Past Papers & Posters

Here are a list of accepted past papers and posters.

 

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

Shaoping Nie

 

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

 

Factors affecting Tannin level in Acacia Seyal species

 

Texture design of dairy neutral desserts: instrumental and sensorial characterizations

 

30.The effect of pH and calcium ion on the rheological behaviour of ?-lactoglobulin-basil seed gum mixed gels

 

1.Dilute solution properties of cress (Lepidium sativum) seed gum: Effect of salts and sugars

 

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

 

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

 

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

 

Some physicochemical characteristics of sage (Salvia macrosiphon) seed gum

 

2.The application of microbial polysaccharides for improving functionality of liquid dough

 

33.Creating the process-structure-function path of citrus pectin from a novel pilot plant scale oxalic acid based extraction.

 

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

Ulrike Einhorn-Stoll

 

Thickening Properties of Corn Fiber Gum with other Carbohydrate Polymers

Madhav Yadav

 

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

 

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

 

Protein Stabilised Submicron Emulsions

 

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

 

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

 

31.The application of microbial polysaccharides for improving functionality of liquid dough