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	1.	Temperature influences on network formation of low DE maltodextrin gels. [electronic resource] by Kanyuck, K M Mills, T B Norton, I T Norton-Welch, A B Publication details: Carbohydrate polymers Aug 2019 In: Carbohydrate polymers vol. 218 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams. [electronic resource] by Ellis, A L Mills, T B Norton, I T Norton-Welch, A B Producer: 20190624 In: Journal of colloid and interface science vol. 538 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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