Browse by Supervisor

Cooper, Cerise Jemma (2014). Acoustics and friction of apparel and model fabrics, and consumer perceptions of fabric sounds. University of Birmingham. Ph.D.

Asiri, Abdullah (2023). Assessment of the textural and mouthfeel attributes of ODTs and their importance to patient acceptability. University of Birmingham. Ph.D.

Voong, Amy Kha Yiu (2021). Characterisation of battered and breaded coatings for food systems. University of Birmingham. Eng.D.

Costard, Emmanuelle Marion (2017). Control of fat crystallisation by adding additives and changing the process. University of Birmingham. Ph.D.

Warner, Eleanor Lucy (2019). Design and characterisation of edible biopolymer mixtures for use in additive manufacturing. University of Birmingham. Ph.D.

Kamlow, Michael-Alex ORCID: 0000-0002-1602-6702 (2023). How to formulate for structure and texture via 3D-Printing – design and characterisation of edible biopolymer gels to act as release vehicles. University of Birmingham. Ph.D.

Daffner, Kilian Josef (2021). How to formulate for structure and texture via 3D-printing: Design and characterisation of edible and printable feedstock - dairy gels. University of Birmingham. Ph.D.

Kanyuck, Kelsey Michele ORCID: 0000-0002-6779-2626 (2021). Microstructural design of food gels to control material properties and release of nutrients. University of Birmingham. Ph.D.

Asghari, Amir Kasra (2017). Microstructural engineering of cakes. University of Birmingham. Eng.D.

Young, Peter William (2021). Protein particles for structuring in very low fat mayonnaise. University of Birmingham. Ph.D.

Manecka, Gladness-Marry (2020). Re-dispersible dry emulsions stabilised with protein polysaccharide conjugates. University of Birmingham. Ph.D.

Taylor, Brogan (2020). The development of tribological techniques for complex food formulations. University of Birmingham. Ph.D.

Noon, John (2020). The use and production of natural antioxidants for food applications. University of Birmingham. Ph.D.

Rizzo, Gaia (2016). Understanding the effect of formulation and processing parameters on microstructural and physical properties of ice cream, sensory perception and appetite. University of Birmingham. Ph.D.