| A structural approach to understanding the interactions between colour, water-holding capacity and tenderness JM Hughes, SK Oiseth, PP Purslow, RD Warner Meat science 98 (3), 520-532, 2014 | 701 | 2014 |
| The structural basis of cooking loss in beef: Variations with temperature and ageing PP Purslow, S Oiseth, J Hughes, RD Warner Food Research International 89, 739-748, 2016 | 156 | 2016 |
| Surface modification of spin-coated high-density polyethylene films by argon and oxygen glow discharge plasma treatments SK Øiseth, A Krozer, B Kasemo, J Lausmaa Applied surface science 202 (1-2), 92-103, 2002 | 151 | 2002 |
| Impact of different biopolymer networks on the digestion of gastric structured emulsions TJ Wooster, L Day, M Xu, M Golding, S Oiseth, J Keogh, P Clifton Food Hydrocolloids 36, 102-114, 2014 | 97 | 2014 |
| Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins TK Singh, SK Øiseth, L Lundin, L Day Food & function 5 (11), 2686-2698, 2014 | 79 | 2014 |
| An emerging segment of functional legume-based beverages: A review MA Nawaz, M Tan, S Øiseth, R Buckow Food Reviews International 38 (5), 1064-1102, 2022 | 67 | 2022 |
| Use of whole buttermilk for microencapsulation of omega-3 oils MA Augustin, S Bhail, LJ Cheng, Z Shen, S Øiseth, L Sanguansri Journal of Functional Foods 19, 859-867, 2015 | 66 | 2015 |
| Dynamic rheological properties of plant cell-wall particle dispersions L Day, M Xu, SK Øiseth, L Lundin, Y Hemar Colloids and Surfaces B: Biointerfaces 81 (2), 461-467, 2010 | 62 | 2010 |
| Control of morphological and rheological properties of carrot cell wall particle dispersions through processing L Day, M Xu, SK Øiseth, Y Hemar, L Lundin Food and Bioprocess Technology 3, 928-934, 2010 | 54 | 2010 |
| X-ray and neutron reflectometry study of glow-discharge plasma polymer films A Nelson, BW Muir, J Oldham, C Fong, KM McLean, PG Hartley, ... Langmuir 22 (1), 453-458, 2006 | 52 | 2006 |
| Ultraviolet light treatment of thin high‐density polyethylene films monitored with a quartz crystal microbalance SK Øiseth, A Krozer, J Lausmaa, B Kasemo Journal of Applied Polymer Science 92 (5), 2833-2839, 2004 | 44 | 2004 |
| Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size A Logan, A Leis, L Day, SK Øiseth, A Puvanenthiran, MA Augustin International Dairy Journal 46, 71-77, 2015 | 43 | 2015 |
| High amylose wheat starch increases the resistance to deformation of wheat flour dough TH McCann, SH Homer, SK Øiseth, L Day, M Newberry, A Regina, ... Journal of Cereal Science 79, 440-448, 2018 | 36 | 2018 |
| Improved mechanical properties of retorted carrots by ultrasonic pre-treatments L Day, M Xu, SK Øiseth, R Mawson Ultrasonics Sonochemistry 19 (3), 427-434, 2012 | 33 | 2012 |
| Faster Fermentation of Cooked Carrot Cell Clusters Compared to Cell Wall Fragments in Vitro by Porcine Feces L Day, J Gomez, SK Øiseth, MJ Gidley, BA Williams Journal of agricultural and food chemistry 60 (12), 3282-3290, 2012 | 33 | 2012 |
| Why is abalone so chewy? Structural characterization and relationship to textural attributes SK Øiseth, C Delahunty, M Cochet, L Lundin Journal of Shellfish Research 32 (1), 73-79, 2013 | 21 | 2013 |
| The format of β-carotene delivery affects its stability during extrusion DY Ying, LJ Cheng, G Chibracq, L Sanguansri, SK Oiseth, MA Augustin LWT-Food Science and Technology 60 (1), 1-7, 2015 | 20 | 2015 |
| Influence of boron on carrot cell wall structure and its resistance to fracture DP Singh, LH Liu, SK Øiseth, J Beloy, L Lundin, MJ Gidley, L Day Journal of agricultural and food chemistry 58 (16), 9181-9189, 2010 | 19 | 2010 |
| High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt Y Zhou, P Watkins, S Oiseth, M Cochet-Broch, AL Sikes, C Chen, ... Food Control 126, 108008, 2021 | 18 | 2021 |
| Confocal laser scanning microscopy studies of the molecular structure of cheese curd SK Øiseth, IR McKinnon Australian journal of dairy technology 61 (2), 167, 2006 | 4 | 2006 |
