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2019 Journal Article Molecular brewing: molecular structural effects involved in barley malting and mashingWenwen, Yu, Tao, Keyu, Gidley, Michael J., Fox, Glen P. and Gilbert, Robert G. (2019). Molecular brewing: molecular structural effects involved in barley malting and mashing. Carbohydrate Polymers, 206, 583-592. doi: 10.1016/j.carbpol.2018.11.018 |
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2019 Journal Article High-amylose starches to bridge the “Fiber Gap”: development, structure, and nutritional functionalityLi, Haiteng, Gidley, Michael J. and Dhital, Sushil (2019). High-amylose starches to bridge the “Fiber Gap”: development, structure, and nutritional functionality. Comprehensive Reviews in Food Science and Food Safety, 18 (2), 362-379. doi: 10.1111/1541-4337.12416 |
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2019 Journal Article Wheat bran and oat hulls have dose-dependent effects on ad-libitum feed intake in pigs related to digesta hydration and colonic fermentationRatanpaul, Vishal, Zhang, Dagong, Williams, Barbara A., Diffey, Simon, Black, John L. and Gidley, Michael J. (2019). Wheat bran and oat hulls have dose-dependent effects on ad-libitum feed intake in pigs related to digesta hydration and colonic fermentation. Food & Function, 10 (12), 8298-8308. doi: 10.1039/c8fo02496k |
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2018 Journal Article Extracellular depolymerisation triggers fermentation of tamarind xyloglucan and wheat arabinoxylan by a porcine faecal inoculumFeng, Guangli, Flanagan, Bernadine M., Williams, Barbara A., Mikkelsen, Deirdre, Yu, Wenwen and Gidley, Michael J. (2018). Extracellular depolymerisation triggers fermentation of tamarind xyloglucan and wheat arabinoxylan by a porcine faecal inoculum. Carbohydrate Polymers, 201, 575-582. doi: 10.1016/j.carbpol.2018.08.089 |
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2018 Journal Article Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakesAi, Jing, Witt, Torsten, Cowin, Gary, Dhital, Sushil, Turner, Mark S., Stokes, Jason R. and Gidley, Michael J. (2018). Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food Hydrocolloids, 83, 454-464. doi: 10.1016/j.foodhyd.2018.05.028 |
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2018 Journal Article Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituentGartaula, Ghanendra, Dhital, Sushil, Netzel, Gabriele, Flanagan, Bernadine M., Yakubov, Gleb E., Beahan, Cherie T., Collins, Helen M., Burton, Rachel A., Bacic, Antony and Gidley, Michael J. (2018). Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituent. Carbohydrate Polymers, 196, 199-208. doi: 10.1016/j.carbpol.2018.05.041 |
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2018 Journal Article Mechanical properties of bacterial cellulose synthesised by diverse strains of the genus KomagataeibacterChen, Si-Qian, Lopez-Sanchez, Patricia, Wang, Dongjie, Mikkelsen, Deirdre and Gidley, Michael J. (2018). Mechanical properties of bacterial cellulose synthesised by diverse strains of the genus Komagataeibacter. Food Hydrocolloids, 81, 87-95. doi: 10.1016/j.foodhyd.2018.02.031 |
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2018 Journal Article Intact cellular structure in cereal endosperm limits starch digestion in vitroBhattarai, Rewati R., Dhital, Sushil, Mense, Andrew, Gidley, Michael J. and Shi, Yong-Cheng (2018). Intact cellular structure in cereal endosperm limits starch digestion in vitro. Food Hydrocolloids, 81, 139-148. doi: 10.1016/j.foodhyd.2018.02.027 |
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2018 Journal Article Accounting for the effect of degree of milling on rice protein extraction in an industrial settingTran, Khang N., Witt, Torsten, Gidley, Michael J. and Fitzgerald, Melissa (2018). Accounting for the effect of degree of milling on rice protein extraction in an industrial setting. Food Chemistry, 253, 221-226. doi: 10.1016/j.foodchem.2018.01.147 |
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2018 Journal Article Apparent amylase diffusion rates in milled cereal grains determined in vitro: potential relevance to digestion in the small intestine of pigsRatanpaul, Vishal, Williams, Barbara A., Black, John L. and Gidley, Michael J. (2018). Apparent amylase diffusion rates in milled cereal grains determined in vitro: potential relevance to digestion in the small intestine of pigs. Journal of Cereal Science, 82, 42-48. doi: 10.1016/j.jcs.2018.05.007 |
