O'NEILL, HVM, LIU, N, WANG, JP, DIALLO, A and HILL, S, 2012. Effect of xylanase on performance and apparent metabolisable energy in starter broilers fed diets containing one maize variety harvested in different regions of china Asian-Australasian Journal Of Animal Sciences. 25(4), 515-523 ABSON, R., WOLF, B., HILL, S.E. and FOSTER, T.J., 2012. Contributions of the particulates and soluble materials to the viscosity behaviour of tomato puree. In: WILLIAMS, P.A. and PHILLIPS, G.O., eds., Gums and Stabilisers for the Food Industry 16. RSC Cambridge. 351-358
AGUIRRE-ALVAREZ, G., FOSTER, T. and HILL, S.E., 2012. Impact of the origin of gelatins on their intrinsic properties CyTA - Journal of Food. ENRIONE, J., DIAZ, P.C., MATIACEVICH, S.B. and HILL, S.E., 2012. Mechanical and structural stability of an extruded starch-protein-polyol food system Journal of Food Research. 1(2), 224-232
ENRIONE, J., SAEZ, C., LOPEZ, D., SKURTYS, O., ACEVEDO, C., OSORIO, F., MACNAUGHTAN, W. and HILL, S.E., 2012. Structural relaxation of salmon gelatin films in the glassy state Food and Bioprocess Technology. 5, 2446-2453
JAVIER I. ENRIONE, CARLOS SÁEZ, DANIEL LÓPEZ, OLIVIER SKURTYS, CRISTIAN ACEVEDO, FERNANDO OSORIO, WILLIAM MACNAUGHTAN and SANDRA HILL, 2011. Structural relaxation of salmon gelatin films in the glassy state Food and Bioprocess Technology. on-line
AGUIRRE-ALVAREZ, G., PIMENTAL-GONZÁLEZ, D.J., CAMPOS-MONTIEL, R.G., FOSTER, T. and HILL, S.E., 2011. The effect of drying temperature on mechanical properties of pig skin gelatin films CyTA-Journal of Food. 9(3), 243-249 IBBETT, R., GADDIPATI, S., DAVIES, S., HILL, S. and TUCKER, G., 2011. The mechanisms of hydrothermal deconstruction of lignocellulose: New insights from thermal-analytical and complementary studies Bioresource Technology. 102(19), 9272-9278 MOREAU, L, BINDZUS, W and HILL, S, 2011. Influence of salts on starch degradation: Part i - sodium chloride Starch-Starke. 63(11), 669-675 PAES, S.S., YAKIMETS, I., WELLNER, N., HILL, S.E., WILSON, R.H. and MITCHELL, J.R., 2010. Fracture mechanisms in biopolymer films using coupling of mechanical analysis and high speed visualization technique European Polymer Journal. 46(12), 2300-2309 MAMAT, H, ABU HARDAN, MO and HILL, SE, 2010. Physicochemical Properties Of Commercial Semi-Sweet Biscuit Food Chemistry. 121(4), 1029-1038 GIDLEY, M.J., HANASHIRO, I., HANI, N.M., HILL, S.E., HUBER, A., JANE, J.-L., LIU, Q., MORRIS, G.A., ROLLAND-SABATE, A., STRIEGEL, A.M. and GILBERT, R.G., 2010. Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations Carbohydrate Polymers. 79(2), 255-261 TAYLOR A J, SIVASUNDARAM L, MOREAU L, CHANNELL G A and HILL S E, 2010. Effect of physical properties of food matrices on the Maillard reaction. In: MOTTRAM D S and TAYLOR A J, eds., Controlling Maillard pathways to generate flavour American Chemical Society. 129-142
FIELD R, HORTON J, HILL S E, COBB S and DONAGHY M, 2010. Statistics - An Intuitive Introduction (SII): Development of an E-Learning Resource for Students in Higher Education In: 4328-4339
