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Allan K Hardacre

Showing results (1-10 of 8) with videos related to

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Journal of Food Science|February 11, 2020
Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternativesJie Hong Chiang, Allan K Hardacre, Michael E Parker
Journal of the Royal Society, Interface|May 25, 2018
Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological modelsAllan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Carbohydrate Polymers|November 18, 2015
Does viscosity or structure govern the rate at which starch granules are digested?Allan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Carbohydrate Polymers|April 7, 2015
The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rateAllan K Hardacre, Sia-Yen Yap, Roger G Lentle, et al.
Journal of Agricultural and Food Chemistry|February 24, 2007
Use of quantitative real-time PCR to estimate maize endogenous DNA degradation after cooking and extrusion or in food productsSarah R Murray, Ruth C Butler, Allan K Hardacre, et al.
Journal of Agricultural and Food Chemistry|October 11, 2011
Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivativesZeinab Dehghan-Shoar, Tafadzwa Mandimika, Allan K Hardacre, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reactionJie Hong Chiang, Graham T Eyres, Patrick J Silcock, et al.
Food Chemistry|September 5, 2013
The partitioning of water in aggregates of undigested and digested dietary particlesAllan K Hardacre, Sia-Yen Yap, Roger G Lentle, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Food Science|February 11, 2020
Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternativesJie Hong Chiang, Allan K Hardacre, Michael E Parker
Journal of the Royal Society, Interface|May 25, 2018
Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological modelsAllan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Carbohydrate Polymers|November 18, 2015
Does viscosity or structure govern the rate at which starch granules are digested?Allan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Carbohydrate Polymers|April 7, 2015
The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rateAllan K Hardacre, Sia-Yen Yap, Roger G Lentle, et al.
Journal of Agricultural and Food Chemistry|February 24, 2007
Use of quantitative real-time PCR to estimate maize endogenous DNA degradation after cooking and extrusion or in food productsSarah R Murray, Ruth C Butler, Allan K Hardacre, et al.
Journal of Agricultural and Food Chemistry|October 11, 2011
Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivativesZeinab Dehghan-Shoar, Tafadzwa Mandimika, Allan K Hardacre, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reactionJie Hong Chiang, Graham T Eyres, Patrick J Silcock, et al.
Food Chemistry|September 5, 2013
The partitioning of water in aggregates of undigested and digested dietary particlesAllan K Hardacre, Sia-Yen Yap, Roger G Lentle, et al.
Pageof 1