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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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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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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 |
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2019 Journal Article A more general approach to fitting digestion kinetics of starch in foodLi, Haiteng, Dhital, Sushil, Gidley, Michael J. and Gilbert, Robert G. (2019). A more general approach to fitting digestion kinetics of starch in food. Carbohydrate Polymers, 225 115244, 115244. doi: 10.1016/j.carbpol.2019.115244 |
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2019 Journal Article Whole fruit pulp (mango) and a soluble fibre (pectin) impact bacterial diversity and abundance differently within the porcine large intestineGrant, Lucas J., Mikkelsen, Deirdre, Ouwerkerk, Diane, Klieve, Athol V., Gidley, Michael J. and Williams, Barbara A. (2019). Whole fruit pulp (mango) and a soluble fibre (pectin) impact bacterial diversity and abundance differently within the porcine large intestine. Bioactive Carbohydrates and Dietary Fibre, 19 100192, 100192. doi: 10.1016/j.bcdf.2019.100192 |
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2019 Journal Article Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional propertiesLi, Haiteng, Dhital, Sushil, Slade, Ann J., Yu, Wenwen, Gilbert, Robert G. and Gidley, Michael J. (2019). Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food Hydrocolloids, 92, 51-59. doi: 10.1016/j.foodhyd.2019.01.041 |
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2019 Journal Article Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylaseSun, Lijun, Warren, Frederick J., Gidley, Michael J., Guo, Yurong and Miao, Ming (2019). Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase. Food Chemistry, 283, 468-474. doi: 10.1016/j.foodchem.2019.01.087 |
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2019 Journal Article Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: effects of variety, heating and dryingLiu, Dongjie, Lopez-Sanchez, Patricia, Martinez-Sanz, Marta, Gilbert, Elliot P. and Gidley, Michael J. (2019). Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: effects of variety, heating and drying. Food Chemistry, 282, 58-66. doi: 10.1016/j.foodchem.2018.12.098 |
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2019 Journal Article “Dietary fibre”: moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigsWilliams, Barbara A., Mikkelsen, Deirdre, Flanagan, Bernadine M. and Gidley, Michael J. (2019). “Dietary fibre”: moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigs. Journal of Animal Science and Biotechnology, 10 (1) 45, 45. doi: 10.1186/s40104-019-0350-9 |
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2019 Journal Article Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and in vitro fermentation of sugar cane fibrePluschke, Anton M., Feng, Guangli, Williams, Barbara A. and Gidley, Michael J. (2019). Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and in vitro fermentation of sugar cane fibre. International Journal of Food Science and Technology, 54 (5), 1760-1768. doi: 10.1111/ijfs.14069 |
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2019 Journal Article Wall porosity in isolated cells from food plants: Implications for nutritional functionalityLi, Haiteng, Gidley, Michael J. and Dhital, Sushil (2019). Wall porosity in isolated cells from food plants: Implications for nutritional functionality. Food Chemistry, 279, 416-425. doi: 10.1016/j.foodchem.2018.12.024 |
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2019 Journal Article The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pastaZou, Wei, Schulz, Benjamin L., Tan, Xinle, Sissons, Mike, Warren, Frederick J., Gidley, Michael J. and Gilbert, Robert G. (2019). The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta. Food Hydrocolloids, 90, 241-247. doi: 10.1016/j.foodhyd.2018.12.023 |
