Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Electrospinning of food-grade polysaccharides

abstract-wrexham_v2.doc23 KB

 

Effect of palm oil incorporation on the properties of biodegradable cobia (Rachycentron canadum) skin gelatin films

fht_paper_template.doc28 KB

 

Rheology of low calorie mayonnaise and mozzarella cheese analogue with modified maize starch

Naushad Emmambux
emmambux-poster.doc24.5 KB

 

Structuring properties of plant particles as result of physical treatments

fht_oral-abstract.doc25 KB

 

The effect of fat replacers on physicho-chemical properties and sensory attributes of canned food

karimian.doc25 KB

 

Influence of tragacanth gum exudates from the species Astragalus gossypinus on rheological and physical properties of emulsions

samavati.doc29.5 KB

 

Using Iranian gum tragacanth to overcome physical defects of maltodextrine microcapsules

saffari.doc27 KB

 

A comparison of the rheological properties of succinoglycan with xanthan gum

absract-poster-succinoglycan.doc31.5 KB

 

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

effect-of-xanthan-and-tragacanth-gum.doc30.5 KB

 

Plenary Air fillied emulsions

Peter Anthony Williams
gumscoxoil-filled-emulsions2.doc83 KB

 

62 Physical Properties of Enzyme Modified Carrot Fiber / Soy Protein Isolate Edible Films

physical-properties-of-enzyme-modified-carrot-fibre-soy-protein-isolate-edible-films.doc33 KB

 

61 Preparation and Characterization of Low Molar Mass Konjac Glucomannan

fht-abstract.doc28 KB

 

60 Partial Replacement of Gelatin with Persian Gum and Use of Olibanum for Production of Functional Pastille

partial-replacement-of-gelatine-with-persian-gum-and-use-of-olibanum-for-production-of-functional-pasetilles.doc25 KB

 

59 On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth

on-the-stabilization-mechanism.doc25 KB

 

58 Structural analysis of native carrageenans by enzymatic hydrolysis

jouanneau.doc31.5 KB

 

57 Use of hydrocolloids as fat replacers in fat-free set yoghurt and their effects on structural and sensorial properties

abstract-poster-sub-badamchizade.doc30 KB

 

56 Mechanical properties and water vapor permeability of edible films based on soy protein isolate and chitosan

mechanical-properties-and-water-vapor-permeability-of-edible-films-based-on-soy-protein-isolate-and-chitosan.doc34 KB

 

55 Stabilization of mildly acidified milk-juice drinks

Claus Rolin
posterabstractmay29.doc25 KB

 

Industrial Forum: Industry Requirements for Hydrocolloids in Beverage Emulsions

mschultz-abstract.doc24 KB

 

54 Effect of two different species Iranian tragacanth gum on the rheological properties of mayonnaise sauce (65%fat)

word_eng-edit1997.doc27.43 KB