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Results: 1-14 |
Results: 14
Determination of fat in dairy products using pressurized solvent extraction
Authors: Richardson, RK
Citation: Rk. Richardson, Determination of fat in dairy products using pressurized solvent extraction, J AOAC INT, 84(5), 2001, pp. 1522-1533
Effect of fermentation temperature on the rheology of set and stirred yogurt
Authors: Haque, A Richardson, RK Morris, ER
Citation: A. Haque et al., Effect of fermentation temperature on the rheology of set and stirred yogurt, FOOD HYDROC, 15(4-6), 2001, pp. 593-602
Effect of oxidised starch on calcium pectinate gels
Authors: Abdulmola, NA Richardson, RK Morris, ER
Citation: Na. Abdulmola et al., Effect of oxidised starch on calcium pectinate gels, FOOD HYDROC, 14(6), 2000, pp. 569-577
Ca2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of network structure
Authors: Picout, DR Richardson, RK Rolin, C Abeysekera, RM Morris, ER
Citation: Dr. Picout et al., Ca2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of network structure, CARBOHY POL, 43(2), 2000, pp. 113-122
Ca2+-induced gelation of low-methoxy pectin in the presence of oxidised starch. Part 2. Quantitative analysis of moduli
Authors: Picout, DR Richardson, RK Morris, ER
Citation: Dr. Picout et al., Ca2+-induced gelation of low-methoxy pectin in the presence of oxidised starch. Part 2. Quantitative analysis of moduli, CARBOHY POL, 43(2), 2000, pp. 123-131
Co-gelation of calcium pectinate with potato maltodextrin. Part 1. Networkformation on cooling
Authors: Picout, DR Richardson, RK Morris, ER
Citation: Dr. Picout et al., Co-gelation of calcium pectinate with potato maltodextrin. Part 1. Networkformation on cooling, CARBOHY POL, 43(2), 2000, pp. 133-141
Co-gelation of calcium pectinate with potato maltodextrin. Part 2. Analysis of co-gel moduli
Authors: Picout, DR Richardson, RK Morris, ER
Citation: Dr. Picout et al., Co-gelation of calcium pectinate with potato maltodextrin. Part 2. Analysis of co-gel moduli, CARBOHY POL, 43(2), 2000, pp. 143-153
Effect of oxidised starch on high methoxy pectin-sucrose gels formed by rapid quenching
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
Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin
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
Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels
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
Effect of sucrose, glucose and fructose on gelation of oxidised starch
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
Thermally reversible acid-induced gelation of low-methoxy pectin
Authors: Gilsenan, PM Richardson, RK Morris, ER
Citation: Pm. Gilsenan et al., Thermally reversible acid-induced gelation of low-methoxy pectin, CARBOHY POL, 41(4), 2000, pp. 339-349
Rheology and gelation of deacylated gellan polysaccharide with Na+ as the sole counterion
Authors: Morris, ER Richardson, RK Whittaker, LE
Citation: Er. Morris et al., Rheology and gelation of deacylated gellan polysaccharide with Na+ as the sole counterion, PROG COLL P, 114, 1999, pp. 109-115
The rubber-to-glass transition in high sugar agarose systems
Authors: Tsoga, A Kasapis, S Richardson, RK
Citation: A. Tsoga et al., The rubber-to-glass transition in high sugar agarose systems, BIOPOLYMERS, 49(4), 1999, pp. 267-275
Risultati: 1-14 |