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

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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.

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

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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.

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

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

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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.

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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.