7th International Hydrocolloids Conference

Session Details

Poster Session

Monday, 30 August 2004 17:30 -19:00

The use of specific crosslinking agents to study molecular conformations in food proteins
  • Douglas G Dalgleish, University of Guelph, Canada
    • Physicochemical properties of waxy and normal corn starches treated in different anhydrous alcohols with hydrochloric acid
  • Yung-Ho Chang, Department of Food and Nutrition, Providence University, Taiwan
  • Mr Jheng-Hua Lin, Department of Food and Nutrition, Providence University, Taiwan
    • Degradation Rate of Xylan Ultrasonicated in Acid and Alkaline Media
  • Yung-Ho Chang, Department of Food and Nutrition, Providence University, Taiwan
  • Mr Ji-Chen Yang, Department of Food and Nutrition, Providence University, Taiwan
    • Understanding wheat beta-D-glucan structure-function relationship: approaches by SEC, light scattering and molecular modeling
  • Dr Steve W Cui, Food Research Program, Agriculture and Agri-Food Canada, Canada
    • Changes in Congo red and Aniline blue reactivities of beta-glycans with respect to polysaccharide molecular property
  • Vivian MF Lai, Department of Food and Nutrition, Providence University, Taiwan
    • Effects of type and concentration of polyols on the molecular structure of corn starch kneaded with pullulanase in Farinograph
  • Mr Jheng-Hua Lin, Department of Food and Nutrition, Providence University, Taiwan
  • Yung-Ho Chang, Department of Food and Nutrition, Providence University, Taiwan
    • Novel Pathway for the formation of whey protein gels by high pressure treatments
  • Mr Hasmukh A Patel, New Zealand
    • Thermogravimetric Analysis on Corn Arabinoxylans Extracted From Corn Cob and Corn Stalk at Different Temperatures
  • Mr Ji-Chen Yang, Department of Food and Nutrition, Providence University, Taiwan
  • Yung-Ho Chang, Department of Food and Nutrition, Providence University, Taiwan
    • Conformational Studies of Curdlan in Alkaline Aqueous Solution by Spectrophotometry
  • Associate Professor Hongbin Zhang, Shanghai Jiao Tong University, China
    • Multiple-Speckle Diffusing Wave Spectroscopy (MSDWS) investigation of of glucono-d-lactone acidified skim milks
  • A/Prof David N Pinder, Institute of Fundamental Science Massey University, Palmerston North, New Zealand
    • Ultrasonic velocity and attenuation measurements for gelling and phase separating dairy systems
  • Prof Milena Corredig, University of Guelph, Canada
    • DWS Microrheology - A novel method to observe the gelation of aqueous gelatine systems in the critical regime
  • Markus Lechtenfeld, DGF Stoess AG, Germany
    • Flow Behaviour of Ultrasound-Treated Konjac Glucomannan Solution
  • Abd Karim Alias, Universiti Sains Malaysia, Malaysia
    • Rheological characterisation of agarose gels
  • Lisa M Barrangou, North Carolina State University, United States
    • Sensory texture related to rheological profiles of agarose gels
  • Lisa M Barrangou, North Carolina State University, United States
    • Rheological properties and gelation mechanism of gellan gum
  • Prof Harjinder Singh, New Zealand
    • Phase separation and gel properties of fish gelatin - kappa-carrageenan systems
  • Ingvild J Haug, Department of Biotechnology/NOBIPOL - NTNU, Norway
    • The effect of selected non-ionic surfactants on the viscosity of Veegum.
  • Ross A Kennedy, School of Biomedical Sciences, Australia
    • Concentration dependence of the mechanical properties of gelatine in the vicinity of the gel point
  • Markus Lechtenfeld, DGF Stoess AG, Germany
    • Caseinate Emulsions and Emulsion Gels Containing Sucrose: Shear Induced Instability and Addition of Surfactant
  • Dr Lara Matia-Merino, Riddet Centre, Massey University, New Zealand
    • Gelation Properties of Krueo Ma Noy Pectin: Effects of Co-sulute, Salts and pH
  • Jittra Singthong, School of Food Technology, Suranaree University of Technology, Thailand
  • Dr Steve W Cui, Food Research Program, Agriculture and Agri-Food Canada, Canada
    • Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity
  • Michiko Fuchigami, Okayama Prefectural University, Japan
    • Handshaking Instrumental Texture with Consumer Preference in Fish Patties
  • Stefan Kasapis, Sultan Qaboos University, Oman
    • The functional properties of Citrus Junos
  • Mayumi Minamisawa, Shizen Chiyuryoku Lab., A.junos International, Japan
    • Roasting conditions of sesame seeds and their effect on the rupture properties of gomatofu (sesame tofu)
  • Emiko Sato, Niigata Women's College, Japan
    • Calcium polygalacturonate gel spheres for sustained release drug delivery: In-vitro evaluation
  • Assistant Professor Dr Pornsak Sriamornsak, Department of Pharmaceutical Technology, Faculty of Pharmacy, Silpakorn University, Thailand
    • Study on the effect of a small molecule on diffusion and swelling properties of some polysaccharide gel beads
  • Pornsak Sriamornsak, Department of Pharmaceutical Technology, Faculty of Pharmacy, Silpakorn University, Thailand
    • Effects of carbon-nitrogen ratio and Mn ion on polysaccharide productions in Rhizobium etli M4
  • Waranyoo Pulsawat, Biopolymers Research Research Group (BRG), UNSW, Australia
    • Characterisation of an Extracellular Polymeric Substance synthesised by a novel strain of Rhizobium etli
  • Waranyoo Pulsawat, UNSW, Australia
    • Inhibiton of the Heat-Induced Aggregation of a Whey Protein-Stabilized Emulsion by Small Additions of Casein
  • Emma L Parkinson, University of Leeds, United Kingdom
    • Influence of fat on the texture of acid milk gels as revealed by sensory and instrumental analysis
  • Rogerio B Pereira, HortResearch, New Zealand
    • Viscosity reduction of concentrated alumina slurries for gel-casting applications
  • John Besida, The University of Melbourne, Australia
    • Preparation and Analysis of BSA-Dextran Glyco-Conjugates
  • Alan M Smith, Industrial Research Limited, New Zealand
    • The Effect of the Bound Cation and Anion on Diffusion Behavior of Small Ion in the Kappa-Carrageenan Aqueous Solution Investigated by Pulsed Field Gradient NMR
  • Dr Makoto Takemasa, Osaka City University, Japan
    • What Do You Want to Know About Nanostructure?
  • Dr Elliot P Gilbert, Bragg Institute, Australia