Ingredient selection
A food ingredient is any substance that is included in a food formulation to achieve the desired effect. This not only includes the majority components but can also include food additives, which are substances added to foods for specific technical and/or functional purposes during processing, storage, or packaging.
The molecular structure of naturally occurring food products varies from season to season. Judicious selection of raw materials is a critical component of food formulations. There are many aspects to consider; in starch, for example, the polysaccharide composition has a major influence on processing and health benefits.
Publications - Ingredient Selection
Starch
“Amorphous packing of amylose and elongated branches linked to enzyme resistance of high-amylose wheat starch granules”, Haiteng Li, Sushil Dhital, Bernadine M. Flanagan, Jitendra Mata, Elliot P. Gilbert, Robert G. Gilbert, Michael J. Gidley Carbohydrate Polymers 295 (2022) 119871.
“Assessment of starch branching and lamellar structure in rice flours”, Matthew Paul Van Leeuwen, Michelle Rosemarie Toutounji, Jitendra Mata, Rachelle Ward, Elliot Paul Gilbert, Patrice Castignolles, Marianne Gaborieau, Food Structure 29 (2021) 100201.
“High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility”, Haiteng Li, Sushil Dhital, Bernadine M. Flanagan, Jitendra Mata, Elliot P. Gilbert, Ann J. Slade, Michael J. Gidley, Food Hydrocolloids 105 (2020) 105820.
“Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches”, Ashok K. Shrestha, Jaroslav Blazek, Bernadine M. Flanagan, Sushil Dhital, Oscar Larroque, Matthew K. Morell, Elliot P. Gilbert and Michael J. Gidley*, Carbohydrate Polymers 118 (2015) 224-234.
“Characterisation of large scale structures in starch granules via small-angle neutron and x-ray scattering techniques”, James Doutch and Elliot Paul Gilbert, Carbohydrate Polymers 91 (2013) 444– 451.
“The relations between molecular structure, crystallinity and lamella structures of amylopectin”. Torsten Witt, James Doutch, Elliot P. Gilbert, Robert G. Gilbert* Biomacromolecules 13 (2012) 4273-4282
“Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics” Ahmed Regina, Jaroslav Blazek, Elliot Gilbert, Bernadine M. Flanagan, Michael J. Gidley, Colin Cavanagh, Jean-Philippe Ral, Oscar Larroque, Anthony R. Bird, Zhongyi Li and Matthew K Morell, Carbohydrate Polymers 89 (2012) 979-991.
“New insights on degradation mechanism and granular organization of pea starch”, Shujun Wang, Jaroslav Blazek, Elliot Gilbert, Les Copeland, Carbohydrate Polymers 87 (2012) 1941-1949. http://dx.doi.org/10.1016/j.carbpol.2011.09.093.
"Structure-Function Relationships in A and B Granules from Wheat Starches of Similar Amylose Content", Hayfa Salman, Jaroslav Blazek, Amparo Lopez-Rubio, Elliot P. Gilbert, Tracey Hanley and Les Copeland, Carbohydrate Polymers75(2009) 420-427.
"STRUCTURAL PARAMETERS OF WHEAT STARCH GRANULES DIFFERING IN AMYLOSE CONTENT AND FUNCTIONAL CHARACTERISTICS STUDIED BY SMALL-ANGLE X-RAY SCATTERING.", Jaroslav Blazek, Hayfa Salman, Amparo Lopez Rubio, Elliot Gilbert, Tracey Hanley, Les Copeland, Carbohydrate Polymers75(2009) 705-711.
"A NOVEL APPROACH FOR CALCULATING STARCH CRYSTALLINITY AND ITS CORRELATION WITH DOUBLE HELIX CONTENT: A COMBINED XRD AND NMR STUDY", Amparo Lopez-Rubio, Bernadine M. Flanagan, Elliot P. Gilbert and Michael J. Gidley, Biopolymers 89 (2008) 761-768.