DOUCET, F.J., WHITE, G., WULFERTT, F., HILL, S.E. and WISEMAN, J., 2010. Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis. British Journal of Nutrition. 103(9), 1309-1318 GILBERT, RG, GIDLEY, MJ, HILL, S, KILZ, P, ROLLAND-SABATE, A, STEVENSON, DG and CAVE, RA, 2010. Characterizing the size and molecular weight distribution of starch: Why it is important and why it is hard Cereal Foods World. 55(3), 139-143 SERENO, N.M., HILL, S.E., TAYLOR, A.J., MITCHELL, J.R. and DAVIES, S.J., 2009. Aroma permeability of hydroxypropyl maize starch films Journal of Agricultural and Food Chemistry. 57(3), 985-990 DESSE, M, ANG, S, MORRIS, G. A, ABU-HARDAN, M, WOLF, B, HILL, S. E, HARDING, S. E, BUDTOVA, T and AND MITCHELL, J. R., 2009. Analysis of the continuous phase of the modified waxy maize starch suspension Carbohydrate Polymers. 77, 320-325 MOREAU LYDIE, CHANNELL GUY A and HILL SANDRA E, 2009. Effect of physical properties of food matrices on the Maillard reaction Abstracts of Papers of the American Chemical Society. 238, 114
MOREAU, L, LAGRANGE, J, BINDZUS, W and HILL, S, 2009. Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals International Journal Of Food Science And Technology. 44(12), 2407-2416 MORRIS, G. A., ANG, S., HILL, S. E., LEWIS, S., SHAFER, B., NOBBMANN, U. and HARDING, S. E., 2008. Molar mass and solution conformation of branched α(1 → 4), α(1 → 6) Glucans. Part I: Glycogens in water Carbohydrate Polymers. 71, 101-108 GRAY, D.A., BOWEN, S.E., FARHAT, I. and HILL, S.E., 2008. Lipid oxidation in glassy and rubbery-state starch extrudates Food Chemistry. 106(1), 227-234 MITCHELL J.R., FERRY A.L., DESSE M., HILL S.E., HORT J., MARCIANI L. and WOLF B., 2008. Mixing hydrocolloids and water: polymers versus particles. In: Gums and stabilisers for the food industry The Royal Society of Chemistry. (In Press.)
KOLIANDRIS, A. LEE, A, FERRY, A.L and HILL, S. E. AND MITCHELL, J. R, 2008. Relationship between structure of hydrocolloid gels and solutions and flavour release. Food Hydrocolloids. 22(4), 623-630 WHITE, D.A., FISK, I.D., MITCHELL, J.R., WOLF, B., HILL, S.E. and GRAY, D.A., 2008. Sunflower-seed oil body emulsions: Rheology and stability assessement of a natural emulsion Food Hydrocolloids. 22(7), 1224-1232 FARAHNAKY, A, GUERRERO, A, HILL, SE and MITCHELL, JR, 2008. Physical Ageing Of Crayfish Flour At Low Moisture Contents Journal Of Thermal Analysis And Calorimetry. 93(2), 595-598 OYMAN S, BLONK J C G, VAN DER HIJDEN H T W M, PETERS H P F and HILL S E, 2008. Real-time CSLM observations on the alpha-amylase digestion of starch in isolated form and within cellular integrity. In: P A WILLIAMS and PHILLIPS G O, eds., Gums and Stabilisers for the Food Industry 14. RSC. 334-340
SERENO N M, HILL S E and MITCHELL J R, 2008. Physically modified xanthan gum prepared by extrusion processing. In: P A WILLIAMS and PHILLIPS G O, eds., Gums and Stabilisers for the Food Industry 14. RSC. 114-122
SERENO, N.M., HILL, S.E. and MITCHELL, J.R., 2007. Impact of the extrusion process on xanthan gum behaviour. Carbohydrate Research. 342(10), 1333-1342 BENGOECHEA, C., ARRACHID, A., GUERRERO, A., HILL, S. E. and MITCHELL, J.R., 2007. Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya Journal of Cereal Science. 45(3), 275-284 SERENO, N.M, HILL, S.E, MITCHELL, J.R, SCHARF, U and FARHAT, I.A., 2007. Probing water migration and mobility duing aging of bread. In: FARHAT, I.A, BELTON, P.S and WEBB, G.A,, eds., Magnetic Resonance in Food Science: From Molecules to Man RCS Publishing. 89-95
