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Peter J Wilde

Showing results (31-40 of 65) with videos related to

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Food Chemistry|December 17, 2016
Gelation of soybean protein and polysaccharides delays digestionBing Hu, Qing Chen, Qimeng Cai, et al.
Food Chemistry|May 9, 2015
Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysisMyriam M L Grundy, Peter J Wilde, Peter J Butterworth, et al.
Food & Function|February 13, 2018
Processing of oat: the impact on oat's cholesterol lowering effectMyriam M-L Grundy, Anthony Fardet, Susan M Tosh, et al.
Colloids and Surfaces. B, Biointerfaces|November 26, 2013
Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensorsAnthony Ash, Gary R Burnett, Roger Parker, et al.
Food Chemistry|December 26, 2018
Oat and lipolysis: Food matrix effectPeter J Wilde, Guadalupe Garcia-Llatas, María Jesús Lagarda, et al.
Archives of Physiology and Biochemistry|October 6, 2020
Cyanidin-3-O-glucoside protects intestinal epithelial cells from palmitate-induced lipotoxicityRomina Bashllari, Maria Sofia Molonia, Claudia Muscarà, et al.
Food Chemistry|March 18, 2020
Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorptionAna-Isabel Mulet-Cabero, Amelia Torcello-Gómez, Shikha Saha, et al.
Molecules (Basel, Switzerland)|September 9, 2022
Anti-Inflammatory Activity of an In Vitro Digested Anthocyanin-Rich Extract on Intestinal Epithelial Cells Exposed to TNF-αAntonio Speciale, Romina Bashllari, Claudia Muscarà, et al.
Journal of Agricultural and Food Chemistry|March 5, 2004
Effect of processing on the displacement of whey proteins: applying the orogenic model to a real systemNicola C Woodward, Peter J Wilde, Alan R Mackie, et al.
Biomacromolecules|May 11, 2004
Effect of surfactant type on surfactant--protein interactions at the air-water interfacePaul A Gunning, Alan R Mackie, A Patrick Gunning, et al.
Pageof 7

Showing results (31-40 of 65) with videos related to

Sort By:
Pageof 7
Food Chemistry|December 17, 2016
Gelation of soybean protein and polysaccharides delays digestionBing Hu, Qing Chen, Qimeng Cai, et al.
Food Chemistry|May 9, 2015
Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysisMyriam M L Grundy, Peter J Wilde, Peter J Butterworth, et al.
Food & Function|February 13, 2018
Processing of oat: the impact on oat's cholesterol lowering effectMyriam M-L Grundy, Anthony Fardet, Susan M Tosh, et al.
Colloids and Surfaces. B, Biointerfaces|November 26, 2013
Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensorsAnthony Ash, Gary R Burnett, Roger Parker, et al.
Food Chemistry|December 26, 2018
Oat and lipolysis: Food matrix effectPeter J Wilde, Guadalupe Garcia-Llatas, María Jesús Lagarda, et al.
Archives of Physiology and Biochemistry|October 6, 2020
Cyanidin-3-O-glucoside protects intestinal epithelial cells from palmitate-induced lipotoxicityRomina Bashllari, Maria Sofia Molonia, Claudia Muscarà, et al.
Food Chemistry|March 18, 2020
Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorptionAna-Isabel Mulet-Cabero, Amelia Torcello-Gómez, Shikha Saha, et al.
Molecules (Basel, Switzerland)|September 9, 2022
Anti-Inflammatory Activity of an In Vitro Digested Anthocyanin-Rich Extract on Intestinal Epithelial Cells Exposed to TNF-αAntonio Speciale, Romina Bashllari, Claudia Muscarà, et al.
Journal of Agricultural and Food Chemistry|March 5, 2004
Effect of processing on the displacement of whey proteins: applying the orogenic model to a real systemNicola C Woodward, Peter J Wilde, Alan R Mackie, et al.
Biomacromolecules|May 11, 2004
Effect of surfactant type on surfactant--protein interactions at the air-water interfacePaul A Gunning, Alan R Mackie, A Patrick Gunning, et al.
Pageof 7