Anna Antipova
antipova-asposter.doc38.5 KB
STRUCTURAL AND THERMODYNAMIC ASPECTS IN THE DESIGN OF THE COMPOSITE INGREDIENTS BASED ON FOOD BIOPOLYMERS AND BIOACTIVE LIPIDS
DARIA ZELIKINA
zelikina2016.docx23.08 KB