Browse Publications

  1. 2014
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    Soft tribology of oil-continuous emulsions

    Maelle Douaire & Ian Norton, Oct 2014, In: Journal of Food Engineering. 139, p. 24-30 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Competitive adsorption of lecithin and saliva at the O/W interface in relation to the oral processing of lipid continuous foods

    Bettina Wolf, 22 Jun 2014, In: Food Biophysics. 9, 3, p. 285-291 7 p.

    Research output: Contribution to journalArticlepeer-review

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    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 journalArticlepeer-review

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    A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum

    Bettina Wolf, Mar 2014, In: Food Hydrocolloids. 35, p. 85-90 6 p.

    Research output: Contribution to journalArticlepeer-review

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    Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

    Jennifer Norton & Ian Norton, Feb 2014, In: Journal of Food Engineering. 122, p. 8-14 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Design of colloidal foods for healthier diets

    Antonio Sullo, Richard Watson & Ian Norton, 1 Jan 2014, p. 289-302. 14 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Protein stabilised submicron emulsions

    Roman Pichot & Ian Norton, 1 Jan 2014, p. 223-229. 7 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    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 journalArticlepeer-review

  12. 2013
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    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 journalArticlepeer-review

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    Industrially Relevant Canning Trials with a Sterilisation Time-Temperature Integrator

    Peter Fryer & Philip Cox, 1 Dec 2013, In: Food and Bioprocess Technology. 6, 12, p. 3433-3440 8 p.

    Research output: Contribution to journalArticlepeer-review

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    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 journalArticlepeer-review

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    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 journalArticlepeer-review

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    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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    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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    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