Browse Publications

  1. Chapter › Research
  2. Publications content icon
    Published

    Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?

    Peter Fryer, Phillip Robbins, 1 Jan 2013, Food Engineering Series. Springer Vieweg, p. 209-227 19 p. (Food Engineering Series).

    Research output: Chapter in Book/Report/Conference proceedingChapter

  3. 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 proceedingChapter

  4. Conference contribution › Research
  5. Publications content icon
    Published

    Novel ultrasonic emulsification technologies

    Ian Norton, 14 Apr 2016, Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Williams, P. & Phillips, G. (eds.). Royal Society of Chemistry, p. 87-98 12 p.

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

  6. 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

  7. Foreword/postscript › Research
  8. 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 proceedingForeword/postscript

  9. Paper › Research › Peer-reviewed
  10. Publications content icon
    Published

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    Research output: Contribution to conference (unpublished)Paperpeer-review

  11. Publications content icon
    Published

    Design of colloidal foods for healthier diets

    Antonio Sullo, Richard Watson & Ian Norton, 1 Jan 2014, p. 289-302. 14 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

  12. Publications content icon
    Published

    Protein stabilised submicron emulsions

    Roman Pichot & Ian Norton, 1 Jan 2014, p. 223-229. 7 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

  13. Article › Research › Peer-reviewed
  14. Publications content icon
    Published
  15. Publications content icon
    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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