The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content von Farhat, I. A., Blanshard, J. M. V., Mitchell, J. R.

Volltext

Physicochemical properties of sweet potato starch von Tian, S J, Rickard, J E, Blanshard, J M V

Volltext

Calorimetric study of the glass transition occurring in aqueous glucose: Fructose solutions von Arvanitoyannis, I., Blanshard, J. M. V., Izzard, M. J., Lillford, P. J., Ablett, S.

Volltext

Crystallization kinetics of lactose and sucrose based on isothermal differential scanning calorimetry von Kedward, C.J. (University of Nottingham, Sutton Bonnington Campus, Leicestershire, UK.), Macnaughtan, W, Blanshard, J.M.V, Mitchell, J.R

Volltext

Seasonal effects on the physico-chemical properties of starch from four cultivars of cassava von Asaoka, M. (Univ. of Nottingham, Sutton Bonington, Loughborough, Leics. (UK)), Blanshard, J.M.V, Rickard, J.E

Volltext

Effect of Sugars on Retrogradation of Waxy Maize Starch‐Sugar Extrudates von Farhat, I. A., Blanshard, J. M. V., Descamps, M., Mitchell, J. R.

Volltext

Starch Conversion During Extrusion as Affected by Added Gelatin von Wulansari, R., Mitchell, J.R., Blanshard, J.M.V.

Volltext

Effect of solvent extraction on the gelatinisation properties of flour and starch of five cassava varieties von Moorthy, S.N, Wenham, J.E, Blanshard, J.M.V

Volltext

A model for the oven rise of dough during baking von Fan, Jintian, Mitchell, J.R., Blanshard, J.M.V.

Volltext

Water distribution in frozen lean wheat doughs von Rasanen, J, Blanshard, J.M.V, Siitari-Kauppi, M, Autio, K

Volltext

The glass transition of amylopectin measured by DSC, DMTA and NMR von Kalichevsky, M.T., Jaroszkiewicz, E.M., Ablett, S., Blanshard, J.M.V., Lillford, P.J.

Volltext

Composites of novel biodegradable copolyamides based on adipic acid, 1,6-hexane diamine, and L-glycine with short E-glass fibers. II. Preparation and properties von Arvanitoyannis, Ioannis, Psomiadou, Eleni, Yamamoto, Noboru, Blanshard, John M. V.

Volltext

effect of sugars on the extrusion of maize grits. I. The role of the glass transition in determining product density and shape von Fan, J, Mitchell, J.R, Blanshard, J.M.V

Volltext

A study of the glass transition of amylopectin—sugar mixtures von Kalichevsky, M.T., Jaroszkiewicz, E.M., Blanshard, J.M.V.

Volltext

FTIR Study of Hydration Phenomena in Protein–Sugar Systems von Farhat, Imad A., Orset, Sandra, Moreau, Patrick, Blanshard, John M.V.

Volltext

Properties of Frozen Wheat Doughs at Subzero Temperatures von Räsänen, J., Blanshard, J.M.V., Mitchell, J.R., Derbyshire, W., Autio, K.

Volltext

Composites of novel biodegradable copolyamides based on adipic acid, 1,6-hexane diamine and L-proline with short E-glass fibres. I: Preparation and properties von ARVANITOYANNIS, I, PSOMIADOU, E, YAMAMOTO, N, BLANSHARD, J. M. V

Volltext

Interaction of dyes used for foods with food packaging polyester fibers von Arvanitoyannis, I., Tsatsaroni, E., Psomiadou, E., Blanshard, J. M. V.

Volltext

A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion von Fan, Jintian, Mitchell, J.R., Blanshard, J.M.V.

Volltext

The effect of fructose and water on the glass transition of amylopectin von Kalichevsky, Monica T., Blanshard, John M.V.

Volltext