1. Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions. (February 2020) Authors: Koh, Jeewon; Xu, Zhimin; Wicker, Louise Journal: Food hydrocolloids Issue: Volume 99(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Blueberry cell wall fractionation, characterization and glycome profiling. (May 2019) Authors: Lin, Zhuangsheng; Pattathil, Sivakumar; Hahn, Michael G.; Wicker, Louise Journal: Food hydrocolloids Issue: Volume 90(2019) Page Start: 385 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Blueberry pectin and increased anthocyanins stability under in vitro digestion. (1st January 2020) Authors: Koh, Jeewon; Xu, Zhimin; Wicker, Louise Journal: Food chemistry Issue: Volume 302(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Blueberry Pectin Extraction Methods Influence Physico‐Chemical Properties. Issue 12 (21st November 2018) Authors: Koh, Jeewon; Xu, Zhimin; Wicker, Louise Journal: Journal of food science Issue: Volume 83:Issue 12(2018) Page Start: 2954 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Change in texture improvement of low‐fat tofu by means of low‐fat soymilk protein denaturation. (15th July 2014) Authors: Shin, Woo‐kyoung; Yokoyama, Wallace H; Kim, Wook; Wicker, Louise; Kim, Yookyung Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 5(2015:Mar. 30) Page Start: 1000 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Emulsion stability of sugar beet pectin fractions obtained by isopropanol fractionation. (January 2018) Authors: Karnik, Deepika; Wicker, Louise Journal: Food hydrocolloids Issue: Volume 74(2018) Page Start: 249 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low‐fat tofu. (8th March 2017) Authors: Shin, Woo‐Kyoung; Wicker, Louise; Kim, Yookyung Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 11(2017) Page Start: 3720 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Huanglongbing disease and quality of pectin and fruit juice extracted from Valencia oranges. (September 2020) Authors: Koh, Jeewon; Morales-Contreras, Blanca Elizabeth; Guerra-Rosas, María Inés; Osorio-Hernández, Eduardo; Culver, Catherine A.; Morales-Castro, Juliana; Wicker, Louise Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization. Issue 7 (6th June 2017) Authors: Morales‐Contreras, Blanca Elizabeth; Contreras‐Esquivel, Juan Carlos; Wicker, Louise; Ochoa‐Martínez, Luz Araceli; Morales‐Castro, Juliana Journal: Journal of food science Issue: Volume 82:Issue 7(2017) Page Start: 1594 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industry. (16th November 2016) Authors: Assoi, Sylvie; Konan, Koffi; Agbo, Georges N; Dodo, Hortense; Holser, Ron; Wicker, Louise Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 7(2017) Page Start: 2057 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