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2018 Journal Article Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheologyLin, Dehui, Lopez-Sanchez, Patricia, Selway, Nichola and Gidley, Michael J. (2018). Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology. Food Hydrocolloids, 79, 13-19. doi: 10.1016/j.foodhyd.2017.12.019 |
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2018 Journal Article Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic alpha-amylaseSun, Lijun, Warren, Fredrick J. and Gidley, Michael J. (2018). Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic alpha-amylase. Food Hydrocolloids, 79, 63-70. doi: 10.1016/j.foodhyd.2017.12.011 |
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2018 Journal Article Food starch structure impacts gut microbiome compositionWarren, Frederick J., Fukuma, Naoki M., Mikkelsen, Deirdre, Flanagan, Bernadine M., Williams, Barbara A., Lisle, Allan T., Ó Cuív, Páraic, Morrison, Mark and Gidley, Michael J. (2018). Food starch structure impacts gut microbiome composition. mSphere, 3 (3) e00086-18. doi: 10.1128/mSphere.00086-18 |
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2018 Journal Article Mucin gel assembly is controlled by a collective action of non-mucin proteins, disulfide bridges, Ca2+- mediated links, and hydrogen bondingMedrum, Oliver W., Yakubov, Gleb E., Bonilla, Mauricio R., Deshmukh, Omkar, McGuckin, Michael A. and Gidley, Michael J. (2018). Mucin gel assembly is controlled by a collective action of non-mucin proteins, disulfide bridges, Ca2+- mediated links, and hydrogen bonding. Scientific Reports, 8 (1) 5802, 5802. doi: 10.1038/s41598-018-24223-3 |
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2018 Journal Article Microstructural properties of potato chipsDhital, Sushil, Baier, Stefan K., Gidley, Michael J. and Stokes, Jason R. (2018). Microstructural properties of potato chips. Food Structure, 16, 17-26. doi: 10.1016/j.foostr.2018.03.001 |
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2018 Journal Article Dietary fibre for glycaemia control: towards a mechanistic understandingGoff, H. Douglas, Repin, Nikolay, Fabek, Hrvoje, El Khoury, Dalia and Gidley, Michael J. (2018). Dietary fibre for glycaemia control: towards a mechanistic understanding. Bioactive Carbohydrates and Dietary Fibre, 14, 39-53. doi: 10.1016/j.bcdf.2017.07.005 |
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2018 Journal Article Mechanisms of utilisation of arabinoxylans by a porcine faecal inoculum: competition and co-operationFeng, Guangli, Flanagan, Bernadine M., Mikkelsen, Deirdre, Williams, Barbara A., Yu, Wenwen, Gilbert, Robert G and Gidley, Michael J (2018). Mechanisms of utilisation of arabinoxylans by a porcine faecal inoculum: competition and co-operation. Scientific Reports, 8 (1) 4546, 4546. doi: 10.1038/s41598-018-22818-4 |
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2018 Journal Article Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activitySun, Lijun, Gidley, Michael J. and Warren, Fredrick J. (2018). Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity. Food Chemistry, 258, 164-173. doi: 10.1016/j.foodchem.2018.03.017 |
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2018 Journal Article Male grower pigs fed cereal soluble dietary fibres display biphasic glucose response and delayed glycaemic response after an oral glucose tolerance testPluschke, Anton M., Williams, Barbara A., Zhang, Dagong, Anderson, Stephen T., Roura, Eugeni and Gidley, Michael J. (2018). Male grower pigs fed cereal soluble dietary fibres display biphasic glucose response and delayed glycaemic response after an oral glucose tolerance test. PloS One, 13 (3) e0193137, 1-18. doi: 10.1371/journal.pone.0193137 |
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2018 Journal Article The adsorption of alpha-amylase on barley proteins affects the in vitro digestion of starch in barley flourYu, Wenwen, Zou, Wei, Dhital, Sushil, Wu, Peng, Gidley, Michael J., Fox, Glen P. and Gilbert, Robert G. (2018). The adsorption of alpha-amylase on barley proteins affects the in vitro digestion of starch in barley flour. Food Chemistry, 241, 493-501. doi: 10.1016/j.foodchem.2017.09.021 |
