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Carbohydrate Polymers1
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Thomas MacCalman results 4 · Newest (Page 1/1, per page 25)
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Preferential solvation drives polysaccharide conformation and viscoelasticityNARA Subscribed
Carbohydrate Polymers · 2026 · Vol. 390 · Elsevier
Pallab Kumar Borah; Joshua E.S.J. Reid; Thomas MacCalman; Amir H. Irani; Daniela Russo; Jens Smiatek; Johannes Hunger; Mona Sarter; Vlad Dinu; Francesca Natali; Michael Boehm; Stephen E. Harding; Martin A.K. Williams; Stefan K. Baier; Gleb E. Yakubov
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Soluble amylose chains inhibit gelatinisation and retrogradation in waxy corn starchNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 172 · Elsevier
Thoithoi Tongbram; Lathika Vaniyan; Thomas MacCalman; Avanish Bharati; Frederick J. Warren; Laxmikant Shivnath Badwaik; Pallab Kumar Borah; Gleb E. Yakubov
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Comparative sedimentation equilibrium analysis of two IgG1 glycoforms: IgGCri and IgGWidNARA Subscribed
European Biophysics Journal · 2023 · Vol. 52 · Issue 4-5 · Springer
Khalil Abu Hammad; Vlad Dinu; Thomas E. MacCalman; Jacob Pattem; Margaret Goodall; Richard B. Gillis; Roy Jefferis; Stephen E. Harding
The solution properties of two different glycoforms of IgG1 (IgG1Cri and IgG1Wid) are compared using primarily sedimentation equilibrium analysis with two complementary analysis routines: SEDFIT-MSTAR and MULTISIG. IgGCri bears diantennary complex-type glycans on its Fc domain that are fully core fucosylated and partially sialylated, whilst on IgGWid, they are non-fucosylated, partially galactosylated and non-sialylated. IgGWi...
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Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteinsNARA Subscribed
European Biophysics Journal · 2020 · Vol. 49 · Issue 8 · Springer
Vlad Dinu; Thomas MacCalman; Ni Yang; Gary G. Adams; Gleb E. Yakubov; Stephen E. Harding; Ian D. Fisk
Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of products. While the low concentrations of aroma compounds present in food may leave no effect on the structural integrity of the mucosa, the effect of concentrated aroma volatiles i...
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