Impact of gastric structuring on the lipolysis of emulsified lipids von Golding, Matt, Wooster, Tim J., Day, Li, Xu, Mi, Lundin, Leif, Keogh, Jennifer, Clifton, Peter

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Chemical Modification of Gelatin by a Natural Phenolic Cross-linker, Tannic Acid von Zhang, Xiaoqing, Do, My Dieu, Casey, Philip, Sulistio, Adrian, Qiao, Greg G, Lundin, Leif, Lillford, Peter, Kosaraju, Shantha

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Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity von Alminger, Marie, Lundin, Leif, Andlid, Thomas, Svelander, Cecilia, Eliasson, Lovisa, Gustinelli, Graziele, Ahrné, Lilia

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Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa von Archer, Nicholas S, Cochet-Broch, Maeva, Mihnea, Mihaela, Garrido-Bañuelos, Gonzalo, Lopez-Sanchez, Patricia, Lundin, Leif, Frank, Damian

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Influence of Pectin Fine Structure on the Mechanical Properties of Calcium−Pectin and Acid−Pectin Gels von Ström, Anna, Ribelles, Pascual, Lundin, Leif, Norton, Ian, Morris, Edwin R, Williams, Martin A. K

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Computational Modeling of Food Oral Breakdown Using Smoothed Particle Hydrodynamics von Harrison, Simon M, Eyres, Graham, Cleary, Paul W, Sinnott, Matthew D, Delahunty, Conor, Lundin, Leif

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Control of Morphological and Rheological Properties of Carrot Cell Wall Particle Dispersions through Processing von Day, Li, Xu, Mi, Øiseth, Sofia K, Hemar, Yacine, Lundin, Leif

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Heat-induced whey protein microparticulation under continuous shear in acidic conditions von Homer, Stephen, Lundin, Leif, Dunstan, Dave E.

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A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics von Homer, Stephen, Lundin, Leif, Dunstan, Dave E.

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W/O/W emulsions with high internal droplet volume fraction von Leal-Calderon, Fernando, Homer, Stephen, Goh, Agustina, Lundin, Leif

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Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain von Homer, Stephen, Lundin, Leif, Dunstan, Dave E.

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Molecular dynamics simulations and X-ray scattering show the κ-carrageenan disorder-to-order transition to be the formation of double-helices von Westberry, Benjamin P., Mansel, Bradley W., Lundin, Leif, Williams, M.A.K.

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Polysaccharide conformations measured by solution state X-ray scattering von Mansel, Bradley W., Ryan, Timothy M., Chen, Hsin-Lung, Lundin, Leif, Williams, Martin A.K.

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Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute von George, Paul, Lundin, Leif, Kasapis, Stefan

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Effect of thermal denaturation on the mechanical glass transition temperature of globular protein/co-solute systems von George, Paul, Lundin, Leif, Kasapis, Stefan

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Thermomechanical effects of co-solute on the structure formation of bovine serum albumin von George, Paul, Lundin, Leif, Kasapis, Stefan

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X-ray scattering and molecular dynamics simulations reveal the secondary structure of κ-carrageenan in the solution state von Westberry, Benjamin P., Mansel, Bradley W., Ryan, Timothy M., Lundin, Leif, Williams, M.A.K.

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High amylose wheat starch increases the resistance to deformation of wheat flour dough von McCann, Thu H., Homer, Stephen H., Øiseth, Sofia K., Day, Li, Newberry, Marcus, Regina, Ahmed, Lundin, Leif

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Incorporation of functional ingredients into foods von Day, Li, Seymour, Robert B., Pitts, Keith F., Konczak, Izabela, Lundin, Leif

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Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins von Singh, Tanoj K, Øiseth, Sofia K, Lundin, Leif, Day, Li

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