Gliding on a layer of air: impact of a large-viscosity drop on a liquid film von Langley, K. R., Thoroddsen, S. T.

Volltext

Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions von Roberts, Deborah D, Elmore, J. Stephen, Langley, Keith R, Bakker, Johanna

Volltext

Mechanical and optical assessment of the ripening of tomato fruit with reduced polygalacturonase activity von Langley, K.R, Martin, A, Stenning, R, Murray, A.J, Hobson, G.E, Schuch, W.W, Bird, C.R

Volltext

Novel Vessel for the Measurement of Dynamic Flavor Release in Real Time from Liquid Foods von Elmore, J. Stephen, Langley, Keith R

Volltext

Sensory Assessment of Fat Content: Effect of Emulsion and Subject Characteristics von Mela, David J., Langley, Keith R., Martin, Alan

Volltext

The effect of filler volume fraction on the fracture toughness of a model food composite von Langley, K.R., Martin, A., Ogin, S.L.

Volltext

Jet breakup in superfluid and normal liquid He 4 von Speirs, N. B., Langley, K. R., Taborek, P., Thoroddsen, S. T.

Volltext

No effect of oral or sample temperature on sensory assessment of fat content von Mela, David J., Langley, Keith R., Martin, Alan

Volltext

High pressure effects on emulsifying behavior of whey protein concentrate von Galazka, V.B. (Univ. of Reading, Whiteknights, Reading, U.K.), Ledward, D.A, Dickinson, E, Langley, K.R

Volltext

Insight into consumers' assessments of biscuit texture based on mastication analysis: hardness versus crunchiness von Brown, W.E. (Institute of Food Research, Reading, UK.), Langley, K.R, Braxton, D

Volltext

CHARACTERISATION OF PATTERNS OF CHEWING BEHAVIOUR IN HUMAN SUBJECTS AND THEIR INFLUENCE ON TEXTURE PERCEPTION von BROWN, WENDY E., LANGLEY, KEITH R., MARTIN, ALAN, MacFie, HALLIDAY J.H.

Volltext

COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE-MATRIX INTERACTION von LANGLEY, KEITH R., GREEN, MARGARET L.

Volltext

Attenuation of ultrasound in milks and creams von Miles, C.A., Shore, D., Langley, K.R.

Volltext

JAW MOVEMENT DURING MASTICATION OF FIBROUS AND NONFIBROUS COMPOSITE FOODS BY ADULT SUBJECTS von LANGLEY, KEITH R., MARSHALL, RICHARD J.

Volltext

Flavour release of diacetyl from water, sunflower oil and emulsions in model systems von Salvador, Desamparados, Bakker, Johanna, Langley, Keith R., Potjewijd, Rinske, Martin, Alan, Elmore, J.Stephen

Volltext

Functional aspects of particle-matrix interactions in composite foods von Langley, Keith R.

Volltext

Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat von Brown, Wendy E., Langley, Keith R., Mioche, Laurence, Marie, Sue, Gérault, Stéphane, Braxton, Denise

Volltext

The Presence of Hyaluronidase in the Anterior Chamber von Langley, Robert K., McCulloch, Clement

Volltext

Comparison of optical and physical measurements with sensory assessment of the ripeness of tomato fruit Lycopersicon esculentum von Hetherington, Mandy J., Martin, Alan, MacDougall, Douglas B., Langley, Keith R., Bratchell, Nick

Volltext

Phase 3 Trials of Ixekizumab in Moderate-to-Severe Plaque Psoriasis von Gordon, Kenneth B, Blauvelt, Andrew, Papp, Kim A, Langley, Richard G, Luger, Thomas, Ohtsuki, Mamitaro, Reich, Kristian, Amato, David, Ball, Susan G, Braun, Daniel K, Cameron, Gregory S, Erickson, Janelle, Konrad, Robert J, Muram, Talia M, Nickoloff, Brian J, Osuntokun, Olawale O, Secrest, Roberta J, Zhao, Fangyi, Mallbris, Lotus, Leonardi, Craig L

Volltext