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Critical Reviews in Food Science and Nutrition|January 1, 1987
Gelling agentsD Oakenfull
Biochemistry|November 13, 1979
Increased thermal stability of proteins in the presence of sugars and polyolsJ F Back, D Oakenfull, M B Smith
The British Journal of Nutrition|January 1, 1988
A viscous fibre (methylcellulose) lowers blood glucose and plasma triacylglycerols and increases liver glycogen independently of volatile fatty acid production in the ratD L Topping, D Oakenfull, R P Trimble, et al.
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