Browse by Supervisor

Clarke, Christopher ORCID: https://orcid.org/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.

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.

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.

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.

Smaniotto, Fabio (2021). Encapsulation of model actives in fluid gels. 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.

Kamlow, Michael-Alex ORCID: https://orcid.org/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.

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.

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

Norton, Abigail Belinda (2016). Microstructural understanding of hydrocolloid and mixed hydrocolloid systems for biomedical applications. University of Birmingham. Ph.D.

Alsalhi, Alyaa Sulieman (2023). Oral formulation of combination therapies for ‎treatment of paediatric tuberculosis. 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.

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

Chourmouziadi Laleni, Nelli ORCID: https://orcid.org/0000-0001-8544-3190 (2023). The multifaceted role of propolis particles in aqueous dispersions and in oil-in-water emulsions. University of Birmingham. Ph.D.

Lee, Laura (2015). Understanding nanoemulsions. University of Birmingham. Ph.D.

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