ANSTO's research capabilities, led by the OPAL nuclear research reactor and associated instruments provide access to users investigating areas as diverse as materials, life sciences, climate change and mining/engineering.
Food Science Project Publications
Shortcuts:
2013
“Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics”, N. Aravind, M. Sissons, C. M. Fellows, J. Blazek, E. P. Gilbert, Food Chemistry 136 (2013) 1100-1109.
“Characterisation of large scale structures in starch granules via small-angle neutron and x-ray scattering techniques”, James Doutch and Elliot Paul Gilbert, Carbohydrate Polymers 91 (2013) 444– 451.
2012
“Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules”, Ashok K. Shrestha, Bernadine M. Flanagan, Jaroslav Blazek, Sushil Dhital, Oscar Larroque, Matthew K. Morell, Elliot P. Gilbert and Michael J. Gidley, Carbohydrate Polymers 90 (2012) 23-33.
“Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics” Ahmed Regina, Jaroslav Blazek, Elliot Gilbert, Bernadine M. Flanagan, Michael J. Gidley, Colin Cavanagh, Jean-Philippe Ral, Oscar Larroque, Anthony R. Bird, Zhongyi Li and Matthew K Morell, Carbohydrate Polymers 89 (2012) 979-991.
“DENSITY PROFILE OF SELF-ASSEMBLED SITOSTEROL + ORYZANOL TUBULES IN EDIBLE OILS: A SMALL-ANGLE NEUTRON SCATTERING STUDY”, Arjen Bot, Elliot P. Gilbert, Wim G. Bouwman, Hassan Sawalha, Ruud den Adel, Vasyl M. Garamus, Paul Venema, Erik van der Linden, and Eckhard Flöter, Faraday Discussions 158 (2012) 223-238. DOI: 10.1039/C2FD20020A.
“Effect of β-Glucan Addition on Technological, Sensory and Structural Properties of Durum Wheat Spaghetti”, N. Aravind, M. Sissons, N. Egan, C. M. Fellows, J. Blazek, E. P. Gilbert, Cereal Chemistry 89 (2012) 84-93. 10.1094/CCHEM-08-11-0097.
“Structural Changes during Starch Pasting using Simultaneous Rapid Visco Analysis and Small-Angle Neutron Scattering.”, James Doutch, Mark Bason, Ferdi Franceshcini, Kevin James, Douglas Clowes, Elliot P. Gilbert, Carbohydrate Polymers, 88 (2012) 1061–1071.
“Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti”, N. Aravind, M. Sissons, C. M. Fellows, J. Blazek and E.P. Gilbert, Food Chemistry 132 (2012) 993-1002. http://dx.doi.org/10.1016/j.foodchem.2011.11.085
“New insights on degradation mechanism and granular organization of pea starch”, Shujun Wang, Jaroslav Blazek, Elliot Gilbert, Les Copeland, Carbohydrate Polymers 87 (2012) 1941-1949. http://dx.doi.org/10.1016/j.carbpol.2011.09.093.
“Reconstitution Properties of Micellar Casein Powder: Effects of Composition and Storage”, Erix P. Schokker, Jeffrey S. Church, Jitendra P. Mata, Elliot P. Gilbert, Amirtha Puvanenthiran & Punsandani Udabage, International Dairy Journal 21 (2011) 877-886.
"Effects of Thermal Denaturation on the Solid-State Structure and Molecular Mobility of Glycinin" Mickey Huson, Ekaterina Strounina, Catherine S. Kealley, Manoj K. Rout, Jeff Church, Ingrid A. M. Appelqvist, Peter J. Lillford, Michael J. Gidley and Elliot Paul Gilbert, Biomacromolecules 12 (2011) 2092-2102.
2011
“Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling” Jaroslav Blazek, Elliot Paul Gilbert and Les Copeland, J. Cereal Sci. 54 (2011) 151-159.
“Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review”, Jaroslav Blazek and Elliot Paul Gilbert*, Carbohydrate Polymers 85 (2011) 281-293 http://dx.doi.org/10.1016/j.carbpol.2011.02.041
“Structure of Casein Micelles in Milk Protein Concentrate Powders via Small Angle X-ray Scattering”, Jitendra P. Mata, Punsandani Udabage and Elliot P. Gilbert*, Soft Matter 7 (2011) 3837-3843 - DOI: 10.1039/C0SM01010C
2010
"The Effect of Enzymatic Hydrolysis on Native Starch Granule Structure" Blazek, J. and Gilbert, E.G., Biomacromolecules
11 (12) 3275-3289 (2010) http://dx.doi.org/10.1021/bm101124t
“ENZYME RESISTANCE AND STRUCTURAL ORGANIZATION IN EXTRUDED HIGH AMYLOSE MAIZE STARCH”, Ashok. K. Shrestha, Chin S. Ng, Amparo Lopez-Rubio, Jaroslav Blazek, Elliot. P. Gilbert, and Michael J. Gidley, Carbohydrate Polymers 80 (2010)
699-710. http://dx.doi.org/10.1016/j.carbpol.2009.12.001
"Dynamical transition in a large globular protein: macroscopic properties and glass transition", C.S. Kealley, G.J. Kearley*, E. Kemner, M. Russina, A. Faraone, W.A. Hamilton, E.P. Gilbert, Biochimica et Biophysica Acta - Proteins and Proteomics 1804 (2010) 34–40. http://dx.doi.org/10.1016/j.bbapap.2009.06.027
"Small-Angle X-ray Scattering Study of the Effect of pH and Salts on 11S Soy Glycinin in the Freeze-Dried Powder and Solutions States" Sokolova, A., Kealley, C.S., Hanley, T., Rekas, A. and Gilbert E.P., J. Agric. Food Chem 58, 967-974 (2010) http://dx.doi.org/10.1021/jf902349q
"The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch" Htoon A.K, Uthayakumaran S., Piyasiri U., Appelqvist I.A.M., Lopez-Rubio A., Gilbert E.P., Mulder R.J., Food Chemistry, 120 (1),140-149 (2010) http://dx.doi.org/10.1016/j.foodchem.2009.09.094
2009
"Neutron Scattering: A natural tool for food science and technology research" López-Rubio. A. and Gilbert. E.P., Trends in Food Science & Technology 20 (2009) 576-586 http://dx.doi.org/10.1016/j.tifs.2009.07.008
"Structural Modifications of Granular Starch Upon Acylation with Short-Chain Fatty Acids." López-Rubio. A. Clarke. J.M., Scherer. B., Topping. D. and Gilbert. E.P., Food Hydrocolloids 23 (2009) 1940-1946.
"Structure-Function Relationships in A and B Granules from Wheat Starches of Similar Amylose Content" H. Salman, J. Blazek, A. Lopez Rubio, EP Gilbert, T Hanley and L Copeland, Carbohydrate Polymers (2009), 75, 705-711
"Structural Parameters of Wheat Starch Granules Differing in Amylose Content and Functional Characteristics Studied by Small-Angle X-Ray Scattering.", Jaroslav Blazek, Hayfa Salman, Amparo Lopez Rubio, Elliot Gilbert, Tracey Hanley, Les Copeland, Carbohydrate Polymers 75 (2009) 420-427.
"Effects of processing high amylose maize starches under controlled conditions on structural organization and amylase digestibility.", A. Htoon, A. K. Shrestha, B. M. Flanagan, A. Lopez-Rubio, S. Uthayakumaran, H. Chanvrier, A.R.Bird, E.P. Gilbert and M. J. Gidley, Carbohydrate Polymers 75 (2009) 236-245
"Structural characterization of wheat starch granules differing in amylose content and functional characteristics", Blazek, J., Salman, H., Lopez-Rubio, A., Gilbert, E.P., Hanley, T., & Copeland, L. Carbohydrate Polymers, (2009). 75, 705-711.
