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Number of items: 45.

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

Clarke, Christopher ORCID: 0000-0002-5752-6412 (2020). An investigation of the microscale geometry and liquid flow through an isolated foam channel network. University of Birmingham. Ph.D.

O'Sullivan, Jonathan James (2015). Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication. University of Birmingham. Eng.D.

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

Tripodi, Ernesto (2020). Confined Impinging Jets: An alternative approach to traditional food emulsification techniques. University of Birmingham. Ph.D.

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

Hancocks, Robin Danyel (2011). Controlled emulsification using microporous membranes. 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.

Kurukji, Daniel (2015). Design and development of emulsions for encapsulation and molecular delivery applications. University of Birmingham. Eng.D.

Zafeiri, Ioanna (2017). Design and manufacture of lipid particles for emulsion stabilisation. University of Birmingham. Eng.D.

Mills, Thomas Benjamin (2012). Development of in-vitro mouth methods for studying oral phenomena. University of Birmingham. Ph.D.

Ali, Mohd Faizal (2016). Development of mucoadhesive biopolymers for food formulation. University of Birmingham. Ph.D.

Cassanelli, Mattia (2018). Drying and rehydration of gellan gum gels. University of Birmingham. Ph.D.

Pawlik, Aleksandra Karolina (2012). Duplex emulsions for healthy foods. University of Birmingham. Eng.D.

Duffus, Laudina Jeneise (2017). Edible pickering emulsion technology: fabrication of edible particle stabilised double emulsions. University of Birmingham. Eng.D.

Asadipour Farsani, Benyamin (2014). Effects of formulation and processing conditions on the physical properties of fat crystal networks. University of Birmingham. M.Res.

Kargar, Maryam (2014). Emulsion design for protection of chemically sensitive bioactive ingredients. University of Birmingham. Ph.D.

Morrison, Ross Stuart (2016). Emulsion design for reduced fat baking margarine. University of Birmingham. Ph.D.

Frasch-Melnik, Sarah (2011). Fat crystal-stabilised double emulsions. University of Birmingham. Ph.D.

Gabriele, Andrea (2011). Fluid Gels: formation, production and lubrication. University of Birmingham. Ph.D.

Fernández Farrés, Isabel (2015). Fluid gel production and tribological behaviour of alginate and agar. University of Birmingham. Eng.D.

Heuer, Ernest Alexander Kristian (2009). Formulation and stability of model food foam microstructures. University of Birmingham. Eng.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.

Santos-Murphy , Sarah Maria (2014). Ice cream: an approach considering formulation microstructure and eating behaviour. University of Birmingham. Ph.D.

di Bari, Vincenzo (2015). Large deformation and crystallisation properties of process optimised cocoa butter emulsions. University of Birmingham. Ph.D.

Niknafs, Nima (2011). Mechanistic understanding of emulsion formation during processing. University of Birmingham. Ph.D.

Lloyd, David Matthew (2016). Mechanistic understanding of the rotating membrane emulsification process towards the development of design and scale-up theory. University of Birmingham. Eng.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.

Lett, Aaron Mitchell (2016). Microstructure engineering of emulsion-based systems for the control of satiation, satiety, hedonic acceptability and sensory quality. University of Birmingham. Ph.D.

Gładkowska-Balewicz, Izabela (2017). Mixed fluid gels formation, structure and rheological properties. University of Birmingham. Ph.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.

Bradbeer, Jennifer Frances (2014). Self-structuring foods based on acid-sensitive gellan gum systems to impact on satiety. University of Birmingham. Ph.D.

Lazidis, Aristodimos (2017). Stabilisation of foams by particulate structures. University of Birmingham. Eng.D.

Taylor, Mark Stewart (2011). Stabilisation of water-in-oil emulsions to improve the emollient properties of lipstick. University of Birmingham. M.Res.

Pichot, Roman (2012). Stability and characterisation of emulsions in the presence of colloidal particles and surfactants. University of Birmingham. Ph.D.

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

Pörtsch, Asja (2012). The phase behaviour, flow behaviour, and interfacial properties of protein-polysaccharide aqueous two-phase systems with sugar. University of Birmingham. Ph.D.

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

Horniblow, Richard David (2016). The use of alginates and polyphenols in medicinal iron chelation for the improvement of colonic health. University of Birmingham. Ph.D.

Garrec, David (2013). Understanding fluid gels and hydrocolloid tribology. University of Birmingham. Eng.D.

Lee, Laura (2015). Understanding nanoemulsions. 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.

Beri, Akash (2015). Wax based emulsions for use in lipstick application. University of Birmingham. Eng.D.

Moakes, Richard John Asa (2018). Whey protein micro-particles as multifunctional materials for structure and delivery. University of Birmingham. Eng.D.

This list was generated on Mon Jun 17 23:07:41 2024 BST.