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  1. 1999
  2. Publications content icon
    Published

    A comparison of milk and whey fouling in a pilot scale plate heat exchanger: Implications for Modelling and Mechanistic Studies

    Phillip Robbins, Bronwyn Elliott, Peter Fryer, 1 Jan 1999, In: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. 77, 2, p. 97-106 10 p.

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

  3. 1998
  4. Publications content icon
    Published

    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 journal › Article › peer-review

  5. Publications content icon
    Published

    Heat transfer in two-phase solid-liquid food flows: A review

    Mostafa Barigou & Peter Fryer, 1 Jan 1998, In: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. 76, 1, p. 3-29 27 p.

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

  6. 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 journal › Article › peer-review

  7. Publications content icon
    Published

    Some molecular and colloidal aspects of tea cream formation

    Edward Pelan, 1 Jan 1998, In: Food Hydrocolloids. 12, 4, p. 443-450 8 p.

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

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