CyberColloids

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Gums & Stabilisers in the Food Industry - 2003 Papers

Monday Masterclass - The fundamentals - materials and methods

Hydrocolloid thickeners and their application - G. Sworn (Rhodia Foods, France)

Measurement of hydrocolloid systems - Dr S. Goodyear ( Paar Physica, UK)

Hydrocolloid gelling agents and their application - Dr J. de Vries (Danisco Cultor, Denmark)

Measurement of gel characteristics - Professor J.R. Mitchell (University of Nottingham)

Interfacial properties of hydrocolloids. - Dr P.Wilde (Institute of Food Research, UK)

The influence of hydrocolloids on emulsion stability - Professor E. Dickinson (University of Leeds, UK)

Application of light scattering to monitor colloid stability - Professor D.S. Horne (Hannah Research Institute, UK)

Tuesday 24 June

Designing structure into food - Professor A M Hermansson (SIK Swedish Institute of Food)

Design and application of hydrocolloids for replacement of fat and gelatin in foods - Professor I T Norton (Unilever Research, UK)

Influence of hydrocolloids on flavour release - Professor A J Taylor (University of Nottingham, UK)

Hydration, the forgotten hydrocolloid property - Ross Clark, (CP Kelco, USA)

Controlled deposition and release of flavour to control aftertaste in-mouth - I Appelqvist (Unilever R&D Colworth)

Complexation of whey proteins with the exopolysaccharide EPS B40 - F Weinbreck and C G de Kruif (NIZO and Univ Utrecht, The Netherlands)

Modeling viscosifying properties of cross-linked starches - A Tayal, R Shariff and J Whaley (National Starch and Chemical, USA) and S Davies (ICI , UK)

Gelation of egg yolk: DSC, rheology and electron microscopy - F Cordobes, P Partal and A Guerrero (Univ. Sevilla and Univ. Huelva, Spain)

The bioadhesive and swelling characteristics of sodium alginate based suspensions. - Craig Richardson (University of Nottingham, UK)

Effect of thermal treatment and composition on the mechanical properties of pea/ κ-carrageenan/starch desserts - M C Nunes, M M Alves, A Raymundo and I Sousa (CERTA, CIEAB and Univ Tecnica de Lisboa, Portugal)

Hydrocolloid systems in low moisture snack foods: (Noodles, Snacks and Bakery Products) - Florian Ward (TIC Gums Inc, USA)

Third generation gelling agents - P M Titoria and M Marrs (Leatherhead Food International, UK)

Characterisation of pectin gelation using fluorescent probe 8-Analino-1-naphthalensulphonic acid. - D Dunstan and K Furphy (University of Melbourne, Australia)

Relationship between the physical and chemical properties of the environment and the relaxation properties of pectin films - G Zsivanovits and S Ring ( Szent Istvan University, Hungary and IFR, UK)

Characterisation of amidated low methoxyl pectins - S.E. Guillotin, J. van Kampen, P. Boulenguer, H. Schols and A.G.J. Voragen (Wageningen Univ., Netherlands and Degussa, France)

New types of amidated pectin based on an enzyme treated precursor - Karin Meyer Hansen and Anders Thoegersen (CP Kelco, Denmark)

Gelation of low ester amidated pectin - S C Kiong, P A Williams (The North East Wales Institute, UK) and N W G Young, K M Sondergaard and P V Madsen (Danisco A/S, Denmark)

Microstructure and kinetic behaviour of pure and mixed pectin gels. - Caroline Lofgren and A-M Hermansson (SIK, Sweden)

Effect of thermal treatment on large and small deformation properties of whey protein/pectin mixed gels - S Turgeon and M Beaulieu (Laval Univ, Canada and Nestle, Switzerland)

Heat-induced gelation of bovine serum albumin-low methoxyl pectin systems - L Donato, C Garnier and J-L Doublier (INRA, France)

Physicochemical properties of mixed pectin networks. - Mariya Marudova (Univ Plovdiv, Bulgaria ) A J MacDougall and S G Ring IFR, Norwich, UK)

Wednesday 25th June

Properties and applications of low viscosity guar - Charlotte de Lorgeril, Hubert Mueller and Graham Sworn (Rhodia, France)

Emulsion-stabilising properties of whey protein-pectin conjugates - N Neirynck, S Dierckx and P Van der Meeren (Ghent University, Belgium)

Interactions of ?-carrageenan in milk protein-stabilised oil-in-water emulsions - Harjinder Singh and Yacine Hemar (Massey Univ., New Zealand)

Enhancement of coalescence by xanthan addition in oil-in-water emulsions formed with highly hydrolysed whey proteins. - Aiqain Ye, Yacine Hemar and Harjinder Singh (Massey Univ., New Zealand)

Food Hydrocolloids Control the Gelatinization and Retrogradation Behavior of Starch. Effects of Galactomannans with Different Molecular Weights on the Behavior of Wheat Starch - M Funami (SanEi Chemical Japan)

Studies on emulsification properties of Acacia seyal and it's blends - E A Hassan, M E Osman and K A Karamallah (Univ of Khartoum and Gum Arabic Company, Sudan)

Applications of immunoassays in gums - J H H Williams, G A Bonwick and C J Smith (Chester College, UK)

Enzyme assay for identification of pectin and pectin derivatives based on recombinant pectate lyase - Karin Meyer Hansen (CP Kelco, Denmark)

Starch granules: New insights from Atomic Force Microscopy. - MJ Ridout, ML Parker and VJ Morris (Institute of Food Research, UK.)

