| Polysaccharide Characterisation |
| Determination of the distribution of non-esterified galacturonic acid in pectin with endo-polygalacturonase / P.J.H. Daas ; G.J.W.M. van Alebeek ; A.G.J. Voragen ; H.A. Schols |
| Multi-angle light scattering estimation of pectin molecular weight and the effect of homogenization / L. Wicker ; M. Corredig ; W.L. Kerr |
| Extraction and characterisation of pectin from pomelo fruit peels / M.H. Norziah ; E.O. Fang ; A. Abd Karim |
| Gum Arabic--quality and quantity assured / K.A. Karamallah |
| Identification of Gum Arabic using PAGE and IEF / S. Motlagh ; P. Ravines ; Q. Ma ; F. Jaksch |
| Relevant structural features of the gum from Enterolobium cyclocarpum / G. Leon de Pinto ; M. Martinez ; O. Beltran ; C. Clamens ; F. Rincon ; L. Sanabria |
| Preliminary study of the gelling properties of the polysaccharide isolated from the fruit of the Cordia abyssinica / M.A.N. Benhura ; C. Katayi-Chidewe |
| What is the true amylose content of rice starch? / M. Ramesh ; J.R. Mitchell ; K. Jumel ; S.E. Harding |
| The dispersibility of polysaccharides in water and water--cadoxan mixtures / Q. Wang ; P.J. Wood ; W. Cui ; S.B. Ross-Murphy |
| Polysaccharide Gelation |
| Biopolymer gelation--the structure--property relationship / A.H. Clark |
| Rheological and thermal properties near the sol--gel transition of gellan gum aqueous solutions / E. Myoshi ; K. Nishinari |
| Comparison of texture analyser and rheometer measurements on carrageenan and pectin gels / S. Ndoni ; B.U. Marr ; H. Neilsen ; I.-L. Vederso ; L. Borregaard |
| Syneresis of potassium [kappa]-carrageenan gels at different KCl and LBG concentrations / D. Dunstan ; R. Salvatore ; M. Jonsson ; M.-L. Liao |
| Rheological studies of hydroxypropylated and cross-linked potato starch / K. Morikawa |
| Gelling mechanisms of non-starch polysaccharides (NSP) from pre-processed wheat bran fraction |
| Mixed Biopolymer Systems |
| Phase separation in mixed biopolymer systems / L. Lundin ; I.T. Norton ; T.J. Foster ; M.A.K. Williams ; A.-M. Hermansson ; E. Bergstrom |
| Effect of temperature on the rheological properties of starch/carrageenan mixtures / C. Loisel ; A. Tecante ; P. Cantoni ; J.-L. Doublier |
| Interactions between [kappa]-carrageenan and [beta]-lactoglobulin in gelling and non-gelling aqueous systems / N.E. Hotrum ; J. Lucey ; H. Singh |
| Casein micelles and their interaction with exo-polysaccharides; turbidity and viscosity / C.G. de Kruif ; R. Tuinier |
| A description of micellar casein/[kappa]-carrageenan mixed systems by means of calorimetry and rheology / S. Bourriot ; C. Garnier |
| Effect of heat treatment on [kappa]-carrageenan gelation in milk / A. Tziboula ; D.S. Horne |
| Solvent structure and the influence of anions on the gelation of [kappa]-carrageenan and its synergistic interaction with locust bean gum / D. Oakenfull ; J. Naden ; J. Paterson |
| Heterotypic interactions of deacetylated xanthan with a galactomannan of high galactose substitution during synergistic gelation / F.M. Goycoolea ; M. Milas ; M. Rinaudo |
| High Solid Systems |
| Hydrocolloids in low water and high sugar environments |
| Effect of sugars on gelatinisation and rheological properties of sago starch / F.B. Ahmad ; P.A. Williams |
| The rheological properties and enzymatic digestibility of amylose and amylopectin gels in the presence of maltitol / E. Vesterinen ; P. Forssell ; P. Myllarinen ; K Autio |
| In vivo and in vitro annealing of starches / S.J.J. Debon ; R.F. Tester |
| Solvent structure and gelation of polysaccharides in concentrated solutions of simple sugars |
| Effect of sugar concentration on the properties of gellan gum gels / G. Sworn ; C. Johnson |
| Effect of sucrose on milk protein, LBG and their interactions / C. Schorsch ; M.G. Jones ; I. T. Norton |
| Glass transitions in high sugar/biopolymer mixtures--some recent developments / S. Kasapis ; I.M.A. Al-Marhoobi |
| Proteins and Emulsions |
| Recent advances in protein interactions / N.K. Howell |
