Browse Publications

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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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    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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    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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    Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods

    Valentina Prosapio & Ian Norton, 1 Oct 2018, In: LWT. 96, p. 402-410 9 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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    Some molecular and colloidal aspects of tea cream formation

    Edward Pelan, 1 Jan 1998, In: Food Hydrocolloids. 12, 4, p. 443-450 8 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