Browse Publications

  1. 2018
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    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 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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    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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    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

  7. 2017
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    E-pub ahead of print
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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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    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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    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, (E-pub ahead of print) In: Food Hydrocolloids.

    Research output: Contribution to journalArticlepeer-review

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    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 journalArticlepeer-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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    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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    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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    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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  22. 2016
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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