Sandra E. Hill

Organisation of the external region of the starch granule as determined by infrared spectroscopy

Olivier Sevenou, Sandra E. Hill, Imad A. Farhat et al. · International Journal of Biological Macromolecules · 2002 · 814 citations

Food Chemistry, Biochemistry, Natural Sciences +8

Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations

Michael J. Gidley, Isao Hanashiro, Norziah Mohd Hani et al. · Carbohydrate Polymers · 2009 · 151 citations

Food Chemistry, Bioanalysis, Mass Spectrometry +9

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Hasmadi Mamat, Sandra E. Hill · Journal of Food Science and Technology · 2012 · 135 citations · Full text

Functional Property, Food Structure, Fat Types +3

Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion

Daniel A. White, Ian D. Fisk, John R. Mitchell et al. · Food Hydrocolloids · 2007 · 123 citations · Full text

Food Colloid, Rheological Property, Stability Assessment +4

Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya

Carlos Bengoechea, Abdessamad Arrachid, Antonio Guerrero et al. · Journal of Cereal Science · 2006 · 119 citations

Food Chemistry, Food Physic, Glass Transition Temperature +7