Foster T - Search Results

1

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms.

Bakalis S, Valdramidis VP, Argyropoulos D, Ahrne L, Chen J, Cullen PJ, Cummins E, Datta AK, Emmanouilidis C, Foster T, Fryer PJ, Gouseti O, Hospido A, Knoerzer K, LeBail A, Marangoni AG, Rao P, Schlüter OK, Taoukis P, Xanthakis E, Van Impe JFM. Bakalis S, et al. Among authors: foster t. Curr Res Food Sci. 2020 Jun 2;3:166-172. doi: 10.1016/j.crfs.2020.05.003. eCollection 2020 Nov. Curr Res Food Sci. 2020. PMID: 32908972 Free PMC article.

2

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.

3

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.

4

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

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

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

7

In vitro digestion of designed emulsions based on milk protein and guar gum systems.

Liu W, Lad M, Foster T. Liu W, et al. Among authors: foster t. Food Funct. 2022 Jun 6;13(11):6022-6035. doi: 10.1039/d2fo00592a. Food Funct. 2022. PMID: 35611754

8

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.

Zhou Y, Zhao D, Foster TJ, Liu Y, Wang Y, Nirasawa S, Tatsumi E, Cheng Y. Zhou Y, et al. Food Chem. 2014 Jan 15;143:163-9. doi: 10.1016/j.foodchem.2013.07.088. Epub 2013 Jul 26. Food Chem. 2014. PMID: 24054226

9

Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers.

Ren Y , Linter BR , Foster TJ . Ren Y , et al. Food Funct. 2021 Sep 7;12(17):7773-7786. doi: 10.1039/d0fo03377d. Epub 2021 Jul 6. Food Funct. 2021. PMID: 34231567

10

Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.

Makkhun S, Khosla A, Foster T, McClements DJ, Grundy MM, Gray DA. Makkhun S, et al. Among authors: foster t. Food Funct. 2015 Jan;6(1):125-34. doi: 10.1039/c4fo00422a. Epub 2014 Oct 6. Food Funct. 2015. PMID: 25284307

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