C

Clifton, L. A., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (2007) Puroindoline-b mutations control the lipid binding interactions in mixed puroindoline-a: puroindoline-b systems. Biochemistry, 46 (48). pp. 13929-13937. ISSN 0006-2960 doi: https://doi.org/10.1021/bi701680w

Clifton, L. A., Lad, M. D., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (2007) Single amino acid substitutions in puroindoline-b mutants influence lipid binding properties. Biochemistry, 46 (8). pp. 2260-2266. ISSN 0006-2960 doi: https://doi.org/10.1021/bi062190h

D

Deaville, E., Green, B., Mueller-Harvey, I., Willoughby, I. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (2007) Hydrolyzable tannin structures influence relative globular and random coil protein binding strengths. Journal of Agricultural and Food Chemistry, 55 (11). pp. 4554-4561. ISSN 0021-8561 doi: https://doi.org/10.1021/jf063770o

Drakoularakou, A., Wells, A., Robinson, R.K., Rastall, B., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476 and McCartney, A. (2007) Acid and bile tolerance, adhesion properties and anti-pathogenic effects of three potential probiotic strains. International Journal of Probiotics and Prebiotics, 2 (4). pp. 185-194. ISSN 1555-1431 (Unpublished)

F

Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (2007) Capillary electrophoresis: food additives. In: Wilson, I. D. (ed.) Encyclopedia of Separation Science. Academic Press, pp. 1-7. ISBN 9780122267703 doi: https://doi.org/10.1016/B978-012226770-3/10728-9

I

Isa, M.H.M., Coraglia, D.E., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Jauregi, P. (2007) Recovery and purification of surfactin from fermentation broth by a two-step ultrafiltration process. Journal of Membrane Science, 296 (1-2). pp. 51-57. ISSN 0376-7388 doi: https://doi.org/10.1016/j.memsci.2007.03.023

M

Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Zhou, G.H. (2007) Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry, 104 (4). pp. 1575-1579. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2007.03.006

T

Torrezan, R., Tham, W.P., Bell, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Cristianini, M. (2007) Effects of high pressure on functional properties of soy protein. Food Chemistry, 104 (1). pp. 140-147. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.11.013