ENRIONE, J. I., HILL, S. E. and MITCHELL, J. R., 2007. Sorption and Diffusional Studies of Extruded Waxy Maize Starch-Glycerol Systems STARCH -STUTTGART-. VOL 59(NUMBER 1), 1-9
ENRIONE, JAVIER I, HILL, SANDRA E and MITCHELL, JOHN R, 2007. Sorption behavior of mixtures of glycerol and starch. Journal of Agricultural and Food Chemistry. 55(8), 2956-63 MITCHELL, J, FERRY, A-L, HORT, H and HILL, S., 2007. Starch changes during processing: Effect on perception. In: TOMASIK, P and YURYEV, V.P. BERTOFT, E., eds., Starch: Progress in Basic and Applied Science Polish Society of Food Technologists. 201-209
DOUCET, F., WHITE, G., WISEMAN, J. and HILL, S., 2007. Changes to Starch Structure During Processing - Implications for Digestibility in Newly-Weaned Piglets FEED COMPOUNDER. VOL 27(NUMB 3), 28-29
FARAHNAKY, A. and HILL, S.E., 2007. The effect of salt, water and temperature on wheat dough rheology Journal of Texture Studies. 38, 499-510 DOUCET, F.J, WHITE, G.A and WISEMAN J. AND HILL, S.E, 2007. Physicochemical changes to starch structure during processing of raw materials and their implications for starch digestibility in newly-weaned piglets. In: GARNSWORTHY P.C. WISEMAN J., ed., Recent Advances in Animal Nutrition Nottingham University Press. 313-330
ABU-HARDEN, M.O and HILL, S.E. AND FARHAT, I.A, 2007. A calorimetric study of the interaction between waxy maize starch and lipid Starke (Starch). 59, 217-223 BOWEN, S.E., GRAY, D.A., GIRAND, C., MAZOOBI, M., MILLAN-TESTA, C.E., BELLO-PERÉZ, L.A. and HILL, S.E., 2006. Lipid oxidation and amylopectin molecular weight changes ocurring during storage of extruded starch samples. Journal of Cereal Science. 43(3), 275-283 FERRY, A-L.S., MITCHELL, J.R., HORT, J., HILL, S.E., TAYLOR, A.J., LAGARRIGUE, S. and VALLÈS-PÀMIES, B., 2006. In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods. Journal of Agricultural and Food Chemistry. 54(23), 8869-8873 HILL, S., MITCHELL, J., HORT, J. and FERRY, A.-L., 2006. Structure, rheology and organoleptic properties of starch pastes - new developments GETREIDETECHNOLOGIE. JAHR 60(HEFT 4), 239-241
WHITE, G, DOUCET, F and HILL, S. AND WISEMAN, J., 2006. The effect of wheat endosperm texture on nutritional value for weaned piglets In: Proceedings of the British Society of Animal Science. 29
WHITE, G, DOUCET, F and HILL, S. AND WISEMAN, J., 2006. Influence of wheat endosperm texture and degree of cook on digestibility of starch in the small intestine of the weaned piglet. In: Proceedings of the British Society of Animal Science. 117
HILL, S.E. and FERRY, A-L., 2006. Satisfactory salt levels for cereals and health Food Science and Technology. 20, 26-30 (In Press.)
PENROJ P, HILL S E and MITCHELL J R, 2006. Effect of kappa carrageenan on konjac glucomannan gelation. In: WILLIAMS P A and PHILLIPS G O, eds., Gums and Stabilisers for the Food Industry 13. 211-226
HILL S E, FERRY A-L, SERENO N and HORT J, 2006. Biopolymer structures in solution: their role in mixing and flavour release. In: Laboratory of Food Process Engineering, Zurich 4.
