Past Papers & Posters

Here are a list of accepted past papers and posters.

 

23. Interfacial interactions between pectin and K-casein

 

21. Viscosity development during competitive hydration of starch and hydrocolloids

 

P36 Alginates as edible coatings for microwaveable food

 

P37 Whey protein gel as model system for testing the effect of hydrocolloids as a barrier to fat uptake during deep fat frying

 

P38 DO HYDROCOLLOIDS IMPROVE THE FREEZE/THAW STABILITY OF NATIVE STARCH WHITE SAUCES?

 

P39 PERFORMANCE OF CLEAN LABEL STARCHES IN WHITE SAUCES. EFFECT OF SHEARING, HEATING AND FREEZE/THAW

 

20. Modification of physicochemical properties of orange beverage emulsion using glycerol and vegetable oil

 

18. Impact of water on flavor delivery systems

 

P11 Rheological and physical properties of gelatin from beluga sturgeon (huso huso) skin

 

P40 Beer Clarification Using Isinglass.

abstract.doc32.5 KB

 

17. Beer Clarification Using Isinglass.

abstract.doc32.5 KB

 

16. Carrageenan:Control of gelling and melting temperatures

 

P41 Inulin and ?-carrageenan as fat replacers in dairy desserts with carboxymethyl cellulose. Flow behaviour.

 

15. Storage stability of low fat starch-based dairy desserts with inulin: Viscoelasticity and particle size distribution

 

14. Functional plant materials to structure food

 

13. Tailoring pectin with specific shape, composition, and esterification pattern

Claus Rolin

 

12. Reduction of Starch Digestibility by Tea Polyphenols

 

11. Formation of "weak gel" networks by konjac glucomannan in mixtures with sucrose, glucose or fructose

Edwin Morris

 

10. Characterising effects on interfacial structures experienced during human digestion of emulsions.

 

9. Engineering interfacial structures to moderate satiety.