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

    A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography

    Taghi Miri, Philip Cox & Peter Fryer, 1 Sep 2005, In: Journal of Food Science. 70, 7

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

  3. Publications content icon
    Published

    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 journal › Article › peer-review

  4. Publications content icon
    Published

    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 journal › Article › peer-review

  5. Publications content icon
    Published

    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 journal › Article › peer-review

  6. Publications content icon
    Published

    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 journal › Article › peer-review

  7. Publications content icon
    Published

    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 journal › Article › peer-review

  8. Publications content icon
    Published

    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 journal › Article › peer-review

  9. Publications content icon
    Published

    Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia

    Bettina Wolf, Apr 2020, In: Food Hydrocolloids. 101, 105446.

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

  10. Publications content icon
    Published

    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 journal › Article › peer-review

  11. Publications content icon
    Published

    Comparative assessment of innovative and conventional food preservation technologies: process energy performance and greenhouse gas emissions

    Estefania Lopez-Quiroga & Peter Fryer, Dec 2018, In: Innovative Food Science and Emerging Technologies. 50, p. 174-187 14 p.

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

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