Abigail Norton-Welch

Colleges, School and Institutes

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Most downloaded publications

Understanding and predicting sensory crispness of deep-fried battered and breaded coatings
Abigail Norton-Welch, Tom Mills & Ian Norton, Dec 2019, In: Journal of Texture Studies. 50, 6, p. 456-464 9 p.

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

257 downloads
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

184 downloads
The effect of sugars on agar fluid gels and the stabilisation of their foams
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 › peer-review

142 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 › peer-review

134 downloads
The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams
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 › peer-review

114 downloads

Recent publications

Swelling of high acyl gellan gum hydrogel: characterization of network strengthening and slower release
Kelsey Kanyuck, Tom Mills, Ian Norton & Abigail Norton-Welch, 1 May 2021, In: Carbohydrate Polymers. 259, 9 p., 117758.

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

Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels
Kelsey Kanyuck, Abigail Norton-Welch, Tom Mills & Ian Norton, Mar 2021, In: Food Hydrocolloids. 112, 10 p., 106295.

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

Understanding consumer perception of deep-fried battered and breaded coatings
Abigail Norton-Welch & Tom Mills, Dec 2020, In: Journal of Texture Studies. 51, 6, p. 891-901 11 p.

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

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