Publications by authors named "Allan Hardacre"

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Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties.
Abhilasha Abhilasha, Lovedeep Kaur, John Monro, Allan Hardacre, Jaspreet Singh

Food Chem· November 2022

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Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.
Akila Srv, Suman Mishra, Allan Hardacre, Lara Matia-Merino, Kelvin Goh

Br J Nutr· May 2022

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Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.
Zawanah Yassin, Yin Li Tan, Akila Srv, John Monro, Lara Matia-Merino, Allan Hardacre

Foods· May 2022

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Meat analogs: Protein restructuring during thermomechanical processing.
Akashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, Allan Hardacre, Harjinder Singh

Compr Rev Food Sci Food Saf· March 2021

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Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives.
Jie Hong Chiang, Allan K Hardacre, Michael E Parker

J Food Sci· March 2020

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Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction.
Jie Hong Chiang, Graham T Eyres, Patrick J Silcock, Allan K Hardacre, Michael E Parker

Food Res Int· September 2019

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The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR.
Anynda Yuris, Jason Hindmarsh, Allan Keith Hardacre, Kelvin Kim Tha Goh, Lara Matia-Merino

Food Chem· June 2019

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The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels.
Anynda Yuris, Kelvin Kim Tha Goh, Allan Keith Hardacre, Lara Matia-Merino

Food Funct· January 2019

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Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological models.
Allan K Hardacre, Roger G Lentle, Sia-Yen Yap, John A Monro

J R Soc Interface· May 2018

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Does viscosity or structure govern the rate at which starch granules are digested?
Allan K Hardacre, Roger G Lentle, Sia-Yen Yap, John A Monro

Carbohydr Polym· January 2016

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The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate.
Allan K Hardacre, Sia-Yen Yap, Roger G Lentle, John A Monro

Carbohydr Polym· June 2015

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The partitioning of water in aggregates of undigested and digested dietary particles.
Allan K Hardacre, Sia-Yen Yap, Roger G Lentle, Patrick W M Janssen, John A Monro

Food Chem· January 2014

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The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.
Norfezah Md Nor, Alistair Carr, Allan Hardacre, Charles S Brennan

Foods· May 2013

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Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods.
Francis Kweku Amagloh, Anthony N Mutukumira, Louise Brough, Janet L Weber, Allan Hardacre

Food Nutr Res· March 2013

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Sweetpotato-based complementary food would be less inhibitory on mineral absorption than a maize-based infant food assessed by compositional analysis.
Francis Kweku Amagloh, Louise Brough, Janet L Weber, Anthony N Mutukumira, Allan Hardacre

Int J Food Sci Nutr· December 2012

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A household-level sweet potato-based infant food to complement vitamin A supplementation initiatives.
Francis K Amagloh, Allan Hardacre, Anthony N Mutukumira, Janet L Weber, Louise Brough

Matern Child Nutr· October 2012

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Sweet potato-based complementary food for infants in low-income countries.
Francis Kweku Amagloh, Allan Hardacre, Anthony N Mutukumira, Janet L Weber, Louise Brough

Food Nutr Bull· March 2012

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Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives.
Zeinab Dehghan-Shoar, Tafadzwa Mandimika, Allan K Hardacre, Gordon W Reynolds, Charles S Brennan

J Agric Food Chem· November 2011

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Use of quantitative real-time PCR to estimate maize endogenous DNA degradation after cooking and extrusion or in food products.
Sarah R Murray, Ruth C Butler, Allan K Hardacre, Gail M Timmerman-Vaughan

J Agric Food Chem· March 2007

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