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Professor Gidley’s major research interest is the linking of plant molecular structures to macroscopic properties with relevance to plant-based food properties. In particular, he is interested in investigating polysaccharide assemblies such as plant cell walls and starch granules, particularly the way these structures are assembled in nature and then disassembled during manufacturing and later during digestion. His field of research involves the use of spectroscopic, microscopic and materials analyses of natural materials and model systems. Insights into structure-property relationships are obtained, that can then be used to provide targets for raw materials and processes with enhanced food and nutritional properties.
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2024)
CEREAL CHEMISTRYno. 2 (2024): 288-298
Bernadine M. Widaningrum,Bernadine M. Flanagan,Barbara A. Williams, Francesca Sonni,Deirdre Mikkelsen,Michael J. Gidley
FOOD HYDROCOLLOIDS (2024): 109205-109205
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)
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Hong Yao,Bernadine M. Flanagan,Barbara A. Williams,Munirah Ismail, Astrada Dyna Ersya,Michael J. Gidley,Deirdre Mikkelsen
Food Hydrocolloids (2023): 108743-108743
Critical reviews in food science and nutritionpp.1-17, (2023)
International Journal of Food Science & Technologyno. 11 (2023): 5679-5688
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