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International Journal of Biological Macromolecules|April 1, 1989
Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectinP D Orford, R Parker, S G Ring, et al.Carbohydrate Research|June 26, 2001
Specific degradation of pectins via a carbodiimide-mediated Lossen rearrangement of methyl esterified galacturonic acid residuesP W Needs, N M Rigby, S G Ring, et al.Journal of Agricultural and Food Chemistry|October 16, 2001
Maillard reaction kinetics in model preservation systems in the vicinity of the glass transition: experiment and theoryI D Craig, R Parker, N M Rigby, et al.European Journal of Biochemistry|July 15, 1992
O-glycosylation and stability. Unfolding of glucoamylase induced by heat and guanidine hydrochlorideG Williamson, N J Belshaw, T R Noel, et al.Biomacromolecules|December 26, 2001
Swelling behavior of the tomato cell wall networkA J MacDougall, N M Rigby, P Ryden, et al.Journal of Agricultural and Food Chemistry|February 26, 2000
Phase behavior and component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation of flavorsY M Gunning, R Parker, S G Ring, et al.Carbohydrate Research|June 1, 2001
Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysisA N Round, N M Rigby, A J MacDougall, et al.European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|November 26, 2002
The formation of colonic digestible films of amylose and ethylcellulose from aqueous dispersions at temperatures below 37 degrees CC W Leong, J M Newton, A W Basit, et al.Carbohydrate Research|October 12, 2000
Observations on the crystallization of oligogalacturonatesN M Rigby, A J MacDougall, S G Ring, et al.Carbohydrate Research|September 25, 2001
The effect of peptide-pectin interactions on the gelation behaviour of a plant cell wall pectinA J MacDougall, G M Brett, V J Morris, et al.Pageof 3