| Whey protein fluid gels for the stabilisation of foams A Lazidis, RD Hancocks, F Spyropoulos, M Kreuß, R Berrocal, IT Norton Food hydrocolloids 53, 209-217, 2016 | 106 | 2016 |
| Emulsification: mechanistic understanding LL Lee, N Niknafs, RD Hancocks, IT Norton Trends in Food Science & Technology 31 (1), 72-78, 2013 | 82 | 2013 |
| Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up L Lee, R Hancocks, I Noble, IT Norton Journal of food engineering 131, 33-37, 2014 | 67 | 2014 |
| Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches F Spyropoulos, DM Lloyd, RD Hancocks, AK Pawlik Journal of the Science of Food and Agriculture 94 (4), 613-627, 2014 | 61 | 2014 |
| Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety JF Bradbeer, R Hancocks, F Spyropoulos, IT Norton Food hydrocolloids 35, 522-530, 2014 | 61 | 2014 |
| Comparisons between membranes for use in cross flow membrane emulsification RD Hancocks, F Spyropoulos, IT Norton Journal of Food Engineering 116 (2), 382-389, 2013 | 49 | 2013 |
| Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety JF Bradbeer, R Hancocks, F Spyropoulos, IT Norton Food hydrocolloids 43, 501-509, 2015 | 48 | 2015 |
| Advances in membrane emulsification. Part B: recent developments in modelling and scale‐up approaches F Spyropoulos, DM Lloyd, RD Hancocks, AK Pawlik Journal of the Science of Food and Agriculture 94 (4), 628-638, 2014 | 39 | 2014 |
| Food-grade emulsions prepared by membrane emulsification techniques F Spyropoulosa, RD Hancocks, IT Norton Procedia Food Science 1, 920-926, 2011 | 34 | 2011 |
| The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions RD Hancocks, F Spyropoulos, IT Norton Journal of Membrane Science 497, 29-35, 2016 | 31 | 2016 |
| Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration AB Norton, RD Hancocks, LM Grover Food Hydrocolloids 42, 373-377, 2014 | 19 | 2014 |
| Development of 5-(4, 6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures AB Norton, RD Hancocks, F Spyropoulos, LM Grover Food hydrocolloids 53, 93-97, 2016 | 6 | 2016 |
| Controlled emulsification using microporous membranes RD Hancocks University of Birmingham, 2011 | 5 | 2011 |
| Stabilisation of foams by whey protein gel particles A Lazidis, RD Hancocks, F Spyropoulos, M Kreuß, R Berrocal, IT Norton gums and stabilisers for the food industry 17-the changing face of food …, 2014 | 4 | 2014 |
| Measurement Techniques Applicable to the Investigation of Emulsion Formation during Processing N Niknafs, RD Hancocks, IT Norton Emulsion Formation and Stability, 109-126, 2013 | 1 | 2013 |
| Protein stabilised foams; stability and rheological properties A Lazidis, RD Hancocks, R Berrocal, M Kreuß, IT Norton | | |
| Foaming properties of dairy protein systems A Lazidis, R Hancocks, F Spyropoulos, R Berrocal, I Norton | | |
Fotis SpyropoulosUniversity of BirminghamVerified email at bham.ac.uk
