The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Pr... by Kleopatra Tsatsaragkou, Lisa Methven, Afroditi Chatzifragkou, Julia Rodriguez-Garcia

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Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose by Claudia Hartley, Russell S. J. Keast, Amelia J. Carr, Spencer S. H. Roberts, Wender L. P. Bredie

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Assessing rheometry for measuring the viscosity-average degree of polymerisation of cellulose in paper degradation studies by Siavash Maraghechi, Anne-Laurence Dupont, Ruth Cardinaels, Sabrina Paris-Lacombe, Johan P. M. Hoefnagels, Akke S. J. Suiker, Emanuela Bosco

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Stimbiotic supplementation and xylose-rich carbohydrates modulate broiler’s capacity to ferment fibre by Claire Davies, Gemma González-Ortiz, Teemu Rinttilä, Teemu Rinttilä, Juha Apajalahti, Juha Apajalahti, Mohammad Alyassin, Michael R. Bedford

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Molar-mass distribution of urea–formaldehyde resins of different degrees of polymerisation by MALDI-TOF mass spectrometry by IVANA GAVRILOVIĆ-GRMUŠA, OLIVERA NEŠKOVIĆ, MILANKA ĐIPOROVIĆ-MOMČILOVIĆ, MLAĐAN POPOVIĆ

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Synergistic inhibition of Haemonchus contortus exsheathment by flavonoid monomers and condensed tannins by Chaweewan Klongsiriwet, Jessica Quijada, Andrew R. Williams, Irene Mueller-Harvey, Elizabeth M. Williamson, Hervé Hoste

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