Food Structure, 2213-3291

Journal

1 - 6 out of 6Page size: 10

Publications

  1. 2021
  2. Published

    Understanding the encapsulation and release of small molecular weight model actives from alginate fluid gels

    Fabio Smaniotto, Ioanna Zafeiri, Valentina Prosapio & Fotis Spyropoulos, 23 Jan 2021, In: Food Structure. 27, 100179.

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

  3. 2018
  4. 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

  5. 2017
  6. 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. 112-120

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

  7. 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, Apr 2017, In: Food Structure. 12, p. 82-93 12 p.

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

  8. 2015
  9. Published

    Emulsifier effects on fat crystallisation

    Jennifer Norton & Ian Norton, Apr 2015, In: Food Structure. 4, p. 27–33

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

  10. 2014
  11. 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