Browse Publications

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    Published

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

    Bettina Wolf, 1 Mar 2014, In : Food Hydrocolloids. 35, p. 85-90 6 p.

    Research output: Contribution to journalArticlepeer-review

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    Contributions of the particulates and soluble materials to the viscosity behaviour of tomato puree

    Bettina Wolf, 1 Jan 2012, p. 351-357. 7 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Published

    Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization

    Ian Hamilton & Ian Norton, 1 Jun 2017, In : Food Chemistry. 224, p. 191-200 10 p.

    Research output: Contribution to journalArticlepeer-review

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    Published

    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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    E-pub ahead of print
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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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