The impact of food structure on taste and digestibility von Lillford, P. J

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Fat crystallisation at oil–water interfaces von Douaire, M., di Bari, V., Norton, J.E., Sullo, A., Lillford, P., Norton, I.T.

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Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten von Chanvrier, H., Uthayakumaran, S., Lillford, P.

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Food Materials Science: Principles and Practice von Aguilera, José Miguel, Lillford, Peter J

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Potential food applications of high-pressure effects on ice-water transitions von Kalichevsky, M.T., Knorr, D., Lillford, P.J.

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The physico-chemical characterization of a boiling stable antifreeze protein from a perennial grass ( Lolium perenne) von Pudney, P.D.A, Buckley, S.L, Sidebottom, C.M, Twigg, S.N, Sevilla, M.-P, Holt, C.B, Roper, David, Telford, J.H, McArthur, A.J, Lillford, P.J

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Insects and low temperatures: from molecular biology to distributions and abundance von Bale, J. S., Bale, J. S.

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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.

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Structure and function of antifreeze proteins von Davies, Peter L., Baardsnes, Jason, Kuiper, Michael J., Walker, Virginia K.

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Molecular basis of cold adaptation von D'Amico, Salvino, Claverie, Paule, Collins, Tony, Georlette, Daphné, Gratia, Emmanuelle, Hoyoux, Anne, Meuwis, Marie-Alice, Feller, Georges, Gerday, Charles

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Understanding the mechanism of ice binding by type III antifreeze proteins von Antson, Alfred A., Smith, Derek J., Roper, David I., Lewis, Sally, Caves, Leo S.D., Verma, Chandra S., Buckley, Sarah L., Lillford, Peter J., Hubbard, Roderick E.

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Effects of temperature and heat activation on germination of individual spores of Bacillus subtilis von Leuschner, R. G. K., Lillford, P. J.

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Glass transitions and the fracture behaviour of gluten and starches within the glassy state von Nicholls, R.J., Appelqvist, I.A.M., Davies, A.P., Ingman, S.J., Lillford, P.J.

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Status and Needs in Drying Technology for the Food and Pharmaceutical Industry von Lillford, P. J.

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Structure and solution properties of tamarind-seed polysaccharide von Gidley, Michael J., Lillford, Peter J., Rowlands, David W., Lang, Peter, Dentini, Mariella, Crescenzi, Vittorio, Edwards, Mary, Fanutti, Cristina, Grant Reid, J.S.

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Effects of hydration on molecular mobility in phase-bright Bacillus subtilis spores von Leuschner, Renata G. K, Lillford, Peter J

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Plants in a cold climate von Smallwood, Maggie, Bowles, Dianna J.

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perception of food texture--the philosophy of the breakdown path von Hutchings, J.B, Lillford, P.J

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Glass formation and dormancy in bacterial spores von Ablett, S, Darke, A.H, Lillford, P.J, Martin, D.R

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Diamagnetic susceptibility changes in apple tissue after bruising von McCarthy, M J, Zion, B, Chen, P, Ablett, S, Darke, A H, Lillford, P J

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