Research output per year
Research output per year
Search results
-
2014
Stabilisation of foams by whey protein gel particles
Spyropoulos, F., Apr 2014, Special Publications, Volume 346 : Gums and Stabilisers for the Food Industry : The Changing Face of Food Manufacture: The Role of Hydrocolloids. Williams, P. & Phillips, G. (eds.). Royal Society of Chemistry, Vol. 346. p. 252-262 (Gums and Stabilisers for the Food Industry).Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review
3 Citations (Scopus) -
2013
Hydrocolloid Formulations Engineered for Properties in the GI Tract
Spyropoulos, F. & Nowak, E., 2 Jul 2013, Formulation Engineering of Foods. John Wiley & SonsResearch output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review