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2021 Journal Article Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestionLi, Haiteng, Gilbert, Robert G. and Gidley, Michael J. (2021). Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion. Food Chemistry, 362 130188, 130188. doi: 10.1016/j.foodchem.2021.130188 |
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2021 Journal Article Starch molecular fine structure is associated with protein composition in chickpea seedTan, Xiaoyan, Tan, Xinle, Li, Enpeng, Bai, Yeming, Nguyen, Thoa T.L. and Gilbert, Robert G. (2021). Starch molecular fine structure is associated with protein composition in chickpea seed. Carbohydrate Polymers, 272 118489, 1-10. doi: 10.1016/j.carbpol.2021.118489 |
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2021 Journal Article Starch structure-property relations in Australian wild rices compared to domesticated ricesZhao, Yingting, Henry, Robert J. and Gilbert, Robert G. (2021). Starch structure-property relations in Australian wild rices compared to domesticated rices. Carbohydrate Polymers, 271 118412, 1-10. doi: 10.1016/j.carbpol.2021.118412 |
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2021 Journal Article Late-maturity α-amylase (LMA) testing and its methodological challengesNeoh, Galex K.S., Tao, Keyu, Dieters, Mark J., Fox, Glen P. and Gilbert, Robert G. (2021). Late-maturity α-amylase (LMA) testing and its methodological challenges. LWT- Food Science and Technology, 151 112232, 112232. doi: 10.1016/j.lwt.2021.112232 |
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2021 Journal Article Understanding the binding of starch fragments to granule-bound starch synthaseZhang, Shaobo, Li, Cheng, Gilbert, Robert G. and Malde, Alpeshkumar K. (2021). Understanding the binding of starch fragments to granule-bound starch synthase. Biomacromolecules, 22 (11), 4730-4737. doi: 10.1021/acs.biomac.1c01012 |
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2021 Journal Article Optimization of liver glycogen extraction when considering the fine molecular structureWang, Ziyi, Liu, Qinghua, Wang, Liang, Gilbert, Robert G. and Sullivan, Mitchell A. (2021). Optimization of liver glycogen extraction when considering the fine molecular structure. Carbohydrate Polymers, 261 117887, 1-11. doi: 10.1016/j.carbpol.2021.117887 |
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2021 Journal Article Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starchBai, Yeming, Atluri, Sharat, Zhang, Zhongwei, Gidley, Michael J., Li, Enpeng and Gilbert, Robert G. (2021). Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch. Food Hydrocolloids, 114 106581, 1-10. doi: 10.1016/j.foodhyd.2020.106581 |
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2021 Journal Article Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestionLi, Changfeng, Cao, Panpan, Wu, Peng, Yu, Wenwen, Gilbert, Robert G. and Li, Enpeng (2021). Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestion. Food Chemistry, 344 128687, 128687. doi: 10.1016/j.foodchem.2020.128687 |
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2021 Journal Article Identification of structure-controlling rice biosynthesis enzymesZhu, Jihui, Zhang, Chang-Quan, Xu, Jianlong, Gilbert, Robert G. and Liu, Qiaoquan (2021). Identification of structure-controlling rice biosynthesis enzymes. Biomacromolecules, 22 (5), 2148-2159. doi: 10.1021/acs.biomac.1c00248 |
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2021 Journal Article Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookiesZhang, Zhongwei, Fan, Xiangyun, Ma, Hongxiang, Li, Cheng, Li, Enpeng and Gilbert, Robert G. (2021). Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies. Carbohydrate Polymers, 256 117518, 117518. doi: 10.1016/j.carbpol.2020.117518 |
