Article

Ma, F., Wang, R., Li, X., Kang, W., Bell, A. E., Zhao, D., Liu, X. and Chen, W. (2020) Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 311. 126039. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2019.126039

Zhong, J., Mohan, S. D., Bell, A., Terry, A., Mitchell, G. and Davis, F. J. ORCID: https://orcid.org/0000-0003-0462-872X (2018) Electrospinning of food-grade nanofibres from whey protein. International Journal of Biological Macromolecules, 113. pp. 764-773. ISSN 0141-8130 doi: https://doi.org/10.1016/j.ijbiomac.2018.02.113

Alarifi, S., Bell, A. and Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635 (2018) In vitro fermentation of gum acacia - impact on the faecal microbiota. International Journal of Food Sciences and Nutrition, 69 (6). pp. 696-704. ISSN 1465-3478 doi: https://doi.org/10.1080/09637486.2017.1404970

Ma, F., Zhang, Y., Yao, Y., Wen, Y., Hu, W., Zhang, J., Liu, X., Bell, A. E. and Tikkanen-Kaukanen, C. (2017) Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb. Food Chemistry, 228. pp. 315-322. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.151

Ma, F., Zhang, Y., Liu, N., Zhang, J., Tan, G., Kannan, B., Liu, X. and Bell, A. E. (2017) Rheological properties of polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 227. pp. 64-72. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.072

Ma, F., Zhang, Y., Wen, Y., Yao, Y., Zhu, J., Liu, X., Bell, A. and Tikkanen-Kaukanen, C. (2017) Emulsification properties of polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 221. pp. 919-925. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.073

Ma, F., Bell, A. E. and Davis, F. J. ORCID: https://orcid.org/0000-0003-0462-872X (2015) Effect of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic. Food Chemistry, 184. pp. 114-121. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.03.075

Ma, F., Bell, A. E., Davis, F. J. ORCID: https://orcid.org/0000-0003-0462-872X and Chai, Y. (2015) Effects of high hydrostatic pressure and chemical reduction on the emulsification properties of gum arabic. Food Chemistry, 173. pp. 567-576. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2014.10.046

Hussain, I., Bell, A. E. and Grandison, A. S. (2013) Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 1. Rheology and microstructure. Food and Bioprocess Technology, 6 (7). pp. 1729-1740. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-012-0834-5

Hussain, I., Bell, A. E. and Grandison, A. S. (2013) Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 2. Physicochemical properties, curd yield and quality, casein fractions & micelles size. Food and Bioprocess Technology, 6 (7). pp. 1741-1748. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-012-0837-2

Hussain, I., Grandison, A. S. and Bell, A. E. (2012) Effects of gelation temperature on the Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology & microstructure. Food Chemistry, 134 (31). pp. 1500-1508. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.03.062

Prasanna, P. H. P., Bell, A., Grandison, A. S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2012) Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205. Carbohydrate Polymers, 90 (1). pp. 533-540. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2012.05.075

Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. E. (2012) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. Journal of Texture Studies, 43 (2). pp. 95-105. ISSN 0022-4901 doi: https://doi.org/10.1111/j.1745-4603.2011.00319.x

Hussain, I., Yan, J., Grandison, A. and Bell, A. (2012) Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: 2. curd yield, overall quality & casein fractions. Food Chemistry, 135 (3). pp. 1404-1410. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.05.110

Hussain, I., Grandison, A. S. and Bell, A. E. (2012) Rheology of rennet induced curd made from buffalo milk. Journal of Animal and Plant Sciences, 22 (S3). 40. ISSN 1018-7081

Hussain, I., Bell, A. E. and Grandison, A. S. (2011) Comparison of the rheology of mozzarella-type curd made from buffalo and cows’ milk. Food Chemistry, 128 (2). pp. 500-504. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2011.03.069

Payne, C., Bell, A., Methven, L. and Fairfield, C. A. (2011) Consistently inconsistent: commercially available starch-based Dysphagia products. Dysphagia, 26 (1). pp. 27-33. ISSN 0179-051X doi: https://doi.org/10.1007/s00455-009-9263-7

Panteloglou, A. G., Bell, A. E. and Ma, F. (2010) Effect of high-hydrostatic pressure and pH on the rheological properties of gum arabic. Food Chemistry, 122 (4). pp. 972-979. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.02.037

Saowaparka, S. , Apichartsrangkoonb, A. and Bell, A.E. (2008) Viscoelastic properties of high pressure and heat induced tofu gels. Food Chemistry, 107 (3). pp. 984-989. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2007.08.091

Samapark, S., Apichartsrangkoon, A. and Bell, A. E. (2008) Viscoelastic properties of high pressure and heat induced tofu gels. Food Chemistry, 107 (3). pp. 984-989. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2007.08.091

Bell, A., Gordon, M.H., Jirasublcurtakorn, W. and Smith, K.W. (2007) Effects of composition on fat rheology and crystallisation. Food Chemistry, 101 (2). pp. 799-805. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.02.033

Torrezan, R., Tham, W.P., Bell, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Cristianini, M. (2007) Effects of high pressure on functional properties of soy protein. Food Chemistry, 104 (1). pp. 140-147. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.11.013

Chattong, U., Apichartsrangkoon, A. and Bell, A.E. (2007) Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage). Meat Science, 76 (3). pp. 548-554. ISSN 0309-1740 doi: https://doi.org/10.1016/j.meatsci.2007.01.012

Jirasubkunakorn, W., Bell, A.E., Gordon, M.H. and Smith, K.W. (2007) Effects of variation in the palm stearin: palm olein ratio on the crystallisation of a low-trans shortening. Food Chemistry, 103 (2). pp. 477-485. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.08.034

Book or Report Section

Wilbey, R.A., Bell, A.E., Levy, M. and Buxi, P.K. (2003) Texture development in ice cream - effects of adding cocoa solids. In: Tharp, B. (ed.) Ice cream II: proceedings of the second IDF international symposium on ice cream. International Dairy Federation, Brussels, pp. 276-280. ISBN 9789290980384