The Glass Transition Behavior of the Globular Protein Bovine Serum Albumin von Brownsey, Geoffrey J., Noel, Timothy R., Parker, Roger, Ring, Stephen G.

Volltext

Interactions between furcellaran and the globular proteins bovine serum albumin and β-lactoglobulin von Laos, Katrin, Brownsey, Geoffrey J., Ring, Stephen G.

Volltext

Factors Affecting the Release of Flavor Encapsulated in Carbohydrate Matrixes von Gunning, Yvonne M, Gunning, Paul A, Kemsley, E. Kate, Parker, Roger, Ring, Stephen G, Wilson, Reginald H, Blake, Anthony

Volltext

Pectin–chitosan interactions and gel formation von Marudova, Mariya, MacDougall, Alistair J, Ring, Stephen G

Volltext

Pectin–chitosan multilayer formation von Marudova, Mariya, Lang, Simone, Brownsey, Geoffrey J., Ring, Stephen G.

Volltext

Characterisation of furcellaran samples from Estonian Furcellaria lumbricalis (Rhodophyta) von LAOS, Katrin, RING, Stephen G

Volltext

The Nonequilibrium Phase and Glass Transition Behavior of β-Lactoglobulin von Parker, Roger, Noel, Timothy R., Brownsey, Geoffrey J., Laos, Katrin, Ring, Stephen G.

Volltext

Volumetric behaviour of maltose–water, maltose–glycerol and starch–sorbitol–water systems mixtures in relation to structural relaxation von Lourdin, Denis, Colonna, Paul, Ring, Stephen G.

Volltext

Material properties of concentrated pectin networks von Zsivanovits, Gabor, MacDougall, Alistair J., Smith, Andrew C., Ring, Stephen G.

Volltext

Starch crystal solubility and starch granule gelatinisation von Crochet, Perrine, Beauxis-Lagrave, Thierry, Noel, Timothy R., Parker, Roger, Ring, Stephen G.

Volltext

A calorimetric study of structural relaxation in a maltose glass von Noel, Timothy R, Parker, Roger, Ring, Susan M, Ring, Stephen G

Volltext

Physical Aging of Starch, Maltodextrin, and Maltose von Noel, Timothy R, Parker, Roger, Brownsey, Geoffrey J, Farhat, Imad A, MacNaughtan, William, Ring, Stephen G

Volltext

Oxygen solubility and permeability of carbohydrates von Whitcombe, Michael J., Parker, Roger, Ring, Stephen G.

Volltext

The Effect of Thermal History on the Maillard Reaction in a Glassy Matrix von Hill, Sandra A, MacNaughtan, William, Farhat, Imad A, Noel, Timothy R, Parker, Roger, Ring, Stephen G, Whitcombe, Michael J

Volltext

Calcium binding and swelling behaviour of a high methoxyl pectin gel von Tibbits, C.William, MacDougall, Alistair J, Ring, Stephen G

Volltext

Structural relaxation and physical ageing of starchy materials von Lourdin, Denis, Colonna, Paul, Brownsey, Geoffrey J., Noel, Timothy R., Ring, Stephen G.

Volltext

Amylose as a coating for drug delivery to the colon: Preparation and in vitro evaluation using 5-aminosalicylic acid pellets von Milojevic, Snezana, Newton, John Michael, Cummings, John H., Gibson, Glenn R., Louise Botham, R., Ring, Stephen G., Stockham, Mike, Allwood, Mike C.

Volltext

Physicochemical studies of pectin/poly- l-lysine gelation von Marudova, Mariya, MacDougall, Alistair J., Ring, Stephen G.

Volltext

Diffusion of short chain alcohols from amorphous maltose–water mixtures above and below their glass transition temperature von Gunning, Yvonne M, Parker, Roger, Ring, Stephen G

Volltext

Diffusion in maltose-water mixtures at temperatures close to the glass transition von Parker, Roger, Ring, Stephen G.

Volltext