Chemistry Reference
In-Depth Information
Kokini, J. (1994) Predicting the rheology of food biopolymers using constitutive models.
Carbohydrate Polymers 25 (4), 319-329.
Kokini, J.L. (1987) The physical basis of liquid food texture and texture-taste interactions.
Journal of Food Engineering 6 (1), 51-81.
Kokini, J.L. and Cussler, E.L. (1983) Predicting the texture of liquid and melting semi-solid
foods. Journal of Food Science 48 (4), 1221-1225.
Kong, F. and Singh, R. (2008) Disintegration of solid foods in human stomach. Journal of
Food Science 73 (5), R67-R80.
Le Reverend, B.J.D., Norton, I.T., Cox, P.W., Spyropoulos, F. (2009) Colloidal aspects of
eating. Current Opinion in Colloid and Interface Science 15 , 84-89.
Lian, G., Malone, M.E., Homan, J.E. and Norton, I.T. (2004) A mathematical model of
volatile release in mouth from the dispersion of gelled emulsion particles. Journal of
Controlled Release 98 (1), 139-155.
Lillford, P.J. (2000) The materials science of eating and food breakdown. MRS BULLETIN
25 (12), 38-43.
Lozinsky, V.I., Galaev, I.Y., Plieva, F.M., Savina, I.N., Jungvid, H. and Mattiasson, B.
(2003) Polymeric cryogels as promising materials of biotechnological interest. Trends in
Biotechnology 21 (10), 445-451.
Malone, M.E., Appelqvist, I.A.M. and Norton, I.T. (2003a) Oral behaviour of food hydrocol-
loids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids
17 (6), 763-773.
Malone, M.E., Appelqvist, I.A.M. and Norton, I.T. (2003b) Oral behaviour of food hy-
drocolloids and emulsions. Part 2. Taste and aroma release. Food Hydrocolloids 17 (6),
775-784.
Marciani, L., Manoj, P., Hills, B.P., Moore, R.J., Young, P., Fillery-Travis, A., Spiller, R.C.
and Gowland, P.A. (1998a) Echo-planar imaging relaxometry to measure the viscosity of
a model meal. Journal of Magnetic Resonance 135 (1), 82-86.
Marciani, L., Wright, J., Manoj, P., Moore, R., Young, P., Bush, D., Al-Sahab, S., Fillery-
Travis, A., Gowland, P.A. and Spiller, R.C. (1998b) Noninvasive echo-planar imaging
(EPI) monitoring of intragastric viscosity, dilution and emptying of viscous meals in
normal subjects. Gastroenterology 114 (Supplement 1), A798.
Marciani, L., Gowland, P.A., Spiller, R.C., Manoj, P., Moore, R.J., Young, P., Al-Sahab, S.,
Bush, D., Wright, J. and Fillery-Travis, A.J. (2000) Gastric response to increased meal
viscosity assessed by echo-planar magnetic resonance imaging in humans. Journal of
Nutrition 130 (1), 122-127.
Marciani, L., Gowland, P.A., Fillery-Travis, A., Manoj, P., Wright, J., Smith, A., Young, P.,
Moore, R. and Spiller, R.C. (2001a) Assessment of antral grinding of a model solid meal
with echo-planar imaging. American Journal of Physiology Gastrointestinal and Liver
Physiology 280 (5), G844-849.
Marciani, L., Gowland, P.A., Spiller, R.C., Manoj, P., Moore, R.J., Young, P. and Fillery-
Travis, A.J. (2001b) Effect of meal viscosity and nutrients on satiety, intragastric dilution,
and emptying assessed by MRI. American Journal of Physiology Gastrointestinal and
Liver Physiology 280 (6), G1227-1233.
Norton, A.B., Cox, P.W. and Spyropoulos, F. Acid gelation of low acyl gellan gum relevant
to self-structuring in the human stomach, Food Hydrocolloid , submitted.
Norton, I.T. and Frith, W.J. (2001) Microstructure design in mixed biopolymer composites.
Food Hydrocolloids 15 (4-6), 543-553.
Norton, I.T., Jarvis, D.A. and Foster, T.J. (1999) A molecular model for the formation
and properties of fluid gels. International Journal of Biological Macromolecules 26 (4),
255-261.
Norton, I.T., Frith, W. and Ablett, S. (2006a) Fluid gels, mixed fluid gels and satiety. Food
Hydrocolloids 20 (2-3), 229-239.
Norton, I.T., Fryer, P. and Moore, S. (2006b) Product/process integration in food manufacture:
engineering sustained health. AIChE Journal 52 (5), 1632-1640.
Norton, J.E., Fryer, P., Parkinson, J. and Cox, P.W. (2009) Development and characterisa-
tion of tempered cocoa butter emulsions containing up to 60% water. Journal of Food
Engineering 95 (1), 172-178.
Search WWH ::




Custom Search