Mary A. Whittam

Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro

Stephen G. Ring, J. S. Gee, Mary A. Whittam et al. · Food Chemistry · 1988 · 261 citations

Food Chemistry, Nutrition, Agricultural Chemistry +8

Interactions of phospholipid monolayers with carbohydrates

John H. Crowe, Mary A. Whittam, D. Chapman et al. · Biochimica et Biophysica Acta (BBA) - Biomembranes · 1984 · 157 citations

Proteinlipid Interaction, Phospholipid Monolayers, Lipid Biophysics +4

Melting behaviour of A- and B-type crystalline starch

Mary A. Whittam, Timothy R. Noel, Stephen G. Ring · International Journal of Biological Macromolecules · 1990 · 135 citations

Materials Science, Engineering, Crystal Material +5

Glass transitions in low-moisture foods

Timothy R. Noel, Stephen G. Ring, Mary A. Whittam · Trends in Food Science & Technology · 1990 · 97 citations

Food Chemistry, Glass Transitions, Food Physic +6

Aqueous dissolution of crystalline and amorphous amylose-alcohol complexes

Mary A. Whittam, Paul D. Orford, Stephen G. Ring et al. · International Journal of Biological Macromolecules · 1989 · 90 citations

Solution (Chemistry), Chemistry, Aqueous Dissolution