Cox, Philip - University of Birmingham - School of Chemical Engineering

个人简介

A biologist by training (University of Wolverhampton) with a PhD in Biochemical Engineering (University of Birmingham)

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

K. Mehauden, P.W. Cox, S. Bakalis, M.J.H. Simmons, G.S. Tucker and P.J. Fryer. (2007).A novel method to evaluate the applicability of time temperature integrators to different temperature profiles. Innovative Food Science & Emerging Technologies, 8, 507-514 Tucker, G.S., Brown, H.M., Fryer, P.J., Cox, P.W., Poole, F.L. Lee, H-S., Adams, M.W. (2007). A sterilisation time-temperature integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus. Innovative Food Science and Emerging Technologies (IFSET),8, 63-72 Mousavi, R., Miri,T., Cox, P.W., Fryer, P.J. (2006). Characterization of the ice crystal structure of food materials using X-ray micro-computed tomography International Journal of Food Science and Technology, in press Mousavi, R., Miri, T., Cox, P.W. & Fryer, P.J. (2005). Ice crystal visualisation in frozen solids using X-ray micro computed tomograph. Journal of Food Science 70, 7, 437-442. Norton, I.T., Cox, P.W. Spyropoulous, F. (2008) The role of hydrocolloids in the formation of Health foods. Gums and Stabilisers in the Food Industry 14 ISBN 978-0-85404-4610-0. Spyropoulous, F. Cox, P.W., Fryer, P.J., Norton, I.T., (2008) Immiscible liquid liquid mixing. In Food Mixing – Principles and Applications, Ed. P.J. Cullen, pub Blackwell, in press. P.W. Cox, F. Spyropoulos & I.T. Norton (2008). Food microstructure design for combating dietary related chronic diseases. Keynote lecture. International Conference on Engineering in Food, Vina del Mar, Chile, April 2008