11. Characterization of glycogen molecular structure in the worm Caenorhabditis elegans. (1st June 2020) Authors: Liu, Qinghua; Zhu, Zuobin; Wang, Mengmeng; Wang, Yuechen; Zhang, Peng; Wang, Hao; Liang, Mengyu; Li, Ying; Deng, Bin; Tang, Daoquan; Gilbert, Robert G.; Wang, Liang Journal: Carbohydrate polymers Issue: Volume 237(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies. (15th March 2021) Authors: Zhang, Zhongwei; Fan, Xiangyun; Ma, Hongxiang; Li, Cheng; Li, Enpeng; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 256(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Characterization of the time evolution of starch structure from rice callus. (20th August 2015) Authors: Li, Cheng; Liu, Guoquan; Liu, Qiaoquan; Godwin, Ian D.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 127(2015) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough. (15th December 2019) Authors: Paulik, Sabina; Yu, Wen Wen; Flanagan, Bernadine; Gilbert, Robert G.; Jekle, Mario; Becker, Thomas Journal: Food chemistry Issue: Volume 301(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. ChemInform Abstract: Characterization Methods for Starch‐Based Materials: State of the Art and Perspectives. Issue 7 (18th February 2014) Authors: Wu, Alex C.; Witt, Torsten; Gilbert, Robert G. Journal: ChemInform Issue: Volume 45:Issue 7(2014) Page Start: no Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Colloid chemistry approach to understand the storage stability of fermented carrot juice. (April 2019) Authors: Wan, Yu-Jun; Xu, Meng-Meng; Gilbert, Robert G.; Yin, Jun-Yi; Huang, Xiao-Jun; Xiong, Tao; Xie, Ming-Yong Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 623 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. (1st December 2015) Authors: Zou, Wei; Sissons, Mike; Gidley, Michael J.; Gilbert, Robert G.; Warren, Frederick J. Journal: Food chemistry Issue: Volume 188(2015) Page Start: 559 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. (1st December 2015) Authors: Zou, Wei; Sissons, Mike; Gidley, Michael J.; Gilbert, Robert G.; Warren, Frederick J. Journal: Food chemistry Issue: Volume 188(2015) Page Start: 559 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure. (5th November 2016) Authors: Zou, Wei; Sissons, Mike; Warren, Frederick J.; Gidley, Michael J.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 152(2016) Page Start: 441 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure. (5th November 2016) Authors: Zou, Wei; Sissons, Mike; Warren, Frederick J.; Gidley, Michael J.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 152(2016) Page Start: 441 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