Promotion and inhibition of xanthan ‘weak-gel’ rheology by calcium ions von Mohammed, Z.H., Haque, A., Richardson, R.K., Morris, E.R.

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“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation von Agoub, A.A., Smith, A.M., Giannouli, P., Richardson, R.K., 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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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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Livestock predation in South Africa : the need for and value of a scientific assessment von Du Plessis, Jurie, Turpie, Jane, Carruthers, Jane, Van Niekerk, Hermias N., Diemont, Marius, Richardson, Philip R.K., Somers, Michael J., Tambling, Craig J., Behrens, Kevin G., Minnie, Liaan, Balfour, Dave, Kerley, Graham I.H.

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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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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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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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Associative and segregative interactions between gelatin and low-methoxy pectin: Part 2--co-gelation in the presence of Ca2 von Gilsenan, P.M, Richardson, R.K, Morris, E.R

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Co-gelation of agarose and waxy maize starch von Mohammed, Z.H., Hember, M.W.N., Richardson, R.K., Morris, E.R.

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Application of polymer blending laws to composite gels of agarose and crosslinked waxy maize starch von Mohammed, Z.H., Hember, M.W.N., Richardson, R.K., Morris, E.R.

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Solution rheology of mesquite gum in comparison with gum arabic von Goycoolea, F.M., Morris, E.R., Richardson, R.K., Bell, A.E.

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Application of polymer blending laws to starch-gelatin composites von Abdulmola, N.A., Hember, M.W.N., 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 pH, sugar type and thermal annealing on high-methoxy pectin gels von Evageliou, V, Richardson, R.K, Morris, E.R

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Responses of aardwolves,Proteles cristatus, Sparrman 1783, to translocated scent marks von SLIWA, ALEXANDER, RICHARDSON, PHILIP R.K

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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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‘Weak gel’ properties of khan flour from Belschmiedia sp.—a traditional food thickener from tropical West Africa von Ndjouenkeu, R., Akingbala, J.O., Richardson, R.K., Morris, E.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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