Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Microrheological analyses for dairy formulations

Roland Ramsch
abstract_hcgs_roland-ramsch-2.doc21.5 KB

 

Passive microrheology for analyzing viscoelastic properties of synergistic hydrocolloid mixtures

Roland Ramsch
abstrac_hcgs_roland-ramsch.doc20.5 KB

 

Gelling properties of chestnut starch-egg white protein mixture

wus-abstract-of-gelling-properties-of-chestnut-starch-egg-white-protein-mixture.doc28.5 KB

 

INFLUENCE OF EXTRACTION pH ON STRUTURAL CHARACTERISTICS OF OKRA PECTIN

Vassilis Kontogiorgos
poster-abstract.doc23 KB

 

Physical Properties and Stability of Fish Oil Emulsions Incorporating Green Roselle (Hibiscus Sabdariffa) Extract Stabilized with Different Types of Emulsifier

abstract-nor-hayati-et-al.doc25.5 KB

 

Foam ability and rheological properties of smoothies containing polysaccharides

Nataliia Nepovinnykh
abstract-nepovinnykh-nv-ptichkina-nm.doc38.5 KB

 

Effects of globular protein source and protein ratio on the physical stability and rheological properties of oil-in-water emulsions stabilized by casein?globular proteins

poster-abstract-yichao-liang.doc34.5 KB

 

EFFECT OF GUMS IN MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOUR OF THICKENED FOOD MATRICES

Julia Rodriguez Garcia
j-rodriguez-garcia.doc29.5 KB

 

Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions

abstract-fh-2015.doc36 KB

 

Novel Ultrasonic Emulsification Technologies

jjos_fht_abstract.doc33 KB

 

Understanding of the effect of co-solutes and processing conditions on the structural properties of condensed globular proteins

conference-abstract-gums-and-stabilisers-2015-absk.doc28 KB

 

Effect of regular ingestion of Gum Arabic (Acacia Senegal) on the BMI and lipid profile; an intervention case control study

fats-and-ga-abstract.doc32.5 KB

 

Consistency of UHT beverages enriched with insoluble fibre during storage

poster-abstract-for-uk-conference-2015-.doc14.22 KB

 

Release mechanism of omega-3 fatty acid in kappa-carrageenan/polydextrose system undergoing glass transition

18th-gums-stabilisers-conference-abstract_vd-pramita.rtf45.76 KB

 

Unexpected structural behaviour, microbial kill and preservation of nutritional quality in condensed globular protein systems following application of high pressure

abstract-sk.doc31.5 KB

 

CONTROLLED RELEASE OF THIAMIN IN A GLASSY K-CARRAGEENAN/ GLUCOSE SYRUP MATRIX

fht_abstract_18th-gums-stabilisers-2015-naksit-p-et-al.doc24.5 KB

 

A novel gel of konjac glucomannan induced by high sodium chloride and thermal treatment

fht_paper_template_inoue_1.doc39.5 KB

 

46 Fractionation of gum Arabic from various sources

fractionation-of-gum-arabic-from-various-sources.doc27 KB

 

47 Protein concentration and protein exposed hydrophobicity as dominant parameters determining flocculation of protein stabilized oil-in-water emulsions

abstract-gums-and-stabilisers-2013_roy-delahaije.doc24 KB

 

48 Novel biosurfactants from fructans

saki-kokubun-22052013.doc26 KB