| Surfactant-protein interactions at air-water and oil-water interfaces observed by atomic force microscopy / V.J. Morris ; P.J. Wilde ; A.R. Mackie ; A.P. Gunning |
| Rheological investigations of transient gel in a depletion-flocculated polydisperse emulsion / P. Manoj ; A.J. Fillery-Travis ; D.J. Hibberd ; A.D. Watson ; M.M. Robins |
| Effect of pH and NaCl on rheological and textural properties of lupin protein emulsions / A. Raymundo ; J. Empis ; I. Sousa |
| Effects of lipid on why protein gelation / S. Ikeda ; E.A. Foegeding |
| The influence of different calcium-sequestering salts on the hydration characteristics of rennet casein in a simple model system / M.P. Ennis ; A. Thornton ; D.M. Mulvihill |
| Recent Developments, Future Trends |
| Commercial requirements and interests: an update / P.J. Lillford |
| Genetic engineering as a means to modify polysaccharides / G. Tucker |
| Substitution of gelatin in low-fat spread: a rheological characterisation / F. Madsen |
| Designing galactomannans for the food industry / M. Brooks ; K. Philp ; G. Cooney ; L. Horgan |
| Hydrolysed and deodorized guar gum including other guar specialty products: functional properties and applications / F.M. Ward |
| Mechanical and moisture barrier properties of hydroxypropyl rice starch and hydroxypropyl rice starch--poly(acrylic acid) graft copolymer film / B.M.N. Mohd Azemi ; I.Z. Ariffin ; A. R. Mazidah |
| Selectivity of various pectins to heavy metal ions / M.T. Kartel ; L.A. Kupchik ; I.G. Levchenko |
| List of Participants |
| Subject Index |
| The Food Hydrocolloids Trust Medal Lecture |
| Probing food structure |
| Overview of Hydrocolloids |
| An overview of the structure - function relationships of hydrocolloids |
| Biochemical, Chemical and Physicochemical Characterisation |
| The use of antibodies to characterise complex polysaccharides / J.P. Knox |
| Localising pectin in dairy products using direct immunostaining / D. Arloft ; R. Ipsen ; N. Christensen |
| Enzymatic analysis of k/i- hybrid carrageenan / M.Guibet ; N.Kervarec ; P.Boulenguer ; J.Mazoyer ; A.Critchley ; W.Helbert |
| Distribution of kappa and iota structures in hybrid carrageenans / J. Wichmann ; T.M.I.E. Christensen ; J. de Vries |
| Another approach to pectin blockiness - use of partial polygalacturonase digestion / M.E. Hansen ; C. Rolin |
| Fine structure modification of pectin - analytical characterisation and rheological implications / A. Strom ; I. Norton ; E. Morris ; M.A.X. Williams |
| Characterising heterogeneity of plant polysaccharides using AFM / E.L.Adams |
| Influence of molecular structure imaged with AFM on the rheological behaviour of carrageenan in aqueous system in the presence or absence of cations / T. Funami ; M. Hiroe ; S. Noda ; I. Asai ; K. Nishinari San-Ei |
| Interaction of sodium caseinate with kappa carrageenan studied by size exclusion 118 -HPLC/MALS / E. Verespej ; D.G. Dalgleish ; A. Brodkorb ; Tegasc Moorepark |
| Solution characteristics of malva nut gum extracted under alkaline conditions / P. Somboonpanyakul ; S. Barbut ; P. Jantawat |
| Extensional rheology of poly(acrylamide) and hydroxypropylcellulose studied using capillary break-up / R.L. Hough ; R.J. English ; J.R. Heaton |
| A unique method to characterise the suspension properties of gellan stabilised beverages / R. Clark ; M. Kazmierski ; C.R. Yuan |
| Vane yield stress of starch - carrageenan - skim milk systems / A. Tarrega ; M.A. Rao |
| Engineering Microstructure |
| Microstructure control for ingredient processing / M. Landton ; G. Richardson ; A-M. Hermansson ; M. Alminger |
| Mixed biopolymer gelation: a route to versatile soft solids and complex gel microstructure |
| Microstructures designed to control the mechanical properties of mixed biopolymer gels / C.L Loret ; W.J. Frith ; P.J. Fryer |
| Effect of molar mass on the synergistic interaction between xanthan and galactomannan / M. Takemasa ; R. Matsuda ; K.Nishinari ; R. Takahashi |
