| Review of the effects of different processing technologies on cooked and convenience rice quality L Yu, MS Turner, M Fitzgerald, JR Stokes, T Witt Trends in food science & technology 59, 124-138, 2017 | 161 | 2017 |
| Relations between molecular, crystalline, and lamellar structures of amylopectin T Witt, J Doutch, EP Gilbert, RG Gilbert Biomacromolecules 13 (12), 4273-4282, 2012 | 138 | 2012 |
| Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids T Witt, JR Stokes Current opinion in food science 3, 110-117, 2015 | 99 | 2015 |
| Starch digestion mechanistic information from the time evolution of molecular size distributions T Witt, MJ Gidley, RG Gilbert Journal of Agricultural and Food Chemistry 58 (14), 8444-8452, 2010 | 99 | 2010 |
| What is being learned about starch properties from multiple‐level characterization RG Gilbert, T Witt, J Hasjim Cereal Chemistry 90 (4), 312-325, 2013 | 78 | 2013 |
| Biodegradation of starch films: The roles of molecular and crystalline structure M Li, T Witt, F Xie, FJ Warren, PJ Halley, RG Gilbert Carbohydrate Polymers 122, 115-122, 2015 | 75 | 2015 |
| Characterization methods for starch-based materials: state of the art and perspectives AC Wu, T Witt, RG Gilbert Australian Journal of Chemistry 66 (12), 1550-1563, 2013 | 64 | 2013 |
| Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes J Ai, T Witt, G Cowin, S Dhital, MS Turner, JR Stokes, MJ Gidley Food hydrocolloids 83, 454-464, 2018 | 51 | 2018 |
| Improving size-exclusion chromatography separation for glycogen MA Sullivan, PO Powell, T Witt, F Vilaplana, E Roura, RG Gilbert Journal of Chromatography A 1332, 21-29, 2014 | 41 | 2014 |
| Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion A Teng, T Witt, K Wang, M Li, J Hasjim Carbohydrate polymers 139, 10-19, 2016 | 34 | 2016 |
| Causal relations between structural features of amylopectin, a semicrystalline hyperbranched polymer T Witt, RG Gilbert Biomacromolecules 15 (7), 2501-2511, 2014 | 33 | 2014 |
| Establishing whether the structural feature controlling the mechanical properties of starch films is molecular or crystalline M Li, F Xie, J Hasjim, T Witt, PJ Halley, RG Gilbert Carbohydrate polymers 117, 262-270, 2015 | 30 | 2015 |
| Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres P Chakraborty, T Witt, D Harris, J Ashton, JR Stokes, HE Smyth Food research international 120, 62-72, 2019 | 25 | 2019 |
| New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain L Yu, T Witt, MR Bonilla, MS Turner, M Fitzgerald, JR Stokes Journal of food engineering 240, 21-28, 2019 | 19 | 2019 |
| Accounting for the effect of degree of milling on rice protein extraction in an industrial setting KN Tran, T Witt, MJ Gidley, M Fitzgerald Food chemistry 253, 221-226, 2018 | 17 | 2018 |
| Enhanced photocurrent from Photosystem I upon in vitro truncation of the antennae chlorophyll J Ridge Carter, DR Baker, T Austin Witt, BD Bruce Photosynthesis research 127, 161-170, 2016 | 11 | 2016 |
| Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide MK Chapagai, B Fletcher, T Witt, S Dhital, BM Flanagan, MJ Gidley Carbohydrate Polymer Technologies and Applications 2, 100147, 2021 | 10 | 2021 |
| Screening two biodegradable polymers in enhanced efficiency fertiliser formulations reveals the need to prioritise performance goals MR Redding, T Witt, CR Lobsey, DG Mayer, B Hunter, S Pratt, N Robinson, ... Journal of Environmental Management 304, 114264, 2022 | 3 | 2022 |
| Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization J Ai, T Witt, MJ Gidley, MS Turner, JR Stokes, MR Bonilla Food and bioprocess technology 11, 979-990, 2018 | 2 | 2018 |
| The effect of the amylopectin molecular structures on the helical, crystalline and the crystalline-amorphous lamellar properties of native starch. T Witt | 1 | 2013 |
