Search Results - "Hill, Sandra E"

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits by Ayed, Charfedinne, Lim, Mui, Nawaz, Khatija, Macnaughtan, William, Sturrock, Craig J., Hill, Sandra E., Linforth, Robert, Fisk, Ian D.

“…•Sensory tests revealed significant differences at salt reductions of 33% and above.•The structure of salt-reduced biscuits showed larger and more air…”
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Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit by Mamat, Hasmadi, Hill, Sandra E.

“…Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit…”
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Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough by Mamat, Hasmadi, Hill, Sandra E.

“…The drive to utilise different lipids, both for health benefits and for commercial reasons, in bakery goods has been extensive. However, the roles of the lipid…”
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Aroma Permeability of Hydroxypropyl Maize Starch Films by Sereno, Nuno M, Hill, Sandra E, Taylor, Andrew J, Mitchell, John R, Davies, Simon J

“…In this study, the role of water and the impact of the glass to rubber transition on aroma mass transport through hydroxypropyl maize starch films were…”
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Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods by Edwards, Cathrina H., Ryden, Peter, Pinto, Ana M., van der Schoot, Alice, Stocchi, Costanza, Perez-Moral, Natalia, Butterworth, Peter J., Bajka, Balazs, Berry, Sarah E., Hill, Sandra E., Ellis, Peter R.

“…PulseON® – Novel cellular legume powders provide a source of Type 1 resistant starch and show promise for use as low to medium glycaemic index food…”
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Physicochemical properties of commercial semi-sweet biscuit by Mamat, Hasmadi, Abu Hardan, Madian O., Hill, Sandra E.

“…This study was performed to provide information about the physical and chemical characteristics of commercial semi-sweet biscuits and to ascertain the key…”
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Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state by Farahnaky, Asgar, Badii, Fojan, Farhat, Imad A., Mitchell, John R., Hill, Sandra E.

“…Two endothermic peaks could be observed for five commercial samples of bovine serum albumin (BSA). The smaller peak observed by differential scanning…”
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Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva by Choi, Hyejung, Mitchell, John R., Gaddipati, Sanyasi R., Hill, Sandra E., Wolf, Bettina

“…The objective of the work reported in this paper is to determine if saliva addition has an effect on the rheology of xanthan gum solutions. The reasons for the…”
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Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction by Kasprzak, Miroslaw, Wilde, Peter, Hill, Sandra E, Harding, Stephen E, Ford, Rebecca, Wolf, Bettina

“…Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl…”
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Relationship between Viscoelastic Properties and Starch Structure in Rice from Thailand by Noosuk, Piyarat, Hill, Sandra E., Farhat, Imad A., Mitchell, John R., Pradipasena, Pasawadee

“…This study continues the studies of Noosuk et al. to investigate the properties of four Thai rice starches with different amylose content published in…”
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Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations by Gidley, Michael J., Hanashiro, Isao, Hani, Norziah Mohd, Hill, Sandra E., Huber, Anton, Jane, Jay-Lin, Liu, Qiang, Morris, Gordon A., Rolland-Sabaté, Agnès, Striegel, André M., Gilbert, Robert G.

“…Characterisation of the distribution functions describing size-related parameters of individual whole starch molecules in solution is important for…”
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Handling properties of cereal materials in the presence of moisture and oil by Abu-hardan, Madian, Hill, Sandra E.

“…A powder flow analyzer attached to a Texture Analyser (Stable Micro Systems, UK) was used to compare the flow behaviour of four cereals systems: maize and…”
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The effect of sodium chloride on the glass transition of potato and cassava starches at low moisture contents by Farahnaky, Asgar, Farhat, Imad A., Mitchell, John R., Hill, Sandra E.

“…The effect of NaCl on the glass transition of cassava and potato starches at low water levels (<20% dwb) was investigated. Sodium chloride (up to 6% of the…”
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Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya by Bengoechea, Carlos, Arrachid, Abdessamad, Guerrero, Antonio, Hill, Sandra E., Mitchell, John R.

“…The effects of moisture content (25–45% wwb) and temperature (75–120 °C) on the viscosity of gluten, soya and rennet casein systems was studied using a…”
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Sorption Behavior of Mixtures of Glycerol and Starch by Enrione, Javier I, Hill, Sandra E, Mitchell, John R

“…Glycerol is often added to starches to plasticize the product, but the presence of glycerol may also affect the water content of the samples. To evaluate the…”
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A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum by Abson, Rachael, Gaddipati, Sanyasi R., Hort, Joanne, Mitchell, John R., Wolf, Bettina, Hill, Sandra E.

“…A particulate form of xanthan gum was prepared by extrusion cooking. The temperature dependence of the viscosity of this form shows similarities to starch with…”
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Impact of the extrusion process on xanthan gum behaviour by Sereno, Nuno M., Hill, Sandra E., Mitchell, John R.

“…Processing xanthan gum by extrusion and subsequent drying produces a biopolymer showing particulate, rather than molecular behaviour in aqueous solution. This…”
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Starch conversion and expansion behaviour of wheat starch cooked with either; palm, soybean or sunflower oils in a co-rotating intermeshing twin-screw extruder by Abu-hardan, Madian, Hill, Sandra E, Farhat, Imad

“…Wheat starch was extrusion cooked with the addition of three commercial vegetable oils, namely; palm oil, soybean oil and sunflower oil. The effects of the…”
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Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis by Doucet, Frederic J, White, Gavin A, Wulfert, Florian, Hill, Sandra E, Wiseman, Julian

“…The study was based on correlating a dataset of in vivo mean starch digestibility coefficients obtained in the immediate post-weaning phase of piglets with a…”
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Fracture mechanisms in biopolymer films using coupling of mechanical analysis and high speed visualization technique by Paes, Sabrina S., Yakimets, Iryna, Wellner, Nikolaus, Hill, Sandra E., Wilson, Reginald H., Mitchell, John R.

“…The aim of this study was to provide a detailed description of the fracture mechanisms in three different biopolymer thin materials: gelatin, hydroxypropyl…”
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