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  1. Article › Research › Peer-reviewed
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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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