FARAHNAKY, A., BADII, F., FARHAT, I.A., MITCHELL, J.R. and HILL, S.E., 2005. Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state Biopolymers. 78(2), 69-77 NOOSUK, P., HILL, S. E., FARHAT, I. A., MITCHELL, J. R. and PRADIPASENA, P., 2005. Relationship between Viscoelastic Properties and Starch Structure in Rice from Thailand Starke (Starch). VOL 57(NUMB 12), 587-598 FARHAT, I.A., HILL, S.E., MITCHELL, J.R., SERENO, N. and STOLZ, P., 2005. Water-dispersible xanthan gu containing composition PCT/NL2005/050078 ed 07/01/2005 00:00:00
HILL, S.A, MACNAUGHTAN, W, FARHAT, I.A, NOEL, T.R, PARKER, R., RING, S.G and WHITCOMBE, M.L J, 2005. The effect of thermal history on the maillard reaction in a glassy matrix. Journal of Agricultural and Food Chemistry. 53(26), 10213-8 HILL S E and SERENO N, 2005. Hydration and viscosity of hydrocolloids The Technical Journal of Newport Scientific. June, 1
MEARES, C. A., BOGRACHEVA, T. Y., HILL, S. E. and HEDLEY, C. L., 2004. Development and Testing of Methods to Screen Chickpea Flour for Starch Characteristics Starke (Starch). VOL 56(NUMB 6), 215-224 MAJZOOBI, M., ROWE, A. J., CONNOCK, M., HILL, S. E. and HARDING, S. E., 2003. Partial fractionation of wheat starch amylose and amylopectin using zonal ultracentrifugation Carbohydrate Polymers. VOL 52, 269-274 FARAHNAKY, A., GRAY, D. A., MITCHELL, J. R. and HILL, S. E., 2003. Ascorbic acid and hydrogen peroxide (Fenton's reagent) induced changes in gelatin systems Food Hydrocolloids. VOL 17(NUMBER 3), 321-326 NOOSUK, P., HILL, S. E., PRADIPASENA, P. and MITCHELL, J. R., 2003. Structure-Viscosity Relationships for Thai Rice Starches Starke (Starch). VOL 55(PART 8), 337-344 SEVENOU, O., HILL, S.E., FARHAT, I.A. and MITCHELL, J.R., 2002. Organisation of the external region of the starch granule as determined by infrared spectroscopy International Journal of Biological Macromolecules. 31(1-3), 79-85 SEVENOU, O., HILL, S.E., FARHAT, I.A., MITCHELL, J.R., RENARD, D., DELLA VALLE, G. and POPINEAU, Y., 2002. In Situ Study of the Changes in Starch and Gluten during Heating of Dough using Attenuated-total-reflectance Fourier-transform-infrared (ATR-FTIR). In: Plant Biopolymer Science: Food and Non-Food Applications 275-283
HUGHES, R. K., DESFORGES, N., SELWOOD, C., SMITH, R., SPEIRS, C. I., SINNAEVE, G., WISEMAN, J., JUMEL, K. and HARDING, S. E., 2001. Genes affecting starch biosynthesis exert pleiotropic effects on the protein content and composition of pea seeds Journal of The Science of Food and Agriculture. VOL 81, 877-882 PAVLOV, G., GRISHCHENKO, A., PUAUD, M., HILL, S. and MITCHELL, J., 2001. Orientational order in surface layers of gelatin films European Polymer Journal. VOL 37(NUMBER 1), 179-182 FARHAT, I. A., PROTZMANN, J., BECKER, A., VALLES-PAMIES, B., NEALE, R. and HILL, S. E., 2001. Effect of the Extent of Conversion and Retrogradation on the Digestibility of Potato Starch Starke (Starch). VOL 53(PART 9), 431-436 BECKER, A., HILL, S. E. and MITCHELL, J. R., 2001. Milling-A Further Parameter Affecting the Rapid Visco Analyser (RVA) Profile Cereal Chemistry. VOL 78(PART 2), 166-172 BECKER, A., HILL, S. E. and MITCHELL, J. R., 2001. Relevance of Amylose-Lipid Complexes to the Behaviour of Thermally Processed Starches Starke (Starch). VOL 53(PART 3/4), 121-130 SHEIKH-ZEINODDIN, M., PEREHINEC, T. M., HILL, S. E. and REES, C. E., 2000. Maillard reaction causes suppression of virulence gene expression in Listeria monocytogenes International Journal of Food Microbiology. VOL 61(NUMBER 1), 41-49 PUAUD, M., HILL, S.E. and MITCHELL, J.R., 2000. Polysacchraide gelation in the presence of high concentrations of competing polymer: evidence for counter ion entropy effects. In: Hydrocolloids - Part 2 Elsevier Science BV, Amsterdam. 147-152
