Exclusive Distributor of Stable Micro System's Texture Analyzers in North America

Industry Papers

This list is continually under construction as we consolidate the thousands of papers and posters written with the TA.XT2 and TA.XTPlus Texture Analyzers.

The following list contains abstracts of papers that have stated the use of the Stable Micro Systems Texture Analysers. Each list item starts with the names of the authors. The papers are NOT the property of Stable Micro Systems or Texture Technologies so we can not therefore supply copies due to copyright laws, but if you have trouble finding them then please contact us (app.support@stablemicrosystems.com or published.papers@texturetechnologies.com) and we will do our best to put you in touch with the authors. This list is copyrighted by SMS and Texture Technologies (not the papers or posters).

The Future Of Texture Analysis

ADHIKARI, B., HOWES, T., BHANDARI, B. R. & TRUONG, V. (2001). Stickiness in Foods: A Review of Mechanisms and Test Methods. International Journal of Food Properties, 4 (1), 1-33.

BOUTON, J. (2000). Une nouvelle generation d'appareils de controle pour la texture. 12th Agoral Meeting, April 2000, Montpellier, pp 199-204.

FISZMAN, S. M. & DAMASIO, M. H. (2000). Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey: Journal of Texture Studies, 31, 69-91.

LI, J. & LEE, T-C. (1998). Bacterial extracellular ice nucleator effects on freezing of foods. Journal of Food Science, 63 (3), 375-381.

MEULLENET, J. F. C. & GROSS, J. (1999). Instrumental single and double compression tests to predict sensory texture characteristics of foods. Journal of Texture Studies, 30, 167-180.

RAVEN, T. (1998). The future of texture analysis. International Food Ingredients, 1, 42-44.

SHARMA, S.K., MULVANEY, S.J., RIZVI, S.S.H. (1999). Material testing and rheology of solid foods. In: Food process engineering: theory and laboratory experiments (Ed. S. K. Sharma, S. J. Mulvaney, S. S. H. Rizvi) Wiley-Interscience, pp 20-50.

WILHELM, C. (2000). Getting a feel for your food. Food Quality, 7 (4), 32-35.

Foods

Bakery

Bagels

HARDY, D. A. & HINDS, M. J. (2001). Physical properties of bagels made with defatted peanut meal. Poster presented at 62nd IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

LENT, P. J. & GRANT, L. A. (2001). Effects of additives and storage temperature on staling properties of bagels. Cereal Chemistry, 78 (5), 619-624.

Bakery Fillings

ANON (1995) Fructose Replaces Glycerin in Bakery Fillings. Food Product Design, 4 (11), 93.

BELTRAN, B., ANZALDUA-MORALES, A., ORTEGA, E., QUINTERO, A., MORALES, J., MEDRANO, H. & TALAMAS, R. (1996). Development of an apple pie filling preserved by two different methods. IFT Conference Paper, New Orleans, 1996.

LANEUVILLE, S. I. B., PAQUIN, P., TURGEON, S. L. (1999). Formulae optimisation and characterisation of a low-fat system containing whey protein - xanthan gum complexes as fat replacer. Poster presented at 1999 IFT Annual Meeting, 24-28 July, Chicago, USA.

PEREMANS, J. (2000). Instant bakery creams. Biscuit World, January, p36-37.

YOUNG, N. W. G., KAPPEL, G. & BLADT, T. (2003). A polyuronan blend giving novel synergistic effects and bake-stable functionality to high soluble solids fruit fillings. Food Hydrocolloids, 17, 407-418.

Biscuit Dough

CHARUN, E, ABECASSIS, J., CONTAMINE, A. -S., ROULLAND, T.-M., BERGNES, B. & MOREL, M. -H. (2000). Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics. Cereal Chemistry, 77 (3), 265-271.

Cereals

Barley

BARGALE, P. C. & IRUDAYARAJ, J. (1995). Mechanical strength and rheological behaviour of barley kernels. International Journal of Food Science and Technology, 30, 609-623.

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Barley Extrudates

BAIK, B. K., POWERS, J. & NGUYEN, L. T. (2004). Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chemistry, 81 (1), 94-99.

