Browse by Person

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 9.

Article

Chen, L, Ettelaie, R orcid.org/0000-0002-6970-4650 and Akhtar, M (2019) Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication. Food Hydrocolloids, 93. pp. 308-316. ISSN 0268-005X

Sadahira, MS, Rodrigues, MI, Akhtar, M orcid.org/0000-0002-8135-362X et al. (2 more authors) (2018) Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. LWT - Food Science and Technology, 89. pp. 350-357. ISSN 0023-6438

Araiza-Calahorra, A, Akhtar, M and Sarkar, A orcid.org/0000-0003-1742-2122 (2018) Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility. Trends in Food Science and Technology, 71. pp. 155-169. ISSN 0924-2244

Ding, R, Volicka, E, Akhtar, M et al. (1 more author) (2017) Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions. Food Structure. pp. 43-53. ISSN 2213-3291

Akhtar, M orcid.org/0000-0002-8135-362X and Ding, R orcid.org/0000-0002-6263-1524 (2017) Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications. Current Opinion in Colloid & Interface Science, 28. pp. 31-36. ISSN 1359-0294

Pravinata, L, Akhtar, M, Bentley, PJ et al. (2 more authors) (2016) Preparation of alginate microgels in a simple one step process via the Leeds Jet Homogenizer. Food Hydrocolloids, 61. pp. 77-84. ISSN 0268-005X

Sadahira, MS, Rodrigues, MI, Akhtar, M et al. (2 more authors) (2016) Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids, 58. pp. 1-10. ISSN 0268-005X

Akhtar, M, Murray, BS and Dowu, S (2014) A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment. Food Hydrocolloids, 42 (1). 223 - 228. ISSN 0268-005X

Akhtar, M, Murray, BS, Afeisume, EI et al. (1 more author) (2014) Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology. Food Hydrocolloids, 34. 62 - 67. ISSN 0268-005X

This list was generated on Sun Jul 14 03:13:55 2019 BST.