sandra hill
sandra hill
Nottingham University
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Cited by
Cited by
Organisation of the external region of the starch granule as determined by infrared spectroscopy
O Sevenou, SE Hill, IA Farhat, JR Mitchell
International journal of biological macromolecules 31 (1-3), 79-85, 2002
Functional properties of food macromolecules
SE Hill, DA Ledward, JR Mitchell
Springer Science & Business Media, 1998
Xanthan/locust bean gum interactions at room temperature
RO Mannion, CD Melia, B Launay, G Cuvelier, SE Hill, SE Harding, ...
Carbohydrate Polymers 19 (2), 91-97, 1992
Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations
MJ Gidley, I Hanashiro, NM Hani, SE Hill, A Huber, JL Jane, Q Liu, ...
Carbohydrate polymers 79 (2), 255-261, 2010
Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya
C Bengoechea, A Arrachid, A Guerrero, SE Hill, JR Mitchell
Journal of Cereal Science 45 (3), 275-284, 2007
Relevance of amylose‐lipid complexes to the behaviour of thermally processed starches
A Becker, SE Hill, JR Mitchell
Starch‐Stärke 53 (3‐4), 121-130, 2001
Extrusion of cassava starch with either variations in ascorbic acid concentration or pH
P Sriburi, SE Hill
International journal of food science & technology 35 (2), 141-154, 2000
The mechanisms of hydrothermal deconstruction of lignocellulose: new insights from thermal–analytical and complementary studies
R Ibbett, S Gaddipati, S Davies, S Hill, G Tucker
Bioresource technology 102 (19), 9272-9278, 2011
Sunflower-seed oil body emulsions: rheology and stability assessment of a natural emulsion
DA White, ID Fisk, JR Mitchell, B Wolf, SE Hill, DA Gray
Food Hydrocolloids 22 (7), 1224-1232, 2008
Covalent crosslinking in heated protein systems
ZH Mohammed, SE Hill, JR Mitchell
Journal of food science 65 (2), 221-226, 2000
Viscosity of galactomannans during high temperature processing: influence of degradation and solubilisation
MS Kök, SE Hill, JR Mitchell
Food Hydrocolloids 13 (6), 535-542, 1999
Physicochemical properties of commercial semi-sweet biscuit
H Mamat, MOA Hardan, SE Hill
Food Chemistry 121 (4), 1029-1038, 2010
Milling—A further parameter affecting the Rapid Visco Analyser (RVA) profile
A Becker, SE Hill, JR Mitchell
Cereal Chemistry 78 (2), 166-172, 2001
Relationship between structure of hydrocolloid gels and solutions and flavour release
A Koliandris, A Lee, AL Ferry, S Hill, J Mitchell
Food Hydrocolloids 22 (4), 623-630, 2008
Effect of the extent of conversion and retrogradation on the digestibility of potato starch
IA Farhat, J Protzmann, A Becker, B Vallès‐Pàmies, R Neale, SE Hill
Starch‐Stärke 53 (9), 431-436, 2001
In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods
ALS Ferry, JR Mitchell, J Hort, SE Hill, AJ Taylor, S Lagarrigue, ...
Journal of Agricultural and Food Chemistry 54 (23), 8869-8873, 2006
SE Hill
Methods of testing protein functionality, 153-185, 1996
The effect of salt, water and temperature on wheat dough rheology
A Farahnaky, SE Hill
Journal of texture studies 38 (4), 499-510, 2007
Biopolymer mixtures
SE Harding, SE Hill, JR Mitchell
Nottingham (United Kingdom) University Press, 1995
Effect of konjac glucomannan deacetylation on the properties of gels formed from mixtures of kappa carrageenan and konjac glucomannan
P Penroj, JR Mitchell, SE Hill, W Ganjanagunchorn
Carbohydrate Polymers 59 (3), 367-376, 2005
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