sandra hill
sandra hill
Nottingham University
Email verificata su biopolymersolutions.co.uk
Titolo
Citata da
Citata da
Anno
Organisation of the external region of the starch granule as determined by infrared spectroscopy
O Sevenou, SE Hill, IA Farhat, JR Mitchell
International Journal of Biological Macromolecules 31 (1-3), 79-85, 2002
4952002
Functional properties of food macromolecules
SE Hill, DA Ledward, JR Mitchell
Springer Science & Business Media, 1998
1381998
Xanthan/locust bean gum interactions at room temperature
RO Mannion, CD Melia, B Launay, G Cuvelier, SE Hill, SE Harding, ...
Carbohydrate Polymers 19 (2), 91-97, 1992
1281992
Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations
MJ Gidley, I Hanashiro, NM Hani, SE Hill, A Huber, JL Jane, Q Liu, ...
Carbohydrate polymers 79 (2), 255-261, 2010
1232010
Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya
C Bengoechea, A Arrachid, A Guerrero, SE Hill, JR Mitchell
Journal of Cereal Science 45 (3), 275-284, 2007
1152007
Relevance of amylose‐lipid complexes to the behaviour of thermally processed starches
A Becker, SE Hill, JR Mitchell
Starch‐Strke 53 (3‐4), 121-130, 2001
1052001
Extrusion of cassava starch with either variations in ascorbic acid concentration or pH
P Sriburi, SE Hill
International journal of food science & technology 35 (2), 141-154, 2000
1042000
The mechanisms of hydrothermal deconstruction of lignocellulose: new insights from thermal–analytical and complementary studies
R Ibbett, S Gaddipati, S Davies, S Hill, G Tucker
Bioresource technology 102 (19), 9272-9278, 2011
922011
Viscosity of galactomannans during high temperature processing: influence of degradation and solubilisation
MS Kk, SE Hill, JR Mitchell
Food Hydrocolloids 13 (6), 535-542, 1999
911999
Covalent crosslinking in heated protein systems
ZH Mohammed, SE Hill, JR Mitchell
Journal of food science 65 (2), 221-226, 2000
892000
Physicochemical properties of commercial semi-sweet biscuit
H Mamat, MOA Hardan, SE Hill
Food Chemistry 121 (4), 1029-1038, 2010
832010
Milling—A further parameter affecting the Rapid Visco Analyser (RVA) profile
A Becker, SE Hill, JR Mitchell
Cereal Chemistry 78 (2), 166-172, 2001
812001
Relationship between structure of hydrocolloid gels and solutions and flavour release
A Koliandris, A Lee, AL Ferry, S Hill, J Mitchell
Food Hydrocolloids 22 (4), 623-630, 2008
742008
Effect of the extent of conversion and retrogradation on the digestibility of potato starch
IA Farhat, J Protzmann, A Becker, B Valls‐Pmies, R Neale, SE Hill
Starch‐Strke 53 (9), 431-436, 2001
702001
The effect of salt, water and temperature on wheat dough rheology
A Farahnaky, SE Hill
Journal of texture studies 38 (4), 499-510, 2007
682007
In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods
ALS Ferry, JR Mitchell, J Hort, SE Hill, AJ Taylor, S Lagarrigue, ...
Journal of Agricultural and Food Chemistry 54 (23), 8869-8873, 2006
682006
Emulsions
SE Hill
Methods of testing protein functionality, 153-185, 1996
681996
Biopolymer mixtures
SE Harding, SE Hill, JR Mitchell
Hyperion Books, 1995
661995
Effect of konjac glucomannan deacetylation on the properties of gels formed from mixtures of kappa carrageenan and konjac glucomannan
P Penroj, JR Mitchell, SE Hill, W Ganjanagunchorn
Carbohydrate polymers 59 (3), 367-376, 2005
632005
Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches
MA Ottenhof, SE Hill, IA Farhat
Journal of agricultural and food chemistry 53 (3), 631-638, 2005
592005
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