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