Past Papers & Posters

Here are a list of accepted past papers and posters.

 

21. Viscosity development during competitive hydration of starch and hydrocolloids

abstract_mitalad.doc26.5 KB

 

P36 Alginates as edible coatings for microwaveable food

angela-abstr.doc34.5 KB

 

P37 Whey protein gel as model system for testing the effect of hydrocolloids as a barrier to fat uptake during deep fat frying

posterabstract-hansen-ahmt.doc32 KB

 

P38 DO HYDROCOLLOIDS IMPROVE THE FREEZE/THAW STABILITY OF NATIVE STARCH WHITE SAUCES?

hydrocolloids_white-sauces.doc29 KB

 

P39 PERFORMANCE OF CLEAN LABEL STARCHES IN WHITE SAUCES. EFFECT OF SHEARING, HEATING AND FREEZE/THAW

shearing-speed_white-sauces.doc28 KB

 

20. Modification of physicochemical properties of orange beverage emulsion using glycerol and vegetable oil

abstract-2.doc26.5 KB

 

18. Impact of water on flavor delivery systems

wrexham221208peb.doc28.5 KB

 

P11 Rheological and physical properties of gelatin from beluga sturgeon (huso huso) skin

rheological-and-physical-properties-of-gelatin-from-beluga-sturgeon-huso-huso-skin.doc32 KB

 

P40 Beer Clarification Using Isinglass.

abstract.doc32.5 KB

 

17. Beer Clarification Using Isinglass.

abstract.doc32.5 KB

 

16. Carrageenan:Control of gelling and melting temperatures

wrexham-smart-carrageenan-abstract.doc25.5 KB

 

P41 Inulin and ?-carrageenan as fat replacers in dairy desserts with carboxymethyl cellulose. Flow behaviour.

carancibia_abstract.doc23 KB

 

15. Storage stability of low fat starch-based dairy desserts with inulin: Viscoelasticity and particle size distribution

abstract-dtorres.doc23.5 KB

 

14. Functional plant materials to structure food

liday-functional-plant-materials-gums-stabilizers-09.doc27 KB

 

13. Tailoring pectin with specific shape, composition, and esterification pattern

Claus Rolin
abstract-with-fht_paper_template.doc26.5 KB

 

12. Reduction of Starch Digestibility by Tea Polyphenols

abstract-gums-and-stabilisers-for-the-food-industry-conferences-2009.doc39.5 KB

 

11. Formation of "weak gel" networks by konjac glucomannan in mixtures with sucrose, glucose or fructose

Edwin Morris
kgmsugar.doc25 KB

 

10. Characterising effects on interfacial structures experienced during human digestion of emulsions.

digestion-paper.doc22.5 KB

 

9. Engineering interfacial structures to moderate satiety.

caseinate-paper.doc25.5 KB

 

8. Pectin�Galectin 3 interactions: molecular origins of bioactivity.

pectin-galectin-paper.doc24 KB