| No. |
Paper Title |
Company Name |
Author |
| 1 |
Food additives and ingredients for adjusting fattiness in human body blood |
China Food Additive Association |
YOU Xin |
| 2 |
Practical steps in removing trans fats from oil & fat products |
Danisco A/S |
Jonathon Mallinson |
| 3 |
Savory flavor |
Beijing Technology and Business University |
SUN Bao-guo |
| 4 |
U.S. Food Trends, Innovations, and Opportunities for the Chinese Food Industry |
Mattson & Company，USA |
Samson Hxia |
| 5 |
The new trend of functional ingredients |
Shanghai Peacock Flavors & Fragrances Technology Co., Ltd. |
WANG Zheng-ping |
| 6 |
The crosslinking of potato starch: a polymer chemical approach |
AVEBE Shanghai Co., Ltd. |
Piet Bawalda,CHEN Zheng-hong |
| 7 |
Lab mini UTH whole line |
Shanghai Triowin Tech. Co., Ltd. |
Neil Burgon |
| 8 |
Choice & application of function ingredients for the long shelf-life bread |
Southern Yangtze University |
CHEN Jie |
| 9 |
Latest Development on Colloid Technology Application |
South China University |
ZHAO Mou-ming |
| 10 |
On Chinese functional food from the view of health trend |
Cargill China |
Pillip Lin |