Past Papers & Posters

Here are a list of accepted past papers and posters.

 

The physicochemical properties of rice bran extracts with ultrasonic treatment

the-physicochemical-properties-of-rice-bran-extracts-with-ultrasonic-treatment.rtf48.68 KB

 

Plenary: Upgrading food processing side streams

fht-abstract_charalampopoulos_plenary.doc24.5 KB

 

Masterclass: Rheology: The Key to Success?

youngmasterclass2.doc26.5 KB

 

okra gum-bulk extraction and chemical analysis

okra-gumextended-abstract.doc45 KB

 

Impact of pH and ionic strength on the emulsification properties of citrus pectin

Ulrike van der Schaaf
abstract_schmidt.doc26.5 KB

 

Masterclass: An Introduction to Tribology

an-introduction-to-tribology-mills.doc26 KB

 

Effects of hydrocolloids on lowering blood glucose

effect-of-gums-on-lowering-blood-glucose-vs1.doc43.5 KB

 

Functional dairy-protein based aggregates for designing food formulations

Christophe Schmitt
chschmitt-gumsstabilizers-2015.doc30.5 KB

 

Enable Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethers - Final

enable-fat-reduced-deep-fried-food-and-meat-products-by-cellulose-ethers_final.doc30.5 KB

 

Where polymers and particles meet

fht_paper_dickinson.doc25 KB

 

Effect of calcium chloride on the glass transition of condensed starch systems

abstract.doc22.5 KB

 

Masterclass: Micro-Rheological Characterization of Hydrocolloids

masterclassmreufer.doc26.5 KB

 

Masterclass: An introduction to tribology

masterclassmills.doc26 KB

 

Masterclass: Probing The Links Between Food Structure And Function With Force Microscopy

masterclassgunning.doc27 KB

 

Nanoencapsulation of capsaicin and its effect on sensation of pungency

abstract-nanoencapsulation-of-capsaicin-and-its-effect-on-sensation-of-pungency.doc30 KB

 

Persian Gum and Gum Arabic: A Comparative Study on Their Rheological and Functional Properties- A Review

persian-gum-and-gum-arabic-a-comparative-study-on-their-rheological-and-functional-properties-a-review.doc29 KB

 

Study on nano-emulsion stabilized by mixtures of Phosphatidylcholine and Lysophosphatidylcholine using NMR

paphawee-abstract.rtf53.1 KB

 

Masterclass: Using DLS-Microrheology and Raman Spectroscopy to probe self-assembly and gelation mechanisms in food based complex fluids

using-dls-microrheology-and-raman-spectroscopy-to-probe-self-assembly-and-gelation-mechanisms-in-food-based-complex-fluids.rtf62.42 KB

 

Encapsulation of bioactive ingredient extracts from pecan nut shell using gum arabic/maltodextrin and zein proteins

food-hydrocolloids-trust-wrexham-uk-abstract-kureck-et-al.doc24.5 KB

 

The production and mechanical properties of Red Algae polysaccharides/ Maltodextrin Paselli SA2 sheared gel mixtures

wrexam-2015-abstract-izabela-gladkowska-balewicz.doc35.5 KB