Organisation of the external region of the starch granule as determined by infrared spectroscopy

Functional properties of food macromolecules

Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Relevance of amylose‐lipid complexes to the behaviour of thermally processed starches

Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya

Xanthan/locust bean gum interactions at room temperature

Physicochemical properties of commercial semi-sweet biscuit

The mechanisms of hydrothermal deconstruction of lignocellulose: new insights from thermal–analytical and complementary studies

Extrusion of cassava starch with either variations in ascorbic acid concentration or pH

Sunflower-seed oil body emulsions: rheology and stability assessment of a natural emulsion

Viscosity of galactomannans during high temperature processing: influence of degradation and solubilisation

Relationship between structure of hydrocolloid gels and solutions and flavour release

Covalent crosslinking in heated protein systems

Milling—A further parameter affecting the Rapid Visco Analyser (RVA) profile

Effect of the extent of conversion and retrogradation on the digestibility of potato starch

The effect of salt, water and temperature on wheat dough rheology

In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods

Effect of konjac glucomannan deacetylation on the properties of gels formed from mixtures of kappa carrageenan and konjac glucomannan