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2023 Journal Article Enzymatic arabinose depletion of wheat arabinoxylan regulates in vitro fermentation profiles and potential microbial degradersYao, Hong, Flanagan, Bernadine M., Williams, Barbara A., Ismail, Munirah, Ersya, Astrada Dyna, Gidley, Michael J. and Mikkelsen, Deirdre (2023). Enzymatic arabinose depletion of wheat arabinoxylan regulates in vitro fermentation profiles and potential microbial degraders. Food Hydrocolloids, 142 108743, 1-10. doi: 10.1016/j.foodhyd.2023.108743 |
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2023 Journal Article Composition and functional profiles of human faecal microbiota fermenting plant-based food particles are related to water-holding capacity more than particle sizeYao, Hong, Williams, Barbara A., Mikkelsen, Deirdre, Flanagan, Bernadine M. and Gidley, Michael J. (2023). Composition and functional profiles of human faecal microbiota fermenting plant-based food particles are related to water-holding capacity more than particle size. Food Hydrocolloids, 141 108714, 1-11. doi: 10.1016/j.foodhyd.2023.108714 |
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2023 Journal Article Characterization of structure-function properties relevant to copper-activated pyrite depression by different starchesChapagai, Madan Kumar, Fletcher, Brenton and Gidley, Michael J. (2023). Characterization of structure-function properties relevant to copper-activated pyrite depression by different starches. Carbohydrate Polymers, 312 120841, 1-9. doi: 10.1016/j.carbpol.2023.120841 |
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2023 Journal Article High amylose wheat foods: a new opportunity to improve human healthLi, Caili, Dhital, Sushil and Gidley, Michael J. (2023). High amylose wheat foods: a new opportunity to improve human health. Trends in Food Science and Technology, 135, 93-101. doi: 10.1016/j.tifs.2023.03.017 |
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2023 Journal Article Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic reviewAli Redha, Ali, Torquati, Luciana, Langston, Faye, Nash, Geoffrey R., Gidley, Michael J. and Cozzolino, Daniel (2023). Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review. Critical Reviews in Food Science and Nutrition, 64 (23), 1-17. doi: 10.1080/10408398.2023.2198015 |
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2023 Journal Article High-amylose wheat tortillas with reduced in vitro digestion and enhanced resistant starch contentLi, Caili, Dhital, Sushil and Gidley, Michael J. (2023). High-amylose wheat tortillas with reduced in vitro digestion and enhanced resistant starch content. Food Hydrocolloids, 137 108321, 1-6. doi: 10.1016/j.foodhyd.2022.108321 |
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2023 Journal Article Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogelsChen, Si-Qian, Lopez-Sanchez, Patricia, Mikkelsen, Deirdre, Martinez-Sanz, Marta, Li, Zhaofeng, Zhang, Shuyan, Gilbert, Elliot P., Li, Lin and Gidley, Michael J. (2023). Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels. Food Hydrocolloids, 136 108283, 1-9. doi: 10.1016/j.foodhyd.2022.108283 |
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2023 Journal Article Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausageAdiamo, Oladipupo Q., Netzel, Michael E., Hoffman, Louwrens C., Gidley, Michael J., Osborne, Simone and Sultanbawa, Yasmina (2023). Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage. Meat Science, 197 109069, 1-9. doi: 10.1016/j.meatsci.2022.109069 |
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2023 Journal Article Structure – Function relationship of Australian Acacia seed protein concentrates: Amino acid composition, in vitro protein digestibility and molecular propertiesAdiamo, Oladipupo Q., Netzel, Michael E., Hoffman, Louwrens C., Gidley, Michael J., Osborne, Simone and Sultanbawa, Yasmina (2023). Structure – Function relationship of Australian Acacia seed protein concentrates: Amino acid composition, in vitro protein digestibility and molecular properties. Food Bioscience, 51 102339, 1-11. doi: 10.1016/j.fbio.2022.102339 |
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2023 Journal Article Nutritional and techno-functional properties of Australian Acacia seed flour: effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorptionAdiamo, Oladipupo Q., Netzel, Michael E., Hoffman, Louwrens C., Gidley, Michael J., Osborne, Simone and Sultanbawa, Yasmina (2023). Nutritional and techno-functional properties of Australian Acacia seed flour: effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption. Food Research International, 164 112336, 1-14. doi: 10.1016/j.foodres.2022.112336 |
