Here are a list of accepted past papers and posters.
Past Papers & Posters
P47 Addition of sugar beet pulp on the physicochemical properties of dough and flat bread
sugar-beet-pulp.doc27 KB
P8 Extraction and partial characterisation of hydrocolloid gums from some African legumes
63.doc23.5 KB
P7 Microencapsulation of bacteriophage K into alginate - whey protein microspheres for oral delivery
64.doc23.5 KB
P4.Modelling and determination of double emulsion stability for microencapsulation using response surface methodology
1.doc24 KB
P5 Effect of sodium chloride calcium chloride and sodium hydrogen phosphate on the rheological properties of seed husk of Plantago ovata L.
43.doc26.5 KB
P9 Numerical computation of relaxation spectra from mechanical measurements in biopolymers
3.doc24 KB
P10. Influence of emulsion composition on equilibrium volatile headspace concentration of orange beverage emulsion
19.doc24 KB
P13 Emulsion design for protection of chemically sensitive bioactive ingredients
P12 Isolation and Characterization of Rhamnogalacturonan I from Industrial Potato Pulp Waste
P14 Develop and test a reformulation model for in-mouth lubrication by emulsion based foods, based on time dependent rheology and tribology
P16 Rheology of Balangu Shirazi (Lallemantia royleana) seed gum: a high viscosity thickening agent
P17 A structural and conformational study on non-pectic polysaccharides from water soluble yellow mustard mucilage
wu-abstract.doc29 KB
P19 Immunomodulation activities of carrageenan preparations with different molecular weights
P20 Immunomodulatory activities of food polysaccharides with various structural and molecular properties
phoency-lai-1-immuno-ps-abs.doc30.94 KB
P21 Phase equilibria and rheological behaviour of polysaccharide/protein mixtures in the presence of sugars
asjas_abstract_wrexham.doc28.5 KB
P22 Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components
abstract-tancp1.doc26 KB