Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Effect of sugar substitution on texture properties and weight loss of Mexican �Mantecadas�

final-abstract-sugar-substitution.doc30.5 KB

 

Investigation into Interactions between Alginate, Pectin and Starch in Acid Gels

abstract_for_gums_and_stabilisers_conference_wrexham_approved.doc51 KB

 

Studies on pomelo pectin: characterisation and rheological properties

Chaiwut Gamonpilas
17th-gums-and-stabilisers-for-food-industry_abstract_submission_281212.doc27 KB

 

Quality of wheat starch films produced during starch biphasic pasting with stearic acid

Naushad Emmambux
emmambux-abstract.doc25 KB

 

Solution properties of Brachystegia eurycoma seed polysaccharide

Louis Nwokocha
solution-properties-of-brachystegia-eurycoma-seed-polysaccharide.doc235 KB

 

Impact of ultra-high pressure homogenization (UHPH) on inulin gelling properties, stability and development during storage

alvarez-sabatel_uhph-inulin_abstract.doc27 KB

 

Non-linear dynamic viscoelasticity of xanthan gum solutions

ramirez-pablo.doc27.5 KB

 

Securing food proteins- From by-products to functional protein

gumsstabilisers_abstract-on-rubisco_final.doc25.5 KB

 

PLENARY:Bioactive Function and Structure Characterization of Polysaccharide from Seeds of Plantago asiatica L. (Psyllium)

Shaoping Nie
bioactive-function-and-structure-characterization-of-polysaccharide-from-seeds-of-plantago-asiatica-l.doc35.5 KB

 

The effects of ultrasonic on extraction, physicochemical properties and antioxidant activities of polysaccharide from Ganoderma atrum

Shaoping Nie
abstract-nie.doc23.5 KB

 

Plenary: Bioactive Function and Structure Characterization of Polysaccharide from Seeds of Plantago asiatica L. (Psyllium)

Shaoping Nie
abstract-for-prof-xie1.doc34 KB

 

The effects of ultrasonic on extraction, physicochemical properties and antioxidant activities of polysaccharide from Ganoderma atrum

Shaoping Nie
abstract-nie.doc23.5 KB

 

Compression test of food gels on artificial tongue and its comparison with sensory test

compression-test-of-food-gels-on-artificial-tongue-and-its-comparison-with-sensory-test.doc33.5 KB

 

Factors affecting Tannin level in Acacia Seyal species

factors-affecting-tannin-level-in-acacia-seyal-species-.doc30.5 KB

 

Texture design of dairy neutral desserts: instrumental and sensorial characterizations

gumsstabilisers2013_texturedesign_amatignon.doc30 KB

 

Structural and functional characterization of arabinoxylans obtained from super-heated steam (SHS) processed corn bran

characterization-of-arabinoxylans-obtained-from-superheated-steam.doc24.5 KB

 

Hydrodynamic and functional properties of hairy pectins obtained from agricultural side streams and their modification

gums-and-stabilizers-conference.doc26 KB

 

Masterclass: Gelatins. Physico-chemical properties, source dependence and applications.

masterclass_kid.doc24 KB

 

Some physicochemical characteristics of sage (Salvia macrosiphon) seed gum

Seyed Mohammad Ali Razavi
abstract.doc34 KB

 

Influence of storage on the water binding of pectin: Determination by DSC

Ulrike Einhorn-Stoll
abstract-einhorn-stoll.doc33.5 KB