Research output per year
Research output per year
Project Details
| Short title | Self Structuring Foods With Slow Burn for Control of Safety |
|---|---|
| Status | Finished |
| Effective start/end date | 1/01/09 → 12/05/12 |
Funding
- Biotechnology & Biological Sciences Research Council
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Research output
- 3 Article
-
Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety
Bradbeer, J. F., Hancocks, R., Spyropoulos, F. & Norton, I. T., 1 Jan 2015, In: Food Hydrocolloids. 43, p. 501-509 9 p.Research output: Contribution to journal › Article › peer-review
Open AccessFile21 Citations (Scopus)1325 Downloads (Pure) -
Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety
Bradbeer, J. F., Hancocks, R., Spyropoulos, F. & Norton, I. T., 1 Mar 2014, In: Food Hydrocolloids. 35, p. 522-530Research output: Contribution to journal › Article › peer-review
Open AccessFile34 Citations (Scopus)306 Downloads (Pure) -
Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach
Norton, AB., Cox, P. & Spyropoulos, F., 1 Jul 2011, In: Food Hydrocolloids. 25, 5, p. 1105-1111 7 p.Research output: Contribution to journal › Article
44 Citations (Scopus)