| Structural properties of high and low water kappa carragwwnan / gelatine mixtures / I. Al-Marhoobi |
| Effect of kappa carrageenan on konjac glucomannan gelation / P. Penroj ; S.E. Hill ; W. Garnjanagoonchorn |
| Modification of gelling kinetics and elastic properties by nano structuring of alginate gels exploiting the properties of polyguluronate / K.I. Draget ; O. Smidsrod |
| The effect of soy protein on the aggregation behaviour of milk proteins during heating and acidification / R.R. Roesch |
| Altered rheology of skim milk - waxy maize starch dispersions due to high pressure treatment. / D.E. Johnston ; R.H. Gray ; J.A. Rutherford |
| Effect of co-solutes on drying and rehydration of biopolymer networks / R. Vreeker ; I. Appelqvist ; A. Hol ; M. Kirkland ; A. Ledeboer ; L. Li ; S. Schumm |
| Microgel evaluation in model food systems / J.S. Mounsey ; B.T. O'Kennedy ; P.M. Kelly ; L. Pesquera ; J.C. Jacquier |
| Encapsulation of food ingredients: Principles and applications for flavours / L. Doom ; F. Campanile |
| Determination of microvoids of maltodextrin with various DE by the dual sorption model / S. Samuhasaneetoo ; S. Chaiseri ; I.A. Farhat ; T. Sajjaanantakul ; R. Pongsawatmanit |
| Arabinoxylan gels: structural, rheological and protein release properties / E. Carajal-Millan ; S. Guilbert ; V. Micard |
| Emulsions and Foams |
| Understanding the structure1 of adsorbed layers of food proteins in the presence of surfactant / E. Dickinson |
| Understanding the stabilising property of casein in heated milk protein emulsions / E. Parkinson |
| Microstructural evolution of viscoelastic emulsions stabilised by sodium casemate and pectin / T. Moschakis ; B.S. Murray |
| Use of hydroxypropyl cellulose to improve the whipping quality of dairy whipped cream / C. Michon ; A. Vizza ; M.J. Cash ; D. Boudin ; G. Cuvelier |
| Alternative stabilisation of whipped emulsions by gelatine or hydrocolloids / H. Bouaouina ; A. Desrumaux ; J. Legrand ; J.L Courthaudon |
| Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate / S.L. Tay ; CO. Perera ; P.J. Barlow |
| Microstructural evolution during thermal processing of a high-sugar aerated system stabilised by food proteins / C.K. Lau |
| Application in Foods and Beverages |
| Hydrocolloids in dairy applications / G. Robijn |
| Influence of lamda-carrageenan and fat content on viscoelastic properties of dairy desserts / A-Tarrega ; E. Costell |
| Hydrocolloid functionality in spreads and related products / A.Bot |
| Hydrocolloids in savoury and meat products / A.Truis |
| Hydrocolloid applications in frozen foods: An end-user's viewpoint / H.D. Goff |
| Controlling specific rheological parameters in water jellies using a new type of pectin / H.L. Nielsen. KM. Hansen ; J.R. Hensen ; W.D. Hendriksen |
| Application of hydrocolloids in the beverage industry / L.L . D'Angelo |
| Influence of the dosing process on the rheological and microstructural properties of American muffin batters / R Baixauli ; T. Sanz. A. Salvador ; S.M. Fiszman |
| Organoleptic Aspects |
| Sensory / instrumental correlation in water gels |
| Aspects of sensory perception of food emulsions thickened by polysaccharides / G.A. van Aken ; E.H.A. de Hoog ; R.R. Nixdorf ; F.D. Zoet ; M.H. Vingerhoeds |
| Effect of viscosity and solution structure on flavour perception in starch pastes / A.L. Ferry ; J. Hon ; S. Lagarrigue ; B. Valles-Pamies |
| Hydrocolloids for Health |
| Health promoting effects of dietary fibre / R.Amado |
| An overview of polysaccharide therapeutics and future directions / J.C. Richardson ; C.D. Melia ; V. Strugala ; P.W. Dettmar |
| Giving nature a helping hand / G.O. Phillips |
| Novel Hydrocolloid Functionality / 1： |
| Mixing hydrocolloids and water: polymers versus particles / M. Desse ; J. Hort ; L. Marcinni ; B. Wolf |
| Detailed microscopic visualisation of hydration and swelling in a rapidly hydrating particle bed containing a cellulose ether / S.R. Pygall ; P. Timmins |
| Swelling behaviour of calcium pectin gel beads / M. Iijima ; M. Takahashi ; T. Hatakeyama ; H. Hatakeyama |
