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2020

Ramadhan, Kurnia (2020) Modulating the structure of plant-based protein dispersions. PhD thesis, University of Nottingham.

Samanci, S. (2020) Creating new food microstructure: aerated hydro and aerogels. PhD thesis, University of Nottingham.

Wattanakul, Jutarat (2020) Nutrient value and stability of chloroplast-rich fraction (CRF) material from pea vine haulm, and the role of galactolipolytic enzymes during digestion. PhD thesis, University of Nottingham.

2018

Fragkiadaki, Evgenia (2018) Understanding the changes in the bread component of ready to eat sandwiches where consumers observation of 'Dry and Stale' limits shelf life. MRes thesis, University of Nottingham.

Leaper, Robin M. (2018) Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils. MRes thesis, University of Nottingham.

Zhang, Juyang (2018) Sugar beet pectin–sodium caseinate conjugate stabilised emulsions: An investigation into the relationship between interfacial and bulk rheological properties for varying types of conjugates. PhD thesis, University of Nottingham.

2016

Agarwal, Deepa (2016) Impact of polymeric additives on the functionality of microfibrillar cellulose. PhD thesis, University of Nottingham.

Johansson, Joanne (2016) Incorporation of hydrocolloids into pet food for new applications. PhD thesis, University of Nottingham.