Immune stimulation properties of wheat endosperm arabinoxylans
5.Influence of water vapour on the structure and the functional properties of chitosan based food packaging films
Frederic DEBEAUFORT
Some key powders properties in the reconstitution of dehydrated foods
Plenary: Hydrocolloids as edible or active packaging materials
Frederic DEBEAUFORT
The Impact of the Interfacial Behaviour on Emulsion Rheology: A Potential Approach to Reducing Fat Content in Emulsified Foods
Functional properties of hydrophobically modified inulin.
6.Interactions between Carrageenan and Milk Proteins
7.Effect of pH and polysaccharide concentration on the gelation behaviour of Egg Yolk/k-Carrageenan dispersions
8.The application of hybrid membrane processes to fractionate gum arabic into streams of added value
Poster:The application of microbial polysaccharides for improving functionality of liquid dough
Ultrasound assisted extraction of corn fibre gum from corn wet milling process.
9.Investigating fouling and cleaning during the filtration of Gum Arabic
MODULATING PROTEIN INTERACTION ON MOLECULAR AND MICROSTRUCTURAL LEVEL FOR TEXTURE CONTROL IN PROTEIN BASED GELS
Interactions between proteins and hydrocolloids during human digestion of emulsions
Influence of storage on the water binding of pectin: Determination by DSC
Ulrike Einhorn-Stoll
Masterclass: Polysaccharide- protein interactions: phase behaviour and applications
10.Properties of weak alginate gels and LMA-pectin gels
Optimization of ultrasound-assisted extraction of konjac flour from Amorphophallus muelleri Blume
Simon Bambang widjanarko
Antibacterial Activity of Polysaccharides Derived from New Zealand Native Mushrooms
Plenary: Low moisture Foods: Why carbohydrate functionality is important in snack foods