|
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 |
|
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 |
|
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. |
|
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. |
|
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 |
|
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 |
|
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 |
|
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 |
|
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. |
|
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 |
|
2022 Journal Article Absolute abundance values reveal microbial shifts and co-occurrence patterns during gut microbiota fermentation of dietary fibres in vitroYao, Hong, Lu, Shiyi, Williams, Barbara A., Flanagan, Bernadine M., Gidley, Michael J. and Mikkelsen, Deirdre (2022). Absolute abundance values reveal microbial shifts and co-occurrence patterns during gut microbiota fermentation of dietary fibres in vitro. Food Hydrocolloids, 127 107422, 107422. doi: 10.1016/j.foodhyd.2021.107422 |
|
2022 Journal Article Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary studyNi, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study. Innovative Food Science and Emerging Technologies, 78 103033, 103033. doi: 10.1016/j.ifset.2022.103033 |
|
2022 Journal Article Adsorption and depression effects of native starch, oxidized starch, and dextrin on graphiteChapagai, Madan K., Fletcher, Brenton and Gidley, Michael J. (2022). Adsorption and depression effects of native starch, oxidized starch, and dextrin on graphite. Minerals Engineering, 181 107549, 1-7. doi: 10.1016/j.mineng.2022.107549 |
|
2022 Journal Article Integrating effects of human physiology, psychology, and individual variations on satiety: an exploratory studyNi, Dongdong, Smyth, Heather E., Cozzolino, Daniel and Gidley, Michael J. (2022). Integrating effects of human physiology, psychology, and individual variations on satiety: an exploratory study. Frontiers in Nutrition, 9 872169, 872169. doi: 10.3389/fnut.2022.872169 |
|
2022 Journal Article In vitro fermentation profiles of undigested fractions from legume and nut particles are affected by particle cohesion and entrapped macronutrientsWidaningrum, , Flanagan, Bernadine M., Williams, Barbara A., Sonni, Francesca, Chen, Pengfei, Mikkelsen, Deirdre and Gidley, Michael J. (2022). In vitro fermentation profiles of undigested fractions from legume and nut particles are affected by particle cohesion and entrapped macronutrients. Food and Function, 13 (9), 5075-5088. doi: 10.1039/d2fo00250g |
|
2022 Journal Article In vitro fermentation of onion cell walls and model polysaccharides using human faecal inoculum: effects of molecular interactions and cell wall architectureLu, Shiyi, Flanagan, Bernadine M., Mikkelsen, Deirdre, Williams, Barbara A. and Gidley, Michael J. (2022). In vitro fermentation of onion cell walls and model polysaccharides using human faecal inoculum: effects of molecular interactions and cell wall architecture. Food Hydrocolloids, 124 107257, 107257. doi: 10.1016/j.foodhyd.2021.107257 |
|
2022 Journal Article Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodlesNguyen, Thoa T. L., Flanagan, Bernadine M., Tao, Keyu, Ni, Dongdong, Gidley, Michael J., Fox, Glen P. and Gilbert, Robert G. (2022). Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food Chemistry, 372 131291, 131291. doi: 10.1016/j.foodchem.2021.131291 |
|
2022 Journal Article Predicting satiety from the analysis of human saliva using mid-infrared spectroscopy combined with chemometricsNi, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). Predicting satiety from the analysis of human saliva using mid-infrared spectroscopy combined with chemometrics. Foods, 11 (5) 711, 711. doi: 10.3390/foods11050711 |
|
2022 Journal Article High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch contentLi, Caili, Dhital, Sushil and Gidley, Michael J. (2022). High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content. Food Hydrocolloids, 123 107181, 107181. doi: 10.1016/j.foodhyd.2021.107181 |
|
2022 Conference Publication Saliva interprets oral sensory physiology, oral processing behavior, and human satietyNi, Dongdong, Smyth, Heather, Cozzolino, Daniel and Gidley, Mike (2022). Saliva interprets oral sensory physiology, oral processing behavior, and human satiety. 16th Australia and New Zealand Sensory and Consumer Science Symposium , Brisbane, QLD Australia, 5-7 February 2022. |
