Journal Articles
Witt, Torsten, Robinson, Nicole, Palma, Ana C., Cernusak, Lucas A., Pratt, Steven, Redding, Matthew, Batstone, Damien J., Schmidt, Susanne and Laycock, Bronwyn (2024). Evaluating novel biodegradable polymer matrix fertilizers for nitrogenâefficient agriculture. Journal of Environmental Quality, 53 (3), 287-299. doi: 10.1002/jeq2.20552
Redding, M. R., Witt, T., Lobsey, C. R., Mayer, D. G., Hunter, B., Pratt, S., Robinson, N., Schmidt, S., Laycock, B. and Phillips, I. (2022). Screening two biodegradable polymers in enhanced efficiency fertiliser formulations reveals the need to prioritise performance goals. Journal of Environmental Management, 304 114264, 114264. doi: 10.1016/j.jenvman.2021.114264
Chapagai, Madan Kumar, Fletcher, Brenton, Witt, Torsten, Dhital, Sushil, Flanagan, Bernadine M. and Gidley, Michael J. (2021). Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide. Carbohydrate Polymer Technologies and Applications, 2 100147, 100147. doi: 10.1016/j.carpta.2021.100147
Chakraborty, Piyali, Witt, Torsten, Harris, David, Ashton, John, Stokes, Jason R. and Smyth, Heather E. (2019). Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Research International, 120, 62-72. doi: 10.1016/j.foodres.2019.01.070
Yu, L., Witt, T., Rincon Bonilla, M., Turner, M. S., Fitzgerald, M. and Stokes, J. R. (2019). New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain. Journal of Food Engineering, 240, 21-28. doi: 10.1016/j.jfoodeng.2018.07.010
Ai, Jing, Witt, Torsten, Cowin, Gary, Dhital, Sushil, Turner, Mark S., Stokes, Jason R. and Gidley, Michael J. (2018). Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food Hydrocolloids, 83, 454-464. doi: 10.1016/j.foodhyd.2018.05.028
Tran, Khang N., Witt, Torsten, Gidley, Michael J. and Fitzgerald, Melissa (2018). Accounting for the effect of degree of milling on rice protein extraction in an industrial setting. Food Chemistry, 253, 221-226. doi: 10.1016/j.foodchem.2018.01.147
Ai, Jing, Witt, Torsten, Gidley, Michael J., Turner, Mark S., Stokes, Jason R. and Bonilla, Mauricio R. (2018). Modelling of thermal sterilisation of high-moisture snack foods: feasibility analysis and optimization. Food and Bioprocess Technology, 11 (5), 979-990. doi: 10.1007/s11947-018-2075-8
Yu, L., Turner, M. S., Fitzgerald, M., Stokes, J. R. and Witt, T. (2017). Review of the effects of different processing technologies on cooked and convenience rice quality. Trends in Food Science and Technology, 59, 124-138. doi: 10.1016/j.tifs.2016.11.009
Teng, Anju, Witt, Torsten, Wang, Kai, Li, Ming and Hasjim, Jovin (2016). Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion. Carbohydrate Polymers, 139, 10-19. doi: 10.1016/j.carbpol.2015.11.062
Witt, Torsten and Stokes, Jason R. (2015). Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Current Opinion in Food Science, 3, 110-117. doi: 10.1016/j.cofs.2015.06.011
Li, Ming, Witt, Torsten, Xie, Fengwei, Warren, Frederick J., Halley, Peter J. and Gilbert, Robert G. (2015). Biodegradation of starch films: the roles of molecular and crystalline structure. Carbohydrate Polymers, 122, 115-122. doi: 10.1016/j.carbpol.2015.01.011
Li, Ming, Xie, Fengwei, Hasjim, Jovin, Witt, Torsten, Halley, Peter J. and Gilbert, Robert G. (2015). Establishing whether the structural feature controlling the mechanical properties of starch films is molecular or crystalline. Carbohydrate Polymers, 117, 262-270. doi: 10.1016/j.carbpol.2014.09.036
Witt, Torsten and Gilbert, Robert G. (2014). Causal relations between structural features of amylopectin, a semicrystalline hyperbranched polymer. Biomacromolecules, 15 (7), 2501-2511. doi: 10.1021/bm500353e
Sullivan, Mitchell A., Powell, Prudence O., Witt, Torsten, Vilaplana, Francisco, Roura, Eugeni and Gilbert, Robert G. (2014). Improving size-exclusion chromatography separation for glycogen. Journal of Chromatography A, 1332, 21-29. doi: 10.1016/j.chroma.2014.01.053
Wu, Alex C., Witt, Torsten and Gilbert, Robert G. (2013). Characterization methods for starch-based materials: state of the art and perspectives. Australian Journal of Chemistry, 66 (12), 1550-1563. doi: 10.1071/CH13397
Gilbert, Robert G., Witt, Torsten and Hasjim, Jovin (2013). What is being learned about starch properties from multiple-level characterization. Cereal Chemistry, 90 (4), 312-325. doi: 10.1094/CCHEM-11-12-0141-FI
Witt, Torsten, Doutch, James, Gilbert, Elliot P. and Gilbert, Robert G. (2012). Relations between molecular, crystalline, and lamellar structures of amylopectin. Biomacromolecules, 13 (12), 4273-4282. doi: 10.1021/bm301586x
Witt, Torsten, Gidley, Michael J. and Gilbert, Robert G. (2010). Starch digestion mechanistic information from the time evolution of molecular size distributions. Journal of Agricultural and Food Chemistry, 58 (14), 8444-8452. doi: 10.1021/jf101063m
Conference Papers
Witt, Torsten and Smyth, Heather Eunice (2018). Using Temporal Dominant Sensation to understand the oral process. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018.
Chakraborty, Piyali, Smyth, Heather Eunice, Witt, Torsten and Stokes, Jason (2017). Texture and mouthfeel perceptions of model beverage systems containing soluble and insoluble oat fibres. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zealand, 20-22 February 2017.
Thesis
Witt, Torsten (2013). The effect of the amylopectin molecular structures on the helical, crystalline and the crystalline-amorphous lamellar properties of native starch.. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland.