Number of items: 8.
A
Agarwal, Deepa
(2016)
Impact of polymeric additives on the functionality of microfibrillar cellulose.
PhD thesis, University of Nottingham.
F
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.
J
Johansson, Joanne
(2016)
Incorporation of hydrocolloids into pet food for new applications.
PhD thesis, University of Nottingham.
L
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.
R
Ramadhan, Kurnia
(2020)
Modulating the structure of plant-based protein dispersions.
PhD thesis, University of Nottingham.
S
Samanci, S.
(2020)
Creating new food microstructure: aerated hydro and aerogels.
PhD thesis, University of Nottingham.
W
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.
Z
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.
This list was generated on Sun Nov 24 13:41:58 2024 UTC.
