1. Accounting for the effect of degree of milling on rice protein extraction in an industrial setting. (1st July 2018) Authors: Tran, Khang N.; Witt, Torsten; Gidley, Michael J.; Fitzgerald, Melissa Journal: Food chemistry Issue: Volume 253(2018) Page Start: 221 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. (October 2018) Authors: Ai, Jing; Witt, Torsten; Cowin, Gary; Dhital, Sushil; Turner, Mark S.; Stokes, Jason R.; Gidley, Michael J. Journal: Food hydrocolloids Issue: Volume 83(2018) Page Start: 454 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Biodegradation of starch films: The roles of molecular and crystalline structure. (20th May 2015) Authors: Li, Ming; Witt, Torsten; Xie, Fengwei; Warren, Frederick J.; Halley, Peter J.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 122(2015) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. Establishing whether the structural feature controlling the mechanical properties of starch films is molecular or crystalline. (6th March 2015) Authors: Li, Ming; Xie, Fengwei; Hasjim, Jovin; Witt, Torsten; Halley, Peter J.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 117(2015) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Establishing whether the structural feature controlling the mechanical properties of starch films is molecular or crystalline. (6th March 2015) Authors: Li, Ming; Xie, Fengwei; Hasjim, Jovin; Witt, Torsten; Halley, Peter J.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 117(2015) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion. (30th March 2016) Authors: Teng, Anju; Witt, Torsten; Wang, Kai; Li, Ming; Hasjim, Jovin Journal: Carbohydrate polymers Issue: Volume 139(2016) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. (June 2015) Authors: Witt, Torsten; Stokes, Jason R Journal: Current opinion in food science Issue: Volume 3(2015) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. (June 2019) Authors: Chakraborty, Piyali; Witt, Torsten; Harris, David; Ashton, John; Stokes, Jason R.; Smyth, Heather E. Journal: Food research international Issue: Volume 120(2019) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. What Is Being Learned About Starch Properties from Multiple‐Level Characterization. Issue 4 (30th July 2013) Authors: Gilbert, Robert G.; Witt, Torsten; Hasjim, Jovin Journal: Cereal chemistry Issue: Volume 90:Issue 4(2013.) Page Start: 312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