1. Aggregation behavior of partially crystalline oil-in-water emulsions: Part I – Characterization under steady shear. (January 2015) Authors: Fuller, G. Thomas; Considine, Thérèse; Golding, Matt; Matia-Merino, Lara; MacGibbon, Alastair; Gillies, Graeme Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 521 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Aggregation behavior of partially crystalline oil-in-water emulsions: Part II – Effect of solid fat content and interfacial film composition on quiescent and shear stability. (October 2015) Authors: Fuller, G. Thomas; Considine, Thérèse; Golding, Matt; Matia-Merino, Lara; MacGibbon, Alastair Journal: Food hydrocolloids Issue: Volume 51(2015:Sep.) Page Start: 23 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterisation of de-structured starch and its shear-thickening mechanism. (November 2022) Authors: Ang, Cai Ling; Matia-Merino, Lara; Sims, Ian M.; Sargison, Liam; Edwards, Patrick J.B.; Lim, Kaiyang; Goh, Kelvin Kim Tha Journal: Food hydrocolloids Issue: Volume 132(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods. (1st January 2015) Authors: Yuliarti, Oni; Matia-Merino, Lara; Goh, Kelvin K.T.; Mawson, John; Williams, Martin A.K.; Brennan, Charles Journal: Food chemistry Issue: Volume 166(2015) Page Start: 479 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods. (1st January 2015) Authors: Yuliarti, Oni; Matia-Merino, Lara; Goh, Kelvin K.T.; Mawson, John; Williams, Martin A.K.; Brennan, Charles Journal: Food chemistry Issue: Volume 166(2015) Page Start: 479 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. (January 2015) Authors: Hosseini-Parvar, Seyed H.; Matia-Merino, Lara; Golding, Matt Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 557 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Emulsification properties of Puka Gum – An exudate of a native New Zealand tree (Meryta sinclairii): Effect of shear rate and Gum concentration. (March 2022) Authors: Riana, Latifa Maulida; Sims, Ian M.; Matia-Merino, Lara Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Emulsifying properties of basil seed gum: Effect of pH and ionic strength. (January 2016) Authors: Hosseini-Parvar, Seyed H.; Osano, Joenalyn P.; Matia-Merino, Lara Journal: Food hydrocolloids Issue: Volume 52(2016:Jan.) Page Start: 838 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Emulsifying properties of basil seed gum: Effect of pH and ionic strength. (January 2016) Authors: Hosseini-Parvar, Seyed H.; Osano, Joenalyn P.; Matia-Merino, Lara Journal: Food hydrocolloids Issue: Volume 52(2016:Jan.) Page Start: 838 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis). (15th November 2015) Authors: Yuliarti, Oni; Goh, Kelvin K.T.; Matia-Merino, Lara; Mawson, John; Brennan, Charles Journal: Food chemistry Issue: Volume 187(2015) Page Start: 290 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