Edwin Robert Morris
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Edwin Robert Morrischemistry Degrees
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Chemistry Biology
Edwin Robert Morris's Degrees
- PhD Chemistry University of California, Berkeley
- Bachelors Chemistry Stanford University
Why Is Edwin Robert Morris Influential?
(Suggest an Edit or Addition)Edwin Robert Morris's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Biological interactions between polysaccharides and divalent cations: The egg‐box model (1973) (2407)
- Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions (1981) (804)
- Gelation of gellan – A review (2012) (514)
- Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure. (1980) (486)
- Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan (1982) (409)
- Chiroptical and stoichiometric evidence of a specific, primary dimerisation process in alginate gelation (1978) (405)
- Conformations and interactions of pectins. I. Polymorphism between gel and solid states of calcium polygalacturonate. (1982) (353)
- Associations of like and unlike polysaccharides: Mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems (1977) (348)
- Order-disorder transition for a bacterial polysaccharide in solution. A role for polysaccharide conformation in recognition between Xanthomonas pathogen and its plant host. (1977) (339)
- Conformations and interactions of pectins. II. Influences of residue sequence on chain association in calcium pectate gels. (1982) (320)
- Thermogelation of methylcellulose. Part I: molecular structures and processes (1993) (268)
- Mechanism and dynamics of conformational ordering in xanthan polysaccharide. (1984) (233)
- Conformation and dynamic interactions in hyaluronate solutions. (1980) (209)
- Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry (2007) (201)
- Flavour/taste perception in thickened systems: the effect of guar gum above and below c* (1987) (197)
- Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers (2005) (188)
- Physical properties of dietary fiber that influence physiological function: a model for polymers along the gastrointestinal tract. (1992) (171)
- Properties of gastric and duodenal mucus: effect of proteolysis, disulfide reduction, bile, acid, ethanol, and hypertonicity on mucus gel structure. (1985) (169)
- Mixed Polymer Gels (1990) (168)
- Molecular viscoelasticity of xanthan polysaccharide (1983) (157)
- Phosphatidylglycerol Is Involved in the Dimerization of Photosystem II* (2000) (154)
- Shear-thinning of ‘random coil’ polysaccharides: Characterisation by two parameters from a simple linear plot (1990) (153)
- Thermally reversible acid-induced gelation of low-methoxy pectin (2000) (146)
- Characterisation of alginate composition and block-structure by circular dichroism (1980) (144)
- Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels (2000) (141)
- Conformational and rheological transitions of welan, rhamsan and acylated gellan (1996) (141)
- Effect of fermentation temperature on the rheology of set and stirred yogurt (2001) (139)
- Cryogelation of xanthan (2003) (133)
- ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMS (1983) (130)
- Influence of the pyruvate content of xanthan on macromolecular association in solution (1981) (129)
- Thermogelation of methylcellulose. Part II: effect of hydroxypropyl substituents (1993) (119)
- Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch (1996) (118)
- Characterisation of cation binding and gelation of polyuronates by circular dichroism (1982) (113)
- Viscosity of galactomannans at alkaline and neutral pH : evidence of hyperentanglement in solution (1995) (112)
- Characterization of the perceived texture of thickened systems by dynamic viscosity measurements (1989) (109)
- Chain conformations in the sol–gel transitions for poly-saccharide systems, and their characterisation by spectroscopic methods (1974) (108)
- Influence of pectin fine structure on the mechanical properties of calcium-pectin and acid-pectin gels. (2007) (106)
- Kinetic and equilibrium processes in the formation and melting of agarose gels (1998) (103)
- Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles (1988) (98)
- Mucus glycoprotein gels. Role of glycoprotein polymeric structure and carbohydrate side-chains in gel-formation. (1988) (96)
- Stoichiometry and conformation of xanthan in synergistic gelation with locust bean gum or konjac glucomannan: Evidence for heterotypic binding (1995) (95)
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part II: polymer incompatibility in solution (1993) (89)
