Recent publications
Article
Erxleben, S, Pelan, E & Wolf, B 2024, 'Effect of the interplay between lipid phase properties and ethanol concentration on the stability of model cream liqueurs', Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 685, 133233. https://doi.org/10.1016/j.colsurfa.2024.133233
Sutcharit, P, Wattanakul, J, Price, R, di Bari, V, Gould, J, Yakubov, G, Wolf, B & Gray, DA 2023, 'Chloroplast/thylakoid-rich material: a possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems', Food Research International. https://doi.org/10.1016/j.foodres.2023.112472
Zhang, L, Gould, J & Wolf, B 2023, 'Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier', Food Structure, vol. 35, 100309. https://doi.org/10.1016/j.foostr.2023.100309
Mao, Y, Gerrow, A, Ray, E, Diaz Perez, N, Edler, K, Wolf, B & Binner, E 2023, 'Lignin recovery from cocoa bean shell using microwave-assisted extraction and deep eutectic solvents', Bioresource Technology, vol. 372, 128680. https://doi.org/10.1016/j.biortech.2023.128680
Campos Assumpcao De Amarante, M, Maccalman, T, Harding, SE, Spyropoulos, F, Gras, SL & Wolf, B 2022, 'Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin', Food Research International, vol. 162, no. Part B, 112064. https://doi.org/10.1016/j.foodres.2022.112064
Price, R, Gray, D, Watson, N, Vieira, J & Wolf, B 2022, 'Linking the yield stress functionality of polyglycerol polyricinoleate in a highly filled suspension to its molecular properties', LWT - Food Science and Technology, vol. 165, 113704. https://doi.org/10.1016/j.lwt.2022.113704
Cuthill, H, Elleman, C, Curwen, T & Wolf, B 2021, 'Colloidal particles for Pickering emulsion stabilization prepared via antisolvent precipitation of lignin-rich cocoa shell extract', Foods, vol. 10, no. 2, 371. https://doi.org/10.3390/foods10020371
Erxleben, S, Pelan, E & Wolf, B 2021, 'Effect of ethanol on the stability of sodium caseinate stabilised emulsions', Food Hydrocolloids.
Juyang, Z & Wolf, B 2021, 'Impact of type of sugar beet pectin–sodium caseinate interaction on emulsion properties at pH 4.5 and pH 7', Foods, vol. 10, no. 3, 631. https://doi.org/10.3390/foods10030631
Li, X, Lu, Y, Adams, G, Zobel, H, Balance, S, Wolf, B & Harding, S 2020, 'Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia', Food Hydrocolloids, vol. 101, 105446. https://doi.org/10.1016/j.foodhyd.2019.105446
Al nuumani, R, Vladisavlejevic, GT, Kasprzak, MM & Wolf, B 2020, 'In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception', Journal of Food Engineering, vol. 267, 109701. https://doi.org/10.1016/j.jfoodeng.2019.109701
Mohamad, NJ, Gray, D & Wolf, B 2020, 'Spinach leaf and chloroplast lipid: a natural rheology modifier for chocolate?', Food Research International, vol. 133, 109193, pp. 1-13. https://doi.org/10.1016/j.foodres.2020.109193
Pu, X, Linforth, R, Dragosavac, M & Wolf, B 2019, 'Dynamic aroma release from complex food emulsions', Journal of Agricultural and Food Chemistry, vol. 67, no. 33, pp. 9325-9334. https://doi.org/10.1021/acs.jafc.9b02304
Pu, X, Wolf, B & Dragosavac, M 2019, 'Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification', Journal of Food Engineering, vol. 247, pp. 178-187. https://doi.org/10.1016/j.jfoodeng.2018.11.022
Letter
Li, X, Harding, SE, Wolf, B & Yakubov, G 2022, 'Instrumental characterization of xanthan gum and scleroglucan solutions: comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology', Food Hydrocolloids, vol. 130, 107681. https://doi.org/10.1016/j.foodhyd.2022.107681
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