Robin Hancocks

(Former)

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Most downloaded publications

Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety
Jenni Bradbeer, Robin Hancocks, Fotis Spyropoulos & Ian Norton, 1 Jan 2015, In : Food Hydrocolloids. 43, p. 501-509 9 p.

Research output: Contribution to journal › Article

744 downloads
Whey protein fluid gels for the stabilisation of foams
Aris Lazidis, Robin Hancocks, Fotis Spyropoulos, Kreuß, M., Berrocal, R. & Ian Norton, Feb 2016, In : Food Hydrocolloids. 53, p. 209-217

Research output: Contribution to journal › Article

145 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

111 downloads
The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions
Robin Hancocks, Fotis Spyropoulos & Ian Norton, 1 Jan 2016, In : Journal of Membrane Science. 497, p. 29-35

Research output: Contribution to journal › Article

96 downloads

Recent 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

Whey protein fluid gels for the stabilisation of foams
Aris Lazidis, Robin Hancocks, Fotis Spyropoulos, Kreuß, M., Berrocal, R. & Ian Norton, Feb 2016, In : Food Hydrocolloids. 53, p. 209-217

Research output: Contribution to journal › Article

The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions
Robin Hancocks, Fotis Spyropoulos & Ian Norton, 1 Jan 2016, In : Journal of Membrane Science. 497, p. 29-35

Research output: Contribution to journal › Article

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