Innovative Food Science and Emerging Technologies, ‎1466-8564

Journal

1 - 10 out of 18Page size: 10

Publications

  1. 2020
  2. Published

    Foams generated from viscous non-Newtonian shear-thinning liquids in a continuous multi rotor-stator device

    Mostafa Barigou, , , & , 1 Jan 2020, In: Innovative Food Science and Emerging Technologies. 59, 102231.

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

  3. Accepted/In press

    Rheological properties of wet foams generated from viscous pseudoplastic fluids

    Mostafa Barigou, Mandar Badve & , Jan 2020, (Accepted/In press) In: Innovative Food Science and Emerging Technologies. 64, 102304.

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

  4. 2018
  5. Published

    Comparative assessment of innovative and conventional food preservation technologies: process energy performance and greenhouse gas emissions

    Estefania Lopez-Quiroga & Peter Fryer, Dec 2018, In: Innovative Food Science and Emerging Technologies. 50, p. 174-187 14 p.

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

  6. 2017
  7. Published

    Whole soybean protein extraction processes: A review

    1 Oct 2017, In: Innovative Food Science & Emerging Technologies. 43, p. 163-172

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

  8. Published

    Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation

    Peter Fryer & , 1 Jun 2017, In: Innovative Food Science & Emerging Technologies. 41, p. 47-55

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

  9. Published

    Free-standing thin film interactions with small particles

    Georgina Zimbitas, Peter Fryer, Zhibing Zhang & , Apr 2017, In: Innovative Food Science and Emerging Technologies. 40, p. 18-26 9 p.

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

  10. 2016
  11. Published

    Using chaotic advection to enhance the continuous heat-hold-cool sterilisation process

    Mostafa Barigou, Apr 2016, In: Innovative Food Science and Emerging Technologies. 34, p. 352-366

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

  12. Published

    Viscoelastic-plastic behavior of single tomato mesocarp cells in high speed compression-holding tests

    Zhiguo Li, Zhibing Zhang & Colin Thomas, Apr 2016, In: Innovative Food Science and Emerging Technologies. 34, p. 44-50

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

  13. Published

    A systematic study of the residence time of flour in a vibrating apparatus used for thermal processing

    Serafim Bakalis, & Peter Fryer, Feb 2016, In: Innovative Food Science & Emerging Technologies. 33, p. 462–471

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

  14. 2012
  15. Published

    Development of a hydrodynamic model for the UV-C inactivation of milk in a novel 'SurePure turbulator TM, swirl-tube reactor

    Mark Simmons, Federico Alberini, , Joseph Gargiuli, David Parker, Peter Fryer & , 1 Jan 2012, In: Innovative Food Science & Emerging Technologies. 14, p. 122-134

    Research output: Contribution to journal › Article

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