Browse Publications

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    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 journalArticlepeer-review

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    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 journalArticlepeer-review

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    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 journalArticlepeer-review

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    Enhanced cleaning of whey protein soils using pulsed flows

    Peter Fryer, 1 Jan 2000, In: Journal of Food Engineering. 46, 3, p. 199-209 11 p.

    Research output: Contribution to journalArticlepeer-review

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    Designing hydrocolloid based food-ink formulations for extrusion 3D printing

    Azarmidokht Gholamipour Shirazi, Ian Norton & Tom Mills, Oct 2019, In: Food Hydrocolloids. 95, p. 161-167 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?

    Peter Fryer, Phillip Robbins, 1 Jan 2013, Food Engineering Series. Springer Vieweg, p. 209-227 19 p. (Food Engineering Series).

    Research output: Chapter in Book/Report/Conference proceedingChapter

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    Validation of Thermal Processing Using Time-Temperature Indicators as Process Probes

    Peter Fryer, Mark Simmons & Serafim Bakalis, 1 Jan 2008, In: Japan Journal of Food Engineering. 9, 1, p. 33-42 10 p.

    Research output: Contribution to journalArticlepeer-review

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    The Role of Vitamin D in Inflammatory Bowel Disease: Mechanism to Management

    Subrata Ghosh & Martin Hewison, 7 May 2019, In: Nutrients. 11, 5, 1019.

    Research output: Contribution to journalArticlepeer-review

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    Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

    Michael Tausz, 1 Mar 2015, In: Food Chemistry. 170, p. 448-454 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Lower grain nitrogen content of wheat at elevated CO2 can be improved through post-anthesis NH4 + supplement

    Michael Tausz, 1 Mar 2017, In: Journal of Cereal Science. 74, p. 79-85 7 p.

    Research output: Contribution to journalArticlepeer-review

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    E-pub ahead of print
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    The effect of sugars on agar fluid gels and the stabilisation of their foams

    Tom Mills, Ian Norton & Abigail Norton-Welch, 1 Feb 2019, In: Food Hydrocolloids. 87, p. 371-381 11 p.

    Research output: Contribution to journalArticlepeer-review

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    Stabilisation of foams by agar gel particles

    Abigail Norton-Welch, Tom Mills & Ian Norton, 1 Dec 2017, In: Food Hydrocolloids. 73, p. 222-228 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Soft tribology of oil-continuous emulsions

    Maelle Douaire & Ian Norton, Oct 2014, In: Journal of Food Engineering. 139, p. 24-30 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate

    Bettina Wolf, 1 May 2011, In: LWT - Food Science and Technology. 44, 4, p. 1207-1211 5 p.

    Research output: Contribution to journalArticlepeer-review