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Kinetics of starch digestion in sorghum as affected by particle size

Journal of food engineering, 2010, Vol.96 (1), p.18-28

2010

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Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

Journal of food engineering, 2012-11, Vol.113 (2), p.254-264

2012

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Kinetics of starch digestion and functional properties of twin-screw extruded sorghum

Journal of cereal science, 2010-05, Vol.51 (3), p.392-401

2010

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Modelling starch digestion in sweetpotato with biphasic digestograms

Journal of food engineering, 2011-05, Vol.104 (2), p.307-315

2011

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Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium

Journal of food engineering, 2008-06, Vol.86 (4), p.604-615

2008

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Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize

Carbohydrate polymers, 2008-11, Vol.74 (4), p.907-913

2008

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Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size

Journal of food engineering, 2022-09, Vol.329, p.111089, Article 111089

2022

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Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial

Journal of food engineering, 2007-03, Vol.79 (1), p.69-82

2007

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Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium

Journal of food engineering, 2008-02, Vol.84 (4), p.553-562

2008

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Investigation of the starch gelatinisation phenomena in water–glycerol systems: application of modulated temperature differential scanning calorimetry

Carbohydrate polymers, 2004-11, Vol.58 (2), p.191-204

2004

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Equivalence of the Peleg, Pilosof and Singh–Kulshrestha models for water absorption in food

Journal of food engineering, 2007, Vol.78 (2), p.730-734

2007

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Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry

Carbohydrate polymers, 2004-11, Vol.58 (3), p.311-321

2004

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Rheology and microstructure of sago starch from Papua New Guinea

Journal of food engineering, 2001-10, Vol.50 (1), p.47-57

2001

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Glass transition phenomena in molasses

Food science & technology, 2007-01, Vol.40 (6), p.1117-1122

2007

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The use of Peleg's equation to model water absorption in some cereal grains during soaking

Journal of food engineering, 1992, Vol.15 (4), p.269-283

1992

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Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg's equation

Journal of food science, 1990-07, Vol.55 (4), p.1084-1087

1990

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Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

Carbohydrate polymers, 2011-02, Vol.84 (1), p.162-172

2011

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Application of the Williams–Landel–Ferry model to the viscosity–temperature relationship of Australian honeys

Journal of food engineering, 2003, Vol.56 (1), p.67-75

2003

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The influence of solid and sugar contents on rheological characteristics of akamu, a semi-liquid maize food

Journal of food engineering, 1995, Vol.24 (2), p.197-211

1995

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Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum

Journal of cereal science, 1992, Vol.15 (2), p.193-202

1992

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Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch–honey systems

Journal of food engineering, 2004-02, Vol.61 (3), p.439-448

2004

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Moisture sorption isotherms of Nigerian millet at varying temperatures

Journal of food engineering, 1990, Vol.12 (4), p.283-292

1990

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SPECIFIC HEAT CAPACITY OF AUSTRALIAN HONEYS FROM 35 TO 165C AS A FUNCTION OF COMPOSITION USING DIFFERENTIAL SCANNING CALORIMETRY: SPECIFIC HEAT CAPACITY OF HONEYS

Journal of food processing and preservation, 2006-04, Vol.30 (2), p.99-109

2006

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APPLICATION OF PELEG'S EQUATION IN DESORPTION STUDIES OF FOOD SYSTEMS: A CASE STUDY WITH SAGO METROXYLON SAGU ROTTB STARCH

Drying technology, 1999-04, Vol.17 (4-5), p.975-989

1999

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SPECIFIC HEAT CAPACITY OF AUSTRALIAN HONEYS FROM 35 TO 165C AS A FUNCTION OF COMPOSITION USING DIFFERENTIAL SCANNING CALORIMETRY

Journal of food processing and preservation, 2006-04, Vol.30 (2), p.99-109

2006

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Kinetics of starch digestion in sorghum as affected by particle size

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

Kinetics of starch digestion and functional properties of twin-screw extruded sorghum

Modelling starch digestion in sweetpotato with biphasic digestograms

Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium

Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize

Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size

Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial

Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium

Investigation of the starch gelatinisation phenomena in water–glycerol systems: application of modulated temperature differential scanning calorimetry

Equivalence of the Peleg, Pilosof and Singh–Kulshrestha models for water absorption in food

Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry

Rheology and microstructure of sago starch from Papua New Guinea

Glass transition phenomena in molasses

The use of Peleg's equation to model water absorption in some cereal grains during soaking

Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg's equation

Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

Application of the Williams–Landel–Ferry model to the viscosity–temperature relationship of Australian honeys

The influence of solid and sugar contents on rheological characteristics of akamu, a semi-liquid maize food

Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum

Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch–honey systems

Moisture sorption isotherms of Nigerian millet at varying temperatures

SPECIFIC HEAT CAPACITY OF AUSTRALIAN HONEYS FROM 35 TO 165C AS A FUNCTION OF COMPOSITION USING DIFFERENTIAL SCANNING CALORIMETRY: SPECIFIC HEAT CAPACITY OF HONEYS

APPLICATION OF PELEG'S EQUATION IN DESORPTION STUDIES OF FOOD SYSTEMS: A CASE STUDY WITH SAGO METROXYLON SAGU ROTTB STARCH

SPECIFIC HEAT CAPACITY OF AUSTRALIAN HONEYS FROM 35 TO 165C AS A FUNCTION OF COMPOSITION USING DIFFERENTIAL SCANNING CALORIMETRY

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