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Bruce R. Linter
Observed names:
B. Linter,
B.R. Linter,
Bruce Linter
Institution:
PepsiCo (United Kingdom)
Observed institution:
PepsiCo (United Kingdom)
OpenAlex ID:
A5084459478
Priority research questions for the UK food system
2013
·
John S. I. Ingram
, Hugh L. Wright
, et al.
·
Food Security
·
97
PDF
A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis
2020
·
Yi Ren
, Bruce R. Linter
, et al.
·
Food & Function
·
80
PDF
Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan
2020
·
Yi Ren
, Gleb E. Yakubov
, et al.
·
Food Hydrocolloids
·
79
Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces
2023
·
