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Che Ku Jusoh, Tengku Farizan Izzi (2021) Development of encapsulated air microparticles using spray drying and sessile single droplet drying. PhD thesis, University of Nottingham.

Cuthill, Holly (2020) Emulsifying food microparticles prepared from cocoa by-product. PhD thesis, University of Nottingham.

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Elkwil, Omran (2019) Design of complex emulsion interfaces for sugar reduction application. PhD thesis, University of Nottingham.

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Ford, Hannah Lily (2024) Understanding consumer behaviour regarding sustainability in the food sector:The role of meat reduction and protein alternatives. PhD thesis, University of Nottingham.

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Godrich, Joseph (2024) Nutritional and functional properties of popped chickpea and red kidney bean. PhD thesis, University of Nottingham.

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Iliopoulou, Viktoria (2020) Study of consumer attitudes towards insect-based foods utilising Q method & the exploration of insect protein gels formulation. MRes thesis, University of Nottingham.

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Kremmyda, Alexandra (2024) Minimal processing of underutilised ingredients for food gel applications. PhD thesis, University of Nottingham.

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Murdock, Robert S (2023) Promoting entomophagy as a response to food insecurity through the development of suitable food products. PhD thesis, University of Nottingham.

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Sucharit, Poramat (2022) Establishing the functional properties of chloroplast membrane material for food applications. PhD thesis, University of Nottingham.

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Zhang, L (2021) Design of complex w/o/w emulsion for salt reduction in food emulsions. PhD thesis, University of Nottingham.