Here are a list of accepted past papers and posters.
Past Papers & Posters
52 Prebiotic low�fat custards with short and long chain inulin blends. Rheological and sensory properties.
abstract-tarrega.doc28 KB
56 Modification of sago (Metroxylon sagu) starch using ionizing radiation.
53 Effects of irradiation on rheological properties of different species of gum tragacanth.
49 Influences of two different species of gum tragacanth on rheological properties of Iranian sauce based on fermented milk(kashk)
22. Milk proteins and pectins - compatibility and conjugation
Ulrike Einhorn-Stoll
abstract.doc32.5 KB
50 Effects of irradiation on rheological properties of different species of gum tragacanth.
51 Band formation in phase separated biopolymer solutions under shear
P48 Quality and stability of low-fat salad dressing prepared with hydrolysate starch
Plenary Technofunctionality of hydrocolloids and their impact on food structure
tj-foster-abstract.doc24.5 KB
Plenary The impact of prebiotic oligosaccharides on health with a focus on appetite and body weight
Peter Anthony Williams
gumsalexiou.doc37.5 KB
Plenary The impact of the chemical and physical properties of alginates on biofunctionality.
abstract-wrexham.doc26 KB
Plenary: Protein � polysaccharide complexes: from basics to food applications
fht_paper_schmitt.doc32.5 KB
64 Effect of xanthan and tragacanth gums on rheology and stability of beverage emulsions formulated with corn fiber and acacia gums
63.Effect of polyphenol-rich bog bilberry extract and pH on the gelation properties of whey proteins
P45 Effect of L-ascorbic acid and L-cysteine on the physicochemical properties of wheat starch
33.doc24 KB
P46 An Investigation on the Functional Properties of Carboxymethyl Cellulose Produced From
mes-paper.doc26.5 KB
P47 Addition of sugar beet pulp on the physicochemical properties of dough and flat bread
sugar-beet-pulp.doc27 KB
P8 Extraction and partial characterisation of hydrocolloid gums from some African legumes
63.doc23.5 KB
P7 Microencapsulation of bacteriophage K into alginate - whey protein microspheres for oral delivery
64.doc23.5 KB