Browse Publications

  1. Article › Research › Peer-reviewed
  2. Publications content icon
    Published
  3. Publications content icon
    E-pub ahead of print

    Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications

    Tom Mills, Edward Pelan & Azarmidokht Gholamipour Shirazi, 10 May 2021, (E-pub ahead of print) In: Food Hydrocolloids. 120, 9 p., 106881.

    Research output: Contribution to journalArticlepeer-review

  4. Publications content icon
    Published

    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

  5. Publications content icon
    Published

    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

  6. Publications content icon
    Published
  7. Publications content icon
    Published
  8. Publications content icon
    Published

    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

  9. Publications content icon
    Published

    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

  10. Publications content icon
    Published
  11. Publications content icon
    Published

    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

  12. Publications content icon
    Published

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

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 9 p., 106108.

    Research output: Contribution to journalArticlepeer-review

  13. Publications content icon
    Published

    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

  14. Publications content icon
    Published

    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

  15. Publications content icon
    Published
  16. Publications content icon
    Published
  17. Publications content icon
    Published
  18. 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 journalArticlepeer-review

  19. Publications content icon
    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

  20. Publications content icon
    Published

    Mechanical characterization of fish oil microcapsules by a micromanipulation technique

    Zhibing Zhang, Jun 2021, In: LWT - Food Science and Technology. 144, 8 p., 111194.

    Research output: Contribution to journalArticlepeer-review

  21. 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 journalArticlepeer-review