Thomas Mills

Publications

  1. 2021
  2. Published
  3. Published
  4. Published
  5. Published
  6. Published

    Influence of pH on fluid gels produced from egg and whey protein isolate

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 106108.

    Research output: Contribution to journalArticlepeer-review

  7. 2020
  8. Published

    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 journalArticlepeer-review

  9. Published

    Imaging of dairy emulsions: Via a novel approach of transmission electron cryogenic microscopy using beam exposure

    Ian Norton, Tom Mills, 14 Sep 2020, In: Soft Matter. 16, 34, p. 7888-7892 5 p.

    Research output: Contribution to journalArticlepeer-review

  10. Published
  11. Published

    Jetting-based 3D printing of edible materials

    Saumil Vadodaria & Tom Mills, Sep 2020, In: Food Hydrocolloids. 106, 4 p., 105857.

    Research output: Contribution to journalArticlepeer-review

  12. Published

    Surface texture modifications for oral processing applications

    Tom Mills, Sep 2020, In: Biotribology. 23, 100132.

    Research output: Contribution to journalArticlepeer-review

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