| Processing-Structure-Property relationships in biopolymer gel particles / P. Burey ; B. Bhandari ; T. Howes ; M. Gidley |
| Diffusing wave spectroscopy studies of rennet-induced gelation of milk in the presence of pectin / A. Acero Lopez ; M. Alexander |
| Performance of resistant starch type 3 in non pre-fried battered food / T. Sanz ; A. Salvador |
| Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch / R. Baixauli ; A. Savador |
| Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations / J.J. Harris ; A.M. Smith ; R.M. Shelton |
| Hydration study of soy protein in the 'dry state' / C. Kealley ; M. Rout ; K. Strouina ; A. Whittaker ; E. Gilbert ; P. Lillford |
| 2S Soy Protein: A Misnomer hence forgotten but functional nevertheless / Sok Li Tay |
| Adhesive interactions between gelatinised starch granules / S. Hasan ; S.M. Fitzsimons ; E. O'Neill ; E.R. Morris |
| Physically modified xanthan gum prepared by extrusion processing / Nuno M. Sereno ; Sandra E. Hill ; John R. Mitchell |
| Effect of high intensity ultrasonication on the rheological characteristics of selected hydrocolloid solutions / B.K. Tiawri ; K. Muthukumarappan ; C.P. O'Donnell ; P.J. Cullen |
| Pectin is an alkali scavenger: potential usage in skincare / Jens Trudso |
| Demethylation of a model homogalacturonan with a citrus salt-independent pectin methylesterase: effect of pH on block size and number, enzyme mode of action and resulting functionality / R.G. Cameron ; G.A. Luzio ; K. Goodner |
| Gelling temperature determination in pectin-based systems / L. Boettger ; S.H. Christensen ; H. Stapelfeldt |
| Characterization of pectin-calcium-gels: Influence of pectin methoxylation properties / I. Fraeye ; E. Vandevenne ; T. Duvetter ; A. van Loey ; M. Hendrickx |
| High pressure-induced rheological transitions in egg protein dispersions / J.M. Aguilar ; F. Cordobes ; C. Bengoechea ; A. Guerrero |
| Sensory-Texture Relationships / 2： |
| Effect of texture on flavour release in fruit spread applications / E. Lynenskjold ; N.W.G. Young ; I. Butler |
| Impact of the microstructure on flavour diffusion and release in fruit preparations / G. Savary ; N. Cayot |
| Sensory and rheological properties of a flaxseed gum-fortified dairy beverage / A.E. Muller ; F. Capel ; C.J. Findlay ; W.S. Cui |
| Hydrocolloid Emulsifiers / 3： |
| Controlling emulsion stability: microstructural and microrheological origins of flocculating systems |
| Emulsification and stabilisation with protein-polysaccharide complexes / Eric Dickinson |
| Dynamic rheological properties of gelatine films at the air/water interface / S. Domenek ; R. Abdelli ; S. Mezdour ; S. Guegj ; N. Brambati ; C. Ridoux |
| Kinetics of adsorption of gelatine at the air/water interface: Effect of concentration and ionic strength / E. Petit ; A.S. Delbes ; S. Guedj |
| Hydroxypropyl cellulose as a stabilizing agent of emulsions / A. Lepine ; P. Erazo-Majewicz |
| Mannans and xylans as stabilisers of a model oil-in-water beverage system / K.S. Mikkonen ; M. Tenkanen ; S. Willfor ; K.B. Hicks ; M.P. Yadav |
| Emulsification Properties of Sugar Beet Pectin / Chee Kiong Siew |
| Effect of thermal treatments and pH modification on the rheological properties of o/w emulsions stabilised by food proteins / A. Romero |
| Stability of emulsions containing sodium caseinate and anionic polysaccharides / L. Jourdain ; M.E. Leser ; C. Schmitt |
| Characterisation of Gum Ghatti and comparison with Gum Arabic / S. Al-Assaf ; V. Amar |
| Hydrocolloids and health / 4： |
| The role of hydrocolloids in the formulation of healthy foods / P.W. Cox ; F. Spyropoulos |
| Hydrocolloids in health / A. Phillips ; S. Riley |
| The effect of hydrocolloids on satiety, and weight loss: a review / T. Paeschke ; W.R. Aimutis |
| Utilization of sodium caseinate nanoparticles as molecular nanocontainers for delivery of bioactive lipids to food systems: Relationship to the retention and controlled release of phospholipids in the simulated digestion conditions / M.G. Semenova ; L.E. Belyakova ; Y.N. Polikarpov ; A.S. Antipova ; M.S. Anokhina |
