• Login
• Admin

C

Chen, Guanghua (2021) Lipid based interfacial design of food emulsion for controlling thelipolysis progress of GI-track. MPhil thesis, University of Nottingham.

Chen, Yangyi (2020) Modelling and predicting the quality of Cheddar cheese during ripening. PhD thesis, University of Nottingham.

D

Darwish, Randa (2018) Investigating Chlamydomonas reinhardtii as a functional food and feed ingredient. PhD thesis, University of Nottingham.

Davies, Suzanne (2017) Material science of in-directly expanded α (1,4) and (1,6) linked polymers. MPhil thesis, University of Nottingham.

G

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

K

Kristensen, Kaja (2024) Effects of formulation and processing on in vitro protein digestibility in model noodle systems. PhD thesis, University of Nottingham.

L

Liu, Wentao (2018) Emulsion and microstructure design for controlled digestion. PhD thesis, University of Nottingham.

N

Neville, Michelle E (2017) Plant fibres as ice cream stabilisers. PhD thesis, University of Nottingham.

O

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

W

Weston, Emma (2019) Competencies for food graduate careers. PhD thesis, University of Nottingham.