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part IV: composition-dependence of mixed-gel moduli (1993) (88)
- Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink (2010) (87)
- Characterization of pectin gelation under conditions of low water activity, by circular dichroism, competitive inhibition and mechanical properties (1980) (85)
- Solution properties of levan polysaccharide from Pseudomonas syringae pv. phaseolicola, and its possible primary role as a blocker of recognition during pathogenesis (1994) (84)
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part III: phase separation in mixed gels (1993) (82)
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part I: gelation of individual components (1993) (80)
- Role of cations in the conformation of iota and kappa carrageenan (1983) (78)
- New proposals on “hyperentanglement” of galactomannans: Solution viscosity of fenugreek gum under neutral and alkaline conditions (2009) (77)
- Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell structure (1998) (76)
- Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking (1994) (76)
- Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols (2004) (75)
- Conformation and circular dichroism of uronic acid residues in glycosides and polysaccharides (1975) (75)
- Solution rheology of mesquite gum in comparison with gum arabic (1995) (73)
- Molecular origin of xanthan solution rheology: Effect of urea on chain conformation and interactions (1982) (73)
- Lyotropic effects of simple anions on the conformation and interactions of kappa-carrageenan (1984) (70)
- Conformation and intermolecular interactions of carbohydrate chains. (1977) (67)
- Dynamics of molecular organization in agarose sulphate (1986) (67)
- Rheological and Organoleptic Properties of Food Hydrocolloids (1994) (66)
- Physical Characterization of Amylose‐Fatty Acid Complexes in Starch Granules and in Solution (1982) (65)
- Alginate block structure in phaeophyceae from Nova Scotia: Variation with species, environment and tissue-type (1984) (64)
- Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans (2006) (63)
- Competitive inhibition evidence for specific intermolecular interactions in hyaluronate solutions. (1980) (63)
- Competitive inhibition of interchain interactions in polysaccharide systems. (1980) (62)
- Associative and segregative interactions between gelatin and low-methoxy pectin: Part 1. Associative interactions in the absence of Ca2+ (2003) (62)
- Effect of sucrose, glucose and fructose on gelation of oxidised starch. (2000) (61)
- Calorimetric and chiroptical evidence of aggregate-driven helix formation in carrageenan systems (1980) (61)
- Interpretation of the renaturation kinetics of gelatin solutions. (1989) (60)
- Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum (2008) (59)
- Melt-in-the-mouth gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation (2007) (55)
- The effect of solvent partition on the mechanical properties of biphasic biopolymer gels: an approximate theoretical treatment (1992) (55)
- Pumpkin pectin: gel formation at unusually low concentration (1994) (54)
- Segregative interactions between gelatin and polymerised whey protein (2008) (54)
- Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws (2008) (54)
- Characterization of polysaccharide structure and interactions by circular dichroism: order–disorder transition in the calcium alginate system (1973) (53)
- Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides (2009) (51)
- Molecular Interactions in Polysaccharide Gelation (1986) (51)
- Interactions of alginates with univalent cations (1982) (50)
- Dynamics of cation-induced conformational ordering in solutions of segmented iota carrageenan (1983) (50)
- Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch (2013) (49)
- Xanthan-like ‘weak gel’ rheology from dispersions of ispaghula seed husk (1993) (49)
- Functional interactions of gastric mucus glycoprotein (1984) (49)
- Ordered conformation of xanthan in solutions and “weak gels”: Single helix, double helix – or both? (2017) (48)
- XM-6: A new gel-forming bacterial polysaccharide (1984) (47)
- Promotion and inhibition of xanthan 'weak-gel' rheology by calcium ions (2007) (47)
- Tryptophan-mediated denaturation of beta-lactoglobulin A by UV irradiation. (2008) (47)
- The rheology of pig small intestinal and colonic mucus: weakening of gel structure by non-mucin components. (1991) (46)
- Blood glycoprotein from antarctic fish. Possible conformational origin of antifreeze activity. (1978) (46)
- Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature (2008) (46)
