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Journal of the Science of Food and Agriculture
|
May 30, 2013
Designer colloids in structured food for the future
Maelle Douaire, Ian T Norton
Journal of Colloid and Interface Science
|
April 27, 2012
Oil-in-water emulsification using confined impinging jets
Shad W Siddiqui, Ian T Norton
Journal of Colloid and Interface Science
|
March 11, 2011
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions
Maryam Kargar, Fotios Spyropoulos, Ian T Norton
Journal of Colloid and Interface Science
|
April 17, 2020
A flow velocity dependence of dynamic surface tension in Plateau borders of foam
Christopher Clarke, Fotis Spyropoulos, Ian T Norton
International Journal of Molecular Sciences
|
June 6, 2013
Phospholipids at the interface: current trends and challenges
Roman Pichot, Richard L Watson, Ian T Norton
Journal of Colloid and Interface Science
|
September 11, 2010
Food grade duplex emulsions designed and stabilised with different osmotic pressures
Aleksandra Pawlik, Philip W Cox, Ian T Norton
Foods (Basel, Switzerland)
|
March 15, 2020
Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
Valentina Prosapio, Ian T Norton, Estefania Lopez-Quiroga
International Journal of Biological Macromolecules
|
August 27, 2021
Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing
Azarmidokht Gholamipour-Shirazi, Ian T Norton, Tom Mills
Journal of Colloid and Interface Science
|
July 13, 2010
W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release
Sarah Frasch-Melnik, Fotios Spyropoulos, Ian T Norton
Biotechnology Advances
|
April 6, 2017
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application
N P Aditya, Yadira Gonzalez Espinosa, Ian T Norton
Page
of 4
Search research articles
Search
Showing results (1-10 of 31) with videos related to
Sort By:
Page
of 4
Journal of the Science of Food and Agriculture
|
May 30, 2013
Designer colloids in structured food for the future
Maelle Douaire, Ian T Norton
Journal of Colloid and Interface Science
|
April 27, 2012
Oil-in-water emulsification using confined impinging jets
Shad W Siddiqui, Ian T Norton
Journal of Colloid and Interface Science
|
March 11, 2011
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions
Maryam Kargar, Fotios Spyropoulos, Ian T Norton
Journal of Colloid and Interface Science
|
April 17, 2020
A flow velocity dependence of dynamic surface tension in Plateau borders of foam
Christopher Clarke, Fotis Spyropoulos, Ian T Norton
International Journal of Molecular Sciences
|
June 6, 2013
Phospholipids at the interface: current trends and challenges
Roman Pichot, Richard L Watson, Ian T Norton
Journal of Colloid and Interface Science
|
September 11, 2010
Food grade duplex emulsions designed and stabilised with different osmotic pressures
Aleksandra Pawlik, Philip W Cox, Ian T Norton
Foods (Basel, Switzerland)
|
March 15, 2020
Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
Valentina Prosapio, Ian T Norton, Estefania Lopez-Quiroga
International Journal of Biological Macromolecules
|
August 27, 2021
Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing
Azarmidokht Gholamipour-Shirazi, Ian T Norton, Tom Mills
Journal of Colloid and Interface Science
|
July 13, 2010
W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release
Sarah Frasch-Melnik, Fotios Spyropoulos, Ian T Norton
Biotechnology Advances
|
April 6, 2017
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application
N P Aditya, Yadira Gonzalez Espinosa, Ian T Norton
Page
of 4