Elliot Paul Gilbert
Elliot Paul Gilbert
Leader, Food Science, ANSTO; Instrument Scientist, Quokka (SANS), ANSTO
Verified email at ansto.gov.au - Homepage
Title
Cited by
Cited by
Year
A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study
A Lopez‐Rubio, BM Flanagan, EP Gilbert, MJ Gidley
Biopolymers: Original Research on Biomolecules 89 (9), 761-768, 2008
4772008
Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review
J Blazek, EP Gilbert
Carbohydrate Polymers 85 (2), 281-293, 2011
2702011
Effect of enzymatic hydrolysis on native starch granule structure
J Blazek, EP Gilbert
Biomacromolecules 11 (12), 3275-3289, 2010
2162010
Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility
A Htoon, AK Shrestha, BM Flanagan, A Lopez-Rubio, AR Bird, EP Gilbert, ...
Carbohydrate Polymers 75 (2), 236-245, 2009
2042009
Molecular rearrangement of starch during in vitro digestion: toward a better understanding of enzyme resistant starch formation in processed starches
A Lopez-Rubio, BM Flanagan, AK Shrestha, MJ Gidley, EP Gilbert
Biomacromolecules 9 (7), 1951-1958, 2008
1972008
‘Quokka’—the small-angle neutron scattering instrument at OPAL
EP Gilbert, JC Schulz, TJ Noakes
Physica B: Condensed Matter 385, 1180-1182, 2006
1492006
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, L Copeland
Carbohydrate Polymers 75 (3), 420-427, 2009
1252009
Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
N Aravind, MJ Sissons, CM Fellows, J Blazek, EP Gilbert
Food Chemistry 132 (2), 993-1002, 2012
1232012
Fast-forming hydrogel with ultralow polymeric content as an artificial vitreous body
K Hayashi, F Okamoto, S Hoshi, T Katashima, DC Zujur, X Li, ...
Nature Biomedical Engineering 1 (3), 1-7, 2017
1142017
New insights on the mechanism of acid degradation of pea starch
S Wang, J Blazek, E Gilbert, L Copeland
Carbohydrate Polymers 87 (3), 1941-1949, 2012
1102012
Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches
H Chanvrier, S Uthayakumaran, IAM Appelqvist, MJ Gidley, EP Gilbert, ...
Journal of Agricultural and Food Chemistry 55 (24), 9883-9890, 2007
1102007
Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules
AK Shrestha, J Blazek, BM Flanagan, S Dhital, O Larroque, MK Morell, ...
Carbohydrate Polymers 90 (1), 23-33, 2012
992012
Relations between molecular, crystalline, and lamellar structures of amylopectin
T Witt, J Doutch, EP Gilbert, RG Gilbert
Biomacromolecules 13 (12), 4273-4282, 2012
972012
Neutron scattering: a natural tool for food science and technology research
A Lopez-Rubio, EP Gilbert
Trends in Food Science & Technology 20 (11-12), 576-586, 2009
912009
QUOKKA, the pinhole small-angle neutron scattering instrument at the OPAL Research Reactor, Australia: design, performance, operation and scientific highlights
K Wood, JP Mata, CJ Garvey, CM Wu, WA Hamilton, P Abbeywick, ...
Journal of Applied Crystallography 51 (2), 294-314, 2018
882018
Enzyme resistance and structural organization in extruded high amylose maize starch
AK Shrestha, CS Ng, A Lopez-Rubio, J Blazek, EP Gilbert, MJ Gidley
Carbohydrate Polymers 80 (3), 699-710, 2010
872010
Glucan affinity of starch synthase IIa determines binding of starch synthase I and starch-branching enzyme IIb to starch granules
F Liu, N Romanova, EA Lee, R Ahmed, M Evans, EP Gilbert, MK Morell, ...
Biochemical Journal 448 (3), 373-387, 2012
862012
Hidden amorphous phase and reentrant supercooled liquid in Pd-Ni-P metallic glasses
S Lan, Y Ren, XY Wei, B Wang, EP Gilbert, T Shibayama, S Watanabe, ...
Nature communications 8 (1), 1-8, 2017
842017
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, CM Fellows, J Blazek, EP Gilbert
Food Chemistry 136 (2), 1100-1109, 2013
792013
Structural modifications of granular starch upon acylation with short-chain fatty acids
A Lopez-Rubio, JM Clarke, B Scherer, DL Topping, EP Gilbert
Food Hydrocolloids 23 (7), 1940-1946, 2009
742009
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