Zobrazeno 1 - 10
of 185
pro vyhledávání: '"S.G. Ring"'
Publikováno v:
Annual Plant Reviews
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bef4911bfa6758c8d3f8a2f17f73465e
https://doi.org/10.1002/9781119312994.apr0068
https://doi.org/10.1002/9781119312994.apr0068
Publikováno v:
Food Chemistry. 116:137-142
Starches were isolated from three waxy rice varieties: Koganemochi (Kog), Hakuchomochi (Hak), and Kantomochi 172 (K172). Forty percent starch gels were prepared and the extent of starch gel digestibility was determined by an in vitro method. The dist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01722bcd77dd0fc7fed0348bfcc00153
https://doi.org/10.1016/j.foodchem.2009.02.024
https://doi.org/10.1016/j.foodchem.2009.02.024
Publikováno v:
Carbohydrate Polymers. 70:422-429
The environmental response of multilayers consisting of pectin and poly- l -lysine (PLL) to changes in pH and ionic strength was studied using Fourier transform infrared-attenuated total reflection spectroscopy (FTIR-ATR) and a quartz crystal microba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fd23a43b004738d17f805c36ead9d6c
https://doi.org/10.1016/j.carbpol.2007.05.001
https://doi.org/10.1016/j.carbpol.2007.05.001
Publikováno v:
Carbohydrate Polymers. 65:235-242
The formation of multilayer films of poly- l -lysine (PLL) and furcellaran was investigated using surface plasmon resonance (SPR), quartz crystal microbalance with dissipation monitoring (QCM-D) and Fourier transform infrared spectroscopy with attenu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::325fbef4c0053f05b18824f8246135e5
https://doi.org/10.1016/j.carbpol.2006.01.010
https://doi.org/10.1016/j.carbpol.2006.01.010
Autor:
Alina Krzeminski, Timothy R. Noel, Jonathan Moffat, Nikolaus Wellner, S.G. Ring, Roger Parker, M. Marudova
Publikováno v:
Biomacromolecules. 7:498-506
The effect of pectin esterification on the assembly of multilayers consisting of poly-L-lysine (PLL) and pectin was studied using surface plasmon resonance (SPR), Fourier transform infrared-attenuated total reflection spectroscopy (FTIR-ATR), and a q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb4d0213d6ce831b3457af6ce86b5a8f
https://doi.org/10.1021/bm0507249
https://doi.org/10.1021/bm0507249
Publikováno v:
Colloid and Polymer Science. 284:301-308
The hydration and mechanical properties of citrus pectin films were examined in conditions relevant to those in the plant cell wall. The pectins used for this study varied in the degree of esterification (DE) (high or low) and charge distribution on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e26e003289986c1a4cb9e03955e69c69
https://doi.org/10.1007/s00396-005-1378-2
https://doi.org/10.1007/s00396-005-1378-2
Publikováno v:
Journal of Cereal Science. 34:1-17
Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge of the physical chemistry of starch to modify component interactio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0ec6913abc69835807b5ad984486484
https://doi.org/10.1006/jcrs.2000.0402
https://doi.org/10.1006/jcrs.2000.0402
Publikováno v:
International Journal of Food Science and Technology. 36:509-515
Starch-casein complexes were separated by electrosynthesis at 12 V cm -2 from aqueous potato starch:casein 1:0.5, 1:1, 1:2, 1:3, 1:4 and 1:5 blends. Complexes were separated on the stainless steel anode. The composition of complexes was dependent on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::580dc23ed607bc1682a84f195feb9696
https://doi.org/10.1046/j.1365-2621.2001.00491.x
https://doi.org/10.1046/j.1365-2621.2001.00491.x
Publikováno v:
Carbohydrate Polymers. 45:89-94
Potato starch–whey protein isolate complexes were prepared electrochemically. The kinetics of complex formation was examined and the complexes characterized by chemical and physical methods. Their composition was examined through the analysis of ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e11d69977eedd9e718afe2872ecb65c2
https://doi.org/10.1016/s0144-8617(00)00239-3
https://doi.org/10.1016/s0144-8617(00)00239-3
Publikováno v:
Carbohydrate Polymers. 44:247-253
The dynamic mechanical, dielectric and calorimetric behaviour of amylose films, plasticised with glycerol, was examined as a function of temperature and glycerol content. Two separate relaxation processes were observed. Whereas the temperature of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2856d8e800368a129e41264da7ed593
https://doi.org/10.1016/s0144-8617(00)00224-1
https://doi.org/10.1016/s0144-8617(00)00224-1