Bettina Wolf

ORCID: 0000-0003-4007-9609

Colleges, School and Institutes

Willingness to take PhD students

Yes

View graph of relations

Most downloaded publications

Interfacial and emulsifying properties of mealworm protein at the oil/water interface
Bettina Wolf, 1 Apr 2018, In: Food Hydrocolloids. 77, p. 57-65 9 p.

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

101 downloads
Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction
Bettina Wolf, 1 Jul 2019, In: Food & Function. 10, 7, p. 4242-4255 14 p.

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

81 downloads
Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch
Bettina Wolf, 1 Aug 2018, In: Food Hydrocolloids. 81, p. 409-418 10 p.

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

78 downloads
Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia
Bettina Wolf, Apr 2020, In: Food Hydrocolloids. 101, 105446.

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

71 downloads
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
Bettina Wolf, 1 Aug 2017, In: Food Hydrocolloids. 69, p. 450-458 9 p.

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

68 downloads

Recent publications

Spinach leaf and chloroplast lipid: a natural rheology modifier for chocolate?
Bettina Wolf, Jul 2020, In: Food Research International. 133, p. 1-13 13 p., 109193.

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

Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia
Bettina Wolf, Apr 2020, In: Food Hydrocolloids. 101, 105446.

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

In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception
Bettina Wolf, 1 Feb 2020, In: Journal of Food Engineering. 267, 8 p., 109701.

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

View all (33)

Recent Activities

The British Society of Rheology Mid-Winter meeting

Bettina Wolf (Keynote speaker)

17 Dec 2019

Activity: Talk or presentation › Invited talk

8th International Symposium on Food Rheology and Structure

Bettina Wolf (Keynote speaker)

19 Jun 2019

Activity: Talk or presentation › Invited talk

20th Gums & Stabilisers for the Food Industry Conference

Bettina Wolf (Plenary Speaker)

12 Jun 2019

Activity: Talk or presentation › Invited talk

View all (26)