Abigail Norton-Welch

Colleges, School and Institutes

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Most downloaded publications

Characterisation of deep-fried batter and breaded coatings
Voong, K. Y., 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

73 downloads
Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures
Abigail Norton-Welch, Robin Hancocks, Fotis Spyropoulos & Liam Grover, Feb 2016, In : Food Hydrocolloids. 53, p. 93–97

Research output: Contribution to journal › Article

73 downloads
Stabilisation of foams by agar gel particles
Ellis, A. L., Abigail Norton-Welch, Tom Mills & Ian Norton, 1 Dec 2017, In : Food Hydrocolloids. 73, p. 222-228 7 p.

Research output: Contribution to journal › Article

39 downloads
The effect of sugars on agar fluid gels and the stabilisation of their foams
Ellis, A. L., Tom Mills, Ian Norton & Abigail Norton-Welch, 1 Feb 2019, In : Food Hydrocolloids. 87, p. 371-381 11 p.

Research output: Contribution to journal › Article

26 downloads
The Neuronal Encoding of Oral Fat by the Coefficient of Sliding Friction in the Cerebral Cortex and Amygdala
Rolls, E. T., Tom Mills, Abigail Norton-Welch, Aris Lazidis & Ian Norton, 1 Nov 2018, In : Cerebral Cortex. 28, 11, p. 4080–4089

Research output: Contribution to journal › Article

12 downloads

Recent publications

Understanding and predicting sensory crispness of deep-fried battered and breaded coatings
Voong, K. Y., Abigail Norton-Welch, Tom Mills & Ian Norton, 17 Jun 2019, In : Journal of Texture Studies.

Research output: Contribution to journal › Article

The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams
Ellis, A. L., Tom Mills, Ian Norton & Abigail Norton-Welch, 7 Mar 2019, In : Journal of Colloid and Interface Science. 538, p. 165-173 9 p.

Research output: Contribution to journal › Article

The effect of sugars on agar fluid gels and the stabilisation of their foams
Ellis, A. L., Tom Mills, Ian Norton & Abigail Norton-Welch, 1 Feb 2019, In : Food Hydrocolloids. 87, p. 371-381 11 p.

Research output: Contribution to journal › Article

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