Brian Güthrie

G protein-coupled receptors (GPCRs): advances in structures, mechanisms and drug discovery

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Predicted Structure of Fully Activated Tas1R3/1R3′ Homodimer Bound to G Protein and Natural Sugars: Structural Insights into G Protein Activation by a Class C Sweet Taste Homodimer with Natural Sugars

Kappa carrageenan fluid gel material properties. Part 1: Rheology