Kappa carrageenan fluid gel material properties. Part 2: Tribology DA Garrec, IT Norton Food Hydrocolloids 33 (1), 160-167, 2013 | 107* | 2013 |
Understanding fluid gel formation and properties DA Garrec, IT Norton Journal of Food Engineering 112 (3), 175-182, 2012 | 83 | 2012 |
The influence of hydrocolloid hydrodynamics on lubrication DA Garrec, IT Norton Food Hydrocolloids, 2011 | 64 | 2011 |
Kappa carrageenan fluid gel material properties. Part 1: Rheology DA Garrec, B Guthrie, IT Norton Food Hydrocolloids 33 (1), 151-159, 2013 | 54 | 2013 |
Designing colloidal structures for micro and macro nutrient content and release in foods DA Garrec, S Frasch-Melnik, JVL Henry, F Spyropoulos, IT Norton Faraday discussions 158 (1), 37-49, 2012 | 41 | 2012 |
Boundary lubrication by sodium salts: A Hofmeister series effect DA Garrec, IT Norton Journal of colloid and interface science 379 (1), 33-40, 2012 | 30 | 2012 |
Understanding fluid gels and hydrocolloid tribology D Garrec University of Birmingham, 2013 | 8 | 2013 |
Edible Animal Chew GG Heath, MP Gosling, D Garrec, G Thomas, P Lewis, AJ Newton US Patent 20,180,177,156, 2018 | 5 | 2018 |
On the lubricating behaviour of kappa carrageenan gelled networks DA Garrec, IT Norton Gums and stabilisers for the food industry–(16th ed.). In: Williams, PA …, 2012 | 3 | 2012 |
Animal dentistry apparatus and methods D Garrec US Patent App. 16/144,193, 2019 | | 2019 |
The influence of Hydrocolloid Structure and Bulk-Rheology on Soft-Tribology D Garrec, P Cox, B Guthrie, I Norton 10th IHC Meeting, 2010 | | 2010 |
Develop and test a reformulation model for in-mouth lubrication by emulsion based foods, based on time dependent rheology and tribology D Garrec, F Spyropoulos, P Cox, I Norton, P Lilliford, B Guthrie Gums & Stabilisers in The Food Industry, 2009 | | 2009 |