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Elsevier3
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Critical Reviews in Food Science and Nutrition2
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Vicky Solah results 5 · Newest (Page 1/1, per page 25)
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The effects of lecithin on the complexation between pea starch and aliphatic alcohols in aqueous mediumNARA Subscribed
Food Chemistry · 2025 · Vol. 475 · Elsevier
Xiaoyang He; Yifan Wang; Liyang Zhou; Purnima Gunness; Wendy Hunt; Vicky A. Solah; Qingjie Sun
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Fatty acid profiling of Western Australian pasteurised milk using gas chromatography-mass spectrometryNARA Subscribed
Food Research International · 2024 · Vol. 180 · Elsevier
Duc Doan Nguyen; Vicky Ann Solah; Wendy Hunt; Suzanne Daubney; Julie Meek; Nicola Gray; Xin Du
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Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysisNARA Subscribed
Food Chemistry · 2024 · Vol. 433 · Elsevier
Xiaoyang He; Liyang Zhou; Purnima Gunness; Vicky A. Solah; Qingjie Sun
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Starch granule size: Does it matter?NARA Subscribed
Critical Reviews in Food Science and Nutrition · 2023 · Vol. 63 · Issue 19 · Taylor & Francis
Ming Li; Venea Dara Daygon; Vicky Solah; Sushil Dhital
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Formation and Degradation of Beta-casomorphins in Dairy ProcessingNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2015 · Vol. 55 · Issue 14 · Taylor & Francis
Duc Doan Nguyen; Stuart Keith Johnson; Francesco Busetti; Vicky Ann Solah
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