Victor J. Morris

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations

Food Chemistry, Engineering, Biochemistry +5

Pectin – An emerging new bioactive food polysaccharide

Ellen G. Maxwell, Nigel J. Belshaw, Keith W. Waldron et al. · Trends in Food Science & Technology · 2011 · 426 citations

Food Chemistry, Polysaccharide, Natural Polymer +1

Starch gelation and retrogradation

Victor J. Morris · Trends in Food Science & Technology · 1990 · 422 citations

Food Chemistry, Biopolymer Gel, Edible Packaging +3

The gelation and crystallisation of amylopectin

Stephen G. Ring, Paul Colonna, Kenneth J. I'Anson et al. · Carbohydrate Research · 1987 · 411 citations

Polysaccharide, Carbohydrate-protein Interaction, Glycobiology +1

Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption

Alan R. Mackie, A. Patrick Gunning, Peter J. Wilde et al. · Journal of Colloid and Interface Science · 1999 · 352 citations

Protein Chemistry, Orogenic Displacement, Protein Folding +7