Παρακολούθηση
Tom Mills
Tom Mills
Senior Lecturer, Chemical Engineering, University of Birmingham
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα bham.ac.uk - Αρχική σελίδα
Τίτλος
Παρατίθεται από
Παρατίθεται από
Έτος
Designing hydrocolloid based food-ink formulations for extrusion 3D printing
A Gholamipour-Shirazi, IT Norton, T Mills
Food Hydrocolloids 95, 161-167, 2019
1242019
Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications
AK Asghari, I Norton, T Mills, P Sadd, F Spyropoulos
Food Hydrocolloids 53, 311-319, 2016
972016
How to formulate for structure and texture via medium of additive manufacturing-a review
A Gholamipour-Shirazi, MA Kamlow, I T. Norton, T Mills
Foods 9 (4), 497, 2020
732020
The use of natural antioxidants to combat lipid oxidation in O/W emulsions
J Noon, TB Mills, IT Norton
Journal of Food Engineering 281, 110006, 2020
642020
Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications
EL Warner, IT Norton, TB Mills
Journal of Food Engineering 246, 58-66, 2019
612019
Role of gellan gum microstructure in freeze drying and rehydration mechanisms
M Cassanelli, I Norton, T Mills
Food Hydrocolloids 75, 51-61, 2018
582018
Stabilisation of foams by agar gel particles
AL Ellis, AB Norton, TB Mills, IT Norton
Food Hydrocolloids 73, 222-228, 2017
562017
The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams
AL Ellis, TB Mills, IT Norton, AB Norton-Welch
Journal of colloid and interface science 538, 165-173, 2019
542019
Development of an in-vitro mouth model to quantify salt release from gels
T Mills, F Spyropoulos, IT Norton, S Bakalis
Food Hydrocolloids 25 (1), 107-113, 2011
492011
Evolutionary Model of Cluster Divergence of the Emergent Marine Pathogen Vibrio vulnificus: From Genotype to Ecotype
M López-Pérez, JM Jayakumar, JM Haro-Moreno, A Zaragoza-Solas, ...
MBio 10 (1), 10.1128/mbio. 02852-18, 2019
482019
Gellan gum fluid gels for topical administration of diclofenac
MH Mahdi, BR Conway, T Mills, AM Smith
International journal of pharmaceutics 515 (1-2), 535-542, 2016
462016
The application of tribology in assessing texture perception of oral liquid medicines
H Batchelor, R Venables, J Marriott, T Mills
International Journal of Pharmaceutics 479 (2), 277-281, 2015
432015
The effect of sugars on agar fluid gels and the stabilisation of their foams
AL Ellis, TB Mills, IT Norton, AB Norton-Welch
Food Hydrocolloids 87, 371-381, 2019
422019
Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms
M Cassanelli, V Prosapio, I Norton, T Mills
Food Hydrocolloids 82, 346-354, 2018
422018
Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing
K Daffner, S Vadodaria, L Ong, S Nöbel, S Gras, I Norton, T Mills
Food Hydrocolloids 112, 105850, 2021
412021
Characterisation of deep-fried batter and breaded coatings
KY Voong, AB Norton, TB Mills, IT Norton
Food Structure 16, 43-49, 2018
392018
Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network
M Cassanelli, I Norton, T Mills
Food Structure 14, 112-120, 2017
382017
Lipid based nanosystems for curcumin: past, present and future
A Nayak P, T Mills, I Norton
Current pharmaceutical design 22 (27), 4247-4256, 2016
362016
Jetting-based 3D printing of edible materials
S Vadodaria, T Mills
Food Hydrocolloids 106, 105857, 2020
352020
3D printing of edible hydrogels containing thiamine and their comparison to cast gels
MA Kamlow, S Vadodaria, A Gholamipour-Shirazi, F Spyropoulos, T Mills
Food Hydrocolloids 116, 106550, 2021
322021
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