| Real-time CSLM observations on alpha-amylase digestion of starch in isolated form and within cellular integrity / S. Oyman ; J.G.C. Blonk ; H.T.W.M. van der Hijden ; H.P.F. Peters |
| Biopolymer structures for novel gastro-intestinal functionality: in vitro characterisation and behaviour in vivo using MRI / P. Rayment ; S. Pregent ; C.L. Hoad ; E. Ciampi ; M.F. Butler |
| Calcium alginate as a gastro-activated dietary fibre / O. Gaserod ; H. Haraldsen ; G. Lynch |
| Pectin - health benefits as a dietary fibre and beyond / O. Hasselwander |
| Extraction, characterisation and anti-inflammatory bioactivity of polysaccharides from boat-fruited sterculia seeds / Y. Wu ; S. W. Cui ; J. Tang ; X. Gu |
| Structuring of low calorie food with fruit fibres / Jurgen Fischer |
| Rheological behaviour of carboxymethyl cellulose dairy desserts with different fat content / S. Bayarri |
| The role of hydrocolloids in the management of dysphagia / E. Kerdavid ; J. Fayos |
| Antioxidant activity of soy protein hydrolysate and peptides / C. Kasase ; A. Ganeshalingam ; N. Howell |
| Interactions in mixed hydrocolloid systems / 5： |
| Modelling of the rheological behaviour of the ternary systems of tragacanth, guar gums and methylcellulose as a function of concentration and temperature / C.A. Silva ; F. Chenlo ; R. Moreira ; G. Pereira |
| Structural properties and phase model interpretation of the tertiary system comprising gelatin, agarose and a lipid phase / P. Shrinivas ; T. Tongdang |
| Complex coacervation between [beta]-lactoglobulin and [kappa]-carrageenan / J. Doyle |
| Viscoelasticity of starch-milk systems with inulin added. Influence of inulin chain length and concentration / L. Gonzalez-Tomas ; J. Coll-Marques |
| Interaction of different gelling carrageenans with milk proteins / D. Arltoft |
| AFM and DSC Studies on Gelation of Methylcellulose Mixed with Sodium Cellulose Sulfate / M. Dohjima ; T. Onishi |
| The effect of filler orientation on the mechanical properties of gelatin-MCC composites / Lee Wah Koh ; D. Teck Lip Tam |
| Characterisation of rheological properties of mixtures of whey protein isolate and inulin / J.T. Tobin ; M.A. Fenelon |
| Effect of shearing on the phase diagram and rheological behaviour of an aqueous whey protein isolate-[kappa]-carrageenan mixtures / S. Gaaloul ; S. Turgeon |
| Pectin-protein complexes-new roles for pectin extracts / A.R. Kirby ; A.J. MacDougall |
| Innovative Applications / 6： |
| Microalgae biomass as a novel functional ingredient in mixed gel systems / A.P. Batista ; L. Gouveia ; M.C. Nunes ; J.M. Franco |
| Cellulose gum as protective colloid in the stabilization of acidified protein drinks / M. van der Wielen ; W. van de Heijning ; Y. Brouwer ; CP Kelco |
| Protein Stabilization and Particle Suspension in Acidified Protein Drinks Using a Dual-function Hydrocolloid System / M. Kazmierski-Steele ; P. Jackson |
| Nanostructures and nanofoods |
| High-pressure-induced yuzu marmalade / H. Kuwada ; Y. Jibu ; K. Yasukawa ; S. Makio ; A. Teramoto ; M. Fuchigami |
| Developments in Characterisation / 7： |
| Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in an aqueous systems. Gellan gum with various acyl contents in the presence or absence of potassium / S. Ishihara ; M. Nakauma ; S. Al-assaf |
| Rapid determination of alginate monomer composition using Raman spectroscopy and chemometrics / T. Salomonsen ; H.M. Jensen ; D. Stenbaek ; S.B. Engelsen |
| Physicochemical properties of starch isolated from sago palm (metroxylon sagu) at different palm heights / B.A. Fasihuddin |
| A cutting edge technology in the rheological studies of thermal processing of polymers: measuring response to high temperature treatment using a high pressure cell / M.S. Kok |
| AFM, microstructure and function |
| Physicochemical characterisation of psyllium fibre / M.S. Temudo ; F. Carvalheiro ; M.P. Esteves |
図書
