Structuring white rice with gellan gum reduces the glycemic response in healthy humans.

Autor: Alshammari NA; Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham, UK; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; Clinical Nutrition Department, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Damam, Saudi Arabia., Riches K; Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham, UK; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK., Muttakin S; Indonesian Ministry of Agriculture, Jakarta, Indonesia., Hoad CL; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK., Strkalj L; Soft Matter Biomaterials and Biointerfaces, Food Structure and Biomaterials Group, School of Biosciences, University of Nottingham, Sutton Bonington, UK., Gouseti O; Department of Food Science, University of Copenhagen, Denmark., Bakalis S; Department of Food Science, University of Copenhagen, Denmark., Lovegrove A; Rothamsted Research, UK., Spiller RC; Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham, UK; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK., Gowland PA; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK., Aithal GP; Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham, UK; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK., Yakubov GE; Soft Matter Biomaterials and Biointerfaces, Food Structure and Biomaterials Group, School of Biosciences, University of Nottingham, Sutton Bonington, UK., Taylor MA; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; School of Life Sciences, University of Nottingham, UK., Marciani L; Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham, UK; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK. Electronic address: Luca.Marciani@nottingham.ac.uk.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 196, pp. 115090. Date of Electronic Publication: 2024 Sep 15.

Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures

Autor: Malik, N., Muttakin, S., Lopez-Quiroga, E., Watson, N.J., Fryer, P.J., Bakalis, S., Gouseti, O.

Publikováno v: In Food Hydrocolloids July 2020 104

Effect of freezing with temperature fluctuations on microstructure and dissolution behavior of freeze-dried high solid systems

Autor: Malik, N., Gouseti, O., Bakalis, S.

Publikováno v: In Energy Procedia September 2017 123:2-9

In silico modelling of mass transfer & absorption in the human gut

Autor: Moxon, T.E., Gouseti, O., Bakalis, S.

Publikováno v: In Journal of Food Engineering May 2016 176:110-120

CIPC vapour for efficient sprout control at low application levels

Autor: Gouseti, O., Briddon, A., Saunders, S., Stroud, G., Fryer, P.J., Cunnington, A., Bakalis, S.

Publikováno v: In Postharvest Biology and Technology December 2015 110:239-246