Professor Peter Ellis Academics Supervisors Professor of Carbohydrate Biochemistry Research subject areas Nutrition Contact details peter.r.ellis@kcl.ac.uk +44 (0) 20 7848 4238
Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods Butterworth, P. J., Bajka, B. H., Edwards, C. H., Warren, F. J. & Ellis, P. R., Feb 2022, In: Trends In Food Science & Technology. 120, p. 254-264 11 p. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.1016/j.tifs.2021.11.015 Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution Ballance, S., Lu, Y., Zobel, H., Rieder, A., Knutsen, S. H., Dinu, V. T., Christensen, B. E., Ulset, A-S., Ulset, A-S., Schmid, M., Maina, N., Potthast, A., Schiehser, S., Ellis, P. & Harding, S. E., Jun 2022, In: FOOD HYDROCOLLOIDS. 127, 107510. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.1016/j.foodhyd.2022.107510 Dietary glycaemic index labelling: A global perspective Barclay, A. W., Augustin, L. S. A., Brighenti, F., Delport, E., Henry, C. J., Sievenpiper, J. L., Usic, K., Yuexin, Y., Zurbau, A., Wolever, T. M. S., Astrup, A., Bulló, M., Buyken, A., Ceriello, A., Ellis, P. R., Vanginkel, M. A., Kendall, C. W. C., La Vecchia, C., Livesey, G., Poli, A. & 7 others, Riccardi, G., Salas-Salvadó, J., Trichopoulou, A., Bhaskaran, K., Jenkins, D. J. A., Willett, W. C. & Brand-Miller, J. C., Sep 2021, In: Nutrients. 13, 9, 3244. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.3390/nu13093244 α-Amylase action on starch in chickpea flour following hydrothermal processing and 1 different drying, cooling and storage conditions Edwards, C. H., Veerabahu, A. S., Mason, J., Butterworth, P. J. & Ellis, P. R., 1 May 2021, In: CARBOHYDRATE POLYMERS. 259, 117738. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.1016/j.carbpol.2021.117738 The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants Bajka, B. H., Pinto, A. M., Ahn-Jarvis, J., Ryden, P., Perez-Moral, N., Van Der Schoot, A., Stocchi, C., Bland, C., Berry, S. E., Ellis, P. R. & Edwards, C. H., May 2021, In: FOOD HYDROCOLLOIDS. 114, 106565. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.1016/j.foodhyd.2020.106565 Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility Edwards, C. H., Ryden, P., Mandalari, G., Butterworth, P. J. & Ellis, P. R., 18 Feb 2021, (E-pub ahead of print) In: Nature Food. p. 118–126 Research output: Contribution to journal › Article › peer-review Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC) Augustin, L. S. A., Aas, A. M., Astrup, A., Atkinson, F. S., Baer-Sinnott, S., Barclay, A. W., Brand-Miller, J. C., Brighenti, F., Bullo, M., Buyken, A. E., Ceriello, A., Ellis, P. R., Ha, M. A., Henry, J. C., Kendall, C. W. C., La Vecchia, C., Liu, S., Livesey, G., Poli, A., Salas-Salvadó, J. & 9 others, Riccardi, G., Riserus, U., Rizkalla, S. W., Sievenpiper, J. L., Trichopoulou, A., Usic, K., Wolever, T. M. S., Willett, W. C. & Jenkins, D. J. A., 24 Aug 2020, In: Nutrients. 12, 9, p. 1-11 11 p., 2553. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.3390/nu12092553 Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins Ni, D., Ai, Z., Munoz-Sandoval, D., Suresh, R., Ellis, P. R., Yuqiong, C., Sharp, P. A., Butterworth, P. J., Yu, Z. & Corpe, C. P., 1 Aug 2020, In: Faseb Journal. 34, 8, p. 9995-10010 16 p. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.1096/fj.202000057RR Snacking on whole almonds for 6 weeks improves endothelial function and lowers LDL cholesterol but does not affect liver fat and other cardiometabolic risk factors in healthy adults: the ATTIS study, a randomized controlled trial. Dikariyanto, V., Smith, L., Francis, L., Robertson, M., Kusaslan, E., Callaghan-Latham, M., Palanche, C., D'Annibale, M., Christodoulou, D., Basty, N., Whitcher, B., Shuaib, H., Charles-Edwards, G., Chowienczyk, P., Ellis, P., Berry, S. & Hall, W., 1 Jun 2020, In: American Journal of Clinical Nutrition. 111, 6, p. 1178-1189 12 p. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.1093/ajcn/nqaa100 Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods Edwards, C. H., Ryden, P., Pinto, A., van der Schoot, A., Stocchi, C., Perez-Moral, N., Butterworth, P. J., Bajka, B., Berry, S., Hill, S. & Ellis, P., May 2020, In: Journal of functional foods. 68, 103918. Research output: Contribution to journal › Article › peer-review. DOIs: https://doi.org/10.1016/j.jff.2020.103918 View all publications
22 March 2021 Uncovering how physical structure of dietary fibre underpins its benefits to health A new study has shown how food processing changes dietary fibre structure and so affects the…