Search Results - Norton-Welch, A.B

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  1. 1
    Temperature influences on network formation of low DE maltodextrin gels

    Temperature influences on network formation of low DE maltodextrin gels by Kanyuck, K.M., Mills, T.B., Norton, I.T., Norton-Welch, A.B.

    Published in Carbohydrate polymers
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  2. 2
    Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release

    Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release by Kanyuck, K.M., Mills, T.B., Norton, I.T., Norton-Welch, A.B.

    Published in Carbohydrate polymers
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  3. 3
    The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams

    The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams by Ellis, A.L, Mills, T.B., Norton, I.T, Norton-Welch, A.B

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  4. 4
    The effect of sugars on agar fluid gels and the stabilisation of their foams

    The effect of sugars on agar fluid gels and the stabilisation of their foams by Ellis, A.L., Mills, T.B., Norton, I.T., Norton-Welch, A.B.

    Published in Food hydrocolloids
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  5. 5
    Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels

    Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels by Kanyuck, K.M., Norton-Welch, A.B., Mills, T.B., Norton, I.T.

    Published in Food hydrocolloids
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  6. 6
    Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure

    Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure by Kanyuck, K.M., Mills, T.B., Norton, I.T., Norton-Welch, A.B.

    Published in Food hydrocolloids
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