All Outputs (2)

Viscosity development during aqueous dispersion and dissolution: a comparison of PGX® with other dietary supplements and individual polysaccharides (2013)
Journal Article
Smith, I. H., Lawson, C. J., Harding, S. E., Gahler, R. J., Lyon, M. R., & Wood, S. (2014). Viscosity development during aqueous dispersion and dissolution: a comparison of PGX® with other dietary supplements and individual polysaccharides. Food Hydrocolloids, 38, https://doi.org/10.1016/j.foodhyd.2013.12.004

Viscosity development with time was studied during the aqueous dissolution of the novel polysaccharide complex PGX®, a finer particle size version used in meal replacement PGXf, and a blend of the three polysaccharides 3PB used in their manufacture.... Read More about Viscosity development during aqueous dispersion and dissolution: a comparison of PGX® with other dietary supplements and individual polysaccharides.

Hydrodynamic modelling of protein conformation in solution: ELLIPS and HYDRO (2013)
Journal Article
García de la Torre, J., & Harding, S. E. (2013). Hydrodynamic modelling of protein conformation in solution: ELLIPS and HYDRO. Biophysical Reviews, 5(2), 195-206. https://doi.org/10.1007/s12551-013-0102-6

The last three decades has seen some important advances in our ability to represent the conformation of proteins in solution on the basis of hydrodynamic measurements. Advances in theoretical modeling capabilities have been matched by commensurate ad... Read More about Hydrodynamic modelling of protein conformation in solution: ELLIPS and HYDRO.