Food Hydrocolloids, ‎0268-005X

Journal

Publications

  1. 2021
  2. Published
  3. E-pub ahead of print

    Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications

    Tom Mills, Edward Pelan & Azarmidokht Gholamipour Shirazi, 10 May 2021, (E-pub ahead of print) In: Food Hydrocolloids. 120, 9 p., 106881.

    Research output: Contribution to journalArticlepeer-review

  4. Published
  5. E-pub ahead of print
  6. Published

    Influence of pH on fluid gels produced from egg and whey protein isolate

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 9 p., 106108.

    Research output: Contribution to journalArticlepeer-review

  7. 2020
  8. Published

    Jetting-based 3D printing of edible materials

    Saumil Vadodaria & Tom Mills, Sep 2020, In: Food Hydrocolloids. 106, 4 p., 105857.

    Research output: Contribution to journalArticlepeer-review

  9. Published
  10. Published
  11. E-pub ahead of print

    Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing

    Saumil Vadodaria, , , , Ian Norton & Tom Mills, 12 Mar 2020, (E-pub ahead of print) In: Food Hydrocolloids. p. 105850

    Research output: Contribution to journalArticlepeer-review

  12. Published

    Freeze drying and rehydration of alginate fluid gels

    Fabio Smaniotto, Valentina Prosapio, Ioanna Zafeiri & Fotis Spyropoulos, Feb 2020, In: Food Hydrocolloids. 99, 105352.

    Research output: Contribution to journalArticlepeer-review

Previous 1 2 3 4 5 6 7 Next