Gums and Stabilisers for the Food Industry 13

Part 1: The Food Hydrocolloids Trust Medal Lecture;

Probing food structure;

Part 2: Overview of Hydrocolloids;

An overview of the structure - function relationships of hydrocolloids;

Part 3: Biochemical, Chemical and Physicochemical Characterisation;

The use of antibodies to characterise complex polysaccharides;

Localising pectin in dairy products using direct immunostaining;

Enzymatic analysis of - hybrid carrageenan;

Distribution of kappa and iota structures in hybrid carrageenans;

Another approach to pectin blockiness - use of partial polygalacturonase digestion;

Fine structure modification of pectin - analytical characterisation and rheological implications;

Characterising heterogeneity of plant polysaccharides using AFM;

Influence of molecular structure imaged with AFM on the rheological behaviour of carrageenan in aqueous system in the presence or absence of cations;

Interaction of sodium caseinate with kappa carrageenan studied by size exclusion -HPLC / MALS;

Solution characteristics of malva nut gum extracted under alkaline conditions;

Extensional rheology of poly(acrylamide) and hydroxypropylcellulose studied using capillary break-up;

A unique method to characterise the suspension properties of gellan stabilised beverages;

Vane yield stress of starch - carrageenan - skim milk systems;

Part 4: Engineering Microstructure;

Microstructure control for ingredient processing;

Mixed biopolymer gelation: a route to versatile soft solids and complex gel microstructure;

Microstructures designed to control the mechanical properties of mixed biopolymer gels;

Effect of molar mass on the synergistic interaction between xanthan and galactomannan;

Structural properties of high and low water kappa carragwwnan / gelatine mixtures;

Effect of kappa carrageenan on konjac glucomannan gelation;

Modification of gelling kinetics and elastic properties by nano structuring of alginate gels exploiting the properties of polyguluronate;

The effect of soy protein on the aggregation behaviour of milk proteins during heating and acidification;

Altered rheology of skim milk - waxy maize starch dispersions due to high pressure treatment;

Effect of co-solutes on drying and rehydration of biopolymer networks;

Microgel evaluation in model food systems;

Encapsulation of food ingredients: Principles and applications for flavours;

Determination of microvoids of maltodextrin with various DE by the dual sorption model;

Arabinoxylan gels: structural, rheological and protein release properties;

Part 5: Emulsions and Foams;

Understanding the structure of adsorbed layers of food proteins in the presence of surfactant;

Understanding the stabilising property of casein in heated milk protein emulsions;

Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and pectin;

Use of hydroxypropyl cellulose to improve the whipping quality of dairy whipped cream;

Alternative stabilisation of whipped emulsions by gelatine or hydrocolloids;

Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate;

Microstructural evolution during thermal processing of a high-sugar aerated system stabilised by food proteins;

Part 6: Application in Foods and Beverages;

Hydrocolloids in dairy applications;

Influence of lamda-carrageenan and fat content on viscoelastic properties of dairy desserts;

Hydrocolloid functionality in spreads and related products;

Hydrocolloids in savoury and meat products;

Hydrocolloid applications in frozen foods: An end-user's viewpoint;

Controlling specific rheological parameters in water jellies using a new type of pectin;

Application of hydrocolloids in the beverage industry;

Influence of the dosing process on the rheological and microstructural properties of American muffin batters;

Part 7: Organoleptic Aspects;

Sensory / instrumental correlation in water gels;

Aspects of sensory perception of food emulsions thickened by polysaccharides;

Effect of viscosity and solution structure on flavour perception in starch pastes;

Part 8: Hydrocolloids for Health;

Health promoting effects of dietary fibre;

An overview of polysaccharide therapeutics and future directions;

Subject Index