"Form and functionality of starch, Food Hydrocolloids", Copeland, L., Blazek, J., Salman H., & Tang, M. C. (2009).23, 1527 - 1534.
2008
"Healthy Food Through Neutrons", Elliot Gilbert, Neutrons & Health, European Spallation Source (2008) p.21.
"Solid-State Structure and Molecular Mobility of Native 11S Soy Glycinin as a Function of Moisture Content", C.S. Kealley, M. K. Rout, M.R. Dezfouli, E. Strounina, A. K. Whittaker, I.A.M. Appelqvist, P. J. Lillford, E. P. Gilbert and M.J. Gidley,Biomacromolecules 9 (2008) 2937-2946.
"A Novel Approach for Calculating Starch Crystallinity and its Correlation with Double Helix Content: A Combined XRD and NMR Study.", A. Lopez-Rubio, B.M. Flanagan, E. P. Gilbert and M.J. Gidley, Biopolymers 89 (2008) 761-768.
"Molecular Rearrangement of Starch During In-Vitro Digestion: Towards a Better Understanding of Enzyme Resistant Starch Formation in Processed Starches", A. Lopez Rubio, B.M. Flanagan, A.K. Shrestha, M. J. Gidley, E. P. Gilbert Biomacromolecules 9 (2008) 1951-1958.
"Application of Small Angle Scattering to Study the Effects of Moisture Content on a Native Soy Protein", C.S. Kealley, M.M. Elcombe, R. Wuhrer and E.P. Gilbert Journal of Applied Crystallography 41 (2008) 628-633.
2007
H. Chanvrier, I.A.M. Appleqvist, A.R. Bird, E.P. Gilbert, A. Htoon, Z. LI, P.J. Lillford, A. Lopez-Rubio, M.K. Morell, D.L. Topping, "Processing of novel elevated amylose wheats: Functional properties and starch digestibility of extruded products", J. Agriculture and Food Chemistry 55 (2007) 10248-10257
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i25/abs/jf0718650.html
H. Chanvrier, S. Uthayakumaran, I.A.M. Appelqvist, M.J. Gidley, E.P. Gilbert, A. Lopez-Rubio, "Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches ", J. Agriculture and Food Chemistry 55 (2007) 9883-9890.
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i24/abs/jf071974e.html
A. Lopez Rubio, A. Htoon and E.P. Gilbert, "Influence of extrusion and digestion on the nanostructure of high-amylose maize starch." Biomacromolecules, 8 (2007) 1564-1572.
http://pubs.acs.org/cgi-bin/abstract.cgi/bomaf6/2007/8/i05/abs/bm061124s.html
"Food Science Goes Nuclear." What's New in Food Technology and Manufacturing, Jan/Feb 2007, p.69-70.
C. Kealley, M. Rout, I. Appelqvist, E. Strounina, A. Whittaker, M. Gidley, E.P. Gilbert, "Hydration study of soy protein in the 'dry state' Proceedings of Gums and Stabilisers for the Food Industry Conference, in press.
A. Lopez-Rubio, E.P. Gilbert, D.L. Topping, A.R. Bird, L. Cobiac, J.M. Clarke, "Structural characterization of acylated starches with increased delivery of short-chain fatty acids", Cereals 2007, Proceedings of the 57th Australian Cereal Chemistry Conference, in press.
2006
M.J. Gidley, B.M. Flanagan, A. Shrestha, A. Lopez-Rubio, E.P. Gilbert, A. Htoon, H. Chanvrier, S. Uthayakumaran, P.J. Lillford, X.K. Zhou, A.R. Bird, D.L. Topping, "Digestibility of starches: effects of polymer conformation and food structure."Asia Pacific Journal of Clinical Nutrition, 15 (2006) S44.
"Application of X-ray Small-Angle Scattering and Diffraction to the Determination of Resistant Starch Structure." A. Lopez-Rubio, T. Hanley, A. Nelson and E.P. Gilbert, Cereals 2006, Proceedings of the 56th Australian Cereal Chemistry Conference, 345-348.