Breakfast Cereal

BUCHER, S. K., BRENT, J. R. & STRAHM, B. S. (1998). Cornflake production by traditional and extrusion processes. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., p301-309, 1998.

CHEEWAPRAMONG, P., RIAZ, M. N., ROONEY, L. W. & LUSAS, E. W. (2002). Use of partially defatted peanut flour in breakfast cereal flakes. Cereal Chemistry, 79 (4), 586-592.

CRUZ Y CELIS, L. P., ROONEY, L. W. & McDONOUGH, C. M. (1996). A Ready-to-Eat breakfast cereal from food-grade sorghum. Cereal Chemistry, 73 (1), 108-114.

FERRIOLA, D. & STONE, M (1998). Sweetener effects on flaked millet breakfast cereals. Journal of Food Science, 63 (4), 726-729.

GONDEK, E., LEWICKI, P. P. & RANACHOWSKI, Z. (2006). Influence of water activity on the acoustic properties of breakfast cereals. Journal of Texture Studies, 37, 497-515.

Confectionery

Candy

DEMARS, L. L. & ZIEGLER, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15 (4-6), 643-653.

IZZO, M. STAHL, C. & TUAZON, M. (1995). Using cellulose gel and carrageenan to lower fat and calories in confections. Food Technology, July, 45-49.

TUAZON, M. (1996). The use of carrageenan and cellulose gel in gummi candy. The Manufacturing Confectioner, 76 (11), 62-66.

Caramel

ANON (1992). ESP for Sweets, The Role of Texture Analysis. Kennedy's Confection, 31-32.

FOEGEDING, E. A. & STEINER, A. E. (2002). Factors regulating caramel stickiness and texture. The Manufacturing Confectioner, 82 (5), 81-88.

KILCAST, D. & ROBERTS, C. (1998). Perception and measurement of stickiness in sugar-rich foods. Journal of Texture Studies, 29, 81-100.

Chewing Gum

SMEWING, J. (1998). Sugar-free gums up to the mark. International Food Marketing and Technology, 12 (3), 28-31.

Dairy

Acidulated Desserts

ANON (1995). Acidulated Desserts offer an Alternative to RTC-Desserts. Asia Pacific Food Industry, Sept., 70-74.

Caramelised Condensed Milk

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Cheese

AHMAD, K., ABDULAH, A. & AYOB, M. K. (2001). Potential of palm blend in the formulation of mozzarella analogue. Palm Oil Developments, 35, 1-7.

ANON (1995). Consistent Consistency. Dairy Industries International, May, 37-38.

ARYANA, K. J. (2003). Microstructure and texture of cheddar cheese manufactured with health beneficial lipids. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

AWAD, R. A., SINGH, R. K., ABDEL-HAMID, L. B. & EL-SHABRAWY, S. A. (1995). Emulsifying salt mixtures effect on physicochemical characteristics of processed cheese spread from Ras cheese. IFT Conference Paper, Anaheim 1995.

AWAD, R. A., ABDEL-HAMID, L. B., EL- SHABRAWY, S. A. & SINGH, R. K. (2002). Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures. Lebensm.-Wiss. U.-Technol., 35, 54-61.

Fish

Abalone

RAHMAN, M. S. & SABLANI, S. S. (2003). Porosimetry and puncture test of freeze-dried abalone. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

SANCHEZ-BRAMBILA, G. Y., LYON, B. G., HUANG, C. E. & GATES, K. W. (2002). Sensory characteristics and instrumental texture attributes of Albones, Haliotis Fulgens and Cracherodii. Journal of Food Science, 67 (3), 1233-1239.

Catfish

WILES, J. L. & GREEN, B. W. (2004). Texture Profile Analysis and composition of a minced catfish product. Journal of Texture Studies, 35, 325-337.

Cod

ANGSUPANICH, K. & LEDWARD, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63 (1), 39-50.

ANGSUPANICH, K., EDDE, M. & LEDWARD, D. A. (1999). Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. Journal of Agricultural and Food Chemistry, 47 (1), 92-99.

BADII, F. & HOWELL, N. K. (2002). Changes in the texture and structure of cod and haddock fillets during frozen storage. Food Hydrocolloids, 16 (4), 313-319.

Fruit

KILCAST, D. & FILLION, L. (2001). Understanding consumer requirements for fruit and vegetable texture. Nutrition and Food Science, 31 (5), 221-225.

Apples

AHRNE, L., PROTHON, F. & FUNEBO, T. (2003). Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato. International Journal of Food Science and Technology, 38, 411-420.

ALVAREZ, M. D., SAUNDERS, D. E. J. & VINCENT, J. F. V. (2000). Fracture properties of stored fresh and osmotically manipulated apple tissue. European Food Research and Technology, 211 (4), 284-290.

ALVAREZ, M. D., CANET, W. & LOPEZ, M. E. (2002). Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis. European Food Research & Technology, 215 (1), 13-20.

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., DE SMEDT, V., SCHOTTE, S., ANDANI, Z., WAKELING, I. & BEYTS, P. K. (1998). Comparison between sensory and instrumental measurements for mealiness assessment in apples. A collaborative test. Journal of Texture Studies, 29, 509-525.

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., RUIZ-CABELLO, J., FERNANDEZ-VALLE, M. E., RECASENS, I., ASENSIO, M. (2000). Mealiness assessment in apples and peaches using MRI techniques. Magnetic Resonance Imaging, 18, 1175-1181.

Ingredients

Cassava Flakes

MUZANILA, Y. C., BRENNAN, J. G., KING, R. D. & MACDOUGALL, D. B. (2001). Texture of reconstituted cassava flakes. Tropical Science, 41 (2), 55-59.

Edible Powders

SIKORA, M., TOMASIK, P., SCHILLING, C. H. & SADY, M. (2005). Time-dependent characteristics of Herschel-Bulkley fluids from edible powders. International Journal of Food Science and Technology, 40, 149-156.

Gluten

HSAM, S. L. K., KIEFFER, R. & ZELLER, F. J. (2001). Significance of Aegilops tauschii glutenin genes on breadmaking properties of wheat. Cereal Chemistry, 78 (5), 521-525.

Lactose

LISTIOHADI, Y. D., HOURIGAN, J. A., STEELE, R. J., JOHNSON, R. L. & SLEIGH, R. W. (2002). Lactose: Polymorphism, caking behaviour and use in pharmaceuticals. Paper presented at WCPT4 Conference, 21-25 July 2002, Sydney, Australia.

Lupin Protein

FRANCO, J. M., RAYMUNDO, A., SOUSA, I. & GALLEGOS, C. (1998). Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions. Journal of Agriculture and Food Chemistry, 46 (8), 3109-3115.

LARSEN, L. B., SOUSA, I. M. N. & BEIRAO DA COSTA, M. L. (1994). The use of maillard reaction to improve gelation of soy and lupin proteins. Advances in Lupin Research, 524-527.

Pasta + Rice

AMES, N., FENN, D., RHYMER, C., CLARK, J., DEXTER, J., MARCHYLO, B. & MALCOLMSON, L. (2002). Investigation of durum wheat characteristics responsible for fresh pasta quality. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

BRENNAN, C. S., KURI, V. & TUDORICA, C. M. (2003). Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chemistry, In Press.

BRIJS, K, INGLEBRECHT, J. A., COURTIN, C. M., SCHLICHTING, L., MARCHYLO, B. A. & DELCOUR, J. A. (2004). Combined effects of endoxylanases and reduced water levels in pasta production. Cereal Chemistry, 81 (3), 361-368.

INGELBRECHT, J. A., BRIJS, K., SCHLICHTING, L., MARCHYLO, B., TWEED, T., EBBINGHAUS, P. B. & DELCOUR, J. A. (2003). NOTE: Effects of endoxylanase addition on pasta processing with short mixing time. Cereal Chemistry Note, 79 (6), 798-800.

INGELBRECHT, J. A., MOERS, K., ABECASSIS, J., ROUAU, X. & DELCOUR, J. A. (2001). Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fibre. Cereal Chemistry, 78 (6), 721-729.

SINGH, S., RAINA, C. S., BAWA, A. S. & SAXENA, D. C. (2004). Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology. International Journal of Food Science and Technology, 39, 191-200.

