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