Publications by authors named "Alan E Bell"

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Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb.
Fanyi Ma, Ruijiao Wang, Xiaojing Li, Wenyi Kang, Alan E Bell

Food Chem· May 2020

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Characterisation comparison of polysaccharides from Dioscorea opposita Thunb. growing in sandy soil, loessial soil and continuous cropping.
Fanyi Ma, Ruijiao Wang, Jinhua Zhu, Yun Zhang, Yong Wang, Alan E Bell

Int J Biol Macromol· April 2019

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Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb. with enzymatic hydrolysis.
Fanyi Ma, Dengke Wang, Yun Zhang, Mingjing Li, Weixia Qing, Alan E Bell

Food Chem· April 2018

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Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb.
Fanyi Ma, Yun Zhang, Yanna Yao, Yurong Wen, Weiping Hu, Alan E Bell

Food Chem· August 2017

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Rheological properties of polysaccharides from Dioscorea opposita Thunb.
Fanyi Ma, Yun Zhang, Nanhua Liu, Jie Zhang, Gaixiu Tan, Alan E Bell

Food Chem· July 2017

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Effects of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic.
Fanyi Ma, Alan E Bell, Fred J Davis

Food Chem· October 2015

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Effects of high hydrostatic pressure and chemical reduction on the emulsification properties of gum arabic.
Fanyi Ma, Alan E Bell, Fred J Davis, Yunxi Chai

Food Chem· April 2015

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Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk: 2. Curd yield, overall quality and casein fractions.
Imtiaz Hussain, Jen Yan, Alistair S Grandison, Alan E Bell

Food Chem· December 2012

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Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk. 1: rheology and microstructure.
Imtiaz Hussain, Alistair S Grandison, Alan E Bell

Food Chem· October 2012

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Comparison of the rheology of mozzarella-type curd made from buffalo and cows' milk.
Imtiaz Hussain, Alan E Bell, Alistair S Grandison

Food Chem· September 2011

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Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage).
Utaiwan Chattong, Arunee Apichartsrangkoon, Alan E Bell

Meat Sci· July 2007

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