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2023 Journal Article Particle size of dietary fibre has diverse effects on in vitro gut fermentation rate and end-products depending on food sourceYao, Hong, Flanagan, Bernadine M., Williams, Barbara A., Mikkelsen, Deirdre and Gidley, Michael J. (2023). Particle size of dietary fibre has diverse effects on in vitro gut fermentation rate and end-products depending on food source. Food Hydrocolloids, 134 108096, 1-9. doi: 10.1016/j.foodhyd.2022.108096 |
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2023 Journal Article Lactate and buyrate proportions, methanogen growth and gas production during in vitro dietary fibre fermentation all depend on fibre concentrationYao, Hong, Flanagan, Bernadine M., Williams, Barbara A., Mikkelsen, Deirdre and Gidley, Michael J. (2023). Lactate and buyrate proportions, methanogen growth and gas production during in vitro dietary fibre fermentation all depend on fibre concentration. Food Hydrocolloids, 134 108061, 1-11. doi: 10.1016/j.foodhyd.2022.108061 |
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2022 Conference Publication Acacia seed positively impacted the structural and technological properties of beef emulsionsAdiamo, O., Netzel, M., Hoffman, L., Gidley, M., Osborne, S. and Sultanbawa, Y. (2022). Acacia seed positively impacted the structural and technological properties of beef emulsions. TROPAG, International Agriculture Conference, Brisbane, QLD Australia, 31 October-2 November 2022. |
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2022 Conference Publication Value added food products from wattle seedAdiamo, O., Netzel, M., Hoffman, L., Gidley, M., Osborne, S. and Sultanbawa, Y. (2022). Value added food products from wattle seed. TROPAG, International Agriculture Conference, Brisbane, QLD Australia, 31 October-2 November 2022. |
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2022 Journal Article Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granulesLi, Haiteng, Dhital, Sushil, Flanagan, Bernadine M., Mata, Jitendra, Gilbert, Elliot P., Gilbert, Robert G. and Gidley, Michael J. (2022). Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules. Carbohydrate Polymers, 295 119871, 119871. doi: 10.1016/j.carbpol.2022.119871 |
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2022 Journal Article Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)Ni, Dongdong, Smyth, Heather E., Cozzolino, Daniel and Gidley, Michael J. (2022). Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Critical Reviews in Food Science and Nutrition, 64 (12), 1-11. doi: 10.1080/10408398.2022.2134840 |
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2022 Journal Article Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: molecular contribution of starch and gluten proteinsLi, Hai-Teng, Kerr, Edward D., Schulz, Benjamin L., Gidley, Michael J. and Dhital, Sushil (2022). Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: molecular contribution of starch and gluten proteins. Food Hydrocolloids, 131 107840, 1-10. doi: 10.1016/j.foodhyd.2022.107840 |
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2022 Journal Article Soluble fibre concentration effects during in vitro fermentation: Higher concentration leads to increased butyrate proportionYao, Hong, Williams, Barbara A., Flanagan, Bernadine M., Lisle, Allan, Mikkelsen, Deirdre and Gidley, Michael J. (2022). Soluble fibre concentration effects during in vitro fermentation: Higher concentration leads to increased butyrate proportion. Food Hydrocolloids, 130 107728, 107728. doi: 10.1016/j.foodhyd.2022.107728 |
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2022 Conference Publication Aroma as a tool to utilize the diversity of Australian wattleseedsJacob, Sera Susan, Flanagan, Bernadine, Williams, Barbara, Hickey, Sarah, Gidley, Mike and Smyth, Heather (2022). Aroma as a tool to utilize the diversity of Australian wattleseeds. AIFST Conference, Melbourne, VIC Australia, 22-24 August 2022. |
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2022 Journal Article Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat breadLi, Caili and Gidley, Michael J. (2022). Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread. Food Chemistry, 385 132673, 132673. doi: 10.1016/j.foodchem.2022.132673 |
