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Centre and Academic Publications

2019 Publication

Holland, S., Foster, T. Tuck, C. (2019) Creation of Food Structures Through Binder Jetting. In: Godoli, FC. Prakash, S. eds., Fundamentals of 3D Food Printing and Application Elsevier, Academic Press.

2018 Publication

Agarwal, D., MacNaughtan, W., Foster, T. (2018) Interactions between microfibrillar cellulose and carboxymethyl cellulose in an aqueous suspension. Carbohydrate polymers. 185, 112-119

Agarwal, D. Hewson, L. and Foster, T. (2018) A comparison of the sensory and rheological properties of different cellulosic fibres for food. Food and Function. 9, 1144 - 1151

Alba, K. MacNaughtan, W. Laws, A. Foster, T. Campbell, G. and Kontogiorgos, V. (2018) Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids. 81, 398 - 408

Cassanelli, M. Norton, I. Mills, T. (2018) Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems. Food Biophysics. 13, 3, 304-315

Cassanelli, M. Prosapio, V. Norton, I. Mills, T. (2018) Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms. Food Hydrocolloids. 82, 346-354

Cassanelli, M. Norton, I, Mills, T. (2018) Role of gellan gum microstructure in freeze drying and rehydration mechanisms. Food Hydrocolloids

DE Chirico, S. Di Bari, V. Foster, T. and Gray, D. (2018) Enhancing the recovery of oilseed rape seed oil bodies (olesomes) using bicarbonate-based soaking and grinding media. Food Chemistry. 241, 419 - 426

Diaz-Calderon, P. MacNaughtan, B. Hill, S. Foster, T. Enrione, J. and Mitchell, J. (2018) Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Food Hydrocolloids. 80, 274 - 280

Edmund, T. Rolls, ET. Mills, T. Norton, A. Lazidis, A. Norton, I. (2018) The Neuronal Encoding of Oral Fat by the Coefficient of Sliding Friction in the Cerebral Cortex and Amygdala. Cerebral Cortex 28, 11, 4080-4089

Ellis, AL. Mills, TB. Norton, IT. Norton-Welch, AB. (2018) The Hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams. Journal of Colloid and Interface Science. 538, 165-176

Gould, J. Wolf, B. (2018) Interfacial and emulsyfying properties of mealworm protein at the oil/water interface. Food Hydrocolloids. 77, 57-65

Holland, S. Tuck, C. Foster, T. (2018) Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting. Carbohydrate Polymers. 200, 229-238

Holland, S. Tuck, C. and Foster, T. (2018) Fluid Gels: A New Feedstock for High Viscosity Jetting Food. Food Biophysics. (Online)

Holland, S. Foster, T. MacNaughtan, W. (2018) Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering

Jellil, A., Woolley, E., Rahimifard, S. (2018) Towards integrating production and consumption to reduce consumer food waste in developed countries. International Journal of Sustainable Engineering. 10, 6, 1-13

Munday, H. Bows, J. Foster, T. Noble, I. (2018) Science and Food Manufacturing. Science in Parliament Spring 2018. 74, 1, 2-3

Prosapio, V. Norton, I. (2018) Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods. LWT - Food Science and Technology. 96, 402-410

Ramadhan, K. and Foster, T. (2018) Effects of Ball Milling on the Structural, Thermal, and Rheological Properties of Oat Bran Protein Flour. Journal of Food Engineering. 229, 50 - 56

Webb, P. Skouteris, G. Rahimifard, S (2018) In-plant real-time manufacturing water content characterisation. Water Resources and Industry. 20, 37-45

2018 Papers

2017 Publications

Cassanelli, M., Norton, I., Mills, T. (2017)  Effect of alcohols on gellan gum gel structure: bridging the molecular level and the three-dimensional network. Food Structure

Cassanelli, M., Norton, I., Mills, T. (2017)  Role of gellan gum microstructure in freeze drying and rehydration mechanisms. Food Hydrocolliods

Chiu, N., Tarrega, A., Parmenter, C. D. J., Hewson, E., Wolf, B., Fisk, I. D. (2017)  Optimisation of octinyl succinic anhydride starch stabilised w1/0//w2 emulsions for oral destabilisation of encapsulated salt and enhanced saltiness. Food Hydrocolliods, 2017. 69, 450-458

