Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Functionality of polyols as sucrose replacers in Spanish muffins.

 

Replacing sucrose in Spanish muffins with Erythritol and Xanthan Gum.

 

Microporous hydrogels of cross-linked carboxymethyl cellulose made for the delivery of bioactive materials

 

Masterclass: Hydrocolloids as gelling agents

 

In vitro and in vivo digestive tract effects of cereal hydrocolloids related to potential health benefits

 

Influence of the molecular structure of hybrid carrageenans on the stabilization of chocolate milk

 

Effect Of Multi-Stage Ethanol Leaching On Physico-Chemical Properties Of Konjac Flour (Amorphophallus Oncophyllus)

Simon Bambang widjanarko

 

Influence of Some Parameters on Functional and Rheological Properties of Mixed Persian�Tragacanth Gums

 

Investigation of Some Physical, Chemical and Rheological Properties of Iranian Carob Gum

 

Effects of Temperature on CMC-Acid Gel Formation

 

A Novel Method for Preparation of Low Molar Mass Konjac Glucomannan

 

Satiety induction with novel food grade methyl cellulose

 

A new factor effecting gel strength of pectin

 

Physicochemical properties of binary mixtures of xanthan, guar, pectin, CMC and HPMC in a milk system

 

The effect of Polymer Fine Structure on synergistic interactions of Xanthan and different co-synergists.

 

Whey fractionation by a neutral polysaccharide

 

Plenary: Analysis and modification of carrageenans using enzymes

 

Physical modifications of xanthan gum

 

Contributions of the particulates and soluble materials to tomato viscosity

Peter Anthony Williams
tim3.doc24.5 KB

 

Comparative study on crystallization kinetics and polymorphism in physically engineered

Peter Anthony Williams