- Mechanical characterization and properties of gastrointestinal mucus gel. (1987) (45)
- Role of conformation in synergistic interactions of xanthan (1994) (45)
- Fragmentation and modification of iota-carrageenan and characterisation of the polysaccharide order-disorder transition in solution. (1982) (45)
- Evidence for two mechanisms of interchain association in calcium pectate gels (1980) (44)
- Application of polymer blending laws to starch-gelatin composites (1996) (44)
- Equilibrium and dynamic studies of the disorder–order transition of kappa carrageenan (1983) (43)
- Importance of the Rate of Hydration of Pharmaceutical Preparations of Guar Gum; a New In Vitro Monitoring Method (1991) (42)
- Spectroscopic origin of conformation‐sensitive contributions to polysaccharide optical activity: Vacuum‐ultraviolet circular dichroism of agarose (1979) (42)
- Molecular origin of xanthan solution properties. (1977) (42)
- Physico-chemical Properties of Food Polysaccharides (1992) (42)
- Role of double helices in carrageenan gelation: the domain model (1980) (41)
- Effect of locust bean gum and konjac glucomannan oh the conformation and rheology of agarose and κ‐carrageenan (1995) (41)
- Intermolecular association in pectin solutions (1980) (40)
- Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ κ-carrageenan (2009) (39)
- Co-gelation of agarose and waxy maize starch (1998) (38)
- Solubility, solution rheology and salt-induced gelation of welan polysaccharide in organic solvents (1995) (36)
- Formation of Non-Native β-Lactoglobulin during Heat-Induced Denaturation (2011) (36)
- Application of polymer blending laws to composite gels of agarose and crosslinked waxy maize starch (1998) (35)
- Screening for synergistic interactions in dilute polysaccharide solutions (1994) (35)
- The application of bacterial enzymes for extraction of pectin from pumpkin and sugar beet (1995) (35)
- Spectroscopic and stoicheiometric characterisation of the calcium-mediated association of pectate chains in gels and in the solid state (1979) (34)
- Ca2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of network structure (2000) (33)
- Relation between primary structure and chain flexibility of random coil polysaccharides: calculation and experiment for a range of model carrageenans (1978) (32)
- Molecular Biophysics of the Extracellular Matrix (1984) (31)
- Gelation of high-methoxy pectin by enzymic de-esterification in the presence of calcium ions: a preliminary evaluation. (2009) (31)
- Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin (2004) (31)
- Functional Interactions in Gelling Biopolymer Mixtures (2009) (31)
- Solution viscosity and structural modification of pumpkin biopectin (2005) (30)
- Kinetic evidence for intramolecular conformational ordering of the extracellular polysaccharide (xanthan) from Xanthomonas campestris (1980) (30)
- Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan (2019) (29)
- Vacuum ultraviolet circular dichroism of galactomannans (1980) (28)
- Physical probes of polysaccharide conformation and interactions (1980) (28)
- Associative and segregative interactions between gelatin and low-methoxy pectin: Part 2—co-gelation in the presence of Ca2+ (2003) (26)
- Principles of biopolymer gelation. Possible models for mucus gel structure. (1978) (26)
- Temperature—composition phase diagram and gel properties of the gelatin—starch—water system (1995) (26)
- Polysaccharide substitutes for gluten in non-wheat bread (1994) (26)
- Molecular organization of glycophorin A: Implications for membrane interactions (1985) (26)
- Associative and segregative interactions between gelatin and low-methoxy pectin. Part 3. Quantitative analysis of co-gel moduli (2003) (25)
- Rheology and gelation of deacylated gellan polysaccharide with Na+ as the sole counterion (1999) (25)
- Hydrogen atom abstraction from silane, trimethylsilane, and tetramethylsilane by methyl radicals (1969) (25)
- Cation-specific vacuum ultraviolet circular dichroism behaviour of alginate solutions, gels and solid films (1980) (25)
- Structure and conformation of acetan polysaccharide. (1996) (24)
- Effect of polymeric cosolutes on calcium pectinate gelation. Part 3. Gum arabic and overview (2004) (24)
- Preparation, authentication, rheology and conformation of theta carrageenan (2010) (24)
- Controversial glycosaminoglycan conformations (1985) (23)
- Effect of polymeric cosolutes on calcium pectinate gelation. Part 1. Galactomannans in comparison with partially depolymerised starches (2004) (23)
- Effect of deacetylation on the synergistic interaction of acetan with locust bean gum or konjac mannan. (1997) (23)
