Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Processing of carrots leads to changes in pectin structure

 

The physicochemical properties of rice bran extracts with ultrasonic treatment

 

Plenary: Upgrading food processing side streams

 

Masterclass: Rheology: The Key to Success?

 

okra gum-bulk extraction and chemical analysis

 

Impact of pH and ionic strength on the emulsification properties of citrus pectin

Ulrike van der Schaaf

 

Masterclass: An Introduction to Tribology

 

Effects of hydrocolloids on lowering blood glucose

 

Functional dairy-protein based aggregates for designing food formulations

Christophe Schmitt

 

Enable Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethers - Final

 

Where polymers and particles meet

 

Effect of calcium chloride on the glass transition of condensed starch systems

 

Masterclass: Micro-Rheological Characterization of Hydrocolloids

 

Masterclass: An introduction to tribology

 

Masterclass: Probing The Links Between Food Structure And Function With Force Microscopy

 

Nanoencapsulation of capsaicin and its effect on sensation of pungency

 

Persian Gum and Gum Arabic: A Comparative Study on Their Rheological and Functional Properties- A Review

 

Study on nano-emulsion stabilized by mixtures of Phosphatidylcholine and Lysophosphatidylcholine using NMR

 

Masterclass: Using DLS-Microrheology and Raman Spectroscopy to probe self-assembly and gelation mechanisms in food based complex fluids

 

Encapsulation of bioactive ingredient extracts from pecan nut shell using gum arabic/maltodextrin and zein proteins