Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Effect of type and level of hydrocolloid on texture profile of rice flour wonton wrapper models

Suched Samuhasaneetoo

 

Influence of the extraction temperature on rheological properties of flaxseed gum solution

Jorge Vieira

 

Rheological properties of a polysaccharide isolated from Treculia africana fruit pulp

Louis Nwokocha

 

Hybrid carrageenans as wort fining agents

Mihkel Saluri

 

Isolation, identification and comparison of O-acetyl-(gluco)mannans isolated from the leaf skin and gel of Aloe barbadensis Miller

Shaoping Nie

 

Modulating molecular and structural arrangement of starch for controlled digestion using vitamins

Pallab Kumar Borah

 

Mullein extracts as possible emulsion stabilizers

Maciej Jarzebski

 

Functionality of xanthan gum and Tween 80 during digestion of o/w emulsions

Ana Salvador

 

FAT DIGESTIBILITY IN XANTHAN GUM/ PALM OIL BASED SYSTEMS

Ana Salvador

 

Rheological characterization of a pectin extracted from ponkan (Citrus reticulate Blanco cv. Ponkan) peel

Carmen Petkowicz

 

Extraction and characterization of pectin from cubiu (Solanum sessiliflorum) peel

Carmen Petkowicz

 

Gels of ferulated arabinoxylans extracted from distillers dried grains with solubles: Rheology, structural parameters and microstructure

Elizabeth Carvajal-Millan

 

Improving the functional properties of soy protein materials with thiol groups from chicken feathers

Pedro Guerrero

 

Okra pectin as lecithin substitute in chocolate

Vassilis Kontogiorgos

 

Physical, chemical and functional property changes in whey protein isolate caused by conjugation with sugar beet pectin in the dry-state

Phoebe Qi

 

Oral processing of mixed hydrocolloid gels - a novel approach to study oro-sensory satiety

Emma Krop

 

Hydrocolloid based encapsulated air micro particles for innovative food manufacture

TENGKU FARIZAN IZZI CHE KU JUSOH

 

Emulsifying properties of tomato industry waste: Influence of environmental conditions

Dr. Anwesha Sarkar

 

Functional Protein-Polysaccharide Complexes

 

Processing of carrots leads to changes in pectin structure