GRAY, D. A., AUERBACH, R. H., HILL, S., WANG, R., CAMPBELL, G. M., WEBB, C. and SOUTH, J. R., 2000. Enrichment of oat antioxidant activity by dry milling and sieving Journal of Cereal Science. VOL 32(PART 1), 89-98 MOHAMMED, Z. H., HILL, S. E. and MITCHELL, J. R., 2000. Covalent Crosslinking in Heated Protein Systems- Journal of Food Science. VOL 65(PART 2), 221-226 SRIBURI, P. and HILL, S.E., 2000. Extrusion of cassava starch with either variations in ascorbic acid concentration or pH International Journal of Food Science and Technology. 35, 141-154 FARHAT, I.A., HILL, S.E., MITCHELL, J.R., BLANSHARD, J.M. and BLACHOT, J.F., 1999. Irreversible changes during processing: starch conversion. In: Water management in the Design and Distribution of Quality Foods Technomic Publishing Co. Inc., Lancaster, PA, USA. 411-428
HILL, S. E. and GRAY, D. A., 1999. Effect of sulphite and propyl gallate or ferulic acid on the thermal depolymerisation of food polysaccharides Journal of The Science of Food and Agriculture. VOL 79(NUMBER 3), 471-475 SRIBURI, P., HILL, S. E. and MITCHELL, J. R., 1999. Effects of l-ascorbic acid on the conversion of cassava starch Food Hydrocolloids. VOL 13(NUMBER 2), 177-183 GREGSON, C.M., HILL, S.E., MITCHELL, J.R. and SMEWING, J., 1999. Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers. 38, 255-259 (In Press.)
SRIBURI, P., HILL, S. E. and BARCLAY, F., 1999. Depolymerisation of cassava starch Carbohydrate Polymers. VOL 38(NUMBER 3), 211-218 HILL, S.E., 1998. Emulsions and Foams. In: Functional Properties of Food Macromolecules Aspen Publishers Inc, New York, USA. 302-329
MUSTAPHA, W. A. W., HILL, S. E., BLANSHARD, J. M. V. and DERBYSHIRE, W., 1998. Maillard reactions: do the properties of liquid matrices matter? Food Chemistry. VOL 62(NUMBER 4), 441-449 MUSTAPHA, W.A., HILL, S.E. and DERBYSHIRE, W., 1998. Browning; Does the Matrix matter?
HILL, S.E. and MAT EASA, A., 1998. Linking Proteins using the Maillard Reaction and the Implications for Food Processors. In: The Maillard Reaction in Foods and Medicine Royal Society of Chemistry, Cambridge, UK. 133-138
HILL S E, ed., 1998. Functional Properties of Food Macromolecules Aspen Publishers Inc..
PATERSON, L. A., HILL, S. E., MITCHELL, J. R. and BLANSHARD, J. M. V., 1997. Sulphite and oxidative-reductive depolymerization reactions Food Chemistry. VOL 60(NUMBER 2), 143-147 VALLES-PAMIES, B., BARCLAY, F., HILL, S. E., MITCHELL, J. R., PATERSON, L. A. and BLANSHARD, J. M. V., 1997. The effects of low molecular weight additives on the viscosities of cassava starch Carbohydrate Polymers. VOL 34(NUMBER 1/2), 31-38 MITCHELL, J.R., HILL, S.E., PATERSON, L., VALLES-PAMIES, B., BARCLAY, F. and BLANSHARD, J.M., 1997. The role of molecular weight in the conversion of starch. In: Starch, structure and functionality Royal Society of Chemistry, Cambridge, UK. 68-76
