| Organisation of the external region of the starch granule as determined by infrared spectroscopy O Sevenou, SE Hill, IA Farhat, JR Mitchell International journal of biological macromolecules 31 (1-3), 79-85, 2002 | 778 | 2002 |
| Functional properties of food macromolecules SE Hill, DA Ledward, JR Mitchell Springer Science & Business Media, 1998 | 169 | 1998 |
| Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations MJ Gidley, I Hanashiro, NM Hani, SE Hill, A Huber, JL Jane, Q Liu, ... Carbohydrate polymers 79 (2), 255-261, 2010 | 153 | 2010 |
| Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit H Mamat, SE Hill Journal of food science and technology 51, 1998-2005, 2014 | 150 | 2014 |
| Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya C Bengoechea, A Arrachid, A Guerrero, SE Hill, JR Mitchell Journal of cereal science 45 (3), 275-284, 2007 | 148 | 2007 |
| Relevance of amylose‐lipid complexes to the behaviour of thermally processed starches A Becker, SE Hill, JR Mitchell Starch‐Stärke 53 (3‐4), 121-130, 2001 | 148 | 2001 |
| Xanthan/locust bean gum interactions at room temperature RO Mannion, CD Melia, B Launay, G Cuvelier, SE Hill, SE Harding, ... Carbohydrate Polymers 19 (2), 91-97, 1992 | 138 | 1992 |
| Physicochemical properties of commercial semi-sweet biscuit H Mamat, MOA Hardan, SE Hill Food Chemistry 121 (4), 1029-1038, 2010 | 130 | 2010 |
| The mechanisms of hydrothermal deconstruction of lignocellulose: new insights from thermal–analytical and complementary studies R Ibbett, S Gaddipati, S Davies, S Hill, G Tucker Bioresource technology 102 (19), 9272-9278, 2011 | 128 | 2011 |
| Extrusion of cassava starch with either variations in ascorbic acid concentration or pH P Sriburi, SE Hill International journal of food science & technology 35 (2), 141-154, 2000 | 128 | 2000 |
| Sunflower-seed oil body emulsions: rheology and stability assessment of a natural emulsion DA White, ID Fisk, JR Mitchell, B Wolf, SE Hill, DA Gray Food Hydrocolloids 22 (7), 1224-1232, 2008 | 127 | 2008 |
| Viscosity of galactomannans during high temperature processing: influence of degradation and solubilisation MS Kök, SE Hill, JR Mitchell Food Hydrocolloids 13 (6), 535-542, 1999 | 125 | 1999 |
| Relationship between structure of hydrocolloid gels and solutions and flavour release A Koliandris, A Lee, AL Ferry, S Hill, J Mitchell Food Hydrocolloids 22 (4), 623-630, 2008 | 115 | 2008 |
| Covalent crosslinking in heated protein systems ZH Mohammed, SE Hill, JR Mitchell Journal of food science 65 (2), 221-226, 2000 | 102 | 2000 |
| Milling—A further parameter affecting the Rapid Visco Analyser (RVA) profile A Becker, SE Hill, JR Mitchell Cereal Chemistry 78 (2), 166-172, 2001 | 89 | 2001 |
| Effect of the extent of conversion and retrogradation on the digestibility of potato starch IA Farhat, J Protzmann, A Becker, B Vallès‐Pàmies, R Neale, SE Hill Starch‐Stärke 53 (9), 431-436, 2001 | 87 | 2001 |
| Biopolymer mixtures SE Harding, SE Hill, JR Mitchell | 87 | 1995 |
| The effect of salt, water and temperature on wheat dough rheology A Farahnaky, SE Hill Journal of texture studies 38 (4), 499-510, 2007 | 82 | 2007 |
| In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods ALS Ferry, JR Mitchell, J Hort, SE Hill, AJ Taylor, S Lagarrigue, ... Journal of Agricultural and Food Chemistry 54 (23), 8869-8873, 2006 | 82 | 2006 |
| Effect of konjac glucomannan deacetylation on the properties of gels formed from mixtures of kappa carrageenan and konjac glucomannan P Penroj, JR Mitchell, SE Hill, W Ganjanagunchorn Carbohydrate Polymers 59 (3), 367-376, 2005 | 80 | 2005 |
