Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Phase behavior of ?-glucan/sodium caseinate mixtures varying in molecular weight

Vassilis Kontogiorgos
oralpresentationabstract.doc28.5 KB

 

Structure as Related to Rheological, Textural Properties and Waterbinding of ?-Lactoglobulin/Xanthan Gum Electrostatic Gels in Associative Conditions

abstract-for-gums-and-stabilizers-2011.doc36 KB

 

Viscous synergism in aqueous mixtures of corn fiber gum with various polysaccharides

Hongbin Zhang
viscous-synergism-in-aqueous-mixtures-of-corn-fiber-gum-with-various-polysaccharides.doc99 KB

 

Effect of Arabic Gum and Orange Oil on Flavour Release and Rheological Properties of Orange Beverage Emulsions

gulsah-abstract.doc25 KB

 

Effect of pH on O/W emulsions formulated with potato proteins and chitosan.

abstract-calero.doc30.5 KB

 

Relations among mastication variables, mechanical properties, and sensory scores of some cheese samples with various textures

fht-kohyama2.doc32.5 KB

 

Semi-continuous extraction of flaxseed mucilage and evaluation of its prebiotic activity

yesparzafht.doc37.5 KB

 

Enhancing protein-protein interactions at the emulsion interface to resist displacement by biosurfactants

abstract_oralpresentation_woodwardn_ifr.doc26.5 KB

 

Atomic force microscopy and force spectroscopy studies of the emulsifying action of sugar beet pectin extracts.

sugar-beet-pectin-abstract.doc23 KB

 

Probing specific interactions between pectin-derived galactooligosaccharides and the mammalian lectin galectin 3 � testing a model for pectin bioactivity.

pectin-bioactivity-abstract.doc24.5 KB

 

Raman microscopy of native and high-amylose starches.

starch-abstract.doc24 KB

 

Polysaccharides affecting microstructure, mouthfeel and taste perception

polysaccharidesmicrostructuremouthfeel-fvdv.doc26 KB

 

New parameters for the examination of the pectin gelation process.

kastner_new-parameters-for-the-examination-of-the-pectin-gelation-process.doc32.5 KB

 

Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volume.

Heather Shewan
gumsstabilisers-template.doc95.5 KB

 

Influence of Extraction Temperature and pH on Physical Properties of Durian Seed Gum

abstract-2.doc34 KB

 

Extraction and Physicochemical Characterization of Natural Seed Gums

abstract.doc29 KB

 

Monitoring dynamics of phase separation in oat beta�glucan/milk mixtures with ultrasonic and diffusing wave spectroscopy

monitoring-dynamics-of-phase-separation-in-oat-beta-glucan.rtf45.25 KB

 

Comparison of molecular parameters, material properties and gelling behaviour of commercial citrus pectins.

Ulrike Einhorn-Stoll
abstract-wageningen-einhorn-stoll.doc28.5 KB

 

The effect of added papain on the encapsulated of liquid lemon oil emulsion particle with gum Arabic

emulsifier-paper.doc13.9 KB

 

Electrospinning of food-grade polysaccharides

abstract-wrexham_v2.doc23 KB