David John Wedlock

TL;DR: Protein functional properties Milk proteins Gelatins - physicochemical properties, source dependence and applications Properties and applications of soy proteins Securing food proteins: From by-products to functional ingredient Protein-polysaccharide interactions: Phase behaviour and applications Modulating protein interaction on a molecular and micro-structural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan as mentioned in this paper.

TL;DR: In this article, a base oil composition comprising at least 95 % saturates, of which saturates fraction between 19 and 30 % are cyclo-paraffins and the remainder being n-and iso-Paraffins, having a viscosity index of above 120 and a pour point of below -15 °C.

TL;DR: In this article, the influence of ionic polysaccharides on the stability of hydrocarbon oil-in-water emulsions made using sodium caseinate as emulsifier has been investigated at neutral pH.

TL;DR: The hyaluronic acid on the surface of the polymeric material may optionally be cross-linked as mentioned in this paper, which is a technique used in the making of various prosthetic devices including heart valves, intraocular lenses, vascular grafts, pacemaker leads and the like.

TL;DR: In this article, the atom-atom method was used to calculate the intermolecular force of molecular crystals through solid state intermolescular force calculations using the atom method.