Browse Publications

  1. 1998
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    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 journalArticlepeer-review

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    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

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    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 journalArticlepeer-review

  6. 1999
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  8. 2000
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    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 journalArticlepeer-review

  10. 2005
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  12. 2008
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    The role of hydrocolloids in the formation of health foods

    Ian Norton, Philip Cox & Fotis Spyropoulos, 2008, Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, p. 293-305 13 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

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    Published

    Validation of Thermal Processing Using Time-Temperature Indicators as Process Probes

    Peter Fryer, Mark Simmons & Serafim Bakalis, 1 Jan 2008, In: Japan Journal of Food Engineering. 9, 1, p. 33-42 10 p.

    Research output: Contribution to journalArticlepeer-review

  15. 2011
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    Published

    Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules

    Bettina Wolf, 1 May 2011, In: Food Hydrocolloids. 25, 3, p. 495-502 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Published

    Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate

    Bettina Wolf, 1 May 2011, In: LWT - Food Science and Technology. 44, 4, p. 1207-1211 5 p.

    Research output: Contribution to journalArticlepeer-review

  18. 2012
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    Published

    Contributions of the particulates and soluble materials to the viscosity behaviour of tomato puree

    Bettina Wolf, 1 Jan 2012, p. 351-357. 7 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    The effect of electrical processing on mass transfer in beetroot and model gels

    Taghi Miri, Serafim Bakalis & Peter Fryer, 1 Oct 2012, In: Journal of Food Engineering. 112, 3, p. 208-217 10 p.

    Research output: Contribution to journalArticlepeer-review

  22. 2013
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    Published

    Comparisons between membranes for use in cross flow membrane emulsification

    Robin Hancocks, Fotis Spyropoulos & Ian Norton, 2013, In: Journal of Food Engineering. 116, 2, p. 382-389 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?

    Peter Fryer, Phillip Robbins, 1 Jan 2013, Food Engineering Series. Springer Vieweg, p. 209-227 19 p. (Food Engineering Series).

    Research output: Chapter in Book/Report/Conference proceedingChapter

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    Oral processing of two milk chocolate samples

    Bettina Wolf, 1 Jan 2013, In: Food and Function. 4, 3, p. 461-469 9 p.

    Research output: Contribution to journalArticlepeer-review

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    The influence of recent tasting experience on expected liking for foods

    Eric Robinson, Jacqueline Blissett & Suzanne Higgs, 1 Jan 2013, In: Food Quality and Preference. 27, 1, p. 101-106 6 p.

    Research output: Contribution to journalArticlepeer-review

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    Published

    The effect of reduced-fat labelling on chocolate expectations

    Jennifer Norton, Peter Fryer, 1 Apr 2013, In: Food Quality and Preference. 28, 1, p. 101-105 5 p.

    Research output: Contribution to journalArticlepeer-review

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    Published

    Challenges facing food engineering

    Peter Fryer, 11 Jul 2013, In: Journal of Food Engineering. 119, 2, p. 332-342 11 p.

    Research output: Contribution to journalReview articlepeer-review

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