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Items: 6

1.

Changes in Food Intake in Australia: Comparing the 1995 and 2011 National Nutrition Survey Results Disaggregated into Basic Foods.

Ridoutt B, Baird D, Bastiaans K, Hendrie G, Riley M, Sanguansri P, Syrette J, Noakes M.

Foods. 2016 May 25;5(2). pii: E40. doi: 10.3390/foods5020040.

2.

Impact of microemulsion inspired approaches on the formation and destabilisation mechanisms of triglyceride nanoemulsions.

Wooster TJ, Labbett D, Sanguansri P, Andrews H.

Soft Matter. 2016 Feb 7;12(5):1425-35. doi: 10.1039/c5sm02303c. Epub 2015 Dec 1.

PMID:
26620843
3.

Sequential low and medium frequency ultrasound assists biodegradation of wheat chaff by white rot fungal enzymes.

Oliver CM, Mawson R, Melton LD, Dumsday G, Welch J, Sanguansri P, Singh TK, Augustin MA.

Carbohydr Polym. 2014 Oct 13;111:183-90. doi: 10.1016/j.carbpol.2014.04.028. Epub 2014 Apr 21.

PMID:
25037341
4.

High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders.

Augustin MA, Sanguansri P, Williams R, Andrews H.

J Dairy Res. 2012 Nov;79(4):459-68. doi: 10.1017/S0022029912000489. Epub 2012 Sep 24.

PMID:
22998771
5.

Nanostructured materials in the food industry.

Augustin MA, Sanguansri P.

Adv Food Nutr Res. 2009;58:183-213. doi: 10.1016/S1043-4526(09)58005-9. Review.

PMID:
19878860
6.

Impact of oil type on nanoemulsion formation and Ostwald ripening stability.

Wooster TJ, Golding M, Sanguansri P.

Langmuir. 2008 Nov 18;24(22):12758-65. doi: 10.1021/la801685v. Epub 2008 Oct 14.

PMID:
18850732

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