|
2025 Journal Article Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniquesHay, Thomas Owen, Nastasi, Joseph Robert, Prakash, Sangeeta and Fitzgerald, Melissa (2025). Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques. Food Hydrocolloids, 163 111023, 1-15. doi: 10.1016/j.foodhyd.2024.111023 |
|
2025 Journal Article Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foodsHay, Thomas Owen, Nastasi, Joseph Robert, Turpin, Gerry, Chapman, Dale, Fredricks, Bronwyn, Thompson, Suzanne and Fitzgerald, Melissa (2025). Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods. International Journal of Food Science and Technology, 60 (1) vvae013, 1-11. doi: 10.1093/ijfood/vvae013 |
|
2025 Journal Article Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currantHay, Thomas Owen, Fitzgerald, Melissa A. and Nastasi, Joseph Robert (2025). Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant. Food Chemistry: X, 25 102072, 1-12. doi: 10.1016/j.fochx.2024.102072 |
|
2025 Journal Article Design and evaluation of pH-sensitive pectin films infused with anthocyanin-rich extracts from Australian native fruits for intelligent food packaging applicationsNastasi, Joseph Robert, Hay, Thomas Owen, Fitzgerald, Melissa A. and Kontogiorgos, Vassilis (2025). Design and evaluation of pH-sensitive pectin films infused with anthocyanin-rich extracts from Australian native fruits for intelligent food packaging applications. Food Biophysics, 20 (1) 1, 1-13. doi: 10.1007/s11483-024-09900-3 |
