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Journal of the Science of Food and Agriculture|September 21, 2010
Calcium and pH influence on orange juice cloud stabilityLindsey Ellerbee, Louise WickerCarbohydrate Polymers|April 23, 2014
Laccase mediated conjugation of heat treated β-lactoglobulin and sugar beet pectinJiyoung Jung, Louise WickerFoods (Basel, Switzerland)|July 2, 2021
Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage StabilityQingshen Sun, Louise WickerCarbohydrate Polymers|August 31, 2013
Hydroxypropyl methylcellulose substituent analysis and rheological propertiesHannah Akinosho, Samantha Hawkins, Louise WickerJournal of Food Science|November 22, 2018
Blueberry Pectin Extraction Methods Influence Physico-Chemical PropertiesJeewon Koh, Zhimin Xu, Louise WickerFood Chemistry|August 21, 2019
Blueberry pectin and increased anthocyanins stability under in vitro digestionJeewon Koh, Zhimin Xu, Louise WickerJournal of Agricultural and Food Chemistry|December 23, 2004
Vacuum infusion of plant or fungal pectinmethylesterase and calcium affects the texture and structure of eggplantPanida Banjongsinsiri, John Shields, Louise WickerCarbohydrate Research|October 12, 2005
Action pattern of Valencia orange PME de-esterification of high methoxyl pectin and characterization of modified pectinsYookyung Kim, Quincy Teng, Louise WickerJournal of the Science of Food and Agriculture|January 24, 2017
HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofuWoo-Kyoung Shin, Louise Wicker, Yookyung KimColloids and Surfaces. B, Biointerfaces|January 10, 2013
Pectin and charge modified pectin hydrogel beads as a colon-targeted drug delivery carrierJiyoung Jung, Robert D Arnold, Louise WickerPageof 3