Items where authors include "Kew, B."

Article

Kew, B., Guo, X., Heath, A. et al. (3 more authors) (2026) Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies. Food Hydrocolloids, 171. 111770. ISSN 0268-005X

Narsipur, S., He, Q., Kew, B. et al. (2 more authors) (2025) Utilisation of yeast biomass to stabilise oil-in-water emulsions. Food Chemistry. 146572. ISSN 0308-8146 (In Press)

Zaheer, S., Kew, B., Louca, C. et al. (3 more authors) (2025) Short-term effects of sweetened acidic beverages consumption on human saliva: Colloidal properties and protein composition. PLOS One, 20 (9). e0330023.

Narsipur, S., Kew, B., Ferreira, C. et al. (2 more authors) (2024) Emulsion stabilised by yeast proteins and biomass: a mini review. Current Opinion in Food Science, 57. 101167. ISSN 2214-7993

Lesme, H., Kew, B., Bonnet, L. et al. (2 more authors) (2024) Difference in astringency of the main pea protein fractions. Food Hydrocolloids, 149. 109489. ISSN 0268-005X

Pabois, O., Avila-Sierra, A., Ramaioli, M. et al. (8 more authors) (2023) Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes. Scientific Reports, 13. 19833. ISSN 2045-2322

Kew, B., Holmes, M., Liamas, E. et al. (4 more authors) (2023) Transforming sustainable plant proteins into high performance lubricating microgels. Nature Communications, 14. 4743. ISSN 2041-1723