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    Published

    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

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    Published

    Cocoa particles for food emulsion stabilisation

    Bettina Wolf, 1 Sep 2013, In: Food and Function. 4, 9, p. 1369-1375 7 p.

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

  3. Publications content icon
    Published

    Comparisons between membranes for use in cross flow membrane emulsification

    Robin Hancocks, Fotis Spyropoulos & Ian Norton, 2013, In: Journal of Food Engineering. 116, 2, p. 382-389 8 p.

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

  4. Publications content icon
    Published

    Material properties of ex vivo milk chocolate boluses examined in relation to texture perception

    Bettina Wolf, 1 Jun 2018, In: Food and Function. 9, 6, p. 3532-3546 15 p.

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

  5. Publications content icon
    Published

    Predicting sensory perceptions of thickened solutions based on rheological analysis

    Bettina Wolf, 1 Dec 2016, In: Food Hydrocolloids. 61, p. 221-232 12 p.

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

  6. Publications content icon
    Published

    The safety and tolerability of a potential alginate-based iron chelator: results of a healthy participant study

    Richard Horniblow, Andrew Beggs, Tariq Iqbal & Chris Tselepis, 21 Mar 2019, In: Nutrients. 11, 3, 674.

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

  7. Publications content icon
    Published

    Detection of tobacco mosaic tobamovirus in cigarettes through RT-PCR

    Robert Jackson, Sep 2015, In: Pakistan Journal of Agricultural Sciences. 52, 3, p. 667-670 4 p.

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

  8. Publications content icon
    Published

    Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels

    Abigail Norton-Welch, Tom Mills & Ian Norton, Mar 2021, In: Food Hydrocolloids. 112, 106295.

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

  9. Publications content icon
    Published

    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

  10. Publications content icon
    Published

    Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions

    Edward Pelan, 1 Aug 2013, In: Food Research International. 53, 1, p. 342-351 10 p.

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

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