Food Hydrocolloids, 0268-005X

Journal

Publications

  1. 2021
  2. Published
  3. Published
  4. Published
  5. Published

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

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

    Research output: Contribution to journalArticlepeer-review

  6. 2020
  7. 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

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

  12. 2019
  13. Published

    Designing hydrocolloid based food-ink formulations for extrusion 3D printing

    Azarmidokht Gholamipour Shirazi, Ian Norton & Tom Mills, Oct 2019, In: Food Hydrocolloids. 95, p. 161-167 7 p.

    Research output: Contribution to journalArticlepeer-review

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