De Chirico, S.  Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based socking and grinding media

Gould, J., Wolf, B. (2017)  Interfacial and emulsifying properties of mealworm protein at the oil/water interface. Food Hydrocolloids

Gedi, M.A., Briars, R., Yuseli, F., Zainol, N., Darwish, R., Slater, A.M and Gray, D.A. (2017)  Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species. Journal of Food Science and Technology

Guillermo Garcia-Garcia, Elliott Woolley, Shahin Rahimifard.,  Optimising Industrial Food Waste Management. Procedia Manufacturing, 2017. 8, 432 - 439

Holland, S. Foster, T. MacNaughtan, W. Tuck, C. Design and Characterisation of Food Grade Powders and Inks for Microstructure Control Using 3D Printing

Hu, A., Chen, C., Wolf, B., Mantle, M., RA-Jabi-Siahboomi, A and Melia, C.D. (2017)  The properties of HPMC-PEO extended release  hydrophilic matrices and their response to iconic environments. Pharmaceutical Research 34(4), Pharm-D-16-00260R1

Lazidis, A., de Almeida Parizotto, L., Spyropoulos, F., Norton, I (2017)  Reprint of: Microstructural design of aerated food systems by soft-solid. Food Hydrocolloids 73, 110 - 119

Luis, J Perez-Cordoba. Norton, I., Batchelor, HK., Gkatzionis, K., Spyropoulos, F., Sobral, PJA. (2017 Physico-chemical antimirobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids 1 - 16

Massey, S., Macnaughtan, W., Williams, H. E. L., Wolf, B., Iqbal, M. S. (2017) A structural study of Acacia nilotica and Acacia modesta gums. Carbohydrate Polymers 175, 207-215

Neville, M., Tarrega, A., Hewson, L. and Foster, T. (2017)  Consumer-oriented development of hybrid
beef burger and sausage analogues. Food Science and Nutrition, 1—13.

O'Sullivan, J. J., Kurukji, D., Norton, I. T., Spyropoulos, F. (2017)  Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/k-carrageenan electrostatic complexes. Food Hydrocolloids, 2017. 71, 282-289

Prosapio, V., Norton, I. (2017)  Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance, LWT - Food Science and Technology, 80 (2017) 401 - 408

Prosapio, V., Norton, I., De Marco.  Optimization of freeze-drying using a Life Cycle Assessment approach: strawberries' case study, Journal of Cleaner Production, DOI: 10.1016/i.jclepro.2017.09.125

Ramadhan, K., Foster, T. Effects of ball milling on the structural, themal, and reheological properties of oat bran protein flour.

Zafeiri, I., Norton, J. E., Smith, P., Norton, I. T., Spyropoulos, F. (2017).  The role  of surface active species in the fabrication and funtionality of edible solid lipid particles. J Colloid Interface Sci. 500. 228 - 240

Zafeiri, I., Smith, P., Norton, I. T., Spyropoulos, F. (2017)  Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: The role of particle characteristics and emulsion microstructure upon Pickering functionality. Food Function. 8(7), 2583-2591

Zafeiri, I., Horridge, C., Tripodi, E., Spyropoulos, F. (2017).  Emulsions Co-Stabilisted by Edible Pickering Particles and Surfactants: The Effect of HLB Value. Colloids Interface Science Communications 17, 5 - 9

Zhang, P., Di Bari, V., Briars, R., Taher, Z., Yuan, J., Liu, G and Gray, D. (2017).  Influence of Pecan Nut Pre-treatment on the Physical Quality of Oil Bodies. Journal of Food Quality.

