Giles, H. ORCID: https://orcid.org/0009-0009-0015-2323, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M., Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, L. (2025) Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages. Food Hydrocolloids, 160 (1). 110778. ISSN 0268005X doi: https://doi.org/10.1016/j.foodhyd.2024.110778

Giles, H., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M. and Methven, L. (2024) A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying. Food Chemistry, 436. 137603. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2023.137603

Methven, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Sullivan, R. (2023) Physiology of sensory perception of flavour and mouthfeel stimuli imparted by dairy products. In: Tuohy, J. J. (ed.) Sensory Profiling of Dairy Products. John Wiley & Sons, pp. 18-43. ISBN 9781119619215 doi: https://doi.org/10.1002/9781119619383.ch2

Kampa, J., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Signorello, A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2023) Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. npj Science of Food, 7 (1). 26. ISSN 2396-8370 doi: https://doi.org/10.1038/s41538-023-00202-5

Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L. (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR. Food Chemistry, 374. 131650. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2021.131650

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Gosney, M. A. and Methven, L. (2020) Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow. Foods, 9 (9). 1328. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9091328

Needs, S. ORCID: https://orcid.org/0000-0003-3407-9637, Donmez, S. I., Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731, McQuaid, C., Osborn, H. M. I. ORCID: https://orcid.org/0000-0002-0683-0457 and Edwards, A. ORCID: https://orcid.org/0000-0003-2369-989X (2020) Challenges in microfluidic and point-of-care phenotypic antimicrobial resistance tests. Frontiers in Mechanical Engineering, 6. ISSN 2297-3079 doi: https://doi.org/10.3389/fmech.2020.00073

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Gosney, M. A. and Methven, L. (2020) An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages. Nutrients, 12 (9). 2506. ISSN 2072-6643 doi: https://doi.org/10.3390/nu12092506

Needs, S. ORCID: https://orcid.org/0000-0003-3407-9637, Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731, Bravo, J. ORCID: https://orcid.org/0000-0002-1013-8412, Walker, S. ORCID: https://orcid.org/0000-0001-5942-1836, Little, G., Hart, J. and Edwards, A. ORCID: https://orcid.org/0000-0003-2369-989X (2020) Remote videolink observation of model home sampling and home testing devices to simplify usability studies for point-of-care diagnostics. Wellcome Open Research, 5 (174). ISSN 2398-502X doi: https://doi.org/10.12688/wellcomeopenres.16105.1

Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731, Needs, S. ORCID: https://orcid.org/0000-0003-3407-9637 and Edwards, A. ORCID: https://orcid.org/0000-0003-2369-989X, (2020) Building open lab hardware to tackle antimicrobial resistance. Open Research Case Studies. Report. University of Reading doi: https://doi.org/10.17864/1926.89600

Needs, S. H. ORCID: https://orcid.org/0000-0003-3407-9637, Diep, T. T., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lindley-Decaire, A., Ray, P. ORCID: https://orcid.org/0000-0001-8375-8279 and Edwards, A. D. ORCID: https://orcid.org/0000-0003-2369-989X (2019) Exploiting open source 3D printer architecture for laboratory robotics to automate high-throughput time-lapse imaging for analytical microbiology. PLOS ONE, 14 (11). e0224878. ISSN 1932-6203 doi: https://doi.org/10.1371/journal.pone.0224878

Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731 (2019) The effect of thermal denaturation on whey protein derived mouthdrying and investigations into mucoadhesion as a mechanism of action. PhD thesis, University of Reading. doi: https://doi.org/10.48683/1926.00085030