Cassanelli, M., I. Norton, and T. Mills, Role of gellan gum microstructure in freeze drying and rehydration mechanisms. Food Hydrocolloids, 2018. 75: p. 51-61.
Ellis, A., et al., Stabilisation of foams by agar gel particles. Food Hydrocolloids, 2017. 73: p. 222-228.
Cassanelli, M., I. Norton, and T. Mills, Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network. Food Structure, 2017. 14: p. 112-120.
Nayak, P., T. Mills, and I. Norton, Lipid based nanosystems for curcumin: Past, present and future. Current Pharmaceutical Design, 2016. 22(27): p. 4247-4256.
Mahdi, M.H., et al., Gellan gum fluid gels for topical administration of diclofenac. International Journal of Pharmaceutics, 2016. 515(1): p. 535-542.
Asghari, A.K., et al., Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications. Food Hydrocolloids, 2016. 53: p. 311-319.
Batchelor, H., et al., The application of tribology in assessing texture perception of oral liquid medicines. International journal of pharmaceutics, 2015. 479(2): p. 277-281.
Munz, M. and T. Mills, Size Dependence of Shape and Stiffness of Single Sessile Oil Nanodroplets As Measured by Atomic Force Microscopy. Langmuir, 2014. 30(15): p. 4243-4252.
Mills, T., I.T. Norton, and S. Bakalis, Development of tribology equipment to study dynamic processes. Journal of Food Engineering, 2013. 114(3): p. 384-390.
Mills, T. and I. Norton, Salt Reduction in Food. Formulation Engineering of Foods, 2013: p. 163-173.
Mills, T. and I. Norton, Tribology measurement and analysis: applications to food micro structures. Food microstructures: microscopy, measurement and modelling. Cambridge, UK: Woodhead Publishing, 2013: p. 292-307.
Mills, T., A. Koay, and I.T. Norton, Fluid gel lubrication as a function of solvent quality. Food Hydrocolloids, 2013. 32(1): p. 172-177.
Spyropoulos, F., et al., Protein‐Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel. Practical Food Rheology: An Interpretive Approach, 2011: p. 193-218.
Mills, T., et al., Development of an in-vitro mouth model to quantify salt release from gels. Food Hydrocolloids, 2011. 25(1): p. 107-113.