SISSONS, M. J. & HARE, R. A. (2002). Tetraploid wheat - A resource for genetic improvement of durum wheat quality. Cereal Chemistry, 79 (1), 78-84.

Meat

Beef

ASHIE, I. N. A., SORENSEN, T. L., & NIELSEN, P. M. (2003). Effects of papain and microbial enzyme on meat proteins and beef tenderness. Journal of Food Science, 67 (6), 2138-2142.

COLMENERO, F. J., SERRANO, A., AYO, J., SOLAS, M. T., COFRADES, S. & CARBALLO, J. (2003). Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Science, 65, 1391-1397.

KOLCZAK, T., POSPIECH, E., PALKA, K. & LACKI, J. (2003). Changes in myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during post-mortem ageing. Meat Science, 64, 69-75.

LIU, Y., LYON, B. G., WINDHAM, W. R., REALINI, C. E., PRINGLE, T. D. D. & DUCKETT (2003). Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. Meat Science, 65, 1107-1115.

NORDYKE, J. G., KUBER, P. S., MARTIN, E. L., DE AVILA, D. M. & REEVES, J. J. (2000). A research note shear force analysis as an indicator of changes in mechanical strength of isolated beef intramuscular connective tissue during aging. Journal of Muscle Foods, 11, 227-233.

PALKA, K. & DAUN, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science, 51 (3), 237-243.

Snacks

Dry, Crisp Foods

LUYTEN, H. & VAN VLIET, T. (2006). Acoustic emission, fracture behaviour and morphology of dry crisp foods: A discussion article. Journal of Texture Studies, 37, 221-240.

Batter

BAIXAULI, R., SANZ, T., SALVADOR, A. & FISZMAN, S. M. (2003). Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids, 17, 305-310.

MATSUNAGA, K., KAWASAKI, S., & TAKEDA, Y. (2003). Influence of physicochemical properties of starch on crispness of tempura fried batter. Cereal Chemistry, 80 (3), 339-345.

MOORE, M. M., SCHOBER, T. J., DOCKERY, P. & ARENDT, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81 (5), 567-575.

SANZ, T., SALVADOR, A. & FISZMAN, S. M. (2004). Innovative method for preparing a frozen, battered food without a prefrying step. Food Hydrocolloids, 18, 227-231.

Cassava Chips

GRIZOTTO, R. & DE MENEZES, H. C. (2002). Effect of cooking on the crispness of cassava chips. Journal of Food Science, 67 (3), 1219-1223.

Vegetables

KILCAST, D. & FILLION, L. (2001). Understanding consumer requirements for fruit and vegetable texture. Nutrition and Food Science, 31 (5), 221-225.

VIEIRA, S., MOLDAO-MARTINS, M., FALCATO, P., MOREIRA, M. J. & DA COSTA, M. L. B. (2001). Improving shelf life of mixed vegetables for soup. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1006-1011.

Artichoke

GUILLEN-RIOS, P., BURLO, F., MARTINEZ-SANCHEZ, F. & CARBONELL-BARRACHINA, A. A. (2006). Effects of processing on the quality of preserved artichoke hearts. Journal of Food Science, 71 (2), 176-180.

Asparagus

ILO, S., REISELHUBER, S. & BERGHOFER, E. (2000). Softening kinetics of white asparagus during cooking. Paper presented at the 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LAU, M. H. & TANG, J. (1998). Kinetics of texture and color changes in green asparagus during pasteurization. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

LAU, M. H., TANG, J. & SWANSON, B. G. (2000). Kinetics of textural and color changes in green asparagus during thermal treatments. Journal of Food Engineering, 45, 231-236.

LAU, M. H. & TANG, J. (2002). Pasteurization of pickled asparagus using 915 MHz microwaves. Journal of Food Engineering, 51, 283-290.

Gels

BARBOSA-CANOVAS, G. V. & TABILO-MUNIZAGA, G. (2000). Rheological characterisation of food gels. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

BARIGOU, M., FAIRHURST, P. G., FRYER, P. J. & PAIN, J. P. (2003). Concentric flow regime of solid-liquid food suspensions: theory and experiment. Chemical Engineering Science, 58, 1671-1686.

