Wolf B - Search Results

1

Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content.

Do TA, Hargreaves JM, Wolf B, Hort J, Mitchell JR. Do TA, et al. Among authors: wolf b. J Food Sci. 2007 Nov;72(9):E541-52. doi: 10.1111/j.1750-3841.2007.00572.x. J Food Sci. 2007. PMID: 18034724

2

Characterisation of chocolate eating behaviour.

Carvalho-da-Silva AM, Van Damme I, Wolf B, Hort J. Carvalho-da-Silva AM, et al. Among authors: wolf b. Physiol Behav. 2011 Oct 24;104(5):929-33. doi: 10.1016/j.physbeh.2011.06.001. Epub 2011 Jun 12. Physiol Behav. 2011. PMID: 21683729

3

Oral processing of two milk chocolate samples.

Carvalho-da-Silva AM, Van Damme I, Taylor W, Hort J, Wolf B. Carvalho-da-Silva AM, et al. Among authors: wolf b. Food Funct. 2013 Feb 26;4(3):461-9. doi: 10.1039/c2fo30173c. Food Funct. 2013. PMID: 23254175

4

Cocoa particles for food emulsion stabilisation.

Gould J, Vieira J, Wolf B. Gould J, et al. Among authors: wolf b. Food Funct. 2013 Sep;4(9):1369-75. doi: 10.1039/c3fo30181h. Food Funct. 2013. PMID: 23851644

5

A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.

Abson R, Gaddipati SR, Hort J, Mitchell JR, Wolf B, Hill SE. Abson R, et al. Among authors: wolf b. Food Hydrocoll. 2014 Mar;35(100):85-90. doi: 10.1016/j.foodhyd.2013.04.018. Food Hydrocoll. 2014. PMID: 24591753 Free PMC article.

6

Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva.

Choi H, Mitchell JR, Gaddipati SR, Hill SE, Wolf B. Choi H, et al. Among authors: wolf b. Food Hydrocoll. 2014 Oct;40(100):71-75. doi: 10.1016/j.foodhyd.2014.01.029. Food Hydrocoll. 2014. PMID: 25284950 Free PMC article.

7

Material properties of ex vivo milk chocolate boluses examined in relation to texture perception.

He Q , Bramante F , Davies A , Elleman C , Fourtouni K , Wolf B . He Q , et al. Among authors: wolf b. Food Funct. 2018 Jun 20;9(6):3532-3546. doi: 10.1039/c8fo00548f. Food Funct. 2018. PMID: 29892751 Free article.

8

Programmed emulsions for sodium reduction in emulsion based foods.

Chiu N, Hewson L, Fisk I, Wolf B. Chiu N, et al. Among authors: wolf b. Food Funct. 2015 May;6(5):1428-34. doi: 10.1039/c5fo00079c. Food Funct. 2015. PMID: 25865459 Review.

9

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.

Kasprzak M , Wilde P , Hill SE , Harding SE , Ford R , Wolf B . Kasprzak M , et al. Among authors: wolf b. Food Funct. 2019 Jul 17;10(7):4242-4255. doi: 10.1039/c8fo01938j. Food Funct. 2019. PMID: 31259325

10

Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?

Mohamad NJ, Gray D, Wolf B. Mohamad NJ, et al. Among authors: wolf b. Food Res Int. 2020 Jul;133:109193. doi: 10.1016/j.foodres.2020.109193. Epub 2020 Mar 21. Food Res Int. 2020. PMID: 32466904

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