Here are a list of accepted past papers and posters.
Past Papers & Posters
11.Investigation of relationship between molecular structure and emulsifying properties of gum ghatti
12.Partial structure and physiochemical characterization of flaxseed kernel dietary fibres
Huihuang H. Ding
13.Low methoxy pectin microspheres designed by gelling electrospray
Agustín Rascón
rascon-chu-et-al.doc30.5 KB
14.Enzymatic deesterification of ferulated arabinoxylans: effect on gelling capability
Elizabeth Carvajal-Millan
15.Water extractable arabinoxylans from Tacupeto wheat variety: gelling capability, microstructure and rheological properties
Elizabeth Carvajal-Millan
16.Arabinoxylans microspheres: structural and textural characteristics
Elizabeth Carvajal-Millan
martinezlopez.doc28 KB
17.Structure and emulsification relationships of heteropolysaccharides isolated from A. sphaerocephala Krasch seeds
Qingbin Guo
18.Elucidation of sunflower pectin structure by enzymatic fingerprinting
20.Covalent conjugates of maltodextrins with sodium caseinate as stabilizers for low-fat functional products with the adequate level and ratio of w-3 and w-6 polyunsaturated fatty acids.
DARIA ZELIKINA
moiseenko-daria.doc23 KB
21.Changes in protein functional properties by ultra high pressure homogenization of soy flour
22.Effect of maillard induced cross-linking on the properties of sago starch/fish gelatin films
Ahmed Al-Hassan
23.Investigation of physico-chemical properties of gelatin matrices in correlation with dissolution studies
abstract-wrexham_mnh_kid.doc16.51 KB
24.In vitro and in vivo Immunomodulatory effects of Ganoderma atrum polysaccharide on CT26 tumor-bearing mice
Shaoping Nie
abstract-zhang.doc26 KB
25.Preparation and Characterization of inulin and other polysaccharide from burdock root
Shaoping Nie
abstract-li.doc28 KB
26.Biochemical, chemical and rheological properties of Detarium microcarpum and Irvingia gabonensis seed flours
Louis Nwokocha
30.The effect of pH and calcium ion on the rheological behaviour of ?-lactoglobulin-basil seed gum mixed gels
Seyed Mohammad Ali Razavi
1.Dilute solution properties of cress (Lepidium sativum) seed gum: Effect of salts and sugars
Seyed Mohammad Ali Razavi
abstract-2.doc30 KB
2.The application of microbial polysaccharides for improving functionality of liquid dough
33.Creating the process-structure-function path of citrus pectin from a novel pilot plant scale oxalic acid based extraction.