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Argyriou, Dimitrios (2018) Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties. MRes thesis, University of Nottingham.

Awg Hj Tengah, Hjh Noorhasifah (2016) Relevance of composition and localisation of raw rice grains to texture of cooked rice. PhD thesis, University of Nottingham.

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.

De Chirico, Simone (2019) Optimising the recovery and stabilisation of intact oil bodies from oilseed rape. PhD thesis, University of Nottingham.

Eakpetch, Patchaniya (2019) Maximising the nutritional value of microalgae (Chlamydomonas reinhardtii) through cultivation and downstream bioprocessing. PhD thesis, University of Nottingham.

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

Fitriani, Shanti (2016) Sago starch: behaviour and manufacture of expanded iron-fortified extrudates. PhD thesis, University of Nottingham.

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.

Hofmann, Saskia Iris (2018) The mouthfeel of black tea beverages. PhD thesis, University of Nottingham.

Hu, Anran (2016) Mixed polymer hydrophilic matrices containing HPMC and PEO. PhD thesis, University of Nottingham.

Huscroft, James Christopher (2020) Process manufacturing of functional food particles from lignin-rich feed. PhD thesis, University of Nottingham.

MOHAMAD, NIZAHA JUHAIDA (2017) Dark chocolate: understanding the impact of limonene on the crystallization properties and application of green leaf lipid extract as a flow enhancer. PhD thesis, University of Nottingham.

Okpala, Mary Ozioma (2018) The processing characteristics of Nigerian pigeon pea (Cajanus cajan L.). PhD thesis, University of Nottingham.

Price, Ruth J (2021) Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate. PhD thesis, University of Nottingham.

Pu, Xiaolu (2018) Impact of hydrophilic emulsifier and emulsion microstructure on aroma release over w/o/w emulsions. PhD thesis, University of Nottingham.

Zhang, Hui (2020) Rice bran wax oleogel in an oil-in-water emulsion system. PhD 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.

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