EASA, A. M., ARMSTRONG, H. J., MITCHELL, J. R., HILL, S. E., HARDING, S. E. and TAYLOR, A. J., 1996. Maillard induced complexes of bovine serum albumin - a dilute solution study International Journal of Biological Macromolecules. VOL 18, 297-301 SOUSA, I. M. N., MORGAN, P. J., MITCHELL, J. R., HARDING, S. E. and HILL, S. E., 1996. Hydrodynamic characterization of lupin proteins: Solubility, intrinsic viscosity, and molar mass Journal of Agricultural and Food Chemistry. VOL 44, 3018-3021 MAT EASA, A., HILL, S. E., MITCHELL, J. R. and TAYLOR, A. J., 1996. Bovine serum albumin gelation as a result of the Maillard reaction Food Hydrocolloids. VOL 10(NUMBER 2), 199-202 PATERSON, L., MITCHELL, J. R., HILL, S. E. and BLANSHARD, J. M. V., 1996. Evidence for sulfite induced oxidative reductive depolymerisation of starch polysaccharides Carbohydrate Research. VOL 292(NUMBER COM), 143-151
HILL, S.E., 1996. Emulsions. In: Methods of testing protein functionality Blackie Academic & Professional, London, UK. 153-185
EASA, AM, ARMSTRONG, HJ, MITCHELL, JR, HILL, SE, HARDING, SE and TAYLOR, AJ, 1996. Maillard Induced Complexes Of Bovine Serum Albumin - A Dilute Solution Study International Journal Of Biological Macromolecules. 18(4), 297-301 SOUSA, I.M., MITCHELL, J.R., HILL, S.E. and HARDING, S.E., 1995. Intrinsic viscosity and Mark-Houwink parameter of lupin proteins in aqueous solutions. Proceedings of 30eme Colloque Annuel du groupe Francais de Rheologie, Bordeaux, 13-15 September 1995 Les Cahiers de Rheologie. 14, 139-148 HILL, S.E. and MITCHELL, J.R., 1995. Chemical interactions in mixed biopolymer systems. In: Biopolymer mixtures Nottingham University Press, Nottingham. 437-457
SOUSA, I.M., MITCHELL, J.R. and HILL, S.E., 1995. Ligacoes Estabelecidas Durante a Extrusao de Proteinas Vegetais - Estudos de Solubilidade. IX Encontro Galego-Portugues de Quimica In: Proceedings of the Nutrition Society.
HARTLEY, L., CHEVANCE, F., HILL, S. E., MITCHELL, J. R. and BLANSHARD, J. M. V., 1995. Partitioning of water in binary biopolymer mixtures at low water content Carbohydrate Polymers. VOL 28(NUMBER 2), 83-89 SOUSA, I. M. N., MITCHELL, J. R., LEDWARD, D. A., HILL, S. E. and BEIRAO DA COSTA, M. L., 1995. Differential scanning calorimetry of lupin and soy proteins Zeitschrift für Lebensmittel-Untersuchung und -Forschung. VOL 201(NUMBER 6), 566-569 SOUSA, I.M., BEIRAO DA COSTA, M.L., HILL, S.E., MITCHELL, J.R. and HARDING, S.E., 1994. Functional properties of Lupinus luteus proteins. In: YANO, T, MATSUNO, R and NAKAMURA, eds., Functional properties of Lupinus luteus proteins. Developments in Food Engineering. Proceedings of the 6th International Congress on Engineering and Food. Eds Yano,T, Matsuno,R and Nakamura,K. Pages 206-208: Proceedings of the 6th International Congress on Engineering and Food Blackie Academic and Professional. 206-208 WILKINS, M., DAVIES, M.C., JACKSON, D.E., ROBERTS, C.J., TENDLER, S.J., MITCHELL, J.R. and HILL, S.E., 1994. Studies on Xanthan structure by scanning tunnelling microscopy. In: Food Hydrocolloids, Structures, Properties and Functions Kluwer Academic/Plenum Publishers, New York, USA. 131-134
SOUSA, I.M., MITCHELL, J.R., HILL, S.E. and BEIRAO DA COSTA, M.L., 1994. Texturization by extrusion cooking of lupin flour and lupin protein isolates. In: Advances in Lupin Research 529-533
TO, K.-M., MITCHELL, J. R., HILL, S. E. and BARDON, L. A., 1994. Measurement of hydration of polysaccharides Food Hydrocolloids. VOL 8(NUMBER 3/4), 243-249 PATERSON, L. A., MAT HASHIM, D. B., HILL, S. E. and MITCHELL, J. R., 1994. The Effect of Low Levels of Sulphite on the Swelling and Solubility of Starches Starke (Starch). VOL 46(NUMBER 8), 288-291 SOUSA, I.M., BEIRAO DA COSTA, M.L., CABODEVILA, O., HILL, S.E., MITCHELL, J.R. and MOHAMMED, Z., 1994. A comparison between the extrusion behaviour of lupin and soya. In: Advances in Lupin Research 473-481
