Past Papers & Posters

Here are a list of accepted past papers and posters.

 

P33 Investigation into the zero-shear viscosity behaviour of polysaccharide solutions

uon-poster.doc26.5 KB

 

28. Effect of rheology on flavour perception from biopolymer solutions

uon-oral-v2.doc39.5 KB

 

P34 The effect of K+, Ca2+ and their mixtures on low acyl gellan gels

Vasiliki Evageliou
poster-evageliou-et-al-gellan-salts.rtf15.38 KB

 

P35 The effect of sugars on low acyl gellan gels

Vasiliki Evageliou
poster-evageliou-et-al-gellan-sugars.rtf13.05 KB

 

Plenary Dietary fibre and satiety - not all fibre is alike

15th-gums-and-stabilisers-abstract.doc26.5 KB

 

25. Effects of glycerine on the physical properties of Agar gel

kaneda_miura.doc30 KB

 

23. Interfacial interactions between pectin and K-casein

abstract-a-cucheval.doc29 KB

 

21. Viscosity development during competitive hydration of starch and hydrocolloids

abstract_mitalad.doc26.5 KB

 

P36 Alginates as edible coatings for microwaveable food

angela-abstr.doc34.5 KB

 

P37 Whey protein gel as model system for testing the effect of hydrocolloids as a barrier to fat uptake during deep fat frying

posterabstract-hansen-ahmt.doc32 KB

 

P38 DO HYDROCOLLOIDS IMPROVE THE FREEZE/THAW STABILITY OF NATIVE STARCH WHITE SAUCES?

hydrocolloids_white-sauces.doc29 KB

 

P39 PERFORMANCE OF CLEAN LABEL STARCHES IN WHITE SAUCES. EFFECT OF SHEARING, HEATING AND FREEZE/THAW

shearing-speed_white-sauces.doc28 KB

 

20. Modification of physicochemical properties of orange beverage emulsion using glycerol and vegetable oil

abstract-2.doc26.5 KB

 

18. Impact of water on flavor delivery systems

wrexham221208peb.doc28.5 KB

 

P11 Rheological and physical properties of gelatin from beluga sturgeon (huso huso) skin

rheological-and-physical-properties-of-gelatin-from-beluga-sturgeon-huso-huso-skin.doc32 KB

 

P40 Beer Clarification Using Isinglass.

abstract.doc32.5 KB

 

17. Beer Clarification Using Isinglass.

abstract.doc32.5 KB

 

16. Carrageenan:Control of gelling and melting temperatures

wrexham-smart-carrageenan-abstract.doc25.5 KB

 

P41 Inulin and ?-carrageenan as fat replacers in dairy desserts with carboxymethyl cellulose. Flow behaviour.

carancibia_abstract.doc23 KB

 

15. Storage stability of low fat starch-based dairy desserts with inulin: Viscoelasticity and particle size distribution

abstract-dtorres.doc23.5 KB