Here are a list of accepted past papers and posters.
Past Papers & Posters
P20 Immunomodulatory activities of food polysaccharides with various structural and molecular properties
phoency-lai-1-immuno-ps-abs.doc30.94 KB
P21 Phase equilibria and rheological behaviour of polysaccharide/protein mixtures in the presence of sugars
asjas_abstract_wrexham.doc28.5 KB
52. Phase equilibria and rheological behaviour of polysaccharide/protein mixtures in the presence of sugars
asjas_abstract_wrexham.doc28.5 KB
51. Polyelectrolyte character and thermodynamic properties of Acacia gums
50. Extensional rheology of arabic gum and interpretation based on molecular association
abstract.doc32.5 KB
48. The interfacial properties of gum arabic, egg white protein and thier mixtures
Peter Anthony Williams
gums15abstract.doc21 KB
47. Dynamic rheological study on o/w emulsions as affected by polysaccharide interactions using a mixture design approach
abstract-tancp2.doc25.5 KB
P22 Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components
abstract-tancp1.doc26 KB
45. Role of rice fiber in formation of SCFA from Lactobacilus spp and Bifidobacterium spp
abstract-uk-2009.doc32 KB
44. Production and rheological properties of low-acyl gellan gum fluid gels induced by sodium and calcium ions
fhtjmunoz.doc26 KB
P23 Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties
42. Rheological properties of Plantago ovata L. psyllium as a function of concentration, temperature and pH
41. Development of encapsulation of bioactive materials for the control of foodborne pathogens via oral delivery
wang-wrexham-abstract-a.doc25.5 KB
40. A comparative study of iota carrageenan, kappa carrageenan and alginate hydrogels as tissue engineering scaffolds
P24 Effect of added xanthan and tragacanth gums on rheology and stability of beverage emulsions formulated with corn fiber and Arabic gums
abstract.doc32.5 KB
38. High zero-shear viscosity of gum extracted from Ocimum basilicum L. seeds: Effect of concentration and temperature on rheological properties
P25 Effect of Corn Fiber Gum and Arabic Gum on the Flavor Release from a Soft Drink - Related Model Beverage Emulsion System
abstract.doc32.5 KB