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  1. Article › Research › Peer-reviewed
  2. Publications content icon
    Published

    Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions

    Jennifer Norton & Peter Fryer, 1 Jan 2012, In: Journal of Food Engineering. 113, 2, p. 329-336 8 p.

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

  3. Publications content icon
    Published

    Local and decentralised scenarios for ice-cream manufacture: a model-based assessment at different production scales

    Peter Fryer & Estefania Lopez-Quiroga, Dec 2020, In: Journal of Food Engineering. 286, 12 p., 110099.

    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

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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 journal › Article › peer-review

  6. Publications content icon
    Published

    Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

    Edward Pelan, 1 Jan 1998, In: Food Hydrocolloids. 12, 1, p. 9-15 7 p.

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

  7. Publications content icon
    Published

    Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures

    Estefania Lopez-Quiroga, Peter Fryer, Jul 2020, In: Food Hydrocolloids. 104, 105712.

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

  8. Publications content icon
    Published

    On the discrimination of models for the viscometric properties of myristic, palmitic and stearic acids and their binary mixtures

    Jesus Esteban, Serafim Bakalis & Peter Fryer, 1 Mar 2018, In: European Journal of Lipid Science and Technology. 120, 3, 1700279.

    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
    Published

    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 journal › Article › peer-review

  11. Publications content icon
    Published

    Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms

    Bettina Wolf, 3 Jun 2019, In: Foods. 8, 6, 15 p., 192.

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

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