Browse Publications

  1. 2016
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    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

  3. 2015
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    Detection of tobacco mosaic tobamovirus in cigarettes through RT-PCR

    Robert Jackson, Sep 2015, In : Pakistan Journal of Agricultural Sciences. 52, 3, p. 667-670 4 p.

    Research output: Contribution to journalArticlepeer-review

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    Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

    Michael Tausz, 1 Mar 2015, In : Food Chemistry. 170, p. 448-454 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Programmed emulsions for sodium reduction in emulsion based foods

    Bettina Wolf, 1 Jan 2015, In : Food and Function. 6, 5, p. 1428-1434 7 p.

    Research output: Contribution to journalArticlepeer-review

  8. 2014
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    Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration

    Abigail Norton-Welch, Robin Hancocks & Liam Grover, 5 Dec 2014, In : Food Hydrocolloids. 42, P3, p. 373-377 5 p.

    Research output: Contribution to journalArticlepeer-review

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    Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study

    Michael Tausz, Nov 2014, In : Journal of Cereal Science. 60, 3, p. 461-470 10 p.

    Research output: Contribution to journalArticlepeer-review

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    Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva

    Bettina Wolf, Oct 2014, In : Food Hydrocolloids. 40, p. 71-75 5 p.

    Research output: Contribution to journalArticlepeer-review