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2021 Journal Article Late-maturity alpha-amylase in wheat (Triticum aestivum) and its impact on fresh white sauce qualitiesNeoh, Galex K. S., Dieters, Mark J., Tao, Keyu, Fox, Glen P., Nguyen, Phuong T. M. and Gilbert, Robert G. (2021). Late-maturity alpha-amylase in wheat (Triticum aestivum) and its impact on fresh white sauce qualities. Foods, 10 (2) 201, 201. doi: 10.3390/foods10020201 |
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2021 Journal Article The dynamic changes of glycogen molecular structure in Escherichia coli BL21(DE3)Wang, Mengmeng, Liu, Qinghua, Li, Fen, Tang, Jiawei, Xiong, Xuesong, Yang, Yingying, Ju, Pei, Wang, Ziyi, Gilbert, Robert G. and Wang, Liang (2021). The dynamic changes of glycogen molecular structure in Escherichia coli BL21(DE3). Carbohydrate Polymers, 259 117773, 1-9. doi: 10.1016/j.carbpol.2021.117773 |
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2021 Journal Article The importance of glycogen molecular structure for blood glucose controlNawaz, Asad, Zhang, Peng, Li, Enpeng, Gilbert, Robert G. and Sullivan, Mitchell A. (2021). The importance of glycogen molecular structure for blood glucose control. iScience, 24 (1) 101953, 101953. doi: 10.1016/j.isci.2020.101953 |
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2020 Journal Article Author correction: amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps (Nature Food, (2020), 1, 11, (736-745), 10.1038/s43016-020-00180-x)Reyniers, S., De Brier, N., Ooms, N., Matthijs, S., Piovesan, A., Verboven, P., Brijs, K., Gilbert, R. G. and Delcour, J. A. (2020). Author correction: amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps (Nature Food, (2020), 1, 11, (736-745), 10.1038/s43016-020-00180-x). Nature Food, 1 (12), 736-745. doi: 10.1038/s43016-020-00204-6 |
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2020 Journal Article A molecular explanation of wheat starch physicochemical properties related to noodle eating qualityLi, Qingqing, Li, Cheng, Li, Enpeng, Gilbert, Robert G. and Xu, Bin (2020). A molecular explanation of wheat starch physicochemical properties related to noodle eating quality. Food Hydrocolloids, 108 106035, 106035. doi: 10.1016/j.foodhyd.2020.106035 |
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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 Probiotic fermentation modifies the structures of pectic polysaccharides from carrot pulpWan, Yu-Jun, Hong, Tao, Shi, Hui-Fang, Yin, Jun-Yi, Koev, Todor, Nie, Shao-Ping, Gilbert, Robert G. and Xie, Ming-Yong (2020). Probiotic fermentation modifies the structures of pectic polysaccharides from carrot pulp. Carbohydrate Polymers, 251 117116, 117116. doi: 10.1016/j.carbpol.2020.117116 |
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2020 Journal Article Relations between digestibility and structures of pumpkin starches and pectinsBai, Yeming, Zhang, Mengshan, Atluri, Sharat Chandra, Chen, Jialin and Gilbert, Robert G. (2020). Relations between digestibility and structures of pumpkin starches and pectins. Food Hydrocolloids, 106 105894. doi: 10.1016/j.foodhyd.2020.105894 |
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2020 Journal Article Metformin and Berberine suppress glycogenolysis by inhibiting glycogen phosphorylase and stabilizing the molecular structure of glycogen in db/db miceLiu, Xiaocui, Wang, Kaiping, Zhou, Jing, Sullivan, Mitchell A., Liu, Yage, Gilbert, Robert G. and Deng, Bin (2020). Metformin and Berberine suppress glycogenolysis by inhibiting glycogen phosphorylase and stabilizing the molecular structure of glycogen in db/db mice. Carbohydrate Polymers, 243 116435, 116435. doi: 10.1016/j.carbpol.2020.116435 |
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2020 Journal Article Fecal microbiota responses to rice RS3 are specific to amylose molecular structureGu, Fangting, Li, Cheng, Hamaker, Bruce R., Gilbert, Robert G. and Zhang, Xiaowei (2020). Fecal microbiota responses to rice RS3 are specific to amylose molecular structure. Carbohydrate Polymers, 243 116475, 116475. doi: 10.1016/j.carbpol.2020.116475 |
