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Advances in Colloid and Interface Science, ISSN 0001-8686, 08/2019, Volume 270, pp. 28 - 37
Journal Article
Pediatrics, ISSN 0031-4005, 06/2015, Volume 135, Issue 6, pp. e1524 - e1529
Journal Article
Food hydrocolloids, ISSN 0268-005X, 2015, Volume 43, pp. 726 - 735
Journal Article
Food hydrocolloids, ISSN 0268-005X, 2017, Volume 68, pp. 211 - 218
The present review examines how macromolecular structure and functional groups of pectin affect its functionality with particular focus on its interfacial... 
Isolation | Pectin | Extraction | Emulsions | Interface | PULP PECTIN | RHAMNOGALACTURONAN-II | FOOD SCIENCE & TECHNOLOGY | SUGAR-BEET PECTIN | RESPONSE-SURFACE METHODOLOGY | APPLE POMACE | ATOMIC-FORCE MICROSCOPY | PEACH POMACE | EMULSION STABILIZING PROPERTIES | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | PLANT-CELL WALLS | Methylation | Precipitation (Meteorology)
Journal Article
Colloids and Surfaces B: Biointerfaces, ISSN 0927-7765, 09/2016, Volume 145, pp. 301 - 308
Journal Article
Food hydrocolloids, ISSN 0268-005X, 2014, Volume 42, Issue 3, pp. 342 - 347
The potential of okra extract was evaluated for uses in pharmaceutical and food applications. Okra polysaccharides were extracted and dried using different... 
Polysaccharides | Controlled drug release | Emulsions | Zeta potential | Pectins | Matrix tablet | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | RHEOLOGY | DRUG-RELEASE | EROSION | MATRIX TABLETS | HIBISCUS-ESCULENTUS | NUT IRVINGIA GABONENSIS | CHEMISTRY, APPLIED | SUSTAINED-RELEASE | GUM | Theophylline | Flurbiprofen
Journal Article
Food hydrocolloids, ISSN 0268-005X, 2018, Volume 81, pp. 398 - 408
The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from... 
NMR | Blackcurrant | Dietary fibre | Pectin | Cellulose | PRIMARY-CELL WALLS | PECTINS | NMR-SPECTROSCOPY | FOOD SCIENCE & TECHNOLOGY | STRUCTURAL-CHARACTERIZATION | BERRY POMACE | GRAPE POMACE | HEMICELLULOSES | CHEMICAL-ANALYSIS | CHEMISTRY, APPLIED | ULTRASOUND-ASSISTED EXTRACTION | SUGAR-BEET | Raw materials | Analysis
Journal Article
Food biophysics, ISSN 1557-1866, 2018, Volume 13, Issue 1, pp. 71 - 79
Journal Article
Macromolecular chemistry and physics, ISSN 1022-1352, 2018, Volume 219, Issue 8, pp. 1700584 - n/a
The impact of different physiological fluids on the rheological properties of gellan gum is investigated using a commercially available rheometer with a... 
gelation | delivery systems | rheology | biopolymers | physiologically responsive | GELLAN GUM | POLYMER SCIENCE | GELS | DRUG-DELIVERY | ALGINATE | BIOAVAILABILITY | CHALLENGES | GELLING SYSTEMS | FORMULATIONS | POLYMER | DEGRADATION | Physiological aspects | Biopolymers | Analysis | Hydrogels | Computational fluid dynamics | Computer simulation | Rheology | Gelation | Fluid | Delivery systems | Gellan gum | Physiology | Saliva | Rheological properties
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2017, Volume 75, pp. 286 - 295
The influence of water content on the relaxation dynamics of mesoporous gluten networks has been explored in a wide range of temperatures. The systems were... 
Poroelastic | Stress relaxation | Creep | Dynamics | Gluten | WHEAT GLUTEN | HYDROGELS | FOOD SCIENCE & TECHNOLOGY | SUBFRACTIONS | RHEOLOGY | NETWORKS | SPECTROSCOPY | POROELASTIC RELAXATION | FROZEN-HYDRATED GLUTEN | PROTEINS | Analysis | Numerical analysis
Journal Article
The Journal of Physical Chemistry B, ISSN 1520-6106, 07/2018, Volume 122, Issue 29, pp. 7286 - 7294
Journal Article
Food Research International, ISSN 0963-9969, 2011, Volume 44, Issue 9, pp. 2582 - 2586
The present work reviews the microstructure of hydrated gluten network and its protein fractions i.e., gliadin and glutenin. We summarize microstructural... 
Microstructure | Gluten | Gliadin | Network | Glutenin | WHEAT GLUTEN | PHYSICAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | DOUGH | SIMPLE SHEAR | BREAD | ICE-STRUCTURING PROTEINS | ATOMIC-FORCE MICROSCOPY | STORAGE PROTEINS | SCANNING-ELECTRON-MICROSCOPY | FLOUR | Networks | Aggregates | Nanocomposites | Nanomaterials | Nanostructure | Foods
Journal Article