Browse Publications

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    A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum

    Bettina Wolf, Mar 2014, In: Food Hydrocolloids. 35, p. 85-90 6 p.

    Research output: Contribution to journalArticlepeer-review

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    Contributions of the particulates and soluble materials to the viscosity behaviour of tomato puree

    Bettina Wolf, 1 Jan 2012, p. 351-357. 7 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization

    Ian Hamilton & Ian Norton, 1 Jun 2017, In: Food Chemistry. 224, p. 191-200 10 p.

    Research output: Contribution to journalArticlepeer-review

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    Electrospinning of ethyl cellulose fibres with glass and steel needle configurations

    Edward Pelan, 1 Dec 2013, In: Food Research International. 54, 2, p. 1761-1772 12 p.

    Research output: Contribution to journalArticlepeer-review

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    Industrially Relevant Canning Trials with a Sterilisation Time-Temperature Integrator

    Peter Fryer & Philip Cox, 1 Dec 2013, In: Food and Bioprocess Technology. 6, 12, p. 3433-3440 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Oral processing of two milk chocolate samples

    Bettina Wolf, 1 Jan 2013, In: Food and Function. 4, 3, p. 461-469 9 p.

    Research output: Contribution to journalArticlepeer-review

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    Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems

    Ian Norton & Tom Mills, Sep 2018, In: Food Biophysics. 13, 3, p. 304-315 12 p.

    Research output: Contribution to journalArticlepeer-review

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    Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms

    Valentina Prosapio, Ian Norton & Tom Mills, 1 Sep 2018, In: Food Hydrocolloids. 82, p. 346-354 9 p.

    Research output: Contribution to journalArticlepeer-review

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    Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network

    Ian Norton & Tom Mills, Oct 2017, In: Food Structure. 14, p. 112-120

    Research output: Contribution to journalArticlepeer-review

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    Role of gellan gum microstructure in freeze drying and rehydration mechanisms

    Ian Norton & Tom Mills, Feb 2018, In: Food Hydrocolloids. 75, p. 51-61

    Research output: Contribution to journalArticlepeer-review

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    Programmed emulsions for sodium reduction in emulsion based foods

    Bettina Wolf, May 2015, In: Food and Function. 6, 5, p. 1428-1434 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva

    Bettina Wolf, Oct 2014, In: Food Hydrocolloids. 40, p. 71-75 5 p.

    Research output: Contribution to journalArticlepeer-review

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    Competitive adsorption of lecithin and saliva at the O/W interface in relation to the oral processing of lipid continuous foods

    Bettina Wolf, 22 Jun 2014, In: Food Biophysics. 9, 3, p. 285-291 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules

    Bettina Wolf, 1 May 2011, In: Food Hydrocolloids. 25, 3, p. 495-502 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Water shortages worsened by reservoir effects

    Sally Rangecroft & Anne Van Loon, 13 Nov 2018, In: Nature Sustainability. 1, 11, p. 617-622 6 p.

    Research output: Contribution to journalReview articlepeer-review

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    Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

    Jennifer Norton & Ian Norton, Feb 2014, In: Journal of Food Engineering. 122, p. 8-14 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Effect of high-methoxy pectin on properties of casein-stabilized emulsions

    Edward Pelan, 1 Jan 1998, In: Food Hydrocolloids. 12, 4, p. 425-432 8 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

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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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    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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    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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    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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    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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    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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    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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    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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    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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    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 journalArticlepeer-review

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    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 journalArticlepeer-review

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