Here are a list of accepted past papers and posters.
Past Papers & Posters
Food tribology – a promising and challenging tool for the determination of food friction properties
Kenneth Kieserling
New approaches for pectin extraction from sunflower head residue
Zayniddin Muhidinov
Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan
Peter Anthony Williams
carrageenan-abstract.doc27.5 KB
Reducing fat digestion through cellulose ether emulsions.
Teresa Sanz Taberner
Isolation, characterization and functional properties of pectin from six different okra genotypes
Vassilis Kontogiorgos
Isolation and characterization of dietary fibre from blackcurrant pomace
Vassilis Kontogiorgos
Effect of ionic strength on enzymatic polymerisation and acid-induced gelation of caseinate
Norbert Raak
Super corn fiber gum and its enhanced properties
Madhav Yadav
Dietary Fibre for Glycemia Control: Towards a mechanistic understanding
H Douglas Goff
goff.docx149.7 KB
Static Multiple Light Scattering to monitor stability and size of protein and emulsions stabilized with proteins
Roland Ramsch
Functionalisation of pea protein by tryptic hydrolysis - characterisation of interfacial and functional properties
Martina Klost
abstract-klost.docx19.08 KB
Thermal degradation of citrus pectin - Influence of acidic and alkaline pre-treatment
Ulrike Einhorn-Stoll
abstract-einhorn-stoll.docx19.78 KB
The Influences of Methyl Cellulose and Psyllium and Their Applications in a Flour-Water System with Medium Water Content (ca. 55%).
Yi Ren
Response Surface Methodology Study on the effects of yellow konjac:kappa-carrageenan gels and red koji rice on restructured meat
Simon Bambang widjanarko
abstsimon.docx117.89 KB
Effect of NaCl on physicochemical properties of xanthan gum – water chestnut starch complexes
zubala lutfi
abstract.docx10.84 KB
Release, Recovery and Functionalization of Pectic Hydrocolloids from Citrus Juice Processing Biomass
Randall Cameron
abstract201612121.docx15.94 KB
Influence of whey protein+cellulose nanocrystals at the oil/ water (O/W) interface – impact on in vitro gastric digestion
Dr. Anwesha Sarkar