Increased textural complexity in food enhances satiation von Larsen, Danaé S., Tang, Jingyuan, Ferguson, Lynnette R., James, Bryony J.

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Structural Changes Within a Biscuit Bolus During Mastication von Rodrigues, Sophia A, Young, Ashley K, James, Bryony J, Morgenstern, Marco P

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Influence of non-fat particulate network on fat bloom development in a model chocolate von Zhao, Huanhuan, Bingol, Gokhan, James, Bryony J.

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Structure-fracture relationships in chocolate systems von Zhao, Huanhuan, Li, Bing, James, Bryony J.

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Dimensional Changes of Tracheids during Drying of Radiata Pine (Pinus radiata D. Don) Compression Woods: A Study Using Variable-Pressure Scanning Electron Microscopy (VP-SEM) von Zhang, Miao, Smith, Bronwen G, McArdle, Brian H, Chavan, Ramesh R, James, Bryony J, Harris, Philip J

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Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data von Patterson, Niamh M., James, Bryony J., Gant, Nicholas, Hautus, Michael J.

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Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity von Patterson, Niamh M., Zhong, Yilin, James, Bryony J., Gant, Nicholas, Hautus, Michael J.

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Valence band XPS and FT-IR evaluation of thermal degradation of HVAF thermally sprayed PEEK coatings von Patel, Krishal, Doyle, Colin S., James, Bryony J., Hyland, Margaret M.

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Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass von Zhao, Huanhuan, Young, Ashley K., James, Bryony J.

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Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity von Patterson, Niamh M., Kuiper, Yvonne S., Rodrigues, Sophia A., James, Bryony J., Gant, Nicholas, Hautus, Michael J.

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The effect of textural complexity of solid foods on satiation von Tang, Jingyuan, Larsen, Danaé S, Ferguson, Lynnette R, James, Bryony J

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Effect of surface roughness parameters on thermally sprayed PEEK coatings von Patel, Krishal, Doyle, Colin S., Yonekura, Daisuke, James, Bryony J.

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A study the interaction forces between the bovine serum albumin protein and montmorillonite surface von Tran, Anh T.T., James, Bryony J.

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Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning elect... von James, Bryony J., Smith, Bronwen G.

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Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus von James, Bryony J., Yang, Seo Won

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Investigating the feasibility of using polysulfone–montmorillonite composite membranes for protein adsorption von Tran, Anh T.T., Patterson, Darrell A., James, Bryony J.

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Textural Complexity is a Food Property - Shown Using Model Foods von Larsen, Danaé S., Tang, Jingyuan, Ferguson, Lynnette, Morgenstern, Marco P., James, Bryony J.

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Evolution of steel surface composition with heating in vacuum and in air von Doyle, Colin S., Seal, Christopher K., James, Bryony J.

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Fat bloom formation on model chocolate stored under steady and cycling temperatures von Zhao, Huanhuan, James, Bryony J.

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Membrane fouling during filtration of milk––a microstructural study von James, Bryony J., Jing, Yan, Dong Chen, Xiao

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