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All papers authored by Peter Wilde

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2021 Charlotte E. Mills, Scott V. Harding, Mariam Bapir

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, Giuseppina Mandalari, Louise J. Salt, Robert Gray, Barbara A. Fielding, Peter J. Wilde

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, Wendy L. Hall

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, Sarah E. Berry

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Palmitic acid–rich oils with and without interesterification lower postprandial lipemia and increase atherogenic lipoproteins compared with a MUFA-rich oil: A randomized controlled trial

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2020 Byoung Min, Louise Salt, Peter Wilde

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, Kirsty Hassall

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, Alexandra Przewieslik-Allen, Amanda J. Burridge

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, Mervin Poole, John Snape, Luzie Wingen, Richard Haslam

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, Simon Griffiths, Peter R. Shewry

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Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

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2019 Olivia Pabois

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, Christian D. Lorenz, Richard D. Harvey

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, Isabelle Grillo

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, Myriam M.-L. Grundy

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, Myriam M.-L. Grundy, Peter J. Wilde, Yuri Gerelli

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, Cécile A. Dreiss

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Molecular insights into the behaviour of bile salts at interfaces: a key to their role in lipid digestion

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2018 Myriam M. L. Grundy

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, David J. McClements, Simon Ballance, Peter J. Wilde

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Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

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Louise J. Salt, Irene González-Thuillier, Gemma Chope, Simon Penson, Paola Tosi, Richard P. Haslam

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, Peter K. Skeggs

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, Peter R. Shewry, Peter J. Wilde

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Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

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Myriam M.-L. Grundy

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, Anthony Fardet

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, Susan M. Tosh

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, Gillian T. Rich, Peter J. Wilde

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Processing of oat: the impact on oat's cholesterol lowering effect

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