Past Papers & Posters

Here are a list of accepted past papers and posters.

 

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

 

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

 

17. Beer Clarification Using Isinglass.

abstract.doc32.5 KB

 

16. Carrageenan:Control of gelling and melting temperatures

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

 

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

abstract-dtorres.doc23.5 KB

 

14. Functional plant materials to structure food

liday-functional-plant-materials-gums-stabilizers-09.doc27 KB

 

13. Tailoring pectin with specific shape, composition, and esterification pattern

Claus Rolin
abstract-with-fht_paper_template.doc26.5 KB

 

12. Reduction of Starch Digestibility by Tea Polyphenols

abstract-gums-and-stabilisers-for-the-food-industry-conferences-2009.doc39.5 KB

 

11. Formation of "weak gel" networks by konjac glucomannan in mixtures with sucrose, glucose or fructose

Edwin Morris
kgmsugar.doc25 KB

 

10. Characterising effects on interfacial structures experienced during human digestion of emulsions.

digestion-paper.doc22.5 KB

 

9. Engineering interfacial structures to moderate satiety.

caseinate-paper.doc25.5 KB

 

8. Pectin�Galectin 3 interactions: molecular origins of bioactivity.

pectin-galectin-paper.doc24 KB

 

7. Influence of preparation method on the quality of xanthan-locust bean gum mixed gels.

gums-15-abstract-g-sworn.doc27 KB

 

6. Structural Properties of Non Aqueous Ethyl Cellulose Systems used in Topical Drug Delivery

wrexham-abstract.doc30.5 KB

 

5. Evidence of interactions between whey proteins and mucin: their implication on the astringency mechanism of whey proteins at low pH

gum-and-stabilser_2009_astringency_mucin.doc28.5 KB

 

4. Preparation of Corn Fiber Gum and Milk Protein Conjugates and Evaluation of their Emulsion Stabilizing Properties

Madhav Yadav
abs-15th-gums-and-stabilizers-conf-xrexham-june-22-2009.doc32 KB