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        - 2007
- 
                        Mark
        Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
    
    - Contribution to journal › Article
 
- 
                        Mark
        Phase Segregation and Microstructural Changes in Starch - Protein Systems
    (2007)- Thesis › Doctoral thesis (compilation)
 
- 
                        Mark
        Phase segregation of amylopectin and lactoglobulin in aqueous systems
    (2007) In Carbohydrate Polymers- Contribution to journal › Article
 
- 2006
- 
                        Mark
        Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
    
    - Contribution to journal › Article
 
- 
                        Mark
        Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content
    (2006)- Thesis › Doctoral thesis (compilation)
 
- 2005
- 
                        Mark
        Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
    (2005)- Thesis › Doctoral thesis (compilation)
 
- 2004
- 
                        Mark
        Development of Transgenic Potatoes to Attain Novel Starch Qualities
    (2004)- Thesis › Doctoral thesis (compilation)
 
- 2002
- 
                        Mark
        Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part II. Calorimetric study
    
    - Contribution to journal › Article
 
- 
                        Mark
        Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part 1. Surface tension measurements
    
    - Contribution to journal › Article
 
- 
                        Mark
        Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length
    
    - Contribution to journal › Article
 