- Structure and gelation of rhizobium capsular polysaccharide (1987) (23)
- Effect of polysaccharide thickeners on organoleptic attributes (1987) (23)
- Tyrosine optical activity as a probe of the conformation and interactions of fibronectin (1983) (22)
- The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation (2007) (21)
- Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature. (2009) (21)
- An unusual manifestation of phase separation in mixtures of disordered gelatin with konjac glucomannan. (2009) (20)
- Co-gelation of calcium pectinate with potato maltodextrin. Part 1. Network formation on cooling (2000) (20)
- Determination of exposed sulfhydryl groups in heated beta-lactoglobulin A using IAEDANS and mass spectrometry. (2007) (19)
- Correlation of the perceived texture of random coil polysaccharide solutions with objective parameters (1984) (18)
- Submaxillary mucins. Intermolecular interactions and gel-forming potential of concentrated solutions. (1988) (18)
- Native ordered structure of welan polysaccharide: conformational transitions and gel formation in aqueous dimethyl sulphoxide. (1994) (18)
- Rheological studies on pig gastrointestinal mucous secretions (1983) (18)
- Hydrogen atom abstraction from silane, trimethylsilane and tetramethylsilane by trifluoromethyl radicals (1970) (18)
- Assembly and Rheology of Non‐Starch Polysaccharides (2008) (18)
- Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin (2000) (18)
- Synchrotron Light Source Applied to Measuring the Vacuum Ultraviolet Circular Dichroism of Heparin (1985) (18)
- Selective removal of α-d-galactose side chains from Rhizobium capsular polysaccharide by guar α-d-galactosidase: effect on conformational stability and gelation (1992) (18)
- Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding (2004) (16)
- Dynamics of the salt-induced random coil to helix transition in segmented ι-carrageenan (1978) (16)
- ‘Weak gel’ properties of khan flour from Belschmiedia sp.—a traditional food thickener from tropical West Africa (1995) (16)
- Reactions of radicals containing fluorine. Part 1.—Hydrogen and deuterium atom abstraction from trideuteromethanol by trifluoromethyl radicals (1968) (15)
- Chiroptical characterisation of polysaccharide secondary structures in the presence of interfering chromophores: Chain conformation of inter-junction sequences in calcium alginate gels (1982) (15)
- Spectroscopic characterisation of cell-surface carbo-hydrates: lactonisation of ketodeoxyoctonate (1980) (15)
- Vacuum ultraviolet circular dichroism of dermatan sulfate: iduronate ring geometry in solution and solid state (1986) (15)
- Synergistic Xanthan Gels (1977) (14)
- Notes to the editorCircular dichroism analysis of the block structure of alginates from Alaria esculenta (1980) (14)
- Spectroscopic characterisation of order-disorder transitions for extracellular polysaccharides of arthrobacter species (1978) (14)
- Rheological studies on native pig gastric mucus gel. (1982) (14)
- Co-gelation of calcium pectinate with potato maltodextrin. Part 2. Analysis of co-gel moduli (2000) (14)
- Effect of oxidised starch on high methoxy pectin - sucrose gels formed by rapid quenching. (2000) (14)
- Ca2+-induced gelation of low-methoxy pectin in the presence of oxidised starch. Part 2. Quantitative analysis of moduli (2000) (14)
- Effect of K+ and Ca2+ cations on gelation of κ-carrageenan (2002) (13)
- Ultrasonic relaxation of agarose and carrageenan gels. The role of solvent (1982) (12)
- Effect of oxidised starch on calcium pectinate gels (2000) (12)
- Kinetic evidence consistent with double helix formation in K-carrageenan solutions (1979) (11)
- Total optical activity of agarose: Relation to observable transitions in the vacuum ultraviolet (1986) (11)
- The effect of pyruvate on xanthan solution properties (1984) (11)
- Characterisation of interchain association in polysaccharide solutions by ultrasonic relaxation and velocity (1982) (10)
- Solid-state 13C NMR and X-ray diffraction of dermatan sulfate. (1986) (10)
- 2 – POLYSACCHARIDE STRUCTURE AND CONFORMATION IN SOLUTIONS AND GELS (1979) (10)
- Particulate rheology and acid-induced gelation of oxidised cellulose (2008) (9)
- Conformation and Physical Properties of Two Unusual Microbial Polysaccharides: Rhizobium Trifoui CPS and Levan (1994) (9)
- Vacuum ultraviolet circular dichroism of fibronectin. Dominant tyrosine effects. (1987) (9)
- Characterization of polysaccharide conformation and interactions by circular dichroism: anomalous chiroptical effects in hyaluronate systems (1977) (9)
