Here are a list of accepted past papers and posters.
Past Papers & Posters
Oat protein enriched by-products support structure formation in yoghurt
Monika Brueckner-Guehmann
Isolation, identification and comparison of O-acetyl-(gluco)mannans isolated from the leaf skin and gel of Aloe barbadensis Miller
Shaoping Nie
abstractshi.doc33 KB
Arabinoxylan isolated from the seeds of Plantago asiatica L. ameliorates Type 2 diabetes in rats
Shaoping Nie
abstract-hu.doc32 KB
A comparative study of chemical composition and polysaccharide structure between natural Cordyceps sinensis and cultured mycelium
Shaoping Nie
abstract-junqiao.doc34.5 KB
Coil-helix transition of kappa-carrageenan influenced by beta-lactoglobulin
Katsuyoshi Nishinari
2017abstractsgums2carblg.doc29.5 KB
Coil-helix transition of -carrageenan influenced by β-lactoglobulin
Katsuyoshi Nishinari
2017abstractsgums2carblg.doc29.5 KB
Modulating molecular and structural arrangement of starch for controlled digestion using vitamins
Pallab Kumar Borah
abstract.docx14.83 KB
Food tribology – a promising and challenging tool for the determination of food friction properties
Kenneth Kieserling
New approaches for pectin extraction from sunflower head residue
Zayniddin Muhidinov
Functionality of xanthan gum and Tween 80 during digestion of o/w emulsions
Ana Salvador
FAT DIGESTIBILITY IN XANTHAN GUM/ PALM OIL BASED SYSTEMS
Ana Salvador
Rheological characterization of a pectin extracted from ponkan (Citrus reticulate Blanco cv. Ponkan) peel
Carmen Petkowicz
Extraction and characterization of pectin from cubiu (Solanum sessiliflorum) peel
Carmen Petkowicz
Gels of ferulated arabinoxylans extracted from distillers dried grains with solubles: Rheology, structural parameters and microstructure
Elizabeth Carvajal-Millan
Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan
Peter Anthony Williams
carrageenan-abstract.doc27.5 KB
Reducing fat digestion through cellulose ether emulsions.
Teresa Sanz Taberner
Improving the functional properties of soy protein materials with thiol groups from chicken feathers
Pedro Guerrero
pedro-guerrero.doc1013 KB
Okra pectin as lecithin substitute in chocolate
Vassilis Kontogiorgos