William MacNaughtan

University of Nottingham — United Kingdom

Agricultural and Biological Sciences · Life Sciences

31h-index3.0kcitations74works2.52yr avg
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Research Topics

Polysaccharides Composition and Applications(18), Food composition and properties(15), Polysaccharides and Plant Cell Walls(15), Microencapsulation and Drying Processes(14), Advanced Cellulose Research Studies(10)

Publications74 total

Structural and Functional Characteristics of Animal and Plant-Based Seafood Analogues: A Comparative Study of Squid, Snapper, Salmon, and Scallops
2025Open Access
Low-resolution sodium NMR in food biopolymers: The accessible information
Journal of Food Engineering·2024· 2 citedOpen Access
The Effect of Cellulose Nanocrystals on the Molecular Organization, Thermomechanical, and Shape Memory Properties of Gelatin-Matrix Composite Films
Gels·2024· 7 citedOpen Access
Headspace volatiles profiles of different spring varieties and a wild relative of wheat flour
Food & Function·2024· 1 cited
Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions
International Journal of Molecular Sciences·2023· 13 citedOpen Access
Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems
Food Research International·2022· 11 citedOpen Access
Fluffy Rivers: How Our Clothes Can Harm Rivers and The Oceans
Frontiers for Young Minds·2022Open Access
Illuminating Host-Parasite Interaction at the Cellular and Subcellular Levels with Infrared Microspectroscopy
Cells·2022· 2 citedOpen Access
A Carboxymethyl Cellulose and Locust Bean Gum Blend Stabilises a Microfibrillar Cellulose Network
SSRN Electronic Journal·2022Open Access
Mushroom and cereal β-D-glucan solid state NMR and FTIR datasets
Data in Brief·2021· 2 citedOpen Access
The detection, purity and structural properties of partially soluble mushroom and cereal β-D-glucans: A solid-state NMR study
Carbohydrate Polymers·2021· 16 cited
Properties of the Extracellular Polymeric Substance Layer from Minimally Grown Planktonic Cells of Listeria monocytogenes
Biomolecules·2021· 13 citedOpen Access
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
Food Chemistry X·2021· 19 citedOpen Access
Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding
Food & Function·2021· 3 citedOpen Access
Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy
LWT·2020· 15 citedOpen Access
Water penetration into mixed and un-mixed carbohydrate powders
Carbohydrate Polymer Technologies and Applications·2020· 3 citedOpen Access
Impact of Neospora caninum Infection on the Bioenergetics and Transcriptome of Cerebrovascular Endothelial Cells
Pathogens·2020· 17 citedOpen Access
Freshwater microplastic concentrations vary through both space and time
Environmental Pollution·2020· 159 citedOpen Access
Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan
Food Hydrocolloids·2020· 67 citedOpen Access
The state of water and fat during the maturation of Cheddar cheese
Food Chemistry·2019· 39 citedOpen Access
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Frequent Co-authors

Tim Foster(15), John R. Mitchell(12), Imad A. Farhat(11), T. Afshar-rad(4), A.I. Bailey(4), Paul F. Luckham(4), D. Chapman(4), Sandra E. Hill(4), Ian D. Fisk(3), Shaomin Sun(3), A. Abbaszadeh(3), Graham Sworn(3), Claire J Kedward(3), Thomas H. Stanton(2), Matthew F. Johnson(2), C. Paul Nathanail(2), Rachel L. Gomes(2), Christos Soukoulis(2), Christopher Parmenter(2), Roger Ibbett(2)