The breakdown properties of heat-set whey protein emulsion gels in the human mouth von Guo, Qing, Ye, Aiqian, Lad, Mita, Dalgleish, Douglas, Singh, Harjinder

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Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant von Kim, Jiuk, Watkinson, Philip, Lad, Mita, Matia-Merino, Lara, Smith, Jeremy R., Golding, Matt

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Properties of the Extracellular Polymeric Substance Layer from Minimally Grown Planktonic Cells of Listeria monocytogenes von Nwaiwu, Ogueri, Wong, Lawrence, Lad, Mita, Foster, Timothy, MacNaughtan, William, Rees, Catherine

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Effect of gel structure on the gastric digestion of whey protein emulsion gels von Guo, Qing, Ye, Aiqian, Lad, Mita, Dalgleish, Douglas, Singh, Harjinder

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Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size von Guo, Qing, Ye, Aiqian, Lad, Mita, Dalgleish, Douglas, Singh, Harjinder

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Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels von Guo, Qing, Ye, Aiqian, Lad, Mita, Dalgleish, Douglas, Singh, Harjinder

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In vitro digestion of designed emulsions based on milk protein and guar gum systems von Liu, Wentao, Lad, Mita, Foster, Tim

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Composition and properties of the surface of oil bodies recovered from Echium plantagineum von Payne, Gareth, Lad, Mita, Foster, Tim, Khosla, Amit, Gray, David

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Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis von Guo, Qing, Ye, Aiqian, Lad, Mita, Ferrua, Maria, Dalgleish, Douglas, Singh, Harjinder

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Unravelling the behaviour of curcumin nanoemulsions during in vitro digestion: effect of the surface charge von Pinheiro, A. C., Lad, M., Silva, Hélder D., Coimbra, Manuel A., Boland, Michael, Vicente, A. A.

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The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese von Luo, Jing, Gillies, Graeme, Lad, Mita, Golding, Matt

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Preventing Gastric Sieving by Blending a Solid/Water Meal Enhances Satiation in Healthy Humans von MARCIANI, Luca, HALL, Nicholas, PRITCHARD, Susan E, COX, Eleanor F, TOTMAN, John J, LAD, Mita, HOAD, Caroline L, FOSTER, Tim J, GOWLAND, Penny A, SPILLER, Robin C

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Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese von Bast, Ramona, Sharma, Prateek, Easton, Hannah K.B., Dessev, Tzvetelin T., Lad, Mita, Munro, Peter A.

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Effect of gel structure on the gastric digestion of whey protein emulsion gelsElectronic supplementary information (ESI) available. See DOI: 10.1039/c3sm52758a von Guo, Qing, Ye, Aiqian, Lad, Mita, Dalgleish, Douglas, Singh, Harjinder

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Oxidative stability of Echium plantagineum seed oil bodies von Gray, David A, Payne, Gareth, McClements, David Julian, Decker, Eric A, Lad, Mita

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digestion of designed emulsions based on milk protein and guar gum systems von Liu, Wentao, Lad, Mita, Foster, Tim

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Unravelling the behaviour of curcumin nanoemulsions during in vitrodigestion: effect of the surface charge von Pinheiro, Ana C, Lad, Mita, Silva, Helder D, Coimbra, Manuel A, Boland, Michael, Vicente, Antonio A

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Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitroanalysis von Guo, Qing, Ye, Aiqian, Lad, Mita, Ferrua, Maria, Dalgleish, Douglas, Singh, Harjinder

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Enhancing saltiness in emulsion based foods von Lad, Mita, Hewson, Louise, Wolf, Bettina

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Book Review: Telly-Guillotined: How Television Changed India von Lad, Mita

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