2017 Conference Paper

Campana, G. Howlett, R. Setchi, R. Cimatti, B.Part of the  Smart Innovation, Systems and Technologies book series. (SIST, volume 68) Rahimifard, S. et al. (2017).  Forging New Frontiers in Sustainable Food Manufacturing. In:  (eds) Sustainable Design and Manufacturing 2017. SDM 2017. Smart Innovation, Systems and Technologies, vol 68. Springer, Champer

Garcia-Garcia, G., Woolley, E., Rahimifard, S. (2017).  Optimising industrial Food Waste Management. Procedia Manufacturing, 8, 432 - 439

Jagtap, S., Rahimifard, S. (2017)  Utilisation of Internet Things to Improve Resource Efficiency of Food Supply Chains

Woolley, E., Simeone, A., Rahimifard, S. (2017) Eco-Intelligent Factories: Timescales for Environmental Decision Support. Sustainable Design and Manufacturing, 325-338


2016 Publications

Abbaszadeh, A., MacNaughtan, W., Sworn, G. and Foster, T. (2016).  New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal. Carbohydrate Polymers 144: 168-177. DOI: 10.1016/j.carbpol.2016.02.026

Aditya, N.P., Hamilton, I.E. and Norton, I.T. (2017).  Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization. Food Chemistry 224: 191-200. DOI: 10.1016/j.foodchem.2016.12.082

Aditya, N.P., Mills, T. and Norton, I.T. (2016).  Lipid based nanosystems for curcumin: Past, present and future. Current Pharmaceutical Design 22(27): 4247-4256. DOI: 10.2174/1381612822666160614083412

Asghari, A.K., Norton, I.T., Mills, T., Sadd, P. and Spyropoulos, F. (2016).  Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications. Food Hydrocolloids 53: 311-319. DOI: 10.1016/j.foodhyd.2015.09.007

Di Bari, V., Macnaughtan, W., Norton, J., Sullo, A. and Norton, I. (2016).  Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition. Food Structure. Advance online publication. DOI: 10.1016/j.foostr.2016.10.001

Duffus, L.J., Norton, J.E., Smith, P., Norton, I.T. and Spyropoulos, F. (2016).  A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions. Journal of Colloid and Interface Science 473: 9-21. DOI: 10.1016/j.jcis.2016.03.060

Garcia-Garcia, G., Woolley, E., Rahimifard, S., Colwill, J., White, R. and Needham, L. (2016). A Methodology for Sustainable Management of Food Waste. Waste and Biomass Valorization: 1-19. DOI: 10.1007/s12649-016-9720-0

Massey, S., Iqbal, M. S., Wolf, B., Mariam, I., Rao, S. (2016) Comparative drug loading and release study on some carbohydrate polymers. Latin American Journal of Pharmacy, 35: (1): 145-55

Conference Paper - A Manufacturing Approach to Reducing Consumer Food Waste, Advances in Manufacturing Technologies Jellil, A., Garcia-Garcia, G., Woolley, E., Rahimifard, S.

Gimenez-Escalante, P., Rahimifard, S. (2016) Innovative Food Technologies for Redistributed Manufacturing.

Gould, J., Garcia-Garcia, G. and Wolf, B. (2016).  Pickering particles prepared from food waste. Materials 9(9): 791. DOI: 10.3390/ma9090791

Gould, J.M., Furse, S. and Wolf, B. (2016).  The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa. Frontiers in Chemistry 4: 11. DOI: 10.3389/fchem.2016.00011

Gould, O., Simeone, A., Colwill, J., Willey, R. and Rahimifard, S. (2016).  A Material Flow Modelling Tool for Resource Efficient Production Planning in Multi-product Manufacturing Systems. Procedia CIRP.DOI: 10.1016/j.procir.2015.12.139

Hamilton, I.E. and Norton, I.T. (2016).  Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition. Food Hydrocolloids 55: 220-227. DOI: 10.1016/j.foodhyd.2015.11.020

Hancocks, R.D., Spyropoulos, F. and Norton, I.T. (2016).  The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions. Journal of Membrane Science 497: 29-35. DOI: 10.1016/j.memsci.2015.09.033

He, Q., Hort, J. and Wolf, B. (2016).  Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids 61: 221-232. DOI: 10.1016/j.foodhyd.2016.05.010

Kurukji, D., Norton, I.T. and Spyropoulos, F. (2016).  Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds. Food Hydrocolloids 53: 249-260. DOI: 10.1016/j.foodhyd.2015.02.021

Lazidis, A., Hancocks, R.D., Spyropoulos, F., Kreuß, M., Berrocal, R. and Norton, I.T. (2016).  Whey protein fluid gels for the stabilisation of foams. Food Hydrocolloids 53: 209-217. DOI: 10.1016/j.foodhyd.2015.02.022

