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  1. 2017
  2. Publications content icon
    Published

    Refrigerated warehouses as intelligent hubs to integrate renewable energy in industrial food refrigeration and to enhance power grid sustainability

    Jonathan Radcliffe, 1 Feb 2017, In: Trends in Food Science & Technology. 60, p. 96-103 8 p.

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

  3. Publications content icon
    Published

    Emulsions co-stabilised by edible pickering particles and surfactants: The effect of HLB value

    Ioanna Zafeiri & Fotis Spyropoulos, 1 Mar 2017, In: Colloids and Interface Science Communications. 17, p. 5-9 5 p.

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

  4. Publications content icon
    Published

    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 journal › Article › peer-review

  5. Publications content icon
    Published

    Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition

    Jennifer Norton, Antonio Sullo & Ian Norton, Apr 2017, In: Food Structure. 12, p. 82-93 12 p.

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

  6. Publications content icon
    Published

    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 journal › Article › peer-review

  7. Publications content icon
    Published

    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 journal › Article › peer-review

  8. Publications content icon
    Published

    Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

    Valentina Prosapio & Ian Norton, 1 Jul 2017, In: LWT - Food Science and Technology. 80, p. 401-408 8 p.

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

  9. Publications content icon
    Published

    Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

    Bettina Wolf, 1 Aug 2017, In: Food Hydrocolloids. 69, p. 450-458 9 p.

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

  10. Publications content icon
    E-pub ahead of print

    Reprint of: Microstructural design of aerated food systems by soft-solid materials

    Aris Lazidis, Fotis Spyropoulos & Ian Norton, 10 Aug 2017, In: Food Hydrocolloids.

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

  11. Publications content icon
    Published

    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 journal › Article › peer-review

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