Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Thickening Properties of Corn Fiber Gum with other Carbohydrate Polymers

Madhav Yadav
cfg-a-thickener-abstract-for-gums-and-stabilisers-conference-in-june-2013.doc32 KB

 

Effect of partial replacement of milk solids with carrot cell wall particles on microstructure, rheology and texture of low fat yoghurts

amirtha-fht_paper_template.doc31 KB

 

In vitro digestive tract effects on viscosity of soluble fibres and their ability to modulate glucose diffusion

fabek-goff-abstract.doc33 KB

 

Protein Stabilised Submicron Emulsions

jjos_fht_abstract.doc33 KB

 

Properties and applications of native potato protein fractions (presentation for masterclass)

fht-oral-presentation-m-giuseppin-n-van-nieuwenhuijzen-abstract.doc30 KB

 

Modulating protein interaction on molecular and microstructural level for texture control in protein based gels

fht2013_amartin.doc23 KB

 

Masterclass: Protein Functionality in Foods. Milk Proteins.

H Douglas Goff
goff-masterclass.doc25 KB

 

Protein stabilised foams; stability and rheological properties

fht_abstract_lazidis_protein-stabilised-foams-stability-and-rheological-properties.doc33 KB

 

Protein Functional Properties

gs-abstract-p-wilde.doc24 KB

 

Modulating protein interaction on molecular and microstructural level for texture control in protein based gels

fht2013_amartin.doc23 KB

 

Plenary: Design of colloidal foods for healthier diets

sullowatsonnorton_2013.doc60.5 KB

 

Synergistic effects of alginates and ?-glucans in gastric raft formulations

conference-abstract-rt.doc30.5 KB

 

Sodium caseinate self-association and its influence on solution and emulsion properties at high concentrations

gums-stabs-caseinate-presentation.doc27 KB

 

Stabilization of o/w emulsions with okra pectins

Vassilis Kontogiorgos
abstractfh2013.doc32 KB

 

The role of non-adsorbed proteins on foam stabilisation

wierengaword.doc27.5 KB

 

PLENARY: Functional plant material and healthy foods

leif-lundin.doc25 KB

 

The texture of low fat yoghurt predicted from the content of starch, pectin and gelatine

knarr.doc26 KB

 

Masterclass : Hydrocolloids as gelling agents

masterclassgelling-agents.doc29 KB

 

Characterization of Transglycosidases for Enzymatic Modification of Starch

abstract-l-dijkhuizen.doc36.5 KB

 

Masterclass: Hydrocolloids as gelling agents

hydrocolloidgellingagents.doc28.5 KB