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Robin Hancocks
Robin Hancocks
Food Sciences Consultant
在 blueyonder.co.uk 的电子邮件经过验证
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引用次数
引用次数
年份
Whey protein fluid gels for the stabilisation of foams
A Lazidis, RD Hancocks, F Spyropoulos, M Kreuß, R Berrocal, IT Norton
Food hydrocolloids 53, 209-217, 2016
1092016
Emulsification: mechanistic understanding
LL Lee, N Niknafs, RD Hancocks, IT Norton
Trends in Food Science & Technology 31 (1), 72-78, 2013
832013
Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up
L Lee, R Hancocks, I Noble, IT Norton
Journal of food engineering 131, 33-37, 2014
682014
Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches
F Spyropoulos, DM Lloyd, RD Hancocks, AK Pawlik
Journal of the Science of Food and Agriculture 94 (4), 613-627, 2014
632014
Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety
JF Bradbeer, R Hancocks, F Spyropoulos, IT Norton
Food hydrocolloids 35, 522-530, 2014
632014
Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety
JF Bradbeer, R Hancocks, F Spyropoulos, IT Norton
Food hydrocolloids 43, 501-509, 2015
512015
Comparisons between membranes for use in cross flow membrane emulsification
RD Hancocks, F Spyropoulos, IT Norton
Journal of Food Engineering 116 (2), 382-389, 2013
502013
Advances in membrane emulsification. Part B: recent developments in modelling and scale‐up approaches
F Spyropoulos, DM Lloyd, RD Hancocks, AK Pawlik
Journal of the Science of Food and Agriculture 94 (4), 628-638, 2014
392014
Food-grade emulsions prepared by membrane emulsification techniques
F Spyropoulosa, RD Hancocks, IT Norton
Procedia Food Science 1, 920-926, 2011
352011
The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions
RD Hancocks, F Spyropoulos, IT Norton
Journal of Membrane Science 497, 29-35, 2016
322016
Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration
AB Norton, RD Hancocks, LM Grover
Food Hydrocolloids 42, 373-377, 2014
202014
Development of 5-(4, 6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures
AB Norton, RD Hancocks, F Spyropoulos, LM Grover
Food Hydrocolloids 53, 93-97, 2016
62016
Stabilisation of foams by whey protein gel particles
A Lazidis, RD Hancocks, F Spyropoulos, M Kreuß, R Berrocal, IT Norton
gums and stabilisers for the food industry 17-the changing face of food …, 2014
52014
Controlled emulsification using microporous membranes
RD Hancocks
University of Birmingham, 2011
52011
Measurement Techniques Applicable to the Investigation of Emulsion Formation during Processing
N Niknafs, RD Hancocks, IT Norton
Emulsion Formation and Stability, 109-126, 2013
22013
Protein stabilised foams; stability and rheological properties
A Lazidis, RD Hancocks, R Berrocal, M Kreuß, IT Norton
Foaming properties of dairy protein systems
A Lazidis, R Hancocks, F Spyropoulos, R Berrocal, I Norton
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