المؤلفون: Omar Almrhag, Paul George, Anna Bannikova, Stefan Kasapis, Lita Katopo

المصدر: International Journal of Biological Macromolecules. 51:138-145

مصطلحات موضوعية: chemistry.chemical_classification, Aqueous solution, Materials science, Polydextrose, Sepharose, General Medicine, Polymer, Biochemistry, Solutions, chemistry.chemical_compound, Differential scanning calorimetry, chemistry, Chemical engineering, Polysaccharides, Structural Biology, Pectins, Thermodynamics, Organic chemistry, Agarose, Thermomechanical analysis, Fourier transform infrared spectroscopy, Glass transition, Glucans, Hydrophobic and Hydrophilic Interactions, Molecular Biology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50dda387145a71fe36c29592abdc3eb3
https://doi.org/10.1016/j.ijbiomac.2012.04.015

المؤلفون: Omar Almrhag, Paul George, Anna Bannikova, Lita Katopo, Deeptangshu Chaudhary, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, Other agricultural, veterinary and food sciences not elsewhere classified, Agarose, Gelatin, Glass transition temperature, Phase Separation, Polydextrose

Relation: 10779/rmit.27446712.v1; https://figshare.com/articles/journal_contribution/Investigation_on_the_phase_behaviour_of_gelatin_agarose_mixture_in_an_environment_of_reduced_solvent_quality/27446712

الاتاحة: https://figshare.com/articles/journal_contribution/Investigation_on_the_phase_behaviour_of_gelatin_agarose_mixture_in_an_environment_of_reduced_solvent_quality/27446712

المؤلفون: Omar Almrhag, Paul George, Anna Bannikova, Lita Katopo, Deeptangshu Chaudhary, Stefan Kasapis

مصطلحات موضوعية: Physical chemistry not elsewhere classified, Environmental biotechnology not elsewhere classified, Enthalpy change, Gelatin, Glass transition temperature, Polydextrose

Relation: 10779/rmit.27447927.v1; https://figshare.com/articles/journal_contribution/Phase_behaviour_of_gelatin_polydextrose_mixtures_at_high_levels_of_solids/27447927

الاتاحة: https://figshare.com/articles/journal_contribution/Phase_behaviour_of_gelatin_polydextrose_mixtures_at_high_levels_of_solids/27447927

المؤلفون: Omar Almrhag, Paul George, Anna Bannikova, Lita Katopo, Deeptangshu Shekhar Chaudhary, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, Other agricultural, veterinary and food sciences not elsewhere classified, Pectin, glass transition, glucose syrup, polydextrose, thermomechanical analysis

Relation: 10779/rmit.27447078.v1

الاتاحة: https://figshare.com/articles/journal_contribution/Analysis_on_the_effectiveness_of_co-solute_on_the_network_integrity_of_high_methoxy_pectin/27447078

المؤلفون: Deeptangshu Chaudhary, Omar Almrhag, Lita Katopo, Anna Bannikova, Paul George, Stefan Kasapis

المصدر: Food chemistry. 135(3)

مصطلحات موضوعية: food.ingredient, Pectin, Phase Transition, Analytical Chemistry, chemistry.chemical_compound, Differential scanning calorimetry, food, X-Ray Diffraction, Fourier transform infrared spectroscopy, Glucose syrup, Glucans, chemistry.chemical_classification, Chromatography, Calorimetry, Differential Scanning, Polydextrose, Temperature, food and beverages, General Medicine, Polymer, Glucose, chemistry, Chemical engineering, Thermomechanical analysis, Pectins, Glass transition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af97ded97bed7ecf72e57bc970430660
https://pubmed.ncbi.nlm.nih.gov/22953880

المؤلفون: Anna Bannikova, Deeptangshu Chaudhary, Lita Katopo, Omar Almrhag, Paul George, Stefan Kasapis

المصدر: Food chemistry. 136(2)

مصطلحات موضوعية: Materials science, food.ingredient, Polymers, engineering.material, Gelatin, Phase Transition, Analytical Chemistry, chemistry.chemical_compound, food, Differential scanning calorimetry, X-Ray Diffraction, Phase (matter), Fourier transform infrared spectroscopy, Glucans, chemistry.chemical_classification, Sepharose, General Medicine, Polymer, Crystallography, chemistry, Chemical engineering, engineering, Agarose, Biopolymer, Glass transition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f8fcc860527e9910f17f99e48962ed7
https://pubmed.ncbi.nlm.nih.gov/23122134

المؤلفون: Deeptangshu Chaudhary, Anna Bannikova, Omar Almrhag, Lita Katopo, Paul George, Stefan Kasapis

المصدر: Food chemistry. 134(4)

مصطلحات موضوعية: Models, Molecular, food.ingredient, Materials science, Polydextrose, General Medicine, Gelatin, Phase Transition, Analytical Chemistry, Condensed Matter::Soft Condensed Matter, chemistry.chemical_compound, Crystallography, Differential scanning calorimetry, food, chemistry, Chemical engineering, X-Ray Diffraction, Phase (matter), Microscopy, Transition Temperature, Thermal stability, Fourier transform infrared spectroscopy, Glass transition, Glucans, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e18395a6965b1444f492edb97de97d77
https://pubmed.ncbi.nlm.nih.gov/23442642