Browse Publications

  1. 2018
  2. Publications content icon
    Published

    Interfacial and emulsifying properties of mealworm protein at the oil/water interface

    Bettina Wolf, 1 Apr 2018, In : Food Hydrocolloids. 77, p. 57-65 9 p.

    Research output: Contribution to journalArticlepeer-review

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

    Role of gellan gum microstructure in freeze drying and rehydration mechanisms

    Ian Norton & Tom Mills, Feb 2018, In : Food Hydrocolloids. 75, p. 51-61

    Research output: Contribution to journalArticlepeer-review

  5. 2017
  6. Publications content icon
    E-pub ahead of print
  7. Publications content icon
    Published

    Stabilisation of foams by agar gel particles

    Abigail Norton-Welch, Tom Mills & Ian Norton, 1 Dec 2017, In : Food Hydrocolloids. 73, p. 222-228 7 p.

    Research output: Contribution to journalArticlepeer-review

  8. Publications content icon
    Published

    Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network

    Ian Norton & Tom Mills, Oct 2017, In : Food Structure. 14, p. 112-120

    Research output: Contribution to journalArticlepeer-review

  9. Publications content icon
    E-pub ahead of print
  10. Publications content icon
    Published
  11. Publications content icon
    Published

    Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

    Valentina Prosapio & Ian Norton, 1 Jul 2017, In : LWT - Food Science and Technology. 80, p. 401-408 8 p.

    Research output: Contribution to journalArticlepeer-review

  12. Publications content icon
    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

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