Here are a list of accepted past papers and posters.
Past Papers & Posters
MODULATING PROTEIN INTERACTION ON MOLECULAR AND MICROSTRUCTURAL LEVEL FOR TEXTURE CONTROL IN PROTEIN BASED GELS
Interactions between proteins and hydrocolloids during human digestion of emulsions
Influence of storage on the water binding of pectin: Determination by DSC
Ulrike Einhorn-Stoll
abstract-einhorn-stoll.doc33.5 KB
Masterclass: Polysaccharide- protein interactions: phase behaviour and applications
Optimization of ultrasound-assisted extraction of konjac flour from Amorphophallus muelleri Blume
Simon Bambang widjanarko
sbwkonjac.doc32.5 KB
Antibacterial Activity of Polysaccharides Derived from New Zealand Native Mushrooms
Plenary: Low moisture Foods: Why carbohydrate functionality is important in snack foods
Rheological behaviour of maize ?-glucan and its application as a fat replacer
Modified citrus pectins for improved emulsion stability
Ulrike van der Schaaf
121221_abstract_schmidt.rtf45.1 KB
Extraction of functional ingredients from algae, beet leaf and other plants/seeds
gumsstab_amartin.doc24.5 KB
Rheological effects of different interactions in kappa-carrageenan/locust bean gum/konjac glucomannan gels
fht_brenner_nishinari.doc34.5 KB
Investigation of relationship between molecular structure and emulsifying properties of gum ghatti
Effect of guar gum on "weak gel" rheology of microdispersed oxidised cellulose (MDOC)
Edwin Morris
wrexabs.doc27.5 KB
Role of Maltodextrins in the controllable encapsulation and release of soy lecithin by use of their covalent conjugates with sodium caseinate
grigorovichnv.doc30.5 KB
The potentiality of the co-assembly of the major starch polysaccharides with polyunsaturated phospholipids in the development of health-promoting food ingredients.
Maria Semenova
semenova.rtf48.53 KB
Phase separation and gel formation in kinetically trapped guar gum/acid milk gels
Anne Rohart
paperabstract_annerohart.doc26.5 KB