Here are a list of accepted past papers and posters.
Past Papers & Posters
Compression test of food gels on artificial tongue and its comparison with sensory test
Factors affecting Tannin level in Acacia Seyal species
Texture design of dairy neutral desserts: instrumental and sensorial characterizations
30.The effect of pH and calcium ion on the rheological behaviour of ?-lactoglobulin-basil seed gum mixed gels
1.Dilute solution properties of cress (Lepidium sativum) seed gum: Effect of salts and sugars
abstract-2.doc30 KB
Structural and functional characterization of arabinoxylans obtained from super-heated steam (SHS) processed corn bran
Hydrodynamic and functional properties of hairy pectins obtained from agricultural side streams and their modification
Masterclass: Gelatins. Physico-chemical properties, source dependence and applications.
masterclass_kid.doc24 KB
2.The application of microbial polysaccharides for improving functionality of liquid dough
33.Creating the process-structure-function path of citrus pectin from a novel pilot plant scale oxalic acid based extraction.
Influence of storage on the water binding of pectin: Determination by DSC
Ulrike Einhorn-Stoll
abstract-einhorn-stoll.doc33.5 KB
Thickening Properties of Corn Fiber Gum with other Carbohydrate Polymers
Madhav Yadav
Effect of partial replacement of milk solids with carrot cell wall particles on microstructure, rheology and texture of low fat yoghurts
In vitro digestive tract effects on viscosity of soluble fibres and their ability to modulate glucose diffusion
Properties and applications of native potato protein fractions (presentation for masterclass)
Modulating protein interaction on molecular and microstructural level for texture control in protein based gels
fht2013_amartin.doc23 KB
31.The application of microbial polysaccharides for improving functionality of liquid dough