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Food Chemistry|June 29, 2025
Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pastaBin Jia, Lavaraj Devkota, Mike Sissons, et al.
Food Chemistry|November 6, 2012
Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristicsNisha Aravind, Mike Sissons, Christopher M Fellows, et al.
Foods (Basel, Switzerland)|March 6, 2021
Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking QualityNabeel T Alzuwaid, Denise Pleming, Christopher M Fellows, et al.
Carbohydrate Polymers|August 13, 2016
Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structureWei Zou, Mike Sissons, Frederick J Warren, et al.
Food Chemistry|June 5, 2015
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rateWei Zou, Mike Sissons, Michael J Gidley, et al.
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