Research Portal
Schools
Publications
Researchers
Research Projects
Activities
Datasets
Staff login
Home
Publications
Browse Publications
Filters
Authors
All authors
Organisational unit
Reset
Type
Contribution to conference (unpublished)
→ Paper
Chapter in Book/Report/Conference proceeding
→ Chapter
→ Conference contribution
→ Foreword/postscript
Contribution to journal
→ Article
→ Comment/debate
→ Review article
Language
English
French
German
Italian
Latin
Polish
Russian
Spanish
Portugese
Portuguese
Russian
German (Austria)
English (New Zealand)
Spanish (Peru)
Icelandic
Hebrew
Arabic (Israel)
Chinese (Traditional)
Chinese (Simplified)
Catalan
Spanish (Puerto Rico)
Ladino
English (Ireland)
Other
Multiple languages
Undefined/Unknown
Peer-reviewed
Peer-reviewed
Not peer-reviewed
Publication year
Choose year
2029
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
1996
1995
1994
1993
1992
1991
1990
1989
1988
1987
1986
1985
1984
1983
1982
1981
1980
1979
1978
1977
1976
1975
1974
1973
1972
1971
1970
1969
1967
1965
1949
220
201
6
2
to
Choose year
2029
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
1996
1995
1994
1993
1992
1991
1990
1989
1988
1987
1986
1985
1984
1983
1982
1981
1980
1979
1978
1977
1976
1975
1974
1973
1972
1971
1970
1969
1967
1965
1949
220
201
6
2
Open Access status
Open
Embargoed
Closed
Indeterminate
None
Full text
Has full text
Does not have full text
1 - 10 out of 99
Page size:
10
10
20
50
100
Sort by:
Publication date
Publication date
Title
Type
Author last name
2021
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
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
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
2020
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
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
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
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
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
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
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
Previous
1
2
3
4
5
6
7
8
...
10
Next