ARMSTRONG, H.J., HILL, S.E. and MITCHELL, J.R., 1994. Enhancement of the gelation of food macromolecules using the Maillard reaction and elevated temperatures. In: Maillard reactions in chemistry, food and health Royal Society of Chemistry, Cambridge, UK. 159-163
PATERSON, L. A., MAT HASHIM, D. B., HILL, S. E. and MITCHELL, J. R., 1994. The effect of sulphite on the integrity of the starch granule Food Hydrocolloids. VOL 8(NUMBER 3/4), 259-263 CABODEVILA, O., HILL, S. E., ARMSTRONG, H. J. and DE SOUSA, I., 1994. Gelation enhancement of soy protein isolate using the Maillard reaction and high temperatures Journal of Food Science. VOL 59(NUMBER 4), 872-875 HILL, S.E., ARMSTRONG, H.J. and MITCHELL, J.R., 1994. The use and control of chemical reactions to enhance gelation of macromolecules in heat processed foods. In: Food Hydrocolloids: Structures, Properties and Functions Kluwer Academic/Plenum Publishers, New York, USA. 289-294
ARMSTRONG, H.J., HILL, S.E., SCROOYEN, P. and MITCHELL, J.R., 1994. A comparison of the viscoeleastic properties of conventional and Maillard protein gels Journal of Texture Studies. 25, 285-298 (In Press.)
MITCHELL, J.R. and HILL, S.E., 1993. Improving the performance of thickeners and gelling agents in heat processed foods. Food Ingredients Europe Conference Proceedings, Porte de Versailles, Paris, 4-6 October 1993. Pages 272-275 In: Proceedings of the Scientific Meetings of the Veterinary Public Health Association, Oct 1997.
HILL, S.E., MAT HASHIM, D.B., MITCHELL, J.R. and BLANSHARD, J.M., 1993. The effect of low levels of antioxidants on the swelling and solubility of cassava starch. In: Food Hydrocolloids Structures, Properties and Functions 167-170
SOUSA, I.M., BEIRAO DA COSTA, M.L., CABODEVILA, O., HILL, S.E., MITCHELL, J.R. and MOHAMMED, Z., 1993. A comparison between the extrusion behaviour of lupin and soya. The proceedings of ICFH. Edited by Nishinari,K In: Proceedings of the Nutrition Society.
MANNION, R.O., MELIA, C.D., LAUNAY, B., CUVELIER, G., HILL, S.E., HARDING, S.E. and MITCHELL, J.R., 1992. Xanthan/locust bean gum interactions at room temperature Carbohydrate Polymers. 19, 91-97 MAT HASHIM, D. B., MOORTHY, S. N., MITCHELL, J. R. and HILL, S. E., 1992. The Effect of Low Levels of Antioxidants on the Swelling and Solubility of Cassava Starch Starke (Starch). VOL 44(NUMBER 12), 471-475 SOUSA, I.M., BEIRAO DA COSTA, M.L., HILL, S.E. and MITCHELL, J.R., 1992. Estudo comparitivo do Poder Gelificante and espreeante do isolades proteicos de tremreilha and soje
HILL S E, MITCHELL J R and ARMSTRONG H J, 1992. The production of heat stable gels at low protein concentration by the use of the Maillard reaction. In: Gums and Stabilisers for the Food Industry 6. 471-479
MITCHELL J R, HILL S E, JUMEL K, HARDING S E and AIDOO M, 1992. The use of anti-oxidants to control viscosity and gel strength loss on heating of galactomannan systems. In: Gums and Stabilisers for the Food Industry 6. 303-309
MITCHELL, J.R., REED, J., HILL, S.E. and ROGERS, E., 1991. Systems to prevent loss of functionality on heat treatment of galactomannans Food Hydrocolloids. 5, 141-143 MITCHELL, J.R., HILL, S.E. and MANNION, R.O., 1990. Developments in biopolymer gel rheology. In: Rheology of food, pharmaceutical and biological materials with general rheology Chapter