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Food Hydrocolloids|May 5, 2018
Getting the feel of food structure with atomic force microscopyA Patrick Gunning, Victor J Morris
FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology|October 4, 2008
Recognition of galactan components of pectin by galectin-3A Patrick Gunning, Roy J M Bongaerts, Victor J Morris
Carbohydrate Polymers|May 18, 2016
Visualisation of xanthan conformation by atomic force microscopyJonathan Moffat, Victor J Morris, Saphwan Al-Assaf, et al.
Chemical Communications (Cambridge, England)|October 19, 2010
Taking multicalixarenes into the nanoworld: first third-generation calixarene dendrimerRuth Lalor, A Patrick Gunning, Victor J Morris, et al.
The Journal of Physical Chemistry. B|April 16, 2011
Surface characterization and AFM imaging of mixed fibrinogen-surfactant filmsNatalia Hassan, Julia Maldonado-Valderrama, A Patrick Gunning, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 9, 2010
Probing the in situ competitive displacement of protein by nonionic surfactant using atomic force microscopyNicola C Woodward, A Patrick Gunning, Julia Maldonado-Valderrama, et al.
FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology|February 12, 2008
Mapping specific adhesive interactions on living human intestinal epithelial cells with atomic force microscopyA Patrick Gunning, Stephen Chambers, Carmen Pin, et al.
Journal of Agricultural and Food Chemistry|March 5, 2004
Effect of processing on the displacement of whey proteins: applying the orogenic model to a real systemNicola C Woodward, Peter J Wilde, Alan R Mackie, et al.
Biomacromolecules|May 11, 2004
Effect of surfactant type on surfactant--protein interactions at the air-water interfacePaul A Gunning, Alan R Mackie, A Patrick Gunning, et al.
Food Chemistry|February 5, 2017
Unravelling the nanostructure of strawberry fruit pectins by endo-polygalacturonase digestion and atomic force microscopyCandelas Paniagua, Andrew R Kirby, A Patrick Gunning, et al.
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