KEMSLEY, E. K., SPRUNT, J. C., DEFERNEZ, M. & SMITH, A. C. (2002). Multivariate analysis of electromyographic (EMG) frequency spectra to characterise mastication. Journal of Texture Studies, 33, 15-34.

LENNOX. S. (2002). Gelatin alternatives in gummi confections. The Manufacturing Confectioner, 82 (5), 65-72.

PONS, M. & FISZMAN, S. M. (1996). Instrumental texture profile analysis with particular reference to gelled systems. Journal of Texture Studies, 27, 597-624.

Agar

MARINHO-SORIANO, E. & BOURRET, E. (2003). Effects of season on the yield and quality of agar from Gracilaria species (Gracilariaceae, Rhodophyta). Bioresource Technology, 90, 329-333.

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D. & PELEG, M. (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. Journal of Texture Studies, 31 (2), 205-223.

Adhesives + Films

Adhesives

CHUANG, H. K., CHIU, C. & PANIAGUA, R. (1997). Avery Adhesive Test Yields More Performance Data Than Traditional Probe. Adhesives Age, September, 18-23.

DOLEZ, P., MAREK, M. & LOVE, B. J. (2001). Photopolymerizable acrylic resin: effect of curing time and temperature. Journal of Applied Polymer Science, 82, 546-554.

DOLEZ, P. & LOVE, B. (2001). Adhesive bonding as an alternative for underwater structured repair. Proceedings of the 11th International Offshore and Polar Engineering Conference, 17-22 June, 2001, Stavanger, Norway.

JACKSON, M. L., LOVE, B. J. & HEBNER, S. R. (1998). Structural and electrical performance of environmentally exposed water-based epoxies. Proceedings of the 21st Annual Adhesion Society Meeting, Savannah, February 22-25, 1998.

JACKSON, M. L., LOVE, B. J., & HEBNER, S. R. (1998). Adhesive and electrical performance of environmentally exposed waterborne epoxies. Paper presented at EURADH '98 (4th European Conference on Adhesion) and WCARP 1 (1st World Congress on Adhesion and Related Phenomena), Garmisch Partenkirchen, Sept. 6-11, 1998.

SATAS, D. (1998). Pressure sensitive adhesives and gels. Proceedings of the 21st Annual Meeting of the Adhesion Society, 320-321.

Adhesive Tape

DO, H. S., KIM, S. E. & KIM, H. J. (2004). Preparation and characterization of UV-crosslinkable acrylic pressure sensitive adhesive. Paper presented at: 7th European Adhesion Conference, EURADH 2004, Germany.

Medical Devices

Catheters

JONES, D. S., GARVIN, C. P. & GORMAN, S. P. (2004). Relationship between biomedical catheter surface properties and lubricity as determined using texture analysis and multiple regression analysis. Biomaterials, 25, 1421-1428.

Intervaginal Rings

GALLAGHER, R. J., MALCOLM, R. K., RUSSELL, J. A. & WOOLFSON, A. D. (1999). Determination of tensile and compressional properties of silicone intravaginal rings using a modified texture analyser. Paper presented at the 18th Pharmaceutical Technology Conference, Utrecht, Holland, April 1999, 288-297.

WOOLFSON, A. D., MALCOM, R. K., MORROW, R. J., TONER, C. F. & MCCULLAGH, S. D. (2006). Intravaginal ring delivery of the reverse transcriptase inhibitor TMC 120 as an HIV microbicide. International Journal of Pharmaceutics, In Press.

Sternotomy Closures

LOSANOFF, J. E., COLLIER, A. D., WAGNER-MANN, C. C., RICHMAN, B. W., HUFF, H., DIAZ-ARIAS, A. & JONES, J. W. (2004). Biomedical comparison of median sternotomy closures. The Society of Thoracic Surgeons, 203-209.

Cosmetics

Creams

JONES, D. S. & WOOLFSON, A. D. (1997). Measuring sensory properties of semi-solid products using texture profile analysis. Pharmaceutical Manufacturing Review, 9 (1).