- Conformation and circular dichroism of oligosaccharides and model glycosides containing neuraminic acid (5-acetamido-3,5-dideoxy-D-glycero-D-galacto-nonulopyranosonic acid) residues (1979) (8)
- Formation of strong gels by enzymic debranching of guar gum in the presence of ordered xanthan (2002) (8)
- Reactions of radicals containing fluorine. Part 3.—Hydrogen and deuterium atom abstraction from dimethylamine, dimethylamine-d, trimethylamine and ethyleneimine (1968) (8)
- Polysaccharide Conformation and Interactions in Solutions and Gels (1979) (7)
- Reactions of radicals containing fluorine. Part 2.—Hydrogen and deuterium atom abstraction from methylamine and trideuteromethylamine by trifluoromethyl radicals (1968) (7)
- Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC) (2014) (6)
- Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions. Discussion (1999) (6)
- The structure of native gastric mucus gel. (1980) (6)
- Rheology of biopolymer co-gels (2000) (6)
- A combined c.d. and o.r.d. approach to carbohydrate chain conformation: the amylose—iodine complex (1980) (5)
- The reaction of trifluoromethyl radicals with ammonia (1970) (5)
- Enhanced self-association and “weak gel” rheology of microdispersed oxidised cellulose (MDOC) by low concentrations of guar gum (2017) (4)
- Gel-forming interactions in pig gastric mucous glycoprotein (1984) (4)
- The sol-gel transition of gellan gum aqueous solutions in the presence of various metal salts. Discussion (1999) (4)
- Polysaccharide Structure Conformation in Solutions and Gels (1979) (4)
- The vacuum ultraviolet circular dichroism of carrageenans (1990) (4)
- Reactions of radicals containing fluorine. Part 4.—Reactions of trifluoromethyl radicals with fluoroaldehydes (1968) (4)
- Sorgo syrup in gels of seaweed polysaccharides (1994) (4)
- Segregative Interactions in Single-Phase Mixtures of Gelling (Potato) Maltodextrin with Other Hydrocolloids (2016) (4)
- Relation between Rheological Properties of Pectin Gels and Pectin Fine Structure (2012) (3)
- The influence of random coil overlap on perception of solutions thickened using guar gum. (2004) (3)
- Thermal decomposition of dimethyl azodiformate (1968) (3)
- Ultrasonic relaxation of poly(N-vinylpyrrolidone) and dextran in aqueous solution (1983) (3)
- Creep compliance of pourable gels – new applications of an old technique (2004) (2)
- Adhesive interactions between gelatinised starch granules (2013) (2)
- Intramolecular elimination reactions in the photolysis of fluoroaldehydes (1968) (2)
- Biotechnology-Derived Chitosans with Non-Random Patterns of Acetylation Differ from Conventional Chitosans in Their Properties and Activities (2021) (2)
- Comparison of the reactivity of tetramethylsilane and neopentane towards free radical attack (1969) (2)
- Synergistic gelation of galactomannas or konjac glucomannan - Binding or exclusion (1994) (2)
- Effect of molecular weight on the ability of guar gum to enhance "weak gel" rheology of microdispersed oxidised cellulose (MDOC). (2017) (2)
- PHYSICAL PROPERTIES OF DIETARY FIBRE IN RELATION TO BIOLOGICAL FUNCTION (2005) (2)
- Reactions of methyl radicals with fluoroaldehydes (1967) (1)
- Formation of “Weak Gel” Networks by Konjac Glucomannan in Mixtures with Sucrose, Glucose or Fructose (2009) (1)
- Biotechnologically produced chitosans with nonrandom acetylation patterns differ from conventional chitosans in properties and activities (2022) (1)
- Synthesis, characterization and conformation of some block copolypeptides (l-glutamate)m-(l-alanine)n-(l-glutamate)m in aqueous solution (1980) (1)
- Improved method for obtaining viable counts of Xanthomonas oryzae (1982) (1)
- Possible conformational origin of antifreeze activity activity in blood glycoprotein of antarctic fish (1977) (0)
- Vacuum UV Circular Dichroism of Dermatan Sulfate: Iduronate Ring Geometry in Solution and Solid State. (1986) (0)
- RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF FOOD HYDROCOLLOIDS ABSTRACT (0)
- Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels (2007) (0)
- Characterisation of Rheological Properties of Mixtures of whey Protein Isolate and Inulin (2008) (0)
- TITLE: The Influence of Bovine Serum Albumin on -Lactoglobulin Denaturation, Aggregation and Gelation AUTHORS: (2014) (0)
- Bratislava Symposium on Saccharides (7th) Programme and Abstracts (1994) (0)
- Rheological studies on glycoprotein gels constituted from salivary mucus (1986) (0)
- Reactions of radicals containing fluorine (1969) (0)
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Edwin Robert Morris is affiliated with the following schools:
