Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Plenary The impact of the chemical and physical properties of alginates on biofunctionality.

abstract-wrexham.doc26 KB

 

Plenary: Protein � polysaccharide complexes: from basics to food applications

Christophe Schmitt
fht_paper_schmitt.doc32.5 KB

 

64 Effect of xanthan and tragacanth gums on rheology and stability of beverage emulsions formulated with corn fiber and acacia gums

corrected-version.doc33 KB

 

63.Effect of polyphenol-rich bog bilberry extract and pH on the gelation properties of whey proteins

fht_paper_nhowellprot-polyphenol-interactions.doc27 KB

 

24. Rheological and physical properties of gelatin from beluga sturgeon (huso huso) skin

24.doc29 KB

 

Pilnik lecture Pectic oligosaccharides

fht_ralet.doc24 KB

 

62. Modelling of physical processes in the small intestine

wrexham-2009-bakalis-model-gi.doc30 KB

 

59. Bioactive Polysaccharides: Sources, Structures and Functional Properties

cui-abstract.doc31.5 KB

 

58. Flaxseed gum from flaxseed hulls: extraction, fractionation, physicochemical characterization and application in oil-in-water emulsions

goff-abstract.doc29.5 KB

 

55. Polysaccharide ultrasonication � beyond depolymerization

abstractpolysaccharideultrasonicationshensiung.doc35.5 KB

 

54. Anti-proliferation on human Caco-2 cells of food polysaccharide preparations with different molecular weights

phoency-lai-3-anti-proliferation-ps-abs.doc26.52 KB

 

53. Thermal and Gelation Behaviour of Selectively Modified Celluloses

gums15abstract.doc21 KB

 

52. Phase equilibria and rheological behaviour of polysaccharide/protein mixtures in the presence of sugars

asjas_abstract_wrexham.doc28.5 KB

 

51. Polyelectrolyte character and thermodynamic properties of Acacia gums

abstract-polyelectrolyte-character-of-acacia-gums-s-alassaf.doc28.5 KB

 

50. Extensional rheology of arabic gum and interpretation based on molecular association

abstract.doc32.5 KB

 

48. The interfacial properties of gum arabic, egg white protein and thier mixtures

Peter Anthony Williams
gums15abstract.doc21 KB

 

47. Dynamic rheological study on o/w emulsions as affected by polysaccharide interactions using a mixture design approach

abstract-tancp2.doc25.5 KB

 

46. Preparation of CMC-acid gel and its applications

fht_paper_template.doc30.5 KB

 

45. Role of rice fiber in formation of SCFA from Lactobacilus spp and Bifidobacterium spp

abstract-uk-2009.doc32 KB

 

44. Production and rheological properties of low-acyl gellan gum fluid gels induced by sodium and calcium ions

fhtjmunoz.doc26 KB