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Page 1
Electrospinning of food-grade nanofibres from whey protein.
Int J Biol Macromol. 2018 Jul 1;113:764-773. doi: 10.1016/j.ijbiomac.2018.02.113. Epub 2018 Feb 19.
Int J Biol Macromol. 2018.
PMID: 29471094
Effects of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic.
Ma F, Bell AE, Davis FJ.
Ma F, et al. Among authors: davis fj.
Food Chem. 2015 Oct 1;184:114-21. doi: 10.1016/j.foodchem.2015.03.075. Epub 2015 Mar 27.
Food Chem. 2015.
PMID: 25872433
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Effects of high hydrostatic pressure and chemical reduction on the emulsification properties of gum arabic.
Ma F, Bell AE, Davis FJ, Chai Y.
Ma F, et al. Among authors: davis fj.
Food Chem. 2015 Apr 15;173:569-76. doi: 10.1016/j.foodchem.2014.10.046. Epub 2014 Oct 17.
Food Chem. 2015.
PMID: 25466061
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Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and Viscosity measurements, and their use to examine the setting propensity of honey.
Al-Habsi NA, Davis FJ, Niranjan K.
Al-Habsi NA, et al. Among authors: davis fj.
J Food Sci. 2013 Jun;78(6):E845-52. doi: 10.1111/1750-3841.12103. Epub 2013 May 2.
J Food Sci. 2013.
PMID: 23638616
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