Free-amino acid profiles of thua nao, a Thai fermented soybean von Dajanta, Katekan, Apichartsrangkoon, Arunee, Chukeatirote, Ekachai, Frazier, Richard A.

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Characterization of protein–polyphenol interactions von Papadopoulou, Athina, Frazier, Richard A.

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Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions von Kampa, Jansuda, Bull, Stephanie P., Signorello, Antonio, Frazier, Richard A., Rodriguez-Garcia, Julia

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Isothermal titration calorimetry study of epicatechin binding to serum albumin von Frazier, Richard A., Papadopoulou, Athina, Green, Rebecca J.

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The adsorbed conformation of globular proteins at the air/water interface von LAD, Mitaben D, BIREMBAUT, Fabrice, MATTHEW, Joanna M, FRAZIER, Richard A, GREEN, Rebecca J

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Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type von Kampa, Jansuda, Koidis, Anastasios, Ghawi, Sameer Khalil, Frazier, Richard A., Rodriguez-Garcia, Julia

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Interaction of Flavonoids with Bovine Serum Albumin:  A Fluorescence Quenching Study von Papadopoulou, Athina, Green, Rebecca J, Frazier, Richard A

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High pressure intensification of cassava resistant starch (RS3) yields von Lertwanawatana, Proyphon, Frazier, Richard A., Niranjan, Keshavan

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Analysis of the SDS−Lysozyme Binding Isotherm von Lad, Mitaben D, Ledger, Victoria M, Briggs, Barbara, Green, Rebecca J, Frazier, Richard A

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Interactions of tea tannins and condensed tannins with proteins von Frazier, Richard A., Deaville, Eddie R., Green, Rebecca J., Stringano, Elisabetta, Willoughby, Ian, Plant, John, Mueller-Harvey, Irene

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Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods von Israr, Beenish, Frazier, Richard A., Gordon, Michael H.

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Effects of phytate and minerals on the bioavailability of oxalate from food von Israr, Beenish, Frazier, Richard A., Gordon, Michael H.

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Effects of high pressure on functional properties of soy protein von Torrezan, Renata, Tham, Whye Pin, Bell, Alan E., Frazier, Richard A., Cristianini, Marcelo

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Astringency reduction in red wine by whey proteins von Jauregi, Paula, Olatujoye, Jumoke B., Cabezudo, Ignacio, Frazier, Richard A., Gordon, Michael H.

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Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS) von Chatzifragkou, Afroditi, Kosik, Ondrej, Prabhakumari, Parvathy Chandran, Lovegrove, Alison, Frazier, Richard A., Shewry, Peter R., Charalampopoulos, Dimitrios

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Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions von Roozendaal, Hajo, Abu-hardan, Madian, Frazier, Richard A.

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Size and Molecular Flexibility Affect the Binding of Ellagitannins to Bovine Serum Albumin von Dobreva, Marina A, Green, Rebecca J, Mueller-Harvey, Irene, Salminen, Juha-Pekka, Howlin, Brendan J, Frazier, Richard A

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Lipid composition in fungal membrane models: effect of lipid fluidity von Florek, Olga B., Clifton, Luke A., Wilde, Marleen, Arnold, Thomas, Green, Rebecca J., Frazier, Richard A.

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Role of Lipid Composition on the Interaction between a Tryptophan-Rich Protein and Model Bacterial Membranes von Sanders, Michael R, Clifton, Luke A, Frazier, Richard A, Green, Rebecca J

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Tryptophan to Arginine Substitution in Puroindoline‑b Alters Binding to Model Eukaryotic Membrane von Sanders, Michael R, Clifton, Luke A, Frazier, Richard A, Green, Rebecca J

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