近期论文

查看导师新发文章 （温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Chuang, L.,Panyoyai, N.,Katopo, L.,Shanks, R.,Kasapis, S. (2016). Calcium chloride effects on the glass transition of condensed systems of potato starch In: Food Chemistry, 199, 791 - 798 Alqahtani, N.,Ashton, J.,Katopo, L.,Jones, O.,Kasapis, S. (2016). Effect of oat particle concentration and size distribution on the phase behaviour of mixtures with gelatin In: Journal of Food and Nutrition Research, 4, 69 - 75 Alqahtani, N.,Ashton, J.,Katopo, L.,Haque, E.,Jones, O.,Kasapis, S. (2016). Effect of storage on the textural profile of insoluble fibre incorporating UHT beverage In: Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions, Royal Society of Chemistry, London, United Kingdom Alqahtani, N.,Ashton, J.,Katopo, L.,Haque, E.,Jones, O.,Kasapis, S. (2014). Consistency of UHT beverages enriched with insoluble fibre during storage In: Bioactive Carbohydrates and Dietary Fibre, 4, 84 - 92 Almrhag, O.,George, P.,Bannikova, A.,Katopo, L.,Chaudhary, D.,Kasapis, S. (2013). Investigation on the phase behaviour of gelatin/agarose mixture in an environment of reduced solvent quality In: Food Chemistry, 136, 835 - 842 Duong, T.,George, P.,Katopo, L.,Gorczyca, E.,Kasapis, S. (2013). Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii In: Food Chemistry, 141, 1782 - 1788 Katopo, L.,Kasapis, S.,Hemar, Y. (2012). Segregative phase separation in agarose/whey protein systems induced by sequence-dependent trapping and change in pH In: Carbohydrate Polymers, 87, 2100 - 2108 Almrhag, O.,George, P.,Bannikova, A.,Katopo, L.,Kasapis, S. (2012). Networks of polysaccharides with hydrophilic and hydrophobic characteristics in the presence of co-solute In: International Journal of Biological Macromolecules, 51, 138 - 145 Almrhag, O.,George, P.,Bannikova, A.,Katopo, L.,Chaudhary, D.,Kasapis, S. (2012). Phase behaviour of gelatin/polydextrose mixtures at high levels of solids In: Food Chemistry, 134, 1938 - 1946 Almrhag, O.,George, P.,Bannikova, A.,Katopo, L.,Chaudhary, D.,Kasapis, S. (2012). Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin In: Food Chemistry, 135, 1455 - 1462