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Results: 18
Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing
Authors:
Pares, D
Ledward, DA
Citation: D. Pares et Da. Ledward, Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing, FOOD CHEM, 74(2), 2001, pp. 139-145
Authors:
Molina, E
Papadopoulou, A
Ledward, DA
Citation: E. Molina et al., Emulsifying properties of high pressure treated soy protein isolate and 7Sand 11S globulins, FOOD HYDROC, 15(3), 2001, pp. 263-269
Authors:
Galazka, VB
Dickinson, E
Ledward, DA
Citation: Vb. Galazka et al., Influence of high pressure processing on protein solutions and emulsions, CURR OP COL, 5(3-4), 2000, pp. 182-187
Authors:
Ledward, DA
Citation: Da. Ledward, Effects of pressure on protein structure, HIGH PR RES, 19(1-6), 2000, pp. 391-400
Authors:
Galazka, VB
Dickinson, E
Ledward, DA
Citation: Vb. Galazka et al., Effect of high pressure on ovalbumin - Polysaccharide interactions, HIGH PR RES, 19(1-6), 2000, pp. 515-520
Authors:
Lytras, GN
King, RD
Ledward, DA
Citation: Gn. Lytras et al., Prediction of the soluble myoglobin content of cooked burgers, MEAT SCI, 55(2), 2000, pp. 247-250
Authors:
Galazka, VB
Dickinson, E
Ledward, DA
Citation: Vb. Galazka et al., Influence of high pressure on interactions of 11S globulin Vicia faba withiota-carrageenan in bulk solution and at interfaces, FOOD HYDROC, 14(6), 2000, pp. 551-560
Authors:
Galazka, VB
Dickinson, E
Ledward, DA
Citation: Vb. Galazka et al., Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment, J SCI FOOD, 80(8), 2000, pp. 1219-1229
Authors:
Tangwongchai, R
Ledward, DA
Ames, JM
Citation: R. Tangwongchai et al., Effect of high-pressure treatment on lipoxygenase activity, J AGR FOOD, 48(7), 2000, pp. 2896-2902
Authors:
Tangwongchai, R
Ledward, DA
Ames, JM
Citation: R. Tangwongchai et al., Effect of high-pressure treatment on the texture of cherry tomato, J AGR FOOD, 48(5), 2000, pp. 1434-1441
Authors:
Lytras, GN
Geileskey, A
King, RD
Ledward, DA
Citation: Gn. Lytras et al., Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef, MEAT SCI, 52(2), 1999, pp. 189-194
Authors:
Galazka, VB
Smith, D
Ledward, DA
Dickinson, E
Citation: Vb. Galazka et al., Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment, FOOD CHEM, 64(3), 1999, pp. 303-310
Authors:
Galazka, VB
Dickinson, E
Ledward, DA
Citation: Vb. Galazka et al., Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatments, FOOD HYDROC, 13(5), 1999, pp. 425-435
Authors:
Galazka, VB
Smith, D
Ledward, DA
Dickinson, E
Citation: Vb. Galazka et al., Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment, FOOD HYDROC, 13(2), 1999, pp. 81-88
Authors:
Hill, VM
Isaacs, NS
Ledward, DA
Ames, JM
Citation: Vm. Hill et al., Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system, J AGR FOOD, 47(9), 1999, pp. 3675-3681
Authors:
Angsupanich, K
Edde, M
Ledward, DA
Citation: K. Angsupanich et al., Effects of high pressure on the myofibrillar proteins of cod and turkey muscle, J AGR FOOD, 47(1), 1999, pp. 92-99
Authors:
Apichartsrangkoon, A
Bell, AE
Ledward, DA
Schofield, JD
Citation: A. Apichartsrangkoon et al., Dynamic viscoelastic behavior of high-pressure-treated wheat gluten, CEREAL CHEM, 76(5), 1999, pp. 777-782
Authors:
Ledward, DA
Citation: Da. Ledward, High pressure processing of meat and fish, VTT SYMPOS, 186, 1998, pp. 165-175
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