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  1. 2020
  2. 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

  3. 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

  4. Publications content icon
    Published

    Freeze drying and rehydration of alginate fluid gels

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

    Research output: Contribution to journal › Article

  5. Publications content icon
    E-pub ahead of print

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

    Estefania Lopez-Quiroga, Peter Fryer, 27 Jan 2020, In : Food Hydrocolloids. 104, 105712.

    Research output: Contribution to journal › Article

  6. Publications content icon
    Published

    The effect of a food addiction explanation model for weight control and obesity on weight stigma

    Ayoub Bouguettaya, 22 Jan 2020, In : Nutrients. 12, 2, p. 1-10 10 p., 294.

    Research output: Contribution to journal › Article

  7. Publications content icon
    Published

    Formation of Pickering and mixed emulsifier systems stabilised O/W emulsions via confined impinging jets processing

    Ian Norton & Fotis Spyropoulos, Jan 2020, In : Food and Bioproducts Processing. 119, p. 360-370 11 p.

    Research output: Contribution to journal › Article

  8. 2019
  9. Publications content icon
    Published

    Food structure development in emulsion systems

    Aris Lazidis, Ian Norton & Fotis Spyropoulos, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. 59-92 34 p. (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceeding › Chapter

  10. Publications content icon
    Published

    Preface

    Fotis Spyropoulos, Aris Lazidis & Ian Norton, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. V-VI (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceeding › Foreword/postscript

  11. Publications content icon
    Published

    Designing hydrocolloid based food-ink formulations for extrusion 3D printing

    Azarmidokht Gholamipour Shirazi, Ian Norton & Tom Mills, Oct 2019, In : Food Hydrocolloids. 95, p. 161-167 7 p.

    Research output: Contribution to journal › Article

  12. Publications content icon
    Published

    Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms

    Bettina Wolf, 3 Jun 2019, In : Foods. 8, 6, 15 p., 192.

    Research output: Contribution to journal › Article

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