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2020 Journal Article The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodlesNguyen, Thoa T.L., Gilbert, Robert G., Gidley, Michael J. and Fox, Glen P. (2020). The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles. Food Chemistry, 324 126858, 126858. doi: 10.1016/j.foodchem.2020.126858 |
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2020 Journal Article In vitro fermentation outcomes of arabinoxylan and galactoxyloglucan depend on fecal inoculum more than substrate chemistryFeng, Guangli, Mikkelsen, Deirdre, Hoedt, Emily C., Williams, Barbara A., Flanagan, Bernadine M., Morrison, Mark and Gidley, Michael J. (2020). In vitro fermentation outcomes of arabinoxylan and galactoxyloglucan depend on fecal inoculum more than substrate chemistry. Food and Function, 11 (9), 7892-7904. doi: 10.1039/d0fo01103g |
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2020 Journal Article High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: a key role for chain mobilityLi, Haiteng, Dhital, Sushil, Flanagan, Bernadine M., Mata, Jitendra, Gilbert, Elliot P. and Gidley, Michael J. (2020). High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: a key role for chain mobility. Food Hydrocolloids, 105 105820, 105820. doi: 10.1016/j.foodhyd.2020.105820 |
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2020 Journal Article Fruit and vegetable insoluble dietary fibre in vitro fermentation characteristics depend on cell wall typeWidaningrum, Flanagan, Bernadine M., Williams, Barbara A., Sonni, Francesca, Mikkelsen, Deirdre and Gidley, Michael J. (2020). Fruit and vegetable insoluble dietary fibre in vitro fermentation characteristics depend on cell wall type. Bioactive Carbohydrates and Dietary Fibre, 23 100223, 100223. doi: 10.1016/j.bcdf.2020.100223 |
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2020 Journal Article Cereal dietary fibres influence retention time of digesta solid and liquid phases along the gastrointestinal tractLow, Dorrain Y., Pluschke, Anton M., Gerrits, Walter J.J., Zhang, Dagong, Shelat, Kinnari J., Gidley, Michael J. and Williams, Barbara A. (2020). Cereal dietary fibres influence retention time of digesta solid and liquid phases along the gastrointestinal tract. Food Hydrocolloids, 104 105739, 1-8. doi: 10.1016/j.foodhyd.2020.105739 |
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2020 Journal Article Barley β-glucan effects on emulsification and in vitro lipolysis of canola oil are modulated by molecular size, mixing method, and emulsifier typeZhai, Honglei, Gunness, Purnima and Gidley, Michael J. (2020). Barley β-glucan effects on emulsification and in vitro lipolysis of canola oil are modulated by molecular size, mixing method, and emulsifier type. Food Hydrocolloids, 103 105643, 105643. doi: 10.1016/j.foodhyd.2020.105643 |
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2020 Journal Article High-amylose wheat starch: structural basis for water absorption and pasting propertiesLi, Caili, Dhital, Sushil, Gilbert, Robert G. and Gidley, Michael J. (2020). High-amylose wheat starch: structural basis for water absorption and pasting properties. Carbohydrate Polymers, 245 116557, 116557. doi: 10.1016/j.carbpol.2020.116557 |
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2020 Journal Article Functional genomic validation of the roles of soluble starch synthase IIa in japonica rice endospermJr, Vito M. Butardo, Luo, Jixun, Li, Zhongyi, Gidley, Michael J., Bird, Anthony R., Tetlow, Ian J., Fitzgerald, Melissa, Jobling, Stephen A. and Rahman, Sadequr (2020). Functional genomic validation of the roles of soluble starch synthase IIa in japonica rice endosperm. Frontiers in Genetics, 11 289, 289. doi: 10.3389/fgene.2020.00289 |
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2020 Journal Article Independent fermentation and metabolism of dietary polyphenols associated with a plant cell wall modelPhan, A. D. T., Williams, B. A., Netzel, G., Mikkelsen, D., D'Arcy, B. R. and Gidley, M. J. (2020). Independent fermentation and metabolism of dietary polyphenols associated with a plant cell wall model. Food and Function, 11 (3), 2218-2230. doi: 10.1039/c9fo02987g |
