Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Adsorption/desorption behaviour of Hydroxypropyl Cellulose derivatives on hydrophobic surfaces: Impact of Bile salts

Cristina Fernández Fraguas
FHT_Fernandez-Fraguas et al._HPC.doc35.5 KB

 

Methyl esterification patterns of commercial and chemically modified pectins

Peter Anthony Williams
G&S20Scholsabstract.docx15.17 KB

 

Physicochemical Properties of the Ultrahigh Methoxylated Pectin

Xiao Hua
Abstract Physicochemical Properties of the Ultrahigh Methoxylated Pectin.doc31.5 KB

 

PLENARY: Food industry: natural landscape on hydrocolloid use

Peter Anthony Williams
G&S20Abstract Paulo Fernandes.docx14.14 KB

 

Chitosans and cyclodextrin polymers to design new biodegradable antifungal coating

Veronique Coma
FHT-san sebastian abstract.doc571.5 KB

 

Brush-like polysaccharides with motif-specific interactions

Gleb Yakubov
Brush-like polysaccharides with motif-specific interactions_final_2019.docx361.57 KB

 

Design of pectin based hydrogels with tunable structures

Mikaela Börjesson
Abstract_FHT_2019_Borjesson.doc485 KB

 

INVITED: Dietary Fiber, Prebiotics and The Gut Microbiome

Stuart Craig
FHT SASCraig.doc23.5 KB

 

Starch Suspension Mouthfeel: Correlating Sensory and Rheological Properties

Shen Siung Wong
2019_01_17 Wong Abstract_Starch Suspension Mouthfeel Correlating Sensory and Rheological Properties.docx21.33 KB

 

INVITED: Function of modified starch as an emulsifier and moderator for the controlled release of bioactive compounds

Peter Anthony Williams
G&S20Abstract-Zhong Fang.doc30 KB

 

Use of protein-polysaccharides based hydrocolloid system for improve targeted delivery of probiotics

iqra Yasmin
I. Yasmin.docx13.6 KB

 

Protein/polysaccharide co-precipitates for the independent co-delivery of two actives from simple o/w emulsions

Fotis Spyropoulos
FHT_Paper_F Spyropoulos et al_UoB_UK.doc29 KB

 

Stability evaluation of highly concentrated emulsions using Diffusing Wave Spectroscopy (DWS)

Peter Anthony Williams
Ramsch_Gums&Stabilisers_thermal cycles_RR (1).doc29.5 KB

 

Preparation and characterization of pea protein isolate-maltodextrin conjugates from ultrafine electrospun fibers

Ines Kutzli
FHT_Abstract_Ines_Kutzli.doc30 KB

 

Non-invasive evaluation of weighting agent efficiency for beverage emulsion stabilization

Christelle Tisserand
TS_Gums&Stabilisers_beverages_CT.doc166.5 KB

 

ISOLATION AND CHARACTERISATION OF AMYLOSE-LIPID NANOMATERIALS FROM MAIZE STARCHES MODIFIED WITH STEARIC ACID

Naushad Emmambux
Isolation and characterisation of amylose.docx16.59 KB

 

PLENARY: How rheology can help in the development and stability behaviour of protein-stabilized emulsions

Antonio Guerrero
Abstract_Gums_Stabilizers_Plenary_Guerrero.doc26.5 KB

 

Bioinspired food waste-based nanofibres and scaffolds to generate novel food functionalities

Francisco M. Goycoolea
Abstract Gonzalez-Espinosa et al.doc30.5 KB

 

Rheological properties of stabilizers in high concentrated sugar solutions at low temperature

Veronique BOSC
GS2019_Abstract_Veronique MASSELOT_2.docx16.69 KB

 

Whey protein isolate (WPI) and Carboxymethyl Cellulose (CMC) blend films: effect of CMC/WPI ratio on physicochemical properties

Ana Azevedo
FHT 2019_Abstract_Gabriela Azevedo.DOC99 KB