E-LIB Suche - Ergebnisse für: Lillford, Peter J.

1

Sir Dai Rees:

Lillford, Peter ; Lawson, Chris
Carbohydrate Research. 511 (2022) - p. 108485 , 2022

Link: https://doi.org/10.1016/..

2

Global missions and the critical needs of food science and ..:

Lillford, Peter ; Hermansson, Anne-Marie
Trends in Food Science & Technology. 111 (2021) - p. 800-811 , 2021

Link: https://doi.org/10.1016/..

3

Texture and breakdown in the mouth: An industrial research ..:

Lillford, Peter
Journal of Texture Studies. 49 (2017) 2 - p. 213-218 , 2017

Link: https://doi.org/10.1111/..

4

Food Structure, Its Formation and Breakdown:

Lillford, Peter J.
Microscopy and Microanalysis. 23 (2017) S1 - p. 1122-1123 , 2017

Link: https://doi.org/10.1017/..

5

Designing Food Structures for Nutrition and Health Benefits:

Norton, Jennifer E. ; Wallis, Gareth A. ; Spyropoulos, Fotis..
Annual Review of Food Science and Technology. 5 (2014) 1 - p. 177-195 , 2014

Link: https://doi.org/10.1146/..

6

Processing high amylose wheat varieties with a capillary rh..:

Chanvrier, Hélène ; Appelqvist, Ingrid A.M. ; Li, Zhongyi..
Food Research International. 53 (2013) 1 - p. 73-80 , 2013

Link: https://doi.org/10.1016/..

7

THE IMPORTANCE OF FOOD MICROSTRUCTURE IN FRACTURE PHYSICS A..:

LILLFORD, PETER J.
Journal of Texture Studies. 42 (2011) 2 - p. 130-136 , 2011

Link: https://doi.org/10.1111/..

8

Structural Relaxation During Drying and Rehydration of Food..:

Champion, Dominique ; Loupiac, Camille ; Simatos, Denise..
Food Biophysics. 6 (2011) 1 - p. 160-169 , 2011

Link: https://doi.org/10.1007/..

9

Effect of Solutes and Matrix Structure on Water Mobility in..:

Huang, Yang ; Davies, Erika ; Lillford, Peter
Journal of Agricultural and Food Chemistry. 59 (2011) 8 - p. 4078-4087 , 2011

Link: https://doi.org/10.1021/..

10

Naturally crosslinked gelatin gels with modified material p..:

Kosaraju, Shantha Lakshmi ; Puvanenthiran, Amirtha ; Lillford, Peter
Food Research International. 43 (2010) 10 - p. 2385-2389 , 2010

Link: https://doi.org/10.1016/..

11

Chemical Modification of Gelatin by a Natural Phenolic Cros..:

Zhang, Xiaoqing ; Do, My Dieu ; Casey, Philip...
Journal of Agricultural and Food Chemistry. 58 (2010) 11 - p. 6809-6815 , 2010

Link: https://doi.org/10.1021/..

12

Dynamics of water in agar gels studied using low and high r..:

Davies, Erika ; Huang, Yang ; Harper, Jason B....
International Journal of Food Science & Technology. 45 (2010) 12 - p. 2502-2507 , 2010

Link: https://doi.org/10.1111/..

13

Chemical Cross-Linking Gelatin with Natural Phenolic Compou..:

Zhang, Xiaoqing ; Do, My Dieu ; Casey, Philip...
Biomacromolecules. 11 (2010) 4 - p. 1125-1132 , 2010

Link: https://doi.org/10.1021/..

14

Contributors:

, In: Modern Biopolymer Science,

Bird, Anthony R. ; Brennan, Charles Stephen ; Brennan, Margaret Anne... - p. vii-viii , 2009

Link: https://doi.org/10.1016/..

15

Antifreeze Proteins:

, In: Modern Biopolymer Science,

Buckley, Sarah L. ; Lillford, Peter J. - p. 93-128 , 2009

Link: https://doi.org/10.1016/..