Gums and Stabilisers for the Food Industry 17

Protein functional properties;

Milk proteins;

Gelatins - physicochemical properties, source dependence and applications;

Properties and applications of soy proteins;

Securing food proteins: From by-products to functional ingredient;

Protein-polysaccharide interactions: Phase behaviour and applications;

Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels;

Physicochemical characterisation of inulin and ryegrass fructan;

A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity;

Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation;

Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume;

Solution properties of Brachystegia Eurycoma seed polysaccharide;

Studies on pomelo pectin: Characterisation and rheological properties;

Influence of storage on the water binding of pectin: Determination by DSC;

Effects of ball milling on the properties of colored rice bran;

Thickening properties of corn fiber gum with other carbohydrate polymers;

Non-linear dynamic viscoelasticity of xanthan gum solutions;

Effect of guar gum on 'weak gel' rheology of microdispersed oxidised cellulose (MDOC);

Properties of weak LMA-pectin and alginate - gels;

Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels;

Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels;

Compression test of food gels on an artificial tongue and its comparison with sensory tests;

Protein stabilised submicron emulsions;

The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods;

Okra extracts as emulsifiers for acidic emulsions;

Functional properties of hydrophobically modified inulin;

Stabilisation of foams by whey protein gel particles;

Ethocel for oil structuring in food applications;

Use of polysaccharides as stabilisers for specialised oxygen cocktails;

Hydrocolloids as edible or active packaging materials;

Design of colloidal foods for healthier diets;

Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities;

Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods;

Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion;

Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions;

Interactions between hydrocolloids and bile salts during human digestion of emulsions;

Synergistic roles of alginates and -glucans in gastric raft formulations;

Comparison of two tests used for the classification of food thickeners in the management of dysphagia;

Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies;

Development of a dairy dessert with functional properties