Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Preparation and Stability of Curcumin Loaded Octenylsuccinate Oat ?-Glucan Micelles

abstract.doc22.5 KB

 

Investigation of casein micro-particle in blend casein/pectin films

protein_micro-particle_yz.doc594.5 KB

 

Dietary Fibre: More than a prebiotic

abstract_template.doc28 KB

 

Producing water/oil emulsions using electrohydrodynamic atomization

producing-water-in-oil-emulsions-using-electrohydrodynamic-atomization.doc30 KB

 

Physicochemical properties of African Mesquite gum (Prosopis africana)

i-ishaku-and-ib-gashua.doc24 KB

 

Characterisation and association behaviour of Nigerian and Sudanese Acacia gum exudates

ib-gashua-etal-gums-conference-2015-abstract.doc27 KB

 

Whey Protein Shear Gels: Structure and Function

whey-protein-shear-gels-structure-and-function-abstract.doc29 KB

 

Effect of soluble fibre inclusion on starch hydrolysis and glucose mobility during simulated small intestinal digestion

goff-fabek.doc27.5 KB

 

Simulated intestinal hydrolysis of native tapioca starch: understanding the effect of soluble fibre

fabek-goff.doc28 KB

 

new proces for making resistant maltodextrins

maurice essers
new-process-for-making-resistant-maltodextrins.doc197 KB

 

Pectic Polysaccharides from Pumpkin Fruit

Zayniddin Muhidinov
pumpcin-fruit_muhidinov-abstract.doc29 KB

 

Investigation of pectin-water interactions � A practical approach.

Ulrike Einhorn-Stoll
paper-abstract-einhorn-stoll.doc30.5 KB

 

Microrheological analyses for dairy formulations

Roland Ramsch
abstract_hcgs_roland-ramsch-2.doc21.5 KB

 

Passive microrheology for analyzing viscoelastic properties of synergistic hydrocolloid mixtures

Roland Ramsch
abstrac_hcgs_roland-ramsch.doc20.5 KB

 

Gelling properties of chestnut starch-egg white protein mixture

wus-abstract-of-gelling-properties-of-chestnut-starch-egg-white-protein-mixture.doc28.5 KB

 

INFLUENCE OF EXTRACTION pH ON STRUTURAL CHARACTERISTICS OF OKRA PECTIN

Vassilis Kontogiorgos
poster-abstract.doc23 KB

 

Physical Properties and Stability of Fish Oil Emulsions Incorporating Green Roselle (Hibiscus Sabdariffa) Extract Stabilized with Different Types of Emulsifier

abstract-nor-hayati-et-al.doc25.5 KB

 

Foam ability and rheological properties of smoothies containing polysaccharides

Nataliia Nepovinnykh
abstract-nepovinnykh-nv-ptichkina-nm.doc38.5 KB

 

Effects of globular protein source and protein ratio on the physical stability and rheological properties of oil-in-water emulsions stabilized by casein?globular proteins

poster-abstract-yichao-liang.doc34.5 KB

 

EFFECT OF GUMS IN MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOUR OF THICKENED FOOD MATRICES

Julia Rodriguez Garcia
j-rodriguez-garcia.doc29.5 KB