Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Salts of seaweed polysaccharides: physico-chemical properties and structural stability

Rando Tuvikene
tuvikene_cellucon_2015.doc30 KB

 

Rheological properties of ?-D-glucan from the fruiting bodies of Ganoderma lucidum

abstract-liu-yanfang.doc31.5 KB

 

Enzyme-mediated gelation of polysaccharides yields bio-based aerogels

abstract_abdul_ghafar.doc25 KB

 

Comparison of starch isolation methods on physicochemical properties of starch from Djulis (Chenopodium formosanum)

abstract-2.doc22 KB

 

Physicochemical properties of dietary fiber from Chenopodium formosanum hull and the effect on postprandial glucose concentrations in type 2 diabetes mellitus patients

abstract.doc22.5 KB

 

Structural characterization and in vitro fermentation profiles of flaxseed kernel dietary fibres

Huihuang H. Ding
huihuang-dings-abstract-2015.doc280.5 KB

 

Fabrication and subsequent dehydration of wet foam structures stabilised by mixed protein-starch particle species

abstract.doc22.5 KB

 

Purification and Biochemical Properties of Type I Collagen Isolated from Quail Feet

yousefi.doc24.5 KB

 

Understanding generic water holding mechanisms � a comparison of protein sources

lpouvreau_understanding-generic-water-holding-mechanisms.doc31.5 KB

 

Processing of carrots leads to changes in pectin structure

abstract-gums-and-stabilisers-2015.doc38.5 KB

 

Physico-chemical properties of the gelling galactans from the red alga Chondrus elatus

Mihkel Saluri
m_saluri_cellucon_2015.rtf50.68 KB

 

Effect of Gum Arabic on Oxidative Stress Markers in the Liver of High Fat Diet

abstract-uk.doc25 KB

 

Extraction and structural characterization of polysaccharides from Gabiroba pulp (Campomanesia xanthocarpa Berg)

shayla-congresso-uk.doc33.5 KB

 

Cellulose derivatives to tailor non-reactive sponge cakes

bousquieres_abstract_gumsstab2015.doc31 KB

 

Barley hulls and straw constituents and emulsifying properties of their arabinoxylans

Madhav Yadav
abs-18th-gums-stabilisers-for-the-food-industry-conference.doc26 KB

 

Sequential transformation of the complex particles, combining covalent conjugates (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by plant antioxidants, in the simulated gastro-intestinal conditions in-vitro.

Maria Semenova
antipova.doc31 KB

 

Role of covalent conjugates (sodium caseinate + maltodextrin) and plant antioxidants in the protection against oxidation of the composite food ingredients, containing adequate amount of omega-3 and omega-6 polyunsaturated fatty acids.

Maria Semenova
semenova_final.doc32.5 KB

 

Analysis of different methods for funoran degradation

saluri_uk_2015.doc43 KB

 

Self-assembly of konjac glucomannan-curdlan into network aggregates

abstract.doc22.5 KB

 

A molecular modeling approach to understand the structure and conformation relationship of (GlcA)Xylan

Qingbin Guo
abstract-for-gums-and-stabilizer-12-28-2014.doc57 KB