Lett, A.M., Yeomans, M.R., Norton, I.T. and Norton, J.E. (2016).  Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour. Food Quality and Preference 47: 148-155. DOI: 10.1016/j.foodqual.2015.03.011

Monteiro, A.R.G., Marques, D.R., Marchi, L.B., Chinellato, M.M., Berwig, K.P. and Wolf, B. (2016).  Eliminating the use of fat in the production of extruded snacks by applying starch coating. Chemical Engineering Transactions 49: 625-630. DOI: 10.3303/CET1649105

Myriam, M., Grundy, L., Carriere, F., Mackie, A., Gray, D., Butterworth, P. (2016) The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds. Food and
Function. 7(1), 69-78

Norton, A.B., Hancocks, R.D., Spyropoulos, F. and Grover, L.M. (2016).  Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures. Food Hydrocolloids 53: 93-97. DOI: 10.1016/j.foodhyd.2015.03.025

O'Sullivan, J., Murray, B., Flynn, C. and Norton, I. (2016). The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins. Food Hydrocolloids 53: 141-154. DOI: 10.1016/j.foodhyd.2015.02.009.

O'Sullivan, J.J., Kurukji, D., Norton, I.T. and Spyropoulos, F. (2016).  Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/k-carrageenan electrostatic complexes. Food Hydrocolloids. Advance online publication. DOI: 10.1016/j.foodhyd.2016.11.031

O’Sullivan, J.J., Park, M., Beevers, J., Greenwood, R.W. and Norton, I.T.  Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review. Food Hydrocolloids. Advance online publication. DOI: 10.1016/j.foodhyd.2016.12.037

Pawlik, A., Kurukji, D., Norton, I. and Spyropoulos, F. (2016).  Food-grade Pickering emulsions stabilised with solid lipid particles. Food and Function 7(6): 2712-2721. DOI: 10.1039/c6fo00238b

Pringle, T., Barwood, M. and Rahimifard, S. (2016).  The Challenges in Achieving a Circular Economy within Leather Recycling. Procedia CIRP.DOI: 10.1016/j.procir.2016.04.112

Sachidananda, M., Webb, P.D. and Rahimifard, S. (2016).  A concept of water usage efficiency to support water reduction in manufacturing industry. Sustainability 8(12). DOI: 10.3390/su8121222

Seow, Y., Goffin, N., Rahimifard, S. and Woolley, E. (2016).  A 'Design for Energy Minimization' approach to reduce energy consumption during the manufacturing phase. Energy 109: 894-905. DOI: 10.1016/

Simeone,A., Watson, N., Sterritt, I. and Woolley, E. (2016).  A Multi-sensor Approach for Fouling Level Assessment in Clean-in-place Processes. Procedia CIRP.DOI: 10.1016/j.procir.2016.07.023

Torcello-Gómez, A. and Foster, T.J. (2016).  Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions. Carbohydrate Polymers 144: 495-503. DOI: 10.1016/j.carbpol.2016.03.005

Winkworth-Smith, C.G., MacNaughtan, W. and Foster, T.J. (2016).  Polysaccharide structures and interactions in a lithium chloride/urea/water solvent. Carbohydrate Polymers 149: 231-241. DOI: 10.1016/j.carbpol.2016.04.102

Woolley, E., Garcia-Garcia, G., Tseng, R. and Rahimifard, S. (2016).  Manufacturing Resilience via Inventory Management for Domestic Food Waste. Procedia CIRP.DOI: 10.1016/j.procir.2016.01.070


2015 Publications

Chiu, N., Hewson, L., Fisk, I., and Wolf, B.,  Programmed emulsions for sodium reduction in emulsion based foods.
Food & Function, 2015.  6, 1428 - 1434

Garcia-Garcia, G., Woolley, E., Rahimifard, S.,   A framework for a more efficient approach to food waste management. International Journal of Food Engineering (IJFE), 2015. Vol. 1, pp. 65-72

Koganti, N., Mitchell, J., MacNaughtan. W., Hill, S., and Foster, T.,  Effect of granule organisation on the behaviour of starches in the NMMO solvent system. Carbohydrate Polymers, 2015. 116, 103-110

