Here are a list of accepted past papers and posters.
Past Papers & Posters
Rheological behaviour of maize ?-glucan and its application as a fat replacer
Modified citrus pectins for improved emulsion stability
Ulrike van der Schaaf
121221_abstract_schmidt.rtf45.1 KB
Extraction of functional ingredients from algae, beet leaf and other plants/seeds
gumsstab_amartin.doc24.5 KB
Rheological effects of different interactions in kappa-carrageenan/locust bean gum/konjac glucomannan gels
fht_brenner_nishinari.doc34.5 KB
11.Investigation of relationship between molecular structure and emulsifying properties of gum ghatti
Investigation of relationship between molecular structure and emulsifying properties of gum ghatti
12.Partial structure and physiochemical characterization of flaxseed kernel dietary fibres
Huihuang H. Ding
Effect of guar gum on "weak gel" rheology of microdispersed oxidised cellulose (MDOC)
Edwin Morris
wrexabs.doc27.5 KB
14.Enzymatic deesterification of ferulated arabinoxylans: effect on gelling capability
Elizabeth Carvajal-Millan
15.Water extractable arabinoxylans from Tacupeto wheat variety: gelling capability, microstructure and rheological properties
Elizabeth Carvajal-Millan
16.Arabinoxylans microspheres: structural and textural characteristics
Elizabeth Carvajal-Millan
martinezlopez.doc28 KB
17.Structure and emulsification relationships of heteropolysaccharides isolated from A. sphaerocephala Krasch seeds
Qingbin Guo
18.Elucidation of sunflower pectin structure by enzymatic fingerprinting
20.Covalent conjugates of maltodextrins with sodium caseinate as stabilizers for low-fat functional products with the adequate level and ratio of w-3 and w-6 polyunsaturated fatty acids.
DARIA ZELIKINA
moiseenko-daria.doc23 KB
21.Changes in protein functional properties by ultra high pressure homogenization of soy flour
Role of Maltodextrins in the controllable encapsulation and release of soy lecithin by use of their covalent conjugates with sodium caseinate
grigorovichnv.doc30.5 KB