Past Papers & Posters

Here are a list of accepted past papers and posters.

 

4.EFFECT OF DIFFERENT HYDROCOLLOIDS ON PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF FERMENTED CASSAVA (TAPAI UBI) ICE CREAM

abstract.doc34 KB

 

Optimization of ?-glucanase-assisted extraction of starch from korean waxy barley

Soon-Taek Hong
poster-presentationhong.doc35.5 KB

 

29.Physico-mechanical properties of K-Carrageenan/Cross Linked Waxy Maize Starch mixtures in the presence of varying Potassium Salts.

mixed-hydrocolloids-poster-4.doc28 KB

 

The Impact of Geographical Location, Season and Soil Type on the Quality Parameters of Acacia Sengal Gums

conference-abstract-03.doc28.5 KB

 

28.Barrier, structural and mechanical properties of chitosan and bovine-gelatin blends film for food applications

Frederic DEBEAUFORT
fth-poster-abstract-benbettaieb-debeaufort.doc31 KB

 

27.Molecular dynamics in chitosan packaging films affected by small molecules (water, active compounds).

Frederic DEBEAUFORT
fth-poster-abstract-perdrillat-debeaufort_rg.doc28.5 KB

 

A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum

gaddipati1.doc23.5 KB

 

Immune stimulation properties of wheat endosperm arabinoxylans

abstract-submission.doc28 KB

 

5.Influence of water vapour on the structure and the functional properties of chitosan based food packaging films

Frederic DEBEAUFORT
fth-poster-abstract-kurek-debeaufort.doc32.5 KB

 

Some key powders properties in the reconstitution of dehydrated foods

some-key-powders-properties-in-the-reconstitution-of-dehydrated-foods.rtf41.24 KB

 

Plenary: Hydrocolloids as edible or active packaging materials

Frederic DEBEAUFORT
fht_abstract-invited-conf-debeaufort.doc28.5 KB

 

The Impact of the Interfacial Behaviour on Emulsion Rheology: A Potential Approach to Reducing Fat Content in Emulsified Foods

wilde-abstract-gs2013.doc29 KB

 

Functional properties of hydrophobically modified inulin.

ratcliffe_oral_template.doc23.5 KB

 

6.Interactions between Carrageenan and Milk Proteins

arnbjerg_abstract.doc29 KB

 

7.Effect of pH and polysaccharide concentration on the gelation behaviour of Egg Yolk/k-Carrageenan dispersions

aguilar_abstract2.doc30.5 KB

 

8.The application of hybrid membrane processes to fractionate gum arabic into streams of added value

gums-and-stabilisers-poster-abstract.doc26 KB

 

Poster:The application of microbial polysaccharides for improving functionality of liquid dough

poster-kudanovich-bannikova-ptichkina.doc30 KB

 

Ultrasound assisted extraction of corn fibre gum from corn wet milling process.

ultrasound-assisted-extraction-of-corn-fibre-gum-from-corn-wet-milling-process.doc26.5 KB

 

9.Investigating fouling and cleaning during the filtration of Gum Arabic

emily-holt-poster-abstract.doc24.5 KB

 

MODULATING PROTEIN INTERACTION ON MOLECULAR AND MICROSTRUCTURAL LEVEL FOR TEXTURE CONTROL IN PROTEIN BASED GELS

abstract_gumsstab2013_martin.doc32 KB