Number of items: 3.
G
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
K
Kliem, K. ORCID: https://orcid.org/0000-0002-0058-8225, Humphries, D., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Juniper, D.
(2025)
Grazing lambs on a low-input, multispecies pasture for an extended period has no detrimental effect on meat nutritional or sensory quality.
Livestock Science, 292.
105629.
ISSN 1878-0490
doi: https://doi.org/10.1016/j.livsci.2024.105629
P
Piornos, J. A., Balagiannis, D. P., Koussissi, E., Bekkers, A., Vissenaekens, J., Brower, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2025)
Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.
Food Chemistry, 464 (1).
141532.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2024.141532
This list was generated on Wed Dec 25 07:51:24 2024 UTC.