Food Research International, 0963-9969

Journal

1 - 10 out of 12Page size: 10

Publications

  1. Published

    Electrospinning of ethyl cellulose fibres with glass and steel needle configurations

    Edward Pelan, 1 Dec 2013, In: Food Research International. 54, 2, p. 1761-1772 12 p.

    Research output: Contribution to journal › Article › peer-review

  2. Published

    Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W⁠1/O/W⁠2 double emulsion for use in mixed culture fermentation

    Hani El Kadri, Fotis Spyropoulos & Kostas Gkatzionis, 1 Mar 2018, In: Food Research International. 105, p. 333-343

    Research output: Contribution to journal › Article › peer-review

  3. Published

    Soy sauce fermentation: microorganisms, aroma formation, and process modification

    Kostas Gkatzionis, 1 Jun 2019, In: Food Research International. 120, p. 364-374

    Research output: Contribution to journal › Review article › peer-review

  4. E-pub ahead of print

    Incorporation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model

    Kostas Gkatzionis, 18 Aug 2017, In: Food Research International.

    Research output: Contribution to journal › Article › peer-review

  5. E-pub ahead of print

    Do oil-in-water (o/w) nano-emulsions have an effect on survival and growth of bacteria?

    Kostas Gkatzionis, Hani El Kadri & Tim Overton, 6 Sep 2017, In: Food Research International.

    Research output: Contribution to journal › Article › peer-review

  6. Published

    Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

    Kostas Gkatzionis, 21 Feb 2018, In: Food Research International.

    Research output: Contribution to journal › Article › peer-review

  7. Published

    Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes

    Serafim Bakalis, 1 May 2018, In: Food Research International. 107, p. 360-370

    Research output: Contribution to journal › Article › peer-review

  8. Published

    Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions

    Edward Pelan, 1 Aug 2013, In: Food Research International. 53, 1, p. 342-351 10 p.

    Research output: Contribution to journal › Article › peer-review

  9. Published

    X-ray micro-computed tomography of cellular food products

    Khai Lim & Mostafa Barigou, 1 Jan 2004, In: Food Research International. 37, 10, p. 1001-1012 12 p.

    Research output: Contribution to journal › Article

  10. Published

    Flow induced fibre alignment in mycoprotein paste

    Taghi Miri, Mostafa Barigou, Peter Fryer & Philip Cox, 1 Dec 2005, In: Food Research International. 38, p. 1151-1160 10 p.

    Research output: Contribution to journal › Article

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