Research output per year
Research output per year
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Dive into the research topics where Bettina Wolf is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Dispersion conditions affect the physico-chemical and technofunctional properties of quinoa protein isolates precipitated with different acids
Campos Assumpcao de Amarante, M., Ong, L., Spyropoulos, F., Gras, S. L. & Wolf, B., Jun 2025, In: Food Hydrocolloids. 163, 14 p., 111043.Research output: Contribution to journal › Article › peer-review
Open AccessFile27 Downloads (Pure) -
Effect of the interplay between lipid phase properties and ethanol concentration on the stability of model cream liqueurs
Erxleben, S., Pelan, E. & Wolf, B., 20 Mar 2024, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 685, 11 p., 133233.Research output: Contribution to journal › Article › peer-review
Open AccessFile144 Downloads (Pure) -
Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid
Campos Assumpcao de Amarante, M., Ong, L., Spyropoulos, F., Gras, S. & Wolf, B., 1 Nov 2024, In: Food Chemistry. 457, 140399.Research output: Contribution to journal › Article › peer-review
Open AccessFile241 Downloads (Pure) -
Chloroplast/thylakoid-rich material: a possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems
Sutcharit, P., Wattanakul, J., Price, R., di Bari, V., Gould, J., Yakubov, G., Wolf, B. & Gray, D. A., 9 Jan 2023, (E-pub ahead of print) In: Food Research International. 112472.Research output: Contribution to journal › Article › peer-review
Open AccessFile42 Downloads (Pure) -
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier
Zhang, L., Gould, J. & Wolf, B., 7 Jan 2023, (E-pub ahead of print) In: Food Structure. 35, 8 p., 100309.Research output: Contribution to journal › Article › peer-review
Open AccessFile109 Downloads (Pure)
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Integrating high-moisture extrusion and freeze- structuring technology for improved textures from protein concentrates
Miri, T. (Co-Investigator), Wolf, B. (Principal Investigator) & Ingram, A. (Co-Investigator)
1/05/24 → 31/03/26
Project: Research
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Sustainable emulsifier systems for chocolate
Wolf, B. (Principal Investigator) & Spyropoulos, F. (Co-Investigator)
Societe des Produits Nestle SA
1/07/23 → 30/06/28
Project: Research
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PICKFOOD - Pickering emulsions for food applications
Pelan, E. (Co-Investigator) & Wolf, B. (Principal Investigator)
1/09/21 → 31/08/25
Project: EU
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EPSRC IAA (2022-26): Flavour and fragrance delivery vehicles for transparent solutions
Wolf, B. (Principal Investigator)
Engineering & Physical Science Research Council
1/12/24 → 31/05/25
Project: Research Councils
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Knowledge Transfer Partnership between Diageo Great Britain Limited and the University of Birmingham
Wolf, B. (Principal Investigator) & Pelan, E. (Co-Investigator)
1/06/23 → 30/11/24
Project: Research
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The British Society of Rheology Mid-Winter meeting
Wolf, B. (Keynote speaker)
17 Dec 2019Activity: Academic and Industrial events › Guest lecture or Invited talk
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8th International Symposium on Food Rheology and Structure
Wolf, B. (Keynote speaker)
19 Jun 2019Activity: Academic and Industrial events › Guest lecture or Invited talk
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20th Gums & Stabilisers for the Food Industry Conference
Wolf, B. (Plenary Speaker)
12 Jun 2019Activity: Academic and Industrial events › Guest lecture or Invited talk
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Research seminar
Wolf, B. (Invited speaker)
2017Activity: Academic and Industrial events › Guest lecture or Invited talk
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European Sensory Network Meeting (Windsor)
Wolf, B. (Invited speaker)
2017Activity: Academic and Industrial events › Guest lecture or Invited talk