Receptor-like protein kinases: the keys to response von Morris, Erin R, Walker, John C

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Cryogelation of xanthan von Giannouli, P., Morris, E.R.

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Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols von Tsoga, A, Richardson, R.K, Morris, E.R

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Thermally reversible acid-induced gelation of low-methoxy pectin von Gilsenan, P.M., Richardson, R.K., Morris, E.R.

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Effect of fermentation temperature on the rheology of set and stirred yogurt von Haque, A., Richardson, R.K., Morris, E.R.

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Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels von Evageliou, V, Richardson, R.K, Morris, E.R

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Vector averaging of inhibition of return von KLEIN, Raymond M, CHRISTIE, John, MORRIS, Eric P

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Associative and segregative interactions between gelatin and low-methoxy pectin. Part 1. Associative interactions in the absence of Ca2 von Gilsenan, P.M, Richardson, R.K, Morris, E.R

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Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin von Giannouli, P, Richardson, R.K, Morris, E.R

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Phytate: A good or a bad food component? von Harland, Barbara F., Morris, Eugene R.

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Solution viscosity and structural modification of pumpkin biopectin von Evageliou, Vasiliki, Ptitchkina, Nataliya M., Morris, Edwin R.

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Effect of polymeric cosolutes on calcium pectinate gelation. Part 1. Galactomannans in comparison with partially depolymerised starches von Giannouli, P., Richardson, R.K., Morris, E.R.

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Effect of polymeric cosolutes on calcium pectinate gelation. Part 3. Gum arabic and overview von Giannouli, P., Richardson, R.K., Morris, E.R.

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Effect of sucrose, glucose and fructose on gelation of oxidised starch von Evageliou, V, Richardson, R.K, Morris, E.R

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Kinetic and equilibrium processes in the formation and melting of agarose gels von Mohammed, Z.H., Hember, M.W.N., Richardson, R.K., Morris, E.R.

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Conformational and rheological transitions of welan, rhamsan and acylated gellan von Morris, E.R., Gothard, M.G.E., Hember, M.W.N., Manning, C.E., Robinson, G.

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Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding von Tsoga, A, Richardson, R.K, Morris, E.R

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Associative and segregative interactions between gelatin and low-methoxy pectin. Part 3. Quantitative analysis of co-gel moduli von Gilsenan, P.M., Richardson, R.K., Morris, E.R.

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Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch von Abdulmola, N.A., Hember, M.W.N., Richardson, R.K., Morris, E.R.

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Physical properties of dietary fiber that influence physiological function: a model for polymers along the gastrointestinal tract von Eastwood, MA, Morris, ER

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