Here are a list of accepted past papers and posters.
Past Papers & Posters
P22 Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components
abstract-tancp1.doc26 KB
P23 Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties
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
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
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
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
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
P34 The effect of K+, Ca2+ and their mixtures on low acyl gellan gels
Vasiliki Evageliou
P35 The effect of sugars on low acyl gellan gels
Vasiliki Evageliou
P37 Whey protein gel as model system for testing the effect of hydrocolloids as a barrier to fat uptake during deep fat frying
P38 DO HYDROCOLLOIDS IMPROVE THE FREEZE/THAW STABILITY OF NATIVE STARCH WHITE SAUCES?
P39 PERFORMANCE OF CLEAN LABEL STARCHES IN WHITE SAUCES. EFFECT OF SHEARING, HEATING AND FREEZE/THAW
P11 Rheological and physical properties of gelatin from beluga sturgeon (huso huso) skin