Creep compliance of hydrocolloid solutions and weak gels - E R Morris (University College Cork, Ireland)

Detection of locust bean gum contamination by guar using enzymatic pre-treatment and HPLC separation. - Patrick Boulenguer and V. Vaishnav (Degussa TX, France)

Bioactive properties of epimerised alginates - Vicki Strugula (Reckitt Benckiser Healthcare, UK)

From simple to complex hydrocolloid applications - Professor A Nussinovitch (Hebrew University, Israel)

The relationship of hydrocolloid structure to fibre performance - Professor G O Phillips (Research Transfer Ltd, UK)

Calorific value of dietary fibre and related carbohydrates - Dr Geoffrey Livesey (Independent Nutrition Logic, UK)

Primary structure of P. ovata - Prof. Martin Chaplin (South Bank University,London)

Mucin genes in the GI tract - Prof. Jeff Pearson (University of Newcastle, UK)

The effect of dietary fibre intake on mucus secretion in the rat colon - Dr Iain Brownlee (University of Newcastle , UK)

Physiological effects of short chain fatty acids produced by fermentation in the colon - Dr Bernard Corfe (University of Sheffield , UK)

Diet and functional bowel disorders - Prof. Jill Davies (South Bank University, London)

Diet and irritable bowel syndrome - Amanda Williams (South Bank University, London)

Dietary fibre, bile acids and breast cancer - Dr Vassiliki Costerelli (South Bank University, London)

Dietary hydrocolloid fibre and satiety - Dr Tristan Robinson (University of Sheffield, UK)

Dietary hydrocolloids, special consideration with children - Amy Jennings (South Bank University,London)

Hydrocolloid fibre during pregnancy - Emma Derbyshire (South Bank University,London)

Thursday 26th June

Phase behaviour and mechanical properties of maltodextrin/biopolymer mixtures - Chrystel Loret, William J. Frith (Unilever R&D Colworth)

Gelatine/dextran solutions - model systems for food polymer mixtures - R Hans Tromp (Wageningen Centre for Food Sciences, The Netherlands)

Influence of interfacial properties on the large scale deformation behaviour of model composites produced from biopolymer gels - Frith, T.B.J. Blijdenstein, S. Pomfret, K.P. Plucknett, I.T. Norton (Unilever)

Evolution under shear flow of drop size distribution in biopolymer mixtures - S Caserta, M Simeone and S Guido (Universita degli studi di Napoli "Federico II", Italy)

The interactions between xanthan gum and sodium alginate - M Boyd (University of Nottingham, UK)

Properties of sheared carrageenan/milk gels. Effect of the presence of nu precursors in iota-carrageenan - C Chapuis, C Michon, V Langendorff, P Boulengeur and G Cuvelier (ENSIA and Degussa Texturant Systems, France)

Evolution of microstructure and rheology in mixed polysaccharide systems - V. Pai, M. Srinivasarao and S.A. Khan (North Carolina State Univ.)

Fish gelatin: structure, gelling properties and interaction with other foods - N Howell (University of Surrey, UK)

Molecular characteristics and rheological behaviour of fish gelatin and ?-carrageenan systems. - I Haug, O Smidsrod and K I Draget (NOBIPOL, Norway)

Cold gelation of whey proteins: How to control protein gel structure. - Cornelis G de kruif , Arno Alting and Ronald Visschers

Friday 27th June

Adding dietary fibre in cookies:impact on product quality. Effect of principal ingredients on quality of cookies with dietary fibre. - M F Piteira, M C Nunes, A Raymundo and I Sousa (Univ Tecnica de Lisboa, CIEAB and CERTA, Portugal)

Glass transition and viscoelastic response of confectionery gums containing different hydrocolloids - Marcin Deszczynski, Julian South*, William McNaughton, John R. Mitchell (Nottingham Univ)

Gelatin vs polysaccharide in mixture with sugar - S Kasapis, I M Al-Marhoobi (Sultan Qabous University, Oman), M Deszczynski, J R Mitchell (Univ. Nottingham, UK) and R Abeysekera (Univ.York, UK)

The use of carrageenan or gellan gum to control caramel rheology - Giuseppina Barra, Helen Chisholm1 and John Mitchell (Nottingham Univ.)

High-sugar content acid-induced caseinate gels and emulsion gels: Influence of low-methoxyl pectin - Lara Matia-Merino and Eric Dickinson (University of Leeds, UK)

The use of dynamic rheology for ice cream characterisation - Christine Granger, P Baray, V Langendorff and M Cansell (Degussa, France)

Influence of hydrocolloids in low moisture foods- a food polymer approach - Dr H Levine (Nabisco, USA)

Effects of gelation rate on the rheological properties of thermoreversible gels - K Nishinari (Osaka City University, Japan)

Solvent structure and the effects of simple sugars and polyols on the synergistic interaction of ?-carrageenan and locust bean gum - D Oakenfull (Food Science Australia)

Molecular size effects on gelation of water soluble barley and oat β-glucans - A Lazaridou, H Vaikousi and C Biliaderis (Univ. Thessaloniki, Greece)

Multicomponent biopolymer gels: the agarose-carrageenan-gellan system. - Vincent Meunier (Unilever R&D Colworth)

Gelation behaviour and rheological properties of k/i-hybrid carrageenans. - H Chanvrier, S Durand, C Garnier, G Sworn, S Bourriot and J-L Doublier (INRA and Rhodia Foods, France)

A new form of xanthan gum with enhanced properties - Neil Morrison, R Clark, C Ruecker and T Talashek (CP Kelco, USA)