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  1. 2021
  2. Publications content icon
    Published

    3D printing of edible hydrogels containing thiamine and their comparison to cast gels

    Saumil Vadodaria, Azarmidokht Gholamipour Shirazi, Fotis Spyropoulos & Tom Mills, Jul 2021, In: Food Hydrocolloids. 116, 106550.

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

  3. Publications content icon
    Published

    Effect of surface roughness and temperature on stainless steel - whey protein interfacial interactions under pasteurisation conditions

    Jason Zhang & Peter Fryer, Jul 2021, In: Journal of Food Engineering. 301, 110542.

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

  4. Publications content icon
    Published

    Mechanical characterization of fish oil microcapsules by a micromanipulation technique

    Zhibing Zhang, Jun 2021, In: LWT - Food Science and Technology. 144, 8 p., 111194.

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

  5. Publications content icon
    E-pub ahead of print

    Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications

    Tom Mills, Edward Pelan & Azarmidokht Gholamipour Shirazi, 10 May 2021, (E-pub ahead of print) In: Food Hydrocolloids. 120, 9 p., 106881.

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

  6. Publications content icon
    Published

    Nanoparticle tracking analysis as a process analytical tool for characterising magnetosome preparations

    Alfred Fernández-Castané, Hong Li, , , , , Tim Overton & Owen Thomas, May 2021, In: Food and Bioproducts Processing. 127, p. 426-434 9 p.

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

  7. Publications content icon
    Published

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

    Kelsey Kanyuck, Abigail Norton-Welch, Tom Mills & Ian Norton, Mar 2021, In: Food Hydrocolloids. 112, 10 p., 106295.

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

  8. Publications content icon
    E-pub ahead of print

    Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route

    Tom Mills, Sep 2021, In: Food Hydrocolloids. 118, 11 p., 106642.

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

  9. 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, 9 p., 106108.

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

  10. 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

  11. 2020
  12. 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

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