Browse Publications

  1. Review article › Research › Peer-reviewed
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    Challenges facing food engineering

    Peter Fryer, 11 Jul 2013, In: Journal of Food Engineering. 119, 2, p. 332-342 11 p.

    Research output: Contribution to journalReview articlepeer-review

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    Inflammatory bowel diseases and food additives: to add fuel on the flames!

    Subrata Ghosh, 18 May 2019, In: Nutrients. 11, 5, 12 p., 1111.

    Research output: Contribution to journalReview articlepeer-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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    Mapping energy consumption in food manufacturing

    Serafim Bakalis, Peter Fryer & Estefania Lopez-Quiroga, Apr 2019, In: Trends in Food Science and Technology. 86, p. 270-280 11 p.

    Research output: Contribution to journalReview articlepeer-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

  9. Comment/debate › Research › Peer-reviewed
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    Water sustainability and watershed storage

    J. J. McDonnell, 14 Aug 2018, In: Nature Sustainability. 1, 8, p. 378-379 2 p.

    Research output: Contribution to journalComment/debatepeer-review

  11. Article › Research › Peer-reviewed
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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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    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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    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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    Amount, source and pattern of dietary protein Intake across the adult lifespan: a cross-sectional study

    Benoit Smeuninx, Carolyn Greig & Leigh Breen, 16 Mar 2020, In: Frontiers in Nutrition. 7, p. 1-9 9 p., 25.

    Research output: Contribution to journalArticlepeer-review

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    An analytical framework for spatially targeted management of natural capital

    Laura Graham, 11 Feb 2019, In: Nature Sustainability. 2, 2, p. 90-97 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Bridging benchtop research and industrial processed foods: Structuring of model food emulsions

    Aleksandra Pawlik & Ian Norton, Jan 2014, In: Food Structure. 1, 1, p. 24-38 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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    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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    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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    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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    Detection of tobacco mosaic tobamovirus in cigarettes through RT-PCR

    Robert Jackson, Sep 2015, In: Pakistan Journal of Agricultural Sciences. 52, 3, p. 667-670 4 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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    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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    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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    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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    Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions

    Edward Pelan, 1 Aug 2013, In: Food Research International. 53, 1, p. 342-351 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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    Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study

    Michael Tausz, Nov 2014, In: Journal of Cereal Science. 60, 3, p. 461-470 10 p.

    Research output: Contribution to journalArticlepeer-review

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    Encapsulation of health-promoting ingredients: applications in foodstuffs

    Fideline Tchuenbou-Magaia & Zhibing Zhang, 16 Nov 2016, In: International Journal of Food Sciences and Nutrition. 67, 8, p. 888-918 31 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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    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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    Freeze drying and rehydration of alginate fluid gels

    Fabio Smaniotto, Valentina Prosapio, Ioanna Zafeiri & Fotis Spyropoulos, Feb 2020, In: Food Hydrocolloids. 99, 105352.

    Research output: Contribution to journalArticlepeer-review

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    Impact of post-exercise fructose-maltodextrin ingestion on subsequent endurance performance

    Gareth Wallis, 5 Jun 2020, In: Frontiers in Nutrition. 7, 82.

    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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    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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    Influence of pH on fluid gels produced from egg and whey protein isolate

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 106108.

    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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    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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    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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    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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    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 journalArticlepeer-review

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    Omega-3 Fatty Acids for Sport Performance—Are They Equally Beneficial for Athletes and Amateurs? A Narrative Review

    Andrew Blannin, 30 Nov 2020, In: Nutrients. 12, 12, 28 p., 3712.

    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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    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 journalArticlepeer-review

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    Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration

    Abigail Norton-Welch, Robin Hancocks & Liam Grover, 5 Dec 2014, In: Food Hydrocolloids. 42, P3, p. 373-377 5 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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    Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up

    Robin Hancocks & Ian Norton, Jun 2014, In: Journal of Food Engineering. 131, p. 33-37 5 p.

    Research output: Contribution to journalArticlepeer-review

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    Programmed emulsions for sodium reduction in emulsion based foods

    Bettina Wolf, 1 Jan 2015, In: Food and Function. 6, 5, p. 1428-1434 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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    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

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    Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

    Bettina Wolf, 1 Aug 2018, In: Food Hydrocolloids. 81, p. 409-418 10 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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    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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    The effect of a food addiction explanation model for weight control and obesity on weight stigma

    Ayoub Bouguettaya, 22 Jan 2020, In: Nutrients. 12, 2, p. 1-10 10 p., 294.

    Research output: Contribution to journalArticlepeer-review

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    The effect of electrical processing on mass transfer in beetroot and model gels

    Taghi Miri, Serafim Bakalis & Peter Fryer, 1 Oct 2012, In: Journal of Food Engineering. 112, 3, p. 208-217 10 p.

    Research output: Contribution to journalArticlepeer-review

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    The effect of reduced-fat labelling on chocolate expectations

    Jennifer Norton, Peter Fryer, 1 Apr 2013, In: Food Quality and Preference. 28, 1, p. 101-105 5 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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    The influence of recent tasting experience on expected liking for foods

    Eric Robinson, Jacqueline Blissett & Suzanne Higgs, 1 Jan 2013, In: Food Quality and Preference. 27, 1, p. 101-106 6 p.

    Research output: Contribution to journalArticlepeer-review

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    Understanding consumer perception of deep-fried battered and breaded coatings

    Abigail Norton-Welch & Tom Mills, Dec 2020, In: Journal of Texture Studies. 51, 6, p. 891-901 11 p.

    Research output: Contribution to journalArticlepeer-review

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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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    Wolbachia modulates lipid metabolism in Aedes albopictus mosquito cells

    Ulf Sommer, Mark Viant, May 2016, In: Applied and Environmental Microbiology. 82, 10, p. 3109-3120 12 p.

    Research output: Contribution to journalArticlepeer-review

  96. Paper › Research › Peer-reviewed
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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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    Design of colloidal foods for healthier diets

    Antonio Sullo, Richard Watson & Ian Norton, 1 Jan 2014, p. 289-302. 14 p.

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

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    Protein stabilised submicron emulsions

    Roman Pichot & Ian Norton, 1 Jan 2014, p. 223-229. 7 p.

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

  100. Foreword/postscript › Research
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    Preface

    Fotis Spyropoulos, Aris Lazidis & Ian Norton, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. V-VI (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

  102. Conference contribution › Research
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    Novel ultrasonic emulsification technologies

    Ian Norton, 14 Apr 2016, Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Williams, P. & Phillips, G. (eds.). Royal Society of Chemistry, p. 87-98 12 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

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    The role of hydrocolloids in the formation of health foods

    Ian Norton, Philip Cox & Fotis Spyropoulos, 2008, Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, p. 293-305 13 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

  105. Chapter › Research
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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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    Food structure development in emulsion systems

    Aris Lazidis, Ian Norton & Fotis Spyropoulos, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. 59-92 34 p. (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingChapter