Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake

Delphine Huc-Mathis
abstract-interfacialprop-cellulosederivatives.docx13.47 KB

 

Preparation of novel emulsion gels and emulsion microgel particles using modified starch

Ophelie Torres
torres-o-et-al-abstract-gs-2017.doc27.5 KB

 

Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics

Guéba Agoda-Tandjawa
abstractgueba.docx14.71 KB

 

Physiochemical and rheological properties of grape juice containing Chubak extract and egg white

Hojjat Karazhiyan
manuscript-karazhiyan.doc26 KB

 

Plenary: Bio-Refinery and Cell Factory Approaches towards Third Generation Chitosans

moerschbacher-wrexham-2015.doc26 KB

 

Functional properties of urea incorporated wheat protein films

functional-properties-of-urea-incorporated-wheat-protein-films_abstract_final.doc31 KB

 

Developing a whole range of new hydrocolloids - the production and modification of alternan

abstract-hydrocolloid-trust_tt.doc26 KB

 

Processing of carrots leads to changes in pectin structure

abstract-gs_paper_2015.doc25 KB

 

Plenary: Upgrading food processing side streams

fht-abstract_charalampopoulos_plenary.doc24.5 KB

 

Masterclass: Rheology: The Key to Success?

youngmasterclass2.doc26.5 KB

 

Impact of pH and ionic strength on the emulsification properties of citrus pectin

Ulrike van der Schaaf
abstract_schmidt.doc26.5 KB

 

Masterclass: An Introduction to Tribology

an-introduction-to-tribology-mills.doc26 KB

 

Effects of hydrocolloids on lowering blood glucose

effect-of-gums-on-lowering-blood-glucose-vs1.doc43.5 KB

 

Functional dairy-protein based aggregates for designing food formulations

Christophe Schmitt
chschmitt-gumsstabilizers-2015.doc30.5 KB

 

Enable Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethers - Final

enable-fat-reduced-deep-fried-food-and-meat-products-by-cellulose-ethers_final.doc30.5 KB

 

Where polymers and particles meet

fht_paper_dickinson.doc25 KB

 

Effect of calcium chloride on the glass transition of condensed starch systems

abstract.doc22.5 KB

 

Masterclass: Micro-Rheological Characterization of Hydrocolloids

masterclassmreufer.doc26.5 KB

 

Masterclass: An introduction to tribology

masterclassmills.doc26 KB

 

Masterclass: Probing The Links Between Food Structure And Function With Force Microscopy

masterclassgunning.doc27 KB