Abigail Norton-Welch

Colleges, School and Institutes

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Most downloaded publications

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

186 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

164 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

136 downloads
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

135 downloads
Stabilisation of foams by agar gel particles
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

119 downloads

Recent publications

Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants
Ian Norton & Abigail Norton-Welch, 16 Jan 2020, In : Journal of Food Science. 85, 1, p. 28-35 8 p.

Research output: Contribution to journal › Article

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

Temperature influences on network formation of low DE maltodextrin gels
Tom Mills, Ian Norton & Abigail Norton-Welch, 15 Aug 2019, In : Carbohydrate Polymers. 218, p. 170-178 9 p.

Research output: Contribution to journal › Article

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