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Researchers
Abigail Norton-Welch
Abigail Norton-Welch
Overview
Publications
Colleges, School and Institutes
Chemical Engineering
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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
234
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
222
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
217
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
182
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
›
peer-review
158
downloads
Recent publications
Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release
Tom Mills
,
Ian Norton
&
Abigail Norton-Welch
,
1 May 2021
,
In:
Carbohydrate Polymers.
259
, 117758.
Research output
:
Contribution to journal
›
Article
›
peer-review
Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels
Abigail Norton-Welch
,
Tom Mills
&
Ian Norton
,
Mar 2021
,
In:
Food Hydrocolloids.
112
, 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
View all (17)