Here are a list of accepted past papers and posters.
Past Papers & Posters
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
37. The effect of ultra violet treatment on the physical properties of starch blends edible films.
abstract-uv-final.doc21.5 KB
P26 Encapsulation of essential oils for oral delivery to pig intestine for the control of food borne pathogens
wang-wrexham-abstract.doc28.5 KB
P27 Physical and antimicrobial properties of enzyme modified starch-based films incorporated with garlic oil
35. Physico-chemical and mechanical study of enzyme modified sago starch/gelatin film
3nmh-ahmed-oral-abstract.doc31.5 KB
34. Thermal characterisation studies of fish gealtin extracted from surimi processing by-products
32. Improving the quality of pasta using hydroxypropyl methyl cellulose, gluten and blended wheat flour
pasta-quality.doc27.5 KB
P28. Viscosity and solubility of barley ?-glucan in bread and evaluation of loaf characteristics
P29 Ammonium sulfate fractionation of Tara gum(TG) and Locust bean gum(LBG) to evaluate chemical heterogeneity
31. Application of the Coupling Model to the Relaxation Dynamics of Polysaccharide / co-Solute Systems
P30 Effect of whey protein type and xanthan gum on the rheological properties and emulsion stability of the final mixtures
Ioanna MANDALA
wheyproteinmandala.doc31.5 KB
P31 Influences of different species of gum tragacanth on textural stabilization and rheological properties of fat free yoghurt drink, doogh.
e-ghorbani-poster.doc32.5 KB
P32 Effect of pH on physicochemical properties of oil-in-water emulsion stabilized using pectin and sodium-caseinate
abstract.doc32.5 KB
P33 Investigation into the zero-shear viscosity behaviour of polysaccharide solutions
uon-poster.doc26.5 KB