Browse Publications

  1. 1998
  2. Publications content icon
    Published

    Effect of high-methoxy pectin on properties of casein-stabilized emulsions

    Edward Pelan, 1 Jan 1998, In : Food Hydrocolloids. 12, 4, p. 425-432 8 p.

    Research output: Contribution to journalArticlepeer-review

  3. Publications content icon
    Published
  4. Publications content icon
    Published

    Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

    Edward Pelan, 1 Jan 1998, In : Food Hydrocolloids. 12, 1, p. 9-15 7 p.

    Research output: Contribution to journalArticlepeer-review

  5. Publications content icon
    Published

    Some molecular and colloidal aspects of tea cream formation

    Edward Pelan, 1 Jan 1998, In : Food Hydrocolloids. 12, 4, p. 443-450 8 p.

    Research output: Contribution to journalArticlepeer-review

  6. 1999
  7. Publications content icon
    Published
  8. 2000
  9. Publications content icon
    Published

    Enhanced cleaning of whey protein soils using pulsed flows

    Peter Fryer, 1 Jan 2000, In : Journal of Food Engineering. 46, 3, p. 199-209 11 p.

    Research output: Contribution to journalArticlepeer-review

  10. 2005
  11. Publications content icon
    Published
  12. 2008
  13. Publications content icon
    Published

    The role of hydrocolloids in the formation of health foods

    Ian Norton, Philip Cox & Fotis Spyropoulos, 2008, Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, p. 293-305 13 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

  14. Publications content icon
    Published

    Validation of Thermal Processing Using Time-Temperature Indicators as Process Probes

    Peter Fryer, Mark Simmons & Serafim Bakalis, 1 Jan 2008, In : Japan Journal of Food Engineering. 9, 1, p. 33-42 10 p.

    Research output: Contribution to journalArticlepeer-review

  15. 2011
  16. Publications content icon
    Published

    Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules

    Bettina Wolf, 1 May 2011, In : Food Hydrocolloids. 25, 3, p. 495-502 8 p.

    Research output: Contribution to journalArticlepeer-review

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