Dr Andrew J Rosenthal
University of Nottingham
Lecturer, Food Science & Technology
United Kingdom
My Publications
Gauging fruit quality by a gentle squeeze – what are you really feeling?
Journal of Texture Studies
December 2017
Contact Stresses in Gelatin Spheres Under Compressive Die Loading
Journal of Texture Studies
May 2016
Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein...
Journal of Texture Studies
December 2015
Oral Processing of Low Water Content Foods - A Development to Hutchings and Lillford's ...
Journal of Texture Studies
May 2015
Preface
January 2015
Preface
January 2015
Food texture and structure
January 2015
Instrumental characterisation of textural properties of solid and semi-solid food
January 2015
Modifying Food Texture
January 2015
Modifying Food Texture
January 2015
Contributors
January 2015
Contributors
January 2015
Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes
International Journal of Food Properties
December 2014
Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutching...
Food Quality and Preference
March 2014
Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy...
International Journal of Food Sciences and Nutrition
October 2012
Glycaemic response to barley porridge varying in dietary fibre content
British Journal Of Nutrition
July 2011
TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?
Journal of Texture Studies
July 2010
Technical note: Ultrasonic detection of the degradation of starch by α-amylase
International Journal of Food Science & Technology
June 2007
Demonstration of Surface Tension
Journal of Chemical Education
March 2001
Interactions between fat crystal networks and sodium caseinate at the sunflower oil-wat...
Journal of the American Oil Chemists Society
December 1998
Interactions between Tristearin Crystals and Proteins at the Oil–Water Interface
Journal of Colloid and Interface Science
July 1997
Teaching and research in nutrition and food science at Oxford Brookes University
Nutrition Bulletin
September 1996
Application of aged egg in enabling increased substitution of sucrose by litesse (polyd...
Journal of the Science of Food and Agriculture
May 1995
Influence of Tristearin Crystals on the Apparent Interfacial Shear Viscosity of Aqueous...
Journal of Colloid and Interface Science
December 1994
Hot-stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacemen...
Journal of Food Science
January 1994
Effects of sucrose replacement by poly dextrose on the mechanism of structure formation...
International Journal of Food Sciences and Nutrition
January 1992
Kinetics of the thermal destruction of thiamine in the white flesh of rainbow trout (Sa...
Journal of the Science of Food and Agriculture
January 1990
Surface tension as a controlled variable in mechanical dishwashing
Journal of the American Oil Chemists Society
July 1986
SOIL REMOVAL IN MECHANICAL DISHWASHING
Journal of Foodservice
February 1986
Interactions between Fat Crystals and Proteins at the Oil–Water Interface