Innovative Food Science and Emerging Technologies, 1466-8564
Journal
Publications
- 2020
- 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
- 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
- 2018
- 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
- 2017
- Published
Whole soybean protein extraction processes: A review
1 Oct 2017, In: Innovative Food Science & Emerging Technologies. 43, p. 163-172Research output: Contribution to journal › Article › peer-review
- 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. 47-55Research output: Contribution to journal › Article › peer-review
- 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
- 2016
- 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. 352-366Research output: Contribution to journal › Article › peer-review
- 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. 44-50Research output: Contribution to journal › Article › peer-review
- 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. 462–471Research output: Contribution to journal › Article › peer-review
- 2012
- 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. 122-134Research output: Contribution to journal › Article