Food Hydrocolloids, 0268-005X

Journal

Publications

  1. 2019
  2. Published

    The effect of sugars on agar fluid gels and the stabilisation of their foams

    Ellis, A. L., Tom Mills, Ian Norton & Abigail Norton-Welch 1 Feb 2019 In : Food Hydrocolloids. 87, p. 371-381 11 p.

    Research output: Contribution to journalArticle

  3. 2018
  4. Published

    Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms

    Cassanelli, M., Valentina Prosapio, Ian Norton & Tom Mills 1 Sep 2018 In : Food Hydrocolloids. 82, p. 346-354 9 p.

    Research output: Contribution to journalArticle

  5. E-pub ahead of print
  6. Published

    Role of gellan gum microstructure in freeze drying and rehydration mechanisms

    Cassanelli, M., Ian Norton & Tom Mills Feb 2018 In : Food Hydrocolloids. 75, p. 51-61

    Research output: Contribution to journalArticle

  7. 2017
  8. E-pub ahead of print
  9. Published

    Stabilisation of foams by agar gel particles

    Ellis, A. L., Abigail Norton-Welch, Tom Mills & Ian Norton 1 Dec 2017 In : Food Hydrocolloids. 73, p. 222-228 7 p.

    Research output: Contribution to journalArticle

  10. Published

    Microstructural design of aerated food systems by soft-solid materials

    Aristodimos Lazidis, Parizotto, L. D. A., Fotis Spyropoulos & Ian Norton Dec 2017 In : Food Hydrocolloids. 73, p. 110 - 119

    Research output: Contribution to journalArticle

  11. Published

    Editorial - 2nd UK Hydrocolloids Conference

    Yadira Gonzalez Espinosa, Jennifer Norton & Fotis Spyropoulos Oct 2017 In : Food Hydrocolloids. 71, p. 270 1 p.

    Research output: Contribution to journalEditorial

  12. E-pub ahead of print

    Reprint of: Microstructural design of aerated food systems by soft-solid materials

    Aristodimos Lazidis, de Almeida Parizotto, L., Fotis Spyropoulos & Ian Norton 10 Aug 2017 In : Food Hydrocolloids.

    Research output: Contribution to journalArticle

  13. 2016
  14. E-pub ahead of print

    Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

    O’sullivan, J. J., Park, M., Beevers, J., Richard Greenwood & Ian Norton 30 Dec 2016 In : Food Hydrocolloids.

    Research output: Contribution to journalArticle

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