Food Structure, 2213-3291
Journal
1 - 5 out of 5Page size: 10
Publications
- 2018
- Published
Characterisation of deep-fried batter and breaded coatings
Abigail Norton-Welch, Tom Mills & Ian Norton, 1 Apr 2018, In: Food Structure. 16, p. 43-49 7 p.Research output: Contribution to journal › Article › peer-review
- 2017
- Published
Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network
Ian Norton & Tom Mills, Oct 2017, In: Food Structure. 14, p. 112-120Research output: Contribution to journal › Article › peer-review
- Published
Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition
Jennifer Norton, Antonio Sullo & Ian Norton, 1 Apr 2017, In: Food Structure. 12, p. 82-93 12 p.Research output: Contribution to journal › Article › peer-review
- 2015
- Published
Emulsifier effects on fat crystallisation
Jennifer Norton & Ian Norton, Apr 2015, In: Food Structure. 4, p. 27–33Research output: Contribution to journal › Article › peer-review
- 2014
- Published
Bridging benchtop research and industrial processed foods: Structuring of model food emulsions
Aleksandra Pawlik & Ian Norton, Jan 2014, In: Food Structure. 1, 1, p. 24-38 15 p.Research output: Contribution to journal › Article › peer-review