Browse Publications

  1. 2014
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    Published

    Soft tribology of oil-continuous emulsions

    Maelle Douaire & Ian Norton, Oct 2014, In : Journal of Food Engineering. 139, p. 24-30 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Published

    Competitive adsorption of lecithin and saliva at the O/W interface in relation to the oral processing of lipid continuous foods

    Bettina Wolf, 22 Jun 2014, In : Food Biophysics. 9, 3, p. 285-291 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Published

    Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up

    Robin Hancocks & Ian Norton, Jun 2014, In : Journal of Food Engineering. 131, p. 33-37 5 p.

    Research output: Contribution to journalArticlepeer-review

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    Published
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    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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    Published
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    Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

    Jennifer Norton & Ian Norton, Feb 2014, In : Journal of Food Engineering. 122, p. 8-14 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Published

    Bridging benchtop research and industrial processed foods: Structuring of model food emulsions

    Aleksandra Pawlik & Ian Norton, Jan 2014, In : Food Structure. 1, 1, p. 24-38 15 p.

    Research output: Contribution to journalArticlepeer-review

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