TAMBURIC, S., CRAIG, D. Q. M., VULETA, G. & MILIC, J. (1996). An investigation into the use of thermorheology and texture analysis in the evaluation of W/O creams stabilised with a silicone emulsifier. Pharmaceutical Development and Technology, 1 (3), 299-306.

Hair

BARNES, H. A. & ROBERTS, G. P. (2000). The non-linear viscoelastic behaviour of human hair at moderate extensions. International Journal of Cosmetic Science, 22, 259-264.

JACHOWICZ, J. & MCMULLEN, R. (2000). Mechanical analysis of hair fiber assemblies by static and relaxation measurements. Paper presented at the XX1st IFSCC Congress, Berlin, Germany.

WALLS, W. & KRUMMEL, H. K. (1997). Styleze CC-10: Climate control from a styling polymer. Cosmetic and Toiletries Manufacture Worldwide, 219-223.

Hair Conditioners

JACHOWICZ, J. & YAO, K. (1996). The analysis of conditioners and fixative on caucasian, negroid, and oriental hair. 19th IFSCC International Congress, Sydney, Australia, October, 1996.

Hair Gel

JACHOWICZ, J. & YAO, K. (1997). Characterisation of cosmetic products by texture analysis. International conference of IFSCC and the 9th Hungarian Congress on Cosmetic and Household Chemicals.

Pharmaceuticals

Alginate Raft Systems

JOHNSON, F. A., CRAIG, D. Q. M., MERCER, A. D. & CHAUHAN, S. (1997). The effects of alginate molecular structure and formulation variables on the physical characteristics of alginate raft systems. International Journal of Pharmaceutics, 159, 35-42.

Bacterial Cellulose

CHUNG, Y. & SHYU, Y. (1999). The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose-nata. International Journal of Food Science and Technology, 34 (1), 23-26.

Bioadhesive Films

MOSS, G. P., WOOLFSON, A. D. & McCAFFERTY, D. F. (1999). Mechanical characterisation of Tetracaine-containing bioadhesive films for percutaneous local anaesthesia. Paper presented at the 18th Pharmaceutical Technology Conference, Utrecht, Holland, April 1999, 44-58.

SCHULTZ, P., THO, I. & KLEINEBUDDE, P. (1997). A new multiparticulate delayed release system. Part II: Coating formulation and properties of free films. Journal of Controlled Release, 47, 191-199.

Biodegradable Elastomer

YOUNES, H. M., BRAVO-GRIMALDO, E. & AMSDEN, B. G. (2004). Synthesis, characterization and in vitro degradation of a biodegradeable elastomer. Biomaterials, 25, 5261-5269.

Biogels

ANDREWS, G., JONES, D. & WOOLFSON, D. (2001). Characterisation of binary drug delivery platforms. Paper presented at 28th International Symposium on Controlled Release of Bioactive Materials, 23-27 June 2001, San Diego, USA.

Industrial

Edible Films

ANKER, M., HERMANSSON, A-M. & STADING, M. (1999). Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films. Journal of Agriculture and Food Science, 47, 1878-1886.

ANKER, M., STADING, M. & HERMANSSON, A. M. (1998). Mechanical properties of whey protein films. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

ANKER, M., STADING, M. & HERMANSSON, A. M. (1998). Mechanical properties, water vapor permeability, and moisture contents of beta-lactoglobulin and whey protein films using multivariate analysis. Journal of Agricultural and Food Chemistry, 46 (5), 1820-1829.

CHENG, L. H., ABD KARIM, A., NORZIAH, M. H. & SEOW, C. C. (2002). Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose. Food Research International, 35 (9), 829-836.

CHO, S. Y., PARK, J. W. & RHEE, C. (2002). Properties of laminated films from whey powder and sodium caseinate mixtures and zein layers. Lebensmittel Wissenschaft u.Technologie, 35 (2), 135-139.

CHOI, W.-S. & HAN, J. H. (2001). Physical and mechanical properties of pea-protein-based edible films. Journal of Food Science, 66 (2), 319-322.

CHOI, W. S. & HAN, J. H. (2002). Film-forming mechanism and heat denaturation effects on the physical and chemical propeties of pea-protein-isolate edible films. Journal of Food Science, 67 (4), 1399-1406.