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Results:
1-18
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Results: 18
Authors:
Ross-Murphy, SB
Citation: Sb. Ross-murphy, Manfred Gordon 1917-2000, MACRO SYMP, 171, 2001, pp. NIL_9-NIL_10
Authors:
Clark, AH
Kavanagh, GM
Ross-Murphy, SB
Citation: Ah. Clark et al., Globular protein gelation - theory and experiment, FOOD HYDROC, 15(4-6), 2001, pp. 383-400
Authors:
Wang, Q
Wood, PJ
Cui, W
Ross-Murphy, SB
Citation: Q. Wang et al., The effect of autoclaving on the dispersibility and stability of three neutral polysaccharides in dilute aqueous solutions, CARBOHY POL, 45(4), 2001, pp. 355-362
Authors:
Gilsenan, PM
Ross-Murphy, SB
Citation: Pm. Gilsenan et Sb. Ross-murphy, Shear creep of gelatin gels from mammalian and piscine collagens, INT J BIO M, 29(1), 2001, pp. 53-61
Authors:
Rodd, AB
Dunstan, DE
Ross-Murphy, SB
Boger, DV
Citation: Ab. Rodd et al., Dependence of linear viscoelastic critical strain and stress values on extent of gelation for a thermally activated gelling system, RHEOL ACT, 40(1), 2001, pp. 23-29
Authors:
Ellis, PR
Wang, Q
Rayment, P
Ren, YL
Ross-Murphy, SB
Citation: Pr. Ellis et al., Guar Gum - Agricultural and botanical aspects, physicochemical and nutritional properties, and its use in the development of functional foods, FOOD SCI, 113, 2001, pp. 613-657
Authors:
Gosal, WS
Ross-Murphy, SB
Citation: Ws. Gosal et Sb. Ross-murphy, Globular protein gelation, CURR OP COL, 5(3-4), 2000, pp. 188-194
Authors:
Kavanagh, GM
Clark, AH
Ross-Murphy, SB
Citation: Gm. Kavanagh et al., Heat-induced gelation of globular proteins: 4. Gelation kinetics of low pHbeta-lactoglobulin gels, LANGMUIR, 16(24), 2000, pp. 9584-9594
Authors:
Gilsenan, PM
Ross-Murphy, SB
Citation: Pm. Gilsenan et Sb. Ross-murphy, Rheological characterisation of gelatins from mammalian and marine sources, FOOD HYDROC, 14(3), 2000, pp. 191-195
Authors:
Wang, Q
Ellis, PR
Ross-Murphy, SB
Citation: Q. Wang et al., The stability of guar gum in an aqueous system under acidic conditions, FOOD HYDROC, 14(2), 2000, pp. 129-134
Authors:
Gilsenan, PM
Ross-Murphy, SB
Citation: Pm. Gilsenan et Sb. Ross-murphy, Viscoelasticity of thermoreversible gelatin gels from mammalian and piscine collagens, J RHEOL, 44(4), 2000, pp. 871-883
Authors:
Rayment, P
Ross-Murphy, SB
Ellis, PR
Citation: P. Rayment et al., Effect of size and shape of particulate inclusions on the rheology of guargalactomannan solutions, CARBOHY POL, 43(1), 2000, pp. 1-9
Authors:
Kavanagh, GM
Clark, AH
Ross-Murphy, SB
Citation: Gm. Kavanagh et al., Heat-induced gelation of globular proteins: part 3. Molecular studies on low pH beta-lactoglobulin gels, INT J BIO M, 28(1), 2000, pp. 41-50
Authors:
Desbrieres, J
Hirrien, M
Ross-Murphy, SB
Citation: J. Desbrieres et al., Thermogelation of methylcellulose: rheological considerations, POLYMER, 41(7), 2000, pp. 2451-2461
Authors:
Desbrieres, J
Hirrien, M
Ross-Murphy, SB
Citation: J. Desbrieres et al., Thermogelation of methylcellulose: rheological considerations (vol 41, pg 2451, 2000), POLYMER, 41(14), 2000, pp. 5547-5547
Authors:
Kavanagh, GM
Clark, AH
Gosal, WS
Ross-Murphy, SB
Citation: Gm. Kavanagh et al., Heat-induced gelation of beta-lactoglobulin/alpha-lactalbumin blends at pH3 and pH 7, MACROMOLEC, 33(19), 2000, pp. 7029-7037
Authors:
Rayment, P
Savage, AWJ
Ross-Murphy, SB
Shewry, PR
Tatham, AS
Citation: P. Rayment et al., The rheology and structure of wheat gluten proteins, COLLOQ INRA, (91), 1999, pp. 235-238
Authors:
Ross-Murphy, SB
Citation: Sb. Ross-murphy, Reversible and irreversible biopolymer gels - Structure and mechanical properties, BER BUN GES, 102(11), 1998, pp. 1534-1539
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