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

29 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

13 downloads
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

5 downloads

Recent publications

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

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, Aristodimos Lazidis & Ian Norton 31 Aug 2018 In : Cerebral Cortex. p. 1-10

Research output: Contribution to journal › Article

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

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