All Outputs (7)

Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia (2019)
Journal Article
Li, X., Lu, Y., Adams, G. G., Zobel, H., Ballance, S., Wolf, B., & Harding, S. E. (2020). Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia. Food Hydrocolloids, 101, 1-9. https://doi.org/10.1016/j.foodhyd.2019.105446

Scleroglucan, a neutral β(1–3) glucan with β(1–6) glucan branches every third residue, is being considered as an alternative rod-like, shear thinning high molecular weight β-glucan based polysaccharide to xanthan gum for the management of patients wi... Read More about Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia.

Relationship between Lipohypertrophy, Injection Techniques and Education in adults with Type 2 Diabetes: A Systematic Review (2019)
Journal Article
Thomas, J., Meal, A., & Adams, G. G. (2019). Relationship between Lipohypertrophy, Injection Techniques and Education in adults with Type 2 Diabetes: A Systematic Review. Journal of Diabetes and Treatment, 4(2), https://doi.org/10.29011/2574-7568.001074

Introduction: This systematic review examines Lipohypertrophy (LH) in patients presenting with Type 1/2 Diabetes (T1/2DM) in relation to education and injection techniques. LH is a condition, which occurs in diabetes individuals at injection sights.... Read More about Relationship between Lipohypertrophy, Injection Techniques and Education in adults with Type 2 Diabetes: A Systematic Review.

Analysis of Glulisine Crystallisation Utilising Phase Diagrams and Nucleants (2019)
Journal Article
Li, Y., Govada, L., Solomon, H. V., Gillis, R. B., Adams, G. G., & Chayen, N. E. (2019). Analysis of Glulisine Crystallisation Utilising Phase Diagrams and Nucleants. Crystals, 9(9), 1-8. https://doi.org/10.3390/cryst9090462

Glulisine is a US Food and Drug Administration (FDA) approved insulin analogue, used for controlling hyperglycaemia in patients with diabetes mellitus (DM). It is fast acting which better approximates physiological insulin secretion, improving patien... Read More about Analysis of Glulisine Crystallisation Utilising Phase Diagrams and Nucleants.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour (2019)
Journal Article
Dinu, V., Yakubov, G. E., Lim, M., Hurst, K., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour. International Journal of Biological Macromolecules, 138, 831-836. https://doi.org/10.1016/j.ijbiomac.2019.07.148

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on enca... Read More about Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour.

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article
Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., …Fisk, I. D. (2019). An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing. npj Science of Food, 3(1), Article 11. https://doi.org/10.1038/s41538-019-0043-y

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release... Read More about An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing.

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity (2019)
Journal Article
Dinu, V., Gillis, R. B., MacCalman, T., Lim, M., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. Food Biophysics, 14(3), 278-286. https://doi.org/10.1007/s11483-019-09574-2

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present... Read More about Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.

The practice of glycaemic control in intensive care units: A multicentre survey of nursing and medical professionals (2019)
Journal Article
Fernández‐Méndez, R., Harvey, D. J. R., Windle, R., & Adams, G. G. (2019). The practice of glycaemic control in intensive care units: A multicentre survey of nursing and medical professionals. Journal of Clinical Nursing, 28(11-12), 2088-2100. https://doi.org/10.1111/jocn.14774

Aims and objectives To determine the views of nurses and physicians working in intensive care units (ICU) about the aims of glycaemic control and use of their protocols. Background Evidence about the optimal aims and methods for glycaemic contro... Read More about The practice of glycaemic control in intensive care units: A multicentre survey of nursing and medical professionals.