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

    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 journal › Article › peer-review

  3. Publications content icon
    Published

    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 journal › Article › peer-review

  4. Publications content icon
    Published

    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 journal › Article › peer-review

  5. Publications content icon
    Published

    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 journal › Article › peer-review

  6. Publications content icon
    Published

    Refrigerated warehouses as intelligent hubs to integrate renewable energy in industrial food refrigeration and to enhance power grid sustainability

    Jonathan Radcliffe, 1 Feb 2017, In: Trends in Food Science & Technology. 60, p. 96-103 8 p.

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

  7. Publications content icon
    E-pub ahead of print

    Reprint of: Microstructural design of aerated food systems by soft-solid materials

    Aris Lazidis, Fotis Spyropoulos & Ian Norton, 10 Aug 2017, In: Food Hydrocolloids.

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

  8. Publications content icon
    Published

    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 journal › Article › peer-review

  9. Publications content icon
    Published

    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 journal › Article › peer-review

  10. Publications content icon
    Published

    Role of the drying technique on the low-acyl gellan gum gel structure: molecular and macroscopic investigations

    Valentina Prosapio, Ian Norton & Tom Mills, Feb 2019, In: Food and Bioprocess Technology. 12, 2, p. 313–324 12 p.

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

  11. Publications content icon
    Published

    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 journal › Article › peer-review

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