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  1. 2021
  2. Publications content icon
    Published

    Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels

    Abigail Norton-Welch, Tom Mills & Ian Norton, Mar 2021, In: Food Hydrocolloids. 112, 106295.

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

  3. Publications content icon
    Published

    Influence of pH on fluid gels produced from egg and whey protein isolate

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 106108.

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

  4. Publications content icon
    Published

    Understanding the encapsulation and release of small molecular weight model actives from alginate fluid gels

    Fabio Smaniotto, Ioanna Zafeiri, Valentina Prosapio & Fotis Spyropoulos, 23 Jan 2021, In: Food Structure. 27, 100179.

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

  5. 2020
  6. Publications content icon
    Published

    Local and decentralised scenarios for ice-cream manufacture: a model-based assessment at different production scales

    Peter Fryer & Estefania Lopez-Quiroga, Dec 2020, In: Journal of Food Engineering. 286, 12 p., 110099.

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

  7. Publications content icon
    Published

    Understanding consumer perception of deep-fried battered and breaded coatings

    Abigail Norton-Welch & Tom Mills, Dec 2020, In: Journal of Texture Studies. 51, 6, p. 891-901 11 p.

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

  8. Publications content icon
    Published

    Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures

    Estefania Lopez-Quiroga, Peter Fryer, Jul 2020, In: Food Hydrocolloids. 104, 105712.

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

  9. Publications content icon
    Published

    Impact of post-exercise fructose-maltodextrin ingestion on subsequent endurance performance

    Gareth Wallis, 5 Jun 2020, In: Frontiers in Nutrition. 7, 82.

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

  10. 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

  11. 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

  12. Publications content icon
    Published

    Freeze drying and rehydration of alginate fluid gels

    Fabio Smaniotto, Valentina Prosapio, Ioanna Zafeiri & Fotis Spyropoulos, Feb 2020, In: Food Hydrocolloids. 99, 105352.

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

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