Linter B - Search Results

1

Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces.

Akgonullu DZ, Murray BS, Connell SD, Fang Y, Linter B, Sarkar A. Akgonullu DZ, et al. Among authors: linter b. Adv Colloid Interface Sci. 2023 Oct;320:102983. doi: 10.1016/j.cis.2023.102983. Epub 2023 Aug 15. Adv Colloid Interface Sci. 2023. PMID: 37690329 Free article. Review.

2

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.

Ren Y, Yakubov GE, Linter BR, Foster TJ. Ren Y, et al. Among authors: linter br. Food Funct. 2021 Sep 20;12(18):8425-8439. doi: 10.1039/d1fo01368h. Food Funct. 2021. PMID: 34374400

3

Mechanical properties of starch-filled alginate gel particles.

Zafeiri I, Beri A, Linter B, Norton I. Zafeiri I, et al. Among authors: linter b. Carbohydr Polym. 2021 Mar 1;255:117373. doi: 10.1016/j.carbpol.2020.117373. Epub 2020 Nov 8. Carbohydr Polym. 2021. PMID: 33436205

4

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.

Ren Y, Linter BR, Linforth R, Foster TJ. Ren Y, et al. Among authors: linter br. Food Funct. 2020 Jun 24;11(6):5333-5345. doi: 10.1039/d0fo00115e. Food Funct. 2020. PMID: 32459258

5

Understanding the mechanical performance of raw and cooked potato cells.

Zafeiri I, Beri A, Linter B, Norton I. Zafeiri I, et al. Among authors: linter b. Food Res Int. 2021 Sep;147:110427. doi: 10.1016/j.foodres.2021.110427. Epub 2021 May 19. Food Res Int. 2021. PMID: 34399447

6

Bulk and Interfacial Behavior of Potato Protein-Based Microgels.

Akgonullu DZ, O'Hagan NM, Murray BS, Connell SD, Fang Y, Linter BR, Sarkar A. Akgonullu DZ, et al. Among authors: linter br. Langmuir. 2024 Oct 15;40(41):21341-21351. doi: 10.1021/acs.langmuir.4c01785. Epub 2024 Oct 1. Langmuir. 2024. PMID: 39352068 Free PMC article.

7

Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers.

Ren Y , Linter BR , Foster TJ . Ren Y , et al. Among authors: linter br. Food Funct. 2021 Sep 7;12(17):7773-7786. doi: 10.1039/d0fo03377d. Epub 2021 Jul 6. Food Funct. 2021. PMID: 34231567

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