Here are a list of accepted past papers and posters.
Past Papers & Posters
Reducing fat digestion through cellulose ether emulsions
Teresa Sanz Taberner
"vegan and clean label emulsions by using citrusfibre"
David Gebhardt
Development and characterization of b-carotene microcapsules composed of starch and protein extract from Amaranth
Laylla Coelho
Production of chitosan and whey protein isolate electrostatic complexes: influence of chitosan charge and size
Carolina Picone
abstract-lopes.doc35.5 KB
The role of hydrocolloids as dietary fibre and the influence on human health
Iain Brownlee
The need of novel functional dietary fiber and reliable in vitro analyses
maurice essers
novel-dietary-fiber.docx17.5 KB
Complex coacervation of gelatin and OSA-modified kudzu starch
Yiguo Zhao
Structural properties and solubility of okara protein isolates
Ogemdi Eze
Complex coacervation of gelatin and OSA-modified kudzu starch
Yiguo Zhao
Functionalising cellulose waste as a replacer for starch, as a functional food ingredient.
Jade Phillips
Protection and Safe Delivery of Nutraceuticals using Electrohydrodynamic Atomization Method: the Role of Food Hydrocolloids as the Wall Material
Behrouz Ghorani
Effects of Acyl Groups of Gellan Gum on Gelatinization and Stabilization of Purple Sweet Potato Beverage
Xuejiao Xu
abstract-xxj-20170330.docx166.23 KB
Pasting, rheological properties and retrogradation of rice starch gel as affect by low and high acyl gellan gums
Fang Sheng
sf-abstract.docx14.81 KB
Functionalising cellulose waste as a replacer for starch, as a functional food ingredient
Jade Phillips
Phase behaviour of mixed sodium alginate/sodium caseinate as affected by sucrose
farzad sadeghi
Interfacial composition and stability of oil-in-water emulsions made with Garden cress seed gum
Masoud Najaf Najafi
najafi.doc24.5 KB
Encapsulation of Ascorbyl Palmitate in Maize Starch by Spray Drying
Naushad Emmambux
Roles of acidic polysaccharides in ginseng extracts in the stabilization of emulsion
Soon-Taek Hong
Quality improving of Egyptian low fat white soft cheese by hydrocolloids addition, pickling and their interactions
Abdelrahman Ali
germany-abstract.docx15.44 KB