Makkhun, S., Khosla, A., Foster, T., McClements, D.J., Grundy, M.M.L., and Gray, D.A.  Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food and Function, 2015. 6, 124 - 133, DOI: 10.1039/C4FO00422A

Moakes, R.J.A., Sullo, A., and Norton, I.T., Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history. Food Hydrocolloids, 2015. 45: p. 227-235

Norton, J.E., et al.,  Functional food microstructures for macronutrient release and delivery. Food & Function, 20156(3): p. 663-678

Torcello-Gomez., A, Fernandez-Fraguas, C., Ridout, M.J., Woodward, N.C., Wilde, P.J., and Foster, T.J.,  Effect of substituent pattern and molecular weight of cellulose ethers on interactions with different bile salts. Food and Function, 2015. 6(3), 730-739


2014 Publications 

Abbaszadeh, A., Lad, M., Janin, M., Morris, G.A., MacNaughtan, W., Sworn, G., and Foster, T.J., A novel approach to the determination of the pyruvate and acetate distribution in xanthan. 2014. 162-171

Abbaszadeh, A., MacNaughtan, W., and Foster, T,J, The effect of ball milling and rehydration on powdered mixtures of hydrocolloids. Carbohydrate Polymers 2014. 102, 978-985

Abson, R., Gaddipati, S.R., Hort, J., Mitchell, J.R., Wolf, B., and Hill, S.E. A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. Food Hydrocolloids, 2014. 35, 85-90

Adams, G., Imran, S., Wang, S., Mohammad, A., Kok, M., Gray, D., Guy, A., Channell (2014) The Hypoglycemic Effect of Pumpkin Seeds,Trigonelline (TRG), Nicotinic Acid (NA), and D-Chiroinositol (DCI) in
Controlling Glycemic Levels in Diabetes Mellitus Critical Reviews in Food Science and Nutrition. 54(10), 1322-1329

Bot, A., Foster, T.J., and Lundion, L.O., Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis. Food Hydrocolloids, 2014. 34, 88-97

Bradbeer, J.F., et al., Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety. Food Hydrocolloids, 2014. 35(0): p. 522-530

Choi, H., Mitchell, J., Gaddipati, S.R. and Hill, S.E., Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solutions in presence of saliva. Food Hydrocolloids, 2014. 40, 71-75

Delime, P., Lemmens-Smink, N., and Wolf, B., Competitive adsorption of lecithin and saliva at the o/w interface in relation to the oral processing of lipid continuous foods. Food Biophysics, 2014. 9, 285-291

Douaire, M., et al.,  Fat crystallisation at oil-water interfaces. Advances in Colloid and Interface Science, 2014203: p. 1-10

Douaire, M., Stephenson, T., and Norton, I.T.,  Soft tribology of oil-continuous emulsions. Journal of Food Engineering, 2014. 139: p. 24-30

Erten, T., Adams, G., Foster, T.J., and Harding, S.E., Comparative heterogeneity, molecular weights and viscosities of xanthans of different pyruvate and acetate content. Food Hydrocolloids, 2014. 42, 335-341

Farres, I.F., Moakes, R. J. A., and Norton, I.T.,  Designing biopolymer fluid gels: A microstructural approach. Food Hydrocolloids, 2014. 42: p. 362-372

Gladkowska-Balewicz, I., Norton, I.T., and Hamilton, I.E., Effect of process conditions, and component concentrations on the viscosity of kappa-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels. Food Hydrocolloids, 2014. 42: p. 355-361

Lee, L., et al., Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up. Journal of Food Engineering, 2014. 131: p. 33-37

Norton, J.E., et al.,  Designing Food Structures for Nutrition and Health Benefits. Annual Review of Food Science and Technology, Vol 5, 2014. 5: p. 177-195

Payne, G., Lad, M., Foster, T.J., Khosla, A., and Gray, D.A., Composition and properties of the surface of oil bodies recovered from Echium Plantagineum. Colloids and Surfaces B: Biointerfaces, 2014.

