Foster T - Search Results

1

Consumer-orientated development of hybrid beef burger and sausage analogues.

Neville M, Tarrega A, Hewson L, Foster T. Neville M, et al. Among authors: foster t. Food Sci Nutr. 2017 May 3;5(4):852-864. doi: 10.1002/fsn3.466. eCollection 2017 Jul. Food Sci Nutr. 2017. PMID: 28748073 Free PMC article.

2

A comparison of the sensory and rheological properties of different cellulosic fibres for food.

Agarwal D , Hewson L , Foster TJ . Agarwal D , et al. Food Funct. 2018 Feb 21;9(2):1144-1151. doi: 10.1039/c7fo01495c. Food Funct. 2018. PMID: 29362760 Free article.

3

Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media.

De Chirico S, di Bari V, Foster T, Gray D. De Chirico S, et al. Among authors: foster t. Food Chem. 2018 Feb 15;241:419-426. doi: 10.1016/j.foodchem.2017.09.008. Epub 2017 Sep 7. Food Chem. 2018. PMID: 28958549

4

Measuring consumer emotional response and acceptance to sustainable food products.

Yang Q, Shen Y, Foster T, Hort J. Yang Q, et al. Among authors: foster t. Food Res Int. 2020 May;131:108992. doi: 10.1016/j.foodres.2020.108992. Epub 2020 Jan 11. Food Res Int. 2020. PMID: 32247500

5

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.

Su K, Festring D, Ayed C, Yang Q, Sturrock CJ, Linforth R, Foster T, Fisk I. Su K, et al. Among authors: foster t. Food Chem. 2021 Aug 30;354:129579. doi: 10.1016/j.foodchem.2021.129579. Epub 2021 Mar 13. Food Chem. 2021. PMID: 33773479 Free PMC article.

6

Headspace volatiles profiles of different spring varieties and a wild relative of wheat flour.

Agarwal D, MacNaughtan W, Liu C, King J, Foster TJ. Agarwal D, et al. Food Funct. 2024 Jun 17;15(12):6673-6683. doi: 10.1039/d4fo01022a. Food Funct. 2024. PMID: 38817195

7

On the origin of sharp peaks in the X-ray diffraction patterns of xanthan powders.

Lad M, Todd T, Morris GA, MacNaughtan W, Sworn G, Foster TJ. Lad M, et al. Among authors: foster tj. Food Chem. 2013 Aug 15;139(1-4):1146-51. doi: 10.1016/j.foodchem.2013.01.096. Epub 2013 Feb 11. Food Chem. 2013. PMID: 23561220

8

Effect of substituent pattern and molecular weight of cellulose ethers on interactions with different bile salts.

Torcello-Gómez A, Fernández Fraguas C, Ridout MJ, Woodward NC, Wilde PJ, Foster TJ. Torcello-Gómez A, et al. Food Funct. 2015 Mar;6(3):730-9. doi: 10.1039/c5fo00099h. Food Funct. 2015. PMID: 25679293

9

Fluid Gels: a New Feedstock for High Viscosity Jetting.

Holland S, Tuck C, Foster T. Holland S, et al. Among authors: foster t. Food Biophys. 2018;13(2):175-185. doi: 10.1007/s11483-018-9523-x. Epub 2018 Mar 16. Food Biophys. 2018. PMID: 29755301 Free PMC article.

10

The state of water and fat during the maturation of Cheddar cheese.

Chen Y, MacNaughtan W, Jones P, Yang Q, Foster T. Chen Y, et al. Among authors: foster t. Food Chem. 2020 Jan 15;303:125390. doi: 10.1016/j.foodchem.2019.125390. Epub 2019 Aug 19. Food Chem. 2020. PMID: 31450177

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