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Novel Air Filled Emulsions as the Basis for Fully Functional Low Fat Foods
Norton, Ian
(Principal Investigator)
Fryer, Peter
(Co-Investigator)
Chemical Engineering
Overview
Fingerprint
Research output
(3)
Research output
Research output per year
2009
2009
2011
2011
3
Article
Research output per year
Research output per year
3 results
Publication Year, Title
(descending)
Publication Year, Title
(ascending)
Title
Type
Search results
2011
Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions
Tchuenbou-Magaia, F.
,
Al-Rifai, N.
,
Ishak, NEM.
,
Norton, I.
&
Cox, P.
,
1 May 2011
,
In:
Journal of Cellular Plastics.
47
,
3
,
p. 217-232
16 p.
Research output
:
Contribution to journal
›
Article
Emulsions
100%
Proteins
84%
Emulsion
76%
Suspension
71%
Air
50%
23
Citations (Scopus)
2009
Colloidal aspects of eating
Le Reverend, B.
,
Norton, I.
,
Cox, P.
&
Spyropoulos, F.
,
1 Jan 2009
,
In:
Current Opinion in Colloid & Interface Science.
Research output
:
Contribution to journal
›
Article
eating
100%
fats
70%
Oils and fats
68%
Fat
58%
food
39%
80
Citations (Scopus)
Hydrophobins stabilised air-filled emulsions for the food industry
Tchuenbou-Magaia, FL.
,
Norton, I.
&
Cox, P.
,
1 Oct 2009
,
In:
Food Hydrocolloids.
23
,
7
,
p. 1877-1885
9 p.
Research output
:
Contribution to journal
›
Article
hydrophobins
100%
emulsions
61%
food industry
58%
air
43%
cells
10%
92
Citations (Scopus)