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Dr Robin Hancocks

Publications

_{Copyright Notice: Any articles made available for download are for personal use only. Any other use requires prior permission of the author and the copyright holder.}

| 2016 | 2015 | 2014 | 2013 | 2011 |

2016

• Hancocks RD, Spyropoulos F, Norton IT. (2016) The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions, JOURNAL OF MEMBRANE SCIENCE, volume 497, pages 29-35, DOI:10.1016/j.memsci.2015.09.033. [PDF]
• Lazidis A, Hancocks RD, Spyropoulos F, Kreuss M, Berrocal R, Norton IT. (2016) Whey protein fluid gels for the stabilisation of foams, FOOD HYDROCOLLOIDS, volume 53, pages 209-217, DOI:10.1016/j.foodhyd.2015.02.022. [PDF]
• Norton AB, Hancocks RD, Spyropoulos F, Grover LM. (2016) Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures, FOOD HYDROCOLLOIDS, volume 53, pages 93-97, DOI:10.1016/j.foodhyd.2015.03.025. [PDF]

2015

• Bradbeer JF, Hancocks R, Spyropoulos F, Norton IT. (2015) Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety, FOOD HYDROCOLLOIDS, volume 43, pages 501-509, DOI:10.1016/j.foodhyd.2014.07.006. [PDF]

2014

• Lazidis A, Hancocks RD, Spyropoulos F, Kreuss M, Berrocal R, Norton IT. (2014) STABILISATION OF FOAMS BY WHEY PROTEIN GEL PARTICLES, GUMS AND STABILISERS FOR THE FOOD INDUSTRY 17: THE CHANGING FACE OF FOOD MANUFACTURE: THE ROLE OF HYDROCOLLOIDS, volume 346, pages 252-260. [PDF]
• Bradbeer JF, Hancocks R, Spyropoulos F, Norton IT. (2014) Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety, FOOD HYDROCOLLOIDS, volume 35, pages 522-530, DOI:10.1016/j.foodhyd.2013.07.014. [PDF]
• Lee L, Hancocks R, Noble I, Norton IT. (2014) Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up, JOURNAL OF FOOD ENGINEERING, volume 131, pages 33-37, DOI:10.1016/j.jfoodeng.2014.01.024. [PDF]
• Norton AB, Hancocks RD, Grover LM. (2014) Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration, FOOD HYDROCOLLOIDS, volume 42, pages 373-377, DOI:10.1016/j.foodhyd.2014.05.001. [PDF]
• Spyropoulos F, Lloyd DM, Hancocks RD, Pawlik AK. (2014) Advances in membrane emulsification. Part A: Recent developments in processing aspects and microstructural design approaches, Journal of the Science of Food and Agriculture, volume 94, no. 4, pages 613-627, DOI:10.1002/jsfa.6444.
• Spyropoulos F, Lloyd DM, Hancocks RD, Pawlik AK. (2014) Advances in membrane emulsification. Part B: Recent developments in modelling and scale-up approaches, Journal of the Science of Food and Agriculture, volume 94, no. 4, pages 628-638, DOI:10.1002/jsfa.6443.

2013

• Hancocks RD, Spyropoulos F, Norton IT. (2013) Comparisons between membranes for use in cross flow membrane emulsification, JOURNAL OF FOOD ENGINEERING, volume 116, no. 2, pages 382-389, DOI:10.1016/j.jfoodeng.2012.11.032. [PDF]
• Niknafs N, Hancocks RD, Norton IT. (2013) Measurement Techniques Applicable to the Investigation of Emulsion Formation During Processing, Emulsion Formation and Stability, 109-126, DOI:10.1002/9783527647941.ch4.
• Lee LL, Niknafs N, Hancocks RD, Norton IT. (2013) Emulsification: Mechanistic understanding, TRENDS IN FOOD SCIENCE & TECHNOLOGY, volume 31, no. 1, pages 72-78, DOI:10.1016/j.tifs.2012.08.006. [PDF]

2011

• Spyropoulos F, Hancocks RD, Norton IT. (2011) Food-grade emulsions prepared by membrane emulsification techniques, 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), volume 1, pages 920-926, DOI:10.1016/j.profoo.2011.09.139. [PDF]

Showing 14 publications from Symplectic.