Browse Publications

  1. 2018
  2. Publications content icon
    Published
  3. Publications content icon
    Published

    Water shortages worsened by reservoir effects

    Sally Rangecroft & Anne Van Loon, 13 Nov 2018, In : Nature Sustainability. 1, 11, p. 617-622 6 p.

    Research output: Contribution to journalReview articlepeer-review

  4. Publications content icon
    Published
  5. Publications content icon
    Published

    Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods

    Valentina Prosapio & Ian Norton, 1 Oct 2018, In : LWT. 96, p. 402-410 9 p.

    Research output: Contribution to journalArticlepeer-review

  6. Publications content icon
    Published

    Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms

    Valentina Prosapio, Ian Norton & Tom Mills, 1 Sep 2018, In : Food Hydrocolloids. 82, p. 346-354 9 p.

    Research output: Contribution to journalArticlepeer-review

  7. Publications content icon
    Published

    Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems

    Ian Norton & Tom Mills, Sep 2018, In : Food Biophysics. 13, 3, p. 304-315 12 p.

    Research output: Contribution to journalArticlepeer-review

  8. Publications content icon
    Published

    Water sustainability and watershed storage

    J. J. McDonnell, 14 Aug 2018, In : Nature Sustainability. 1, 8, p. 378-379 2 p.

    Research output: Contribution to journalComment/debatepeer-review

  9. Publications content icon
    Published

    Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

    Bettina Wolf, 1 Aug 2018, In : Food Hydrocolloids. 81, p. 409-418 10 p.

    Research output: Contribution to journalArticlepeer-review

  10. Publications content icon
    Published

    Material properties of ex vivo milk chocolate boluses examined in relation to texture perception

    Bettina Wolf, 1 Jun 2018, In : Food and Function. 9, 6, p. 3532-3546 15 p.

    Research output: Contribution to journalArticlepeer-review

  11. Publications content icon
    Published

    Characterisation of deep-fried batter and breaded coatings

    Abigail Norton-Welch, Tom Mills & Ian Norton, 1 Apr 2018, In : Food Structure. 16, p. 43-49 7 p.

    Research output: Contribution to journalArticlepeer-review

Previous 1 2 3 4 5 6 7 8 ...10 Next