Browse Publications

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    Free-standing thin film interactions with small particles

    Georgina Zimbitas, Peter Fryer, Zhibing Zhang & , Apr 2017, In: Innovative Food Science and Emerging Technologies. 40, p. 18-26 9 p.

    Research output: Contribution to journalArticlepeer-review

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    Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms

    Bettina Wolf, 3 Jun 2019, In: Foods. 8, 6, 15 p., 192.

    Research output: Contribution to journalArticlepeer-review

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    Mechanical characterization of fish oil microcapsules by a micromanipulation technique

    Zhibing Zhang, Jun 2021, In: LWT - Food Science and Technology. 144, 8 p., 111194.

    Research output: Contribution to journalArticlepeer-review

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

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 9 p., 106108.

    Research output: Contribution to journalArticlepeer-review

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    Characterisation of deep-fried batter and breaded coatings

    Abigail Norton-Welch, Tom Mills & Ian Norton, 1 Apr 2018, In: Food Structure. 16, p. 43-49 7 p.

    Research output: Contribution to journalArticlepeer-review

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    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

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    Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins

    Edward Pelan & , 30 Jun 2020, In: Food Chemistry. 316, 126365.

    Research output: Contribution to journalArticlepeer-review

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    Food structure development in emulsion systems

    Aris Lazidis, Ian Norton & Fotis Spyropoulos, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. 59-92 34 p. (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingChapter

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    Encapsulation of health-promoting ingredients: applications in foodstuffs

    Fideline Tchuenbou-Magaia, , & Zhibing Zhang, 16 Nov 2016, In: International Journal of Food Sciences and Nutrition. 67, 8, p. 888-918 31 p.

    Research output: Contribution to journalArticlepeer-review

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    Omega-3 Fatty Acids for Sport Performance—Are They Equally Beneficial for Athletes and Amateurs? A Narrative Review

    Andrew Blannin, 30 Nov 2020, In: Nutrients. 12, 12, 28 p., 3712.

    Research output: Contribution to journalArticlepeer-review

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    Toxicological effect of single contaminants and contaminant mixtures associated with plant ingredients in novel salmon feeds

    Jennifer Kirwan, , , Ulf Sommer, , Mark Viant, , , , & , 1 Nov 2014, In: Food and Chemical Toxicology. 73, p. 157-174 18 p.

    Research output: Contribution to journalArticlepeer-review

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    Low temperature stability of surfactant systems

    Georgina Zimbitas, Melanie Britton & Serafim Bakalis, 1 Feb 2017, In: Trends in Food Science and Technology. 60, p. 23-30 8 p.

    Research output: Contribution to journalReview articlepeer-review

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    Design of colloidal foods for healthier diets

    Antonio Sullo, Richard Watson & Ian Norton, 1 Jan 2014, p. 289-302. 14 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Preface

    Fotis Spyropoulos, Aris Lazidis & Ian Norton, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. V-VI (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

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    An analytical framework for spatially targeted management of natural capital

    Laura Graham, , , , , , & , 11 Feb 2019, In: Nature Sustainability. 2, 2, p. 90-97 8 p.

    Research output: Contribution to journalArticlepeer-review

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