Here are a list of accepted past papers and posters.
Past Papers & Posters
Effect of Soy Protein Isolate on Physical, Mechanical and Heat Sealability Properties of Modified Sago Starch Films
Phase behavior of ?-glucan/sodium caseinate mixtures varying in molecular weight
Vassilis Kontogiorgos
oralpresentationabstract.doc28.5 KB
Structure as Related to Rheological, Textural Properties and Waterbinding of ?-Lactoglobulin/Xanthan Gum Electrostatic Gels in Associative Conditions
Viscous synergism in aqueous mixtures of corn fiber gum with various polysaccharides
Hongbin Zhang
Effect of Arabic Gum and Orange Oil on Flavour Release and Rheological Properties of Orange Beverage Emulsions
gulsah-abstract.doc25 KB
Effect of pH on O/W emulsions formulated with potato proteins and chitosan.
abstract-calero.doc30.5 KB
Relations among mastication variables, mechanical properties, and sensory scores of some cheese samples with various textures
fht-kohyama2.doc32.5 KB
Semi-continuous extraction of flaxseed mucilage and evaluation of its prebiotic activity
yesparzafht.doc37.5 KB
Enhancing protein-protein interactions at the emulsion interface to resist displacement by biosurfactants
Atomic force microscopy and force spectroscopy studies of the emulsifying action of sugar beet pectin extracts.
Probing specific interactions between pectin-derived galactooligosaccharides and the mammalian lectin galectin 3 � testing a model for pectin bioactivity.
Polysaccharides affecting microstructure, mouthfeel and taste perception
New parameters for the examination of the pectin gelation process.
Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volume.
Heather Shewan
gumsstabilisers-template.doc95.5 KB
Influence of Extraction Temperature and pH on Physical Properties of Durian Seed Gum
abstract-2.doc34 KB
Monitoring dynamics of phase separation in oat beta�glucan/milk mixtures with ultrasonic and diffusing wave spectroscopy
Comparison of molecular parameters, material properties and gelling behaviour of commercial citrus pectins.
Ulrike Einhorn-Stoll
The effect of added papain on the encapsulated of liquid lemon oil emulsion particle with gum Arabic
emulsifier-paper.doc13.9 KB