Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Protein stabilised foams; stability and rheological properties

fht_abstract_lazidis_protein-stabilised-foams-stability-and-rheological-properties.doc33 KB

 

Protein Functional Properties

gs-abstract-p-wilde.doc24 KB

 

Modulating protein interaction on molecular and microstructural level for texture control in protein based gels

fht2013_amartin.doc23 KB

 

Plenary: Design of colloidal foods for healthier diets

sullowatsonnorton_2013.doc60.5 KB

 

32.Structure of Pectin in Citrus Fruits and Functionality

wales-abstract.doc38 KB

 

Synergistic effects of alginates and ?-glucans in gastric raft formulations

conference-abstract-rt.doc30.5 KB

 

Sodium caseinate self-association and its influence on solution and emulsion properties at high concentrations

gums-stabs-caseinate-presentation.doc27 KB

 

Stabilization of o/w emulsions with okra pectins

Vassilis Kontogiorgos
abstractfh2013.doc32 KB

 

34.Macromolecules from plant sources as emulsion stabilizers

Vassilis Kontogiorgos
plant-polysacch-on-emulsions.doc24.5 KB

 

LC-HILIC-MSn analysis of lemon pectin oligomers

remoroza_abstract-gums-and-stabilizers.doc27.5 KB

 

Effect of pH and calcium salt on rheological properties of xanthan gum-carboxymethyl cellulose blends

abstract.doc29 KB

 

The role of non-adsorbed proteins on foam stabilisation

wierengaword.doc27.5 KB

 

PLENARY: Functional plant material and healthy foods

leif-lundin.doc25 KB

 

The texture of low fat yoghurt predicted from the content of starch, pectin and gelatine

knarr.doc26 KB

 

Multilayer formation between lactoferrin and carrageenans at the interface of emulsion and its influence on emulsion stability

Soon-Taek Hong
interactions-between-lactoferrin-and-carrageenans-in-emulsions-and-their-influence-on-the-functional-properties-of-the-emulsionshongst.doc29.5 KB

 

Masterclass : Hydrocolloids as gelling agents

masterclassgelling-agents.doc29 KB

 

Characterization of Transglycosidases for Enzymatic Modification of Starch

abstract-l-dijkhuizen.doc36.5 KB

 

Fingerprinting sugar beet pectin by LC-MS/ELS detection

remoroza_abstract.doc25 KB

 

Linear viscoelastic properties of short dough enriched with resistant starch

creep-recovery-wageningen.doc23 KB

 

Functionality of polyols as sucrose replacers in Spanish muffins.

abstract-muffins-polyols.doc28 KB