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2020 Journal Article Purified plant cell walls with adsorbed polyphenols alter porcine faecal bacterial communities during in vitro fermentationGrant, Lucas J., Mikkelsen, Deirdre, Phan, Anh Dao T., Kang, Seungha, Ouwerkerk, Diane, Klieve, Athol V., Gidley, Mike J. and Williams, Barbara (2020). Purified plant cell walls with adsorbed polyphenols alter porcine faecal bacterial communities during in vitro fermentation. Food and Function, 11 (1), 834-845. doi: 10.1039/c9fo02428j |
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2020 Journal Article Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectinLopez-Sanchez, P., Martinez-Sanz, M., Bonilla, M. R., Sonni, F., Gilbert, E. P. and Gidley, M. J. (2020). Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin. Food Hydrocolloids, 98 105253, 105253. doi: 10.1016/j.foodhyd.2019.105253 |
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2020 Journal Article In vitro digestion of apple tissue using a dynamic stomach model: grinding and crushing effects on polyphenol bioaccessibilityLiu, Dongjie, Dhital, Sushil, Wu, Peng, Chen, Xiao-Dong and Gidley, Michael J. (2020). In vitro digestion of apple tissue using a dynamic stomach model: grinding and crushing effects on polyphenol bioaccessibility. Journal of Agricultural and Food Chemistry, 68 (2), 574-583. doi: 10.1021/acs.jafc.9b05649 |
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2020 Journal Article High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profilesBui, Alexander T., Williams, Barbara A., Hoedt, Emily C., Morrison, Mark, Mikkelsen, Deirdre and Gidley, Michael J. (2020). High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles. Food and Function, 11 (6), 5635-5646. doi: 10.1039/d0fo00198h |
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2019 Journal Article Starch branching enzymes contributing to amylose and amylopectin fine structure in wheatLi, Haiteng, Yu, Wenwen, Dhital, Sushil, Gidley, Michael J. and Gilbert, Robert G. (2019). Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat. Carbohydrate Polymers, 224 115185, 115185. doi: 10.1016/j.carbpol.2019.115185 |
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2019 Journal Article Location and interactions of starches in planta: effects on food and nutritional functionalityDhital, Sushil, Brennan, Charles and Gidley, Michael J. (2019). Location and interactions of starches in planta: effects on food and nutritional functionality. Trends in Food Science and Technology, 93, 158-166. doi: 10.1016/j.tifs.2019.09.011 |
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2019 Journal Article Interactions of arabinogalactans with bacterial cellulose during its synthesis: Structure and physical propertiesLin, Dehui, Lopez-Sanchez, Patricia and Gidley, Michael J. (2019). Interactions of arabinogalactans with bacterial cellulose during its synthesis: Structure and physical properties. Food Hydrocolloids, 96, 644-652. doi: 10.1016/j.foodhyd.2019.06.010 |
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2019 Journal Article Review: Effects of fibre, grain starch digestion rate and the ileal brake on voluntary feed intake in pigsRatanpaul, V., Williams, B. A., Black, J. L. and Gidley, M. J. (2019). Review: Effects of fibre, grain starch digestion rate and the ileal brake on voluntary feed intake in pigs. Animal, 13 (11), 2745-2754. doi: 10.1017/s1751731119001459 |
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2019 Journal Article A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensionsBoehm, Michael W., Warren, Frederick J., Baier, Stefan K., Gidley, Michael J. and Stokes, Jason R. (2019). A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions. Food Hydrocolloids, 96, 475-480. doi: 10.1016/j.foodhyd.2019.05.056 |
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2019 Journal Article Natural products for glycaemic control: polyphenols as inhibitors of alpha-amylaseSun, Lijun, Warren, Fredrick J. and Gidley, Michael J. (2019). Natural products for glycaemic control: polyphenols as inhibitors of alpha-amylase. Trends in Food Science & Technology, 91, 262-273. doi: 10.1016/j.tifs.2019.07.009 |
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2019 Journal Article Influence of heat treatment on starch structure and physicochemical properties of oatsNguyen, Thoa T. L., Mitra, Sabori, Gilbert, Robert G., Gidley, Michael J. and Fox, Glen P. (2019). Influence of heat treatment on starch structure and physicochemical properties of oats. Journal of Cereal Science, 89 102805, 102805. doi: 10.1016/j.jcs.2019.102805 |
