The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa

Por Gould, Joanne M., Furse, Samuel, Wolf, Bettina
Publicado no Front Chem (2016)

Pickering Particles Prepared from Food Waste

Por Gould, Joanne, Garcia-Garcia, Guillermo, Wolf, Bettina
Publicado no Materials (Basel) (2016)

Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva

Por Choi, Hyejung, Mitchell, John R., Gaddipati, Sanyasi R., Hill, Sandra E., Wolf, Bettina
Publicado em 2014

Optimisation of octinyl succinic anhydride starch stablised w(1)/o/w(2) emulsions for oral destablisation of encapsulated salt and enhanced saltiness

Por Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher, Hewson, Louise, Wolf, Bettina, Fisk, Ian D.
Publicado no Food Hydrocoll (2017)

A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum()

Por Abson, Rachael, Gaddipati, Sanyasi R., Hort, Joanne, Mitchell, John R., Wolf, Bettina, Hill, Sandra E.
Publicado em 2014