Authors: Evageliou, V Richardson, RK Morris, ER

Citation: V. Evageliou et al., Effect of oxidised starch on high methoxy pectin-sucrose gels formed by rapid quenching, CARBOHY POL, 42(3), 2000, pp. 219-232

Authors: Evageliou, V Richardson, RK Morris, ER

Citation: V. Evageliou et al., Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin, CARBOHY POL, 42(3), 2000, pp. 233-243

Authors: Evageliou, V Richardson, RK Morris, ER

Citation: V. Evageliou et al., Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels, CARBOHY POL, 42(3), 2000, pp. 245-259

Authors: Evageliou, V Richardson, RK Morris, ER

Citation: V. Evageliou et al., Effect of sucrose, glucose and fructose on gelation of oxidised starch, CARBOHY POL, 42(3), 2000, pp. 261-272

Authors: Kasapis, S Giannouli, P Hember, MWN Evageliou, V Poulard, C Tort-Bourgeois, B Sworn, G

Citation: S. Kasapis et al., Structural aspects and phase behaviour in deacylated and high acyl gellan systems, CARBOHY POL, 38(2), 1999, pp. 145-154