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

    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 journal › Article › peer-review

  3. Publications content icon
    Published

    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 journal › Article › peer-review

  4. Publications content icon
    Published

    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 journal › Article › peer-review

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    Published

    Emulsions co-stabilised by edible pickering particles and surfactants: The effect of HLB value

    Ioanna Zafeiri & Fotis Spyropoulos, 1 Mar 2017, In: Colloids and Interface Science Communications. 17, p. 5-9 5 p.

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

  6. Publications content icon
    Published

    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 journal › Article › peer-review

  7. Publications content icon
    Published

    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 journal › Article › peer-review

  8. Publications content icon
    Published

    Flow cytometry and growth-based analysis of the effects of fruit sanitation on the physiology of Escherichia coli in orange juice

    Amir Anvarian, Madeleine Smith & Tim Overton, 7 Feb 2019, In: Food Science and Nutrition. 7, 3, p. 1072-1083 12 p.

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

  9. Publications content icon
    Published

    Formation of Pickering and mixed emulsifier systems stabilised O/W emulsions via confined impinging jets processing

    Ian Norton & Fotis Spyropoulos, Jan 2020, In: Food and Bioproducts Processing. 119, p. 360-370 11 p.

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

  10. 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 journal › Article › peer-review

  11. 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 journal › Article › peer-review

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