Here are a list of accepted past papers and posters.
Past Papers & Posters
52. Phase equilibria and rheological behaviour of polysaccharide/protein mixtures in the presence of sugars
asjas_abstract_wrexham.doc28.5 KB
51. Polyelectrolyte character and thermodynamic properties of Acacia gums
50. Extensional rheology of arabic gum and interpretation based on molecular association
abstract.doc32.5 KB
48. The interfacial properties of gum arabic, egg white protein and thier mixtures
Peter Anthony Williams
gums15abstract.doc21 KB
47. Dynamic rheological study on o/w emulsions as affected by polysaccharide interactions using a mixture design approach
abstract-tancp2.doc25.5 KB
45. Role of rice fiber in formation of SCFA from Lactobacilus spp and Bifidobacterium spp
abstract-uk-2009.doc32 KB
44. Production and rheological properties of low-acyl gellan gum fluid gels induced by sodium and calcium ions
fhtjmunoz.doc26 KB
42. Rheological properties of Plantago ovata L. psyllium as a function of concentration, temperature and pH
41. Development of encapsulation of bioactive materials for the control of foodborne pathogens via oral delivery
wang-wrexham-abstract-a.doc25.5 KB
40. A comparative study of iota carrageenan, kappa carrageenan and alginate hydrogels as tissue engineering scaffolds
38. High zero-shear viscosity of gum extracted from Ocimum basilicum L. seeds: Effect of concentration and temperature on rheological properties
37. The effect of ultra violet treatment on the physical properties of starch blends edible films.
abstract-uv-final.doc21.5 KB
35. Physico-chemical and mechanical study of enzyme modified sago starch/gelatin film
3nmh-ahmed-oral-abstract.doc31.5 KB
34. Thermal characterisation studies of fish gealtin extracted from surimi processing by-products
32. Improving the quality of pasta using hydroxypropyl methyl cellulose, gluten and blended wheat flour
pasta-quality.doc27.5 KB
31. Application of the Coupling Model to the Relaxation Dynamics of Polysaccharide / co-Solute Systems