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Colloids and Surfaces. B, Biointerfaces|August 18, 2009
Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolateRachel Lutz, Abraham Aserin, Louise Wicker, et al.Journal of the Science of Food and Agriculture|August 5, 2011
Influence of growth rate on occurrences of pale muscle in broilersDora D Samuel, Lynne Billard, Dean Pringle, et al.Journal of the Science of Food and Agriculture|June 14, 2014
Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturationWoo-kyoung Shin, Wallace H Yokoyama, Wook Kim, et al.Journal of the Science of Food and Agriculture|August 30, 2016
Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industrySylvie Assoi, Koffi Konan, Georges N Agbo, et al.Journal of Agricultural and Food Chemistry|October 21, 2011
Proteomic analysis and differential expression in protein extracted from chicken with a varying growth rate and water-holding capacityPhodchanee Phongpa-Ngan, Arthur Grider, Jake H Mulligan, et al.Food Chemistry|September 10, 2019
Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditionsPrasanth K S Pillai, Blanca E Morales-Contreras, Louise Wicker, et al.Journal of Inflammation (London, England)|February 12, 2008
Topical anti-inflammatory activity of Polygonum cuspidatum extract in the TPA model of mouse ear inflammationEve E Bralley, Phillip Greenspan, James L Hargrove, et al.Nutrients|August 25, 2019
Beneficial Effects of Non-Encapsulated or Encapsulated Probiotic Supplementation on Microbiota Composition, Intestinal Barrier Functions, Inflammatory Profiles, and Glucose Tolerance in High Fat Fed RatsSunhye Lee, Rebecca Kirkland, Zachary I Grunewald, et al.Carbohydrate Polymers|November 8, 2017
Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditionsBlanca E Morales-Contreras, Walfred Rosas-Flores, Juan C Contreras-Esquivel, et al.Journal of Food Science|June 7, 2017
Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical CharacterizationBlanca Elizabeth Morales-Contreras, Juan Carlos Contreras-Esquivel, Louise Wicker, et al.Pageof 3