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Carbohydrate Polymers
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September 27, 2014
Amylase binding to starch granules under hydrolysing and non-hydrolysing conditions
Sushil Dhital, Frederick J Warren, Bin Zhang, et al.
Food Chemistry
|
November 10, 2017
A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase
Cathrina H Edwards, Marie Maillot, Roger Parker, et al.
Carbohydrate Polymers
|
June 13, 2018
Ultra-high performance liquid chromatography-size exclusion chromatography (UPLC-SEC) as an efficient tool for the rapid and highly informative characterisation of biopolymers
Natalia Perez-Moral, Jean-Michel Plankeele, Claire Domoney, et al.
Food Chemistry
|
June 26, 2020
Protein bioaccessibility from mycoprotein hyphal structure: In vitro investigation of underlying mechanisms
Raffaele Colosimo, Frederick J Warren, Tim J A Finnigan, et al.
Food Chemistry
|
February 7, 2019
Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase
Lijun Sun, Frederick J Warren, Michael J Gidley, et al.
Carbohydrate Polymers
|
December 16, 2014
The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems
Frederick J Warren, Bin Zhang, Gina Waltzer, et al.
Carbohydrate Polymers
|
April 23, 2014
Immersion mode material pocket dynamic mechanical analysis (IMP-DMA): a novel tool to study gelatinisation of purified starches and starch-containing plant materials
Frederick J Warren, Paul G Royall, Peter J Butterworth, et al.
Carbohydrate Polymers
|
August 13, 2016
Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure
Wei Zou, Mike Sissons, Frederick J Warren, et al.
Food & Function
|
July 17, 2019
A single-enzyme system for starch digestibility screening and its relevance to understanding and predicting the glycaemic index of food products
Cathrina H Edwards, Noriane Cochetel, Lauren Setterfield, et al.
Food Chemistry
|
June 5, 2015
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
Wei Zou, Mike Sissons, Michael J Gidley, et al.
Page
of 6
Search research articles
Search
Showing results (11-20 of 58) with videos related to
Sort By:
Page
of 6
Carbohydrate Polymers
|
September 27, 2014
Amylase binding to starch granules under hydrolysing and non-hydrolysing conditions
Sushil Dhital, Frederick J Warren, Bin Zhang, et al.
Food Chemistry
|
November 10, 2017
A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase
Cathrina H Edwards, Marie Maillot, Roger Parker, et al.
Carbohydrate Polymers
|
June 13, 2018
Ultra-high performance liquid chromatography-size exclusion chromatography (UPLC-SEC) as an efficient tool for the rapid and highly informative characterisation of biopolymers
Natalia Perez-Moral, Jean-Michel Plankeele, Claire Domoney, et al.
Food Chemistry
|
June 26, 2020
Protein bioaccessibility from mycoprotein hyphal structure: In vitro investigation of underlying mechanisms
Raffaele Colosimo, Frederick J Warren, Tim J A Finnigan, et al.
Food Chemistry
|
February 7, 2019
Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase
Lijun Sun, Frederick J Warren, Michael J Gidley, et al.
Carbohydrate Polymers
|
December 16, 2014
The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems
Frederick J Warren, Bin Zhang, Gina Waltzer, et al.
Carbohydrate Polymers
|
April 23, 2014
Immersion mode material pocket dynamic mechanical analysis (IMP-DMA): a novel tool to study gelatinisation of purified starches and starch-containing plant materials
Frederick J Warren, Paul G Royall, Peter J Butterworth, et al.
Carbohydrate Polymers
|
August 13, 2016
Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure
Wei Zou, Mike Sissons, Frederick J Warren, et al.
Food & Function
|
July 17, 2019
A single-enzyme system for starch digestibility screening and its relevance to understanding and predicting the glycaemic index of food products
Cathrina H Edwards, Noriane Cochetel, Lauren Setterfield, et al.
Food Chemistry
|
June 5, 2015
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
Wei Zou, Mike Sissons, Michael J Gidley, et al.
Page
of 6