Past Papers & Posters

Here are a list of accepted past papers and posters.

 

12. Reduction of Starch Digestibility by Tea Polyphenols

abstract-gums-and-stabilisers-for-the-food-industry-conferences-2009.doc39.5 KB

 

11. Formation of "weak gel" networks by konjac glucomannan in mixtures with sucrose, glucose or fructose

Edwin Morris
kgmsugar.doc25 KB

 

10. Characterising effects on interfacial structures experienced during human digestion of emulsions.

digestion-paper.doc22.5 KB

 

9. Engineering interfacial structures to moderate satiety.

caseinate-paper.doc25.5 KB

 

8. Pectin�Galectin 3 interactions: molecular origins of bioactivity.

pectin-galectin-paper.doc24 KB

 

7. Influence of preparation method on the quality of xanthan-locust bean gum mixed gels.

gums-15-abstract-g-sworn.doc27 KB

 

6. Structural Properties of Non Aqueous Ethyl Cellulose Systems used in Topical Drug Delivery

wrexham-abstract.doc30.5 KB

 

5. Evidence of interactions between whey proteins and mucin: their implication on the astringency mechanism of whey proteins at low pH

gum-and-stabilser_2009_astringency_mucin.doc28.5 KB

 

4. Preparation of Corn Fiber Gum and Milk Protein Conjugates and Evaluation of their Emulsion Stabilizing Properties

Madhav Yadav
abs-15th-gums-and-stabilizers-conf-xrexham-june-22-2009.doc32 KB

 

P42 Rheological characteristics of ozonated pectin dispersions

fht_abstract.doc29.5 KB

 

P44 Effect of glycerol and vegetable oil on beverage emulsion properties during storage

abstract.doc32.5 KB

 

2. Use of soy protein- gum arabic composite as the encapsulant of liquid orange oil emulsion particles

use-of-soy-protein-gum-arabic.doc66 KB