Torcello-Gomez, A., and Foster, T.J., Interactions between cellulose ethers and a bile salt in the control of lipid digestion of lipid-based systems. Carbohydrate Polymers, 2014. 113, 53-61

Torcello-Gomez, A., Maldonado-Valderrama, J., Jodar-Reyes, A.B., and Foster, T.J., Interactions between polymeric surfactants and bile salts: New routes for controlling lipid digestion of oil-water emulsions: Gums and Stabilisers for the Food Industry 17 - The changing face of food manufacture - the role of hydrocolloids, 2014. 334-341 - The changing face of food manufacture - the role of hydrocolloids, 2014. 334-341

Vo, L.T.T., Hajji, F., Siroka, B., Manian, A.P., Davis, A., Foster, T.J., and Bechtold, T.,Direct carbamation of cellulose fiber sheets. Cellulose, 2014. 21(1), 627-640

Zhou, Y., Winkworth-Smith, C., Wang, Y., Liang, J., Foster, T.J., and Cheng, Y., Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behavior of wheat starch. 2014. 114, 357-364

Zhou, Y., Zhao, D., Foster, T.J., Liu, Y.X., Wang, Y., Nirasawa, S., Tatsum, I.E., and Cheng, Y.Q., Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. Food Chemistry, 2014. 143, 163-169


2013 Publications

Almutairi, F.M., Adams, G.G., Kok, M.S., Lawson, C.J., Gahler, R., Wood, S., Foster, T.J., Rowe, A.J., and Harding, S., An analytical ultracentrifugation study on the conformation of lambda carrageenan in aqueous solution. Carbohydrate Polymers, 2013. 97(1), 203-209

Carvalho-Da-Silva A.M., Van Damme, I., Taylor, W., Hort, J., and Wolf, B., Oral processing of two milk chocolate samples. Food & Function, 2013. 4, 461-469

Douaire, M. and Norton, I.T., Designer colloids in structured food for the future.Journal of the Science of Food and Agriculture, 2013. 93 (13): p.3147-3154

Furse, S., Liddell, S., Ortori, C.A., Williams, H., Neylon, D.C., Scott, D.J., Barrett, D.A., and Gray, D.A., The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower). Journal of Chemical Biology, 2013. 6, 63–76

Gillis, R.B., Adams, G.G., Wolf, B., Berry, M., Besong, T.M.D., Corfield, A., Kök, S.M., Sidebottom, R., Lafond, D., Rowe, A.J., and Harding, S.E., Molecular weight distribution analysis by ultracentrifugation: adaptation of a new approach for mucinsCarbohydrate Polymers, 2013.93(1), 178-183

Gould, J., Vieira, J., and Wolf, B., Cocoa particles for food emulsion stabilisation. Food & Function, 2013.

Lad M, Todd T, Morris G, MacNaughtan W, Sworn G and Foster TJ, 2013. On the origin of sharp peaks in the x-ray diffraction patterns of xanthan powders Food Chemistry. 139, 1146-1151

Nantiyakul, N., Furse, S., Fisk, I.D., Tucker, G., and Gray, D.A., Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties. Journal of Cereal Science, 2013. 57 (1) 141-145

Ray, J., MacNaughtan, W., Chong, P.S., Vieira, J., and Wolf, B., The effect of limonene on the crystallization of cocoa butter.  J Am Oil Chem Soc, 2012. 89, 437-445

Sullo, A., Wang, Y., Koshella, A., Heinze, T., and Foster, T.J., Self-Association of novel mixed 3-mono-O-alkyl cellulose:  Effect of the hydrophobic moieties ratio. Carbohydrate Polymers, 2013. 93(2), 574-581

Torcello-Gómez, A., Maldonado-Valderrama, J., Jódar-Reyes, A.B., and Foster, T.J., Interactions between Pluronics (F127 and F68) and bile salts (NaTDC) in aqueous phase and interface of oil-in-water emulsions. Langmuir, 2013. 29(8), 2520-2529

Winkworth-Smith, and Foster, T.J., General overview of iopolymers: Structure, Properties and Applications. In: Thomas, S., Durand, D., Chassenieux, C., and Jyotishkumar, P., eds., Handbook of Biopolymer-Based Materials: From Blends and Composites to Gels and Complex Networks Wiley-VCH, 2013. 7-36

Zhou, Y., Hou, M., Nirasawa, S., Tatsumi, E., Foster, T.J., and Cheng, Y., Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 2013. 51, 879-885



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