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.
17. Beer Clarification Using Isinglass.
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
12. Reduction of Starch Digestibility by Tea Polyphenols
11. Formation of "weak gel" networks by konjac glucomannan in mixtures with sucrose, glucose or fructose
10. Characterising effects on interfacial structures experienced during human digestion of emulsions.
9. Engineering interfacial structures to moderate satiety.