PROTEINACEOUS GELLING SYSTEMS AND THEIR COMPLEXES WITH POLYSACCHARIDESSTAINSBY G.1980; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1980; VOL. 6; NO 1; PP. 3-14; BIBL. 23 REF.Article

MUCOIDS IN SKIN AND THEIR SIGNIFICANCE TO THE TANNERKEMP PD; STAINSBY G.1981; J. SOC. LEATHER TECHNOLOGISTS CHEMISTS; GBR; DA. 1981; VOL. 65; NO 5; PP. 85-90; BIBL. 34 REF.Article

THE FAT GLOBULE MEMBRANE IN ICE CREAM = MEMBRANE DES GLOBULES DE MATIERE GRASSE DANS LA CREME GLACEEBIRD AE; STAINSBY G.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 10; PP. 1339-1348; BIBL. 16 REF.Article

STUDIES ON PECTINS I. LIGHT-SCATTERING AND M_W.SMITH JE; STAINSBY G.1977; BRIT. POLYM. J.; G.B.; DA. 1977; VOL. 9; NO 4; PP. 284-289; BIBL. 17 REF.Article

FILLER REINFORCEMENT OF GELSRING S; STAINSBY G.1982; PROG. FOOD NUTR. SCI.; ISSN 0306-0632; GBR; DA. 1982; VOL. 6; PP. 323-329; BIBL. 9 REF.Conference Paper

N-TERMINAL IMINO ACIDS AND GELATIN GELATIONGRAND RJA; STAINSBY G.1975; J. PHOTOGR. SCI.; G.B.; DA. 1975; VOL. 23; NO 2; PP. 67-73; ABS. FR. ALLEM. ITAL.; BIBL. 28 REF.Article

Food emulsions and foams = Emulsions et mousses alimentairesSTAINSBY, G; DICKINSON, E.L' Actualité chimique (Paris. 1973). 1988, Num 3, pp 35-39, issn 0151-9093Conference Paper

Lysine availability in protein-alginate ester gels = Disponibilité de la lysine dans les gels protéine-ester d'alginateMOHAMED, S. B; STAINSBY, G.Food chemistry. 1984, Vol 14, Num 1, pp 1-10, issn 0308-8146Article

Ability of various proteins to form thermostable gels with propylene glycol alginate = Aptitude de différentes protéines à former des gels thermostables en présence d'alginate de propylène glycolMOHAMED, S. B; STAINSBY, G.Food chemistry. 1984, Vol 13, Num 4, pp 241-255, issn 0308-8146Article

Progress in the formulation of food emulsions and foams = Progrès dans la formulation des émulsions et des moussesDICKINSON, E; STAINSBY, G.Food technology (Chicago). 1987, Vol 41, Num 9, pp 74-116, issn 0015-6639, 8 p.Article

A simple method for determining the shear modulus of food dispersions and gels = Méthode simple d'évaluation du module de cisaillement des dispersions et gels alimentairesRING, S. G; STAINSBY, G.Journal of the science of food and agriculture. 1985, Vol 36, Num 7, pp 607-613, issn 0022-5142Article

The digestibility of gelatin complexed with propylene glycol alginate = Digestibilité de la gélatine complexée avec de l'alginate de propylène glycolBINTI MOHAMMED, S; STAINSBY, G.Food chemistry. 1985, Vol 18, Num 3, pp 193-197, issn 0308-8146Article

Stability of cream liqueurs containing low-molecular-weight surfactants = Stabilité des liqueurs à la crème contenant des agents de surface à faible poids moléculaireDICKINSON, E; NARHAN, S. K; STAINSBY, G et al.Journal of food science. 1989, Vol 54, Num 1, pp 77-81, issn 0022-1147Article

Microviscosity of dilute latex+gelatin dispersions determined by dynamic light-scatteringDICKINSON, E; LAM, W. L.-K; STAINSBY, G et al.Colloid and polymer science (Print). 1984, Vol 262, Num 1, pp 51-55, issn 0303-402XArticle

Colloid stability of casein-coated polystyrene particlesDICKINSON, E; ROBSON, E. W; STAINSBY, G et al.Journal of the Chemical Society. Faraday Transactions I. 1983, Vol 79, Num 12, pp 2937-2952, issn 0300-9599Article

Metatarsal head preservation in forefoot arthroplasty and the correction of severe claw toe deformityBRIGGS, P. J; STAINSBY, G. D.Foot and ankle surgery. 2001, Vol 7, Num 2, pp 93-101, issn 1268-7731Article

An adsorption effect on the gel strength of dilute gelatin-stabilized oil-in-water emulsionsDICKINSON, E; STAINSBY, G; WILSON, L et al.Colloid and polymer science (Print). 1985, Vol 263, Num 11, pp 933-934, issn 0303-402XArticle

Factors affecting the properties of cohesive creams formed from cream liqueurs = Facteurs influençant les propriétés des crèmes cohésives formées à partir de liqueurs à la crèmeDICKINSON, E; NARHAN, S. K; STAINSBY, G et al.Journal of the science of food and agriculture. 1989, Vol 48, Num 2, pp 225-234, issn 0022-5142Article

A comparison of the reactivity of alginate and pectate esters with gelatinMCKAY, J. E; STAINSBY, G; WILSON, E. L et al.Carbohydrate polymers. 1985, Vol 5, Num 3, pp 223-236, issn 0144-8617Article

A comparison of the reactivity of alginate and pectate esters with gelatin = Comparaison de la réactivité des esters d'alginate et de pectate vis-à-vis de la gélatineMCKAY, J. E; STAINSBY, G; WILSON, E. L et al.Carbohydrate polymers. 1985, Vol 5, Num 3, pp 223-236, issn 0144-8617Article

The snapping hip : treatment by z-plastyBRIGNALL, C. G; STAINSBY, G. D.Journal of bone and joint surgery. British volume. 1991, Vol 73, Num 2, pp 253-254, issn 0301-620X, 2 p.Article

A rapid routine method for monitoring creaming behaviour in small samples of food emulsions = Une méthode de routine rapide pour le contrôle du processus de crémage dans de petits échantillons d'émulsions alimentairesDICKINSON, E; MURRAY, B. S; STAINSBY, G et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 1, pp 25-28, issn 0023-6438Article

Coalescence stability of emulsion-sized droplets at a planar oil-water interface and the relationship to protein film surface rheologyDICKINSON, E; MURRAY, B. S; STAINSBY, G et al.Journal of the Chemical Society. Faraday Transactions I. 1988, Vol 84, Num 3, pp 871-883, issn 0300-9599Article

Time-dependent surface viscosity and adsorbed films of casein+gelatin at the oil-water interfaceDICKINSON, E; MURRAY, B. S; STAINSBY, G et al.Journal of colloid and interface science. 1985, Vol 106, Num 1, pp 259-262, issn 0021-9797Article

A static method for determining the absolute shear modulus of a syneresing gel = Méthode statique pour l'évaluation du module de cisaillement absolu d'un gel en cours de synérèseSTAINSBY, G; RING, S. G; CHILVERS, G. R et al.Journal of texture studies. 1984, Vol 15, Num 1, pp 23-31, issn 0022-4901Article