Research output per year
Research output per year
Search results
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2019
Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes
Lopez-Quiroga, E., Prosapio, V., Fryer, P., Norton, I. & Bakalis, S., 27 Jul 2019, (E-pub ahead of print) In: Journal of Food Process Engineering. 12 p., e13192.Research output: Contribution to journal › Article › peer-review
Open AccessFile12 Citations (Scopus)255 Downloads (Pure) -
2018
Role of gellan gum microstructure in freeze drying and rehydration mechanisms
Cassanelli, M., Norton, I. & Mills, T., Feb 2018, In: Food Hydrocolloids. 75, p. 51-61Research output: Contribution to journal › Article › peer-review
Open AccessFile21 Citations (Scopus)227 Downloads (Pure) -
Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods
Prosapio, V. & Norton, I., 1 Oct 2018, In: LWT. 96, p. 402-410 9 p.Research output: Contribution to journal › Article › peer-review
Open AccessFile14 Citations (Scopus)231 Downloads (Pure) -
2017
Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network
Cassanelli, M., Norton, I. & Mills, T., Oct 2017, In: Food Structure. 14, p. 112-120Research output: Contribution to journal › Article › peer-review
Open AccessFile13 Citations (Scopus)620 Downloads (Pure) -
Stabilisation of foams by agar gel particles
Ellis, A. L., Norton, A. B., Mills, T. B. & Norton, I. T., 1 Dec 2017, In: Food Hydrocolloids. 73, p. 222-228 7 p.Research output: Contribution to journal › Article › peer-review
Open AccessFile22 Citations (Scopus)296 Downloads (Pure)