Tom Mills

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Citations	1328	1174
h-index	24	22
i10-index	38	36

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Ian NortonProfessor of Chemical Engineering, University of BirminghamVerified email at bham.ac.uk
Fotis SpyropoulosUniversity of BirminghamVerified email at bham.ac.uk
Azarmidokht Gholamipour-ShiraziUniversity of ManchesterVerified email at manchester.ac.uk
Saumil VadodariaResearch Fellow, University of BirminghamVerified email at bham.ac.uk
Michael-Alex KamlowUniversity of NottinghamVerified email at nottingham.ac.uk
Kilian DaffnerResearcher BioTech/ R&D proteinsVerified email at alumni.bham.ac.uk
Valentina ProsapioUniversity of BirminghamVerified email at bham.ac.uk
Sally L. GrasDepartment of Chemical Engineering, The University of MelbourneVerified email at unimelb.edu.au
Lydia OngThe University of MelbourneVerified email at unimelb.edu.au
Hannah BatchelorUniversity of BirminghamVerified email at bham.ac.uk
Eric HanssenProfessor, The University of MelbourneVerified email at unimelb.edu.au
Eddie PelanProfessor University of BirminghamVerified email at bham.ac.uk
Thomas FentonUniversity of BirminghamVerified email at student.bham.ac.uk
Edmund T RollsOxford Centre for Computational Neuroscience and University of WarwickVerified email at oxcns.org
Alan M SmithProfessor of Biopolymer Science at the University of HuddersfieldVerified email at hud.ac.uk
Barbara ConwayProfessor of Pharmaceutics and Head of Pharmacy, University of HuddersfieldVerified email at hud.ac.uk
Martin MunzFritz-Haber Institute of the Max-Planck Society & Helmholtz-Zentrum Berlin for Materials a. EnergyVerified email at fhi-berlin.mpg.de
Yinfeng HeUniversity of NottinghamVerified email at nottingham.ac.uk
Ricky WildmanUniversity of NottinghamVerified email at nottingham.ac.uk

Tom Mills

Senior Lecturer, Chemical Engineering, University of Birmingham

Verified email at bham.ac.uk - Homepage

Food formulation 3D Printing Brewing


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Designing hydrocolloid based food-ink formulations for extrusion 3D printing A Gholamipour-Shirazi, IT Norton, T Mills Food Hydrocolloids 95, 161-167, 2019	108	2019
Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications AK Asghari, I Norton, T Mills, P Sadd, F Spyropoulos Food Hydrocolloids 53, 311-319, 2016	89	2016
How to formulate for structure and texture via medium of additive manufacturing-a review A Gholamipour-Shirazi, MA Kamlow, I T. Norton, T Mills Foods 9 (4), 497, 2020	69	2020
The use of natural antioxidants to combat lipid oxidation in O/W emulsions J Noon, TB Mills, IT Norton Journal of Food Engineering 281, 110006, 2020	56	2020
Role of gellan gum microstructure in freeze drying and rehydration mechanisms M Cassanelli, I Norton, T Mills Food Hydrocolloids 75, 51-61, 2018	53	2018
Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications EL Warner, IT Norton, TB Mills Journal of Food Engineering 246, 58-66, 2019	51	2019
Stabilisation of foams by agar gel particles AL Ellis, AB Norton, TB Mills, IT Norton Food Hydrocolloids 73, 222-228, 2017	49	2017
Development of an in-vitro mouth model to quantify salt release from gels T Mills, F Spyropoulos, IT Norton, S Bakalis Food Hydrocolloids 25 (1), 107-113, 2011	49	2011
The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams AL Ellis, TB Mills, IT Norton, AB Norton-Welch Journal of colloid and interface science 538, 165-173, 2019	45	2019
Evolutionary Model of Cluster Divergence of the Emergent Marine Pathogen Vibrio vulnificus: From Genotype to Ecotype M López-Pérez, JM Jayakumar, JM Haro-Moreno, A Zaragoza-Solas, ... MBio 10 (1), 10.1128/mbio. 02852-18, 2019	44	2019
The application of tribology in assessing texture perception of oral liquid medicines H Batchelor, R Venables, J Marriott, T Mills International Journal of Pharmaceutics 479 (2), 277-281, 2015	40	2015
Gellan gum fluid gels for topical administration of diclofenac MH Mahdi, BR Conway, T Mills, AM Smith International journal of pharmaceutics 515 (1-2), 535-542, 2016	38	2016
The effect of sugars on agar fluid gels and the stabilisation of their foams AL Ellis, TB Mills, IT Norton, AB Norton-Welch Food Hydrocolloids 87, 371-381, 2019	36	2019
Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms M Cassanelli, V Prosapio, I Norton, T Mills Food Hydrocolloids 82, 346-354, 2018	36	2018
Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing K Daffner, S Vadodaria, L Ong, S Nöbel, S Gras, I Norton, T Mills Food Hydrocolloids 112, 105850, 2021	34	2021
Lipid Based Nanosystems for Curcumin: Past, Present and Future. AP Nayak, T Mills, I Norton Current pharmaceutical design 22 (27), 4247-4256, 2016	34	2016
Characterisation of deep-fried batter and breaded coatings KY Voong, AB Norton, TB Mills, IT Norton Food Structure 16, 43-49, 2018	30	2018
Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network M Cassanelli, I Norton, T Mills Food Structure 14, 112-120, 2017	30	2017
Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release KM Kanyuck, TB Mills, IT Norton, AB Norton-Welch Carbohydrate Polymers 259, 117758, 2021	29	2021
Jetting-based 3D printing of edible materials S Vadodaria, T Mills Food hydrocolloids 106, 105857, 2020	27	2020

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