Wolf, Bettina - University of Nottingham

个人简介

1984-1986: Chemical Engineering. D-Dortmund. Equ. to BSc. 1986-1989: Chemical Engineering. D-Karlsruhe. Equ. to Masters. 1989-1992: German Institute of Food Technology, D-Quakenbrueck, Scientist / PhD Student. 1992-1997: Swiss Federal Institute of Technoloyg ETH, Food Process Engineering, CH-Zurich, Research Assistant / PhD Student. 1995 PhD in Engineering Sciences (Dr sc techn) 1997 - 2003: Unilever R&D Colworth, Product Microstructure Unit including Secondment in Savoury GTC, D-Heilbronn, Bedford, UK, Rheologist / Research Scientist. 2003-2006: Unilever Corporate Research, Colworth Park, Bedford, UK, Research Scientist. 2006-present: Associate Professor in Biomaterials Science, Division of Food Sciences, University of Nottingham.

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GOULD, J.M., FURSE, S. and WOLF, B., 2016. The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa frontiers in Chemistry: Food Chemistry. 2016. Confectionery and Sugar-Based Foods.. In: Reference Module in Food Sciences Elsevier. 1-4 HE, Q., HORT, J. and WOLF, B., 2016. Predicting sensory perceptions of thickened solutions based on rheological analysis Food Hydrocolloids. 61, 221-232 HU, A., CHEN, C., WOLF, B., MANTLE, M., RA-JABI-SIAHBOOMI, A. and MELIA, C.D., 2016. The properties of HPMC: PEO extended release hydrophilic matrices and their response to ionic environments Pharmaceutical Research. PHAM-D-16-00260R1 (In Press.) GOULD, J., GARCIA-GARCIA, G. and WOLF, B., 2016. Pickering particles prepared from food waste Materials. CHIU, N., HEWSON, L., FISK, I. and WOLF, B., 2015. Programmed emulsions for sodium reduction in emulsion based foods Food & Function. 6, 1428 - 1434 ABSON, RACHAEL, GADDIPATI, SANYASI R., HORT, JOANNE, MITCHELL, JOHN R., WOLF, BETTINA and HILL, SANDRA E., 2014. A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum FOOD HYDROCOLLOIDS. 35, 85-90 CHOI, H., MITCHELL, J., GADDIPATI, S.R., HILL, S.E. and WOLF, B., 2014. Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solutions in presence of saliva Food Hydrocolloids. 40, 71-75 DELIME, LEMMENS-SMINK, NATASJA and WOLF, BETTINA, 2014. Competitive adsorption of lecithin and saliva at the o/w interface in relation to the oral processing of lipid continuous foods Food Biophysics. 9, 285-291 CARVALHO-DA-SILVA AM, VAN DAMME I, TAYLOR W, HORT J and WOLF B, 2013. Oral processing of two milk chocolate samples Food & Function. 4, 461-469 GILLIS, R.B., ADAMS, G.G., WOLF, B., BERRY, M., BESONG, T.M.D., CORFIELD, A., K?K, S.M., SIDEBOTTOM, R., LAFOND, D., ROWE, A.J. and HARDING, S.E., 2013. Molecular weight distribution analysis by ultracentrifugation: adaptation of a new approach for mucins Carbohydrate Polymers. 93(1), 178-183 GOULD J, VIEIRA J and WOLF B, 2013. Cocoa particles for food emulsion stabilisation Food & Function. RAY J, MACNAUGHTAN W, CHONG PS, VIEIRA J and WOLF B, 2012. The effect of limonene on the crystallization of cocoa butter J Am Oil Chem Soc. 89, 437-445 FORD Y-Y, WESTWOOD KT, GAHR A, RAJCA FERREIRA A, WOLINSKA K, LAD M, WOLF B and FOSTER T, 2012. Antifoam performance of hop extract emulsions in pilot brewing trials Master Brewers Association of the Americans Technical Quarterly. 49(1), 3-10 LAD M, HEWSON L and WOLF B, 2012. Enhancing saltiness in emulsion based foods Flavour. 1(13), ABSON R, WOLF B, HILL SE and FOSTER TJ, 2012. Contributions of the particulates and soluble materials to the viscosity behaviour of tomato puree. In: WILLIAMS PA and PHILLIPS GO, eds., Gums and stabilisers for the food industry 16 RSC Cambridge. 3541-358 PYGALL, S.R., GRIFFITHS, P.C., WOLF, B., TIMMINS, P. and MELIA, C.D., 2011. Solution interactions of diclofenac sodium and meclofenamic acid sodium with hydroxypropyl methylcellulose (HPMC) International Journal of Pharmaceutics. 405(1-2), 55-62 CARVALHO-DA-SILVA, AM, VAN DAMME, I, WOLF, B and HORT, J, 2011. Characterisation Of Chocolate Eating Behaviour Physiology & Behavior. 104(5), 929-933 KOLIANDRIS, AL, MICHON, C, MORRIS, C, HEWSON, L, HORT, J, TAYLOR, AJ and WOLF, B, 2011. Enhancement Of Saltiness Perception In Hyperosmotic Solutions Chemosensory Perception. 4(1-2), 9-15 DO T-AL, VIEIRA J, HARGREAVES JM, MITCHELL JR and WOLF B, 2011. Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate LWT-Food Science and Technology. 44(4), 1207-1211 DESSE, M., MITCHELL, J.R., WOLF, B. and BUDTOVA, T., 2011. Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules Food Hydrocolloids. 25(3), 495-502 KOLIANDRIS, A.L., RONDEAU, E., HEWSON, L., HORT, J., TAYLOR, A.J., COOPER-WHITE, J. and WOLF, B., 2011. Food grade Boger fluids for sensory studies Applied Rheology. 21(1), 13777 FOSTER TJ and WOLF B, 2011. Hydrocolloid gums - their role and interactions in foods. In: NORTON IT, SPYROPOULOS F and COX P, eds., Practical Food Rheology: An Interpretative Approach John Wiley and Sons. 61-84 WOLF B, 2011. Rheological properties of chocolate New Food. 14(2), 15-20 MITCHELL JR and WOLF B, 2011. Relationship between food rheology and perception. In: NORTON IT, SPYROPOULOS F and COX P, eds., Practical Food Rheology: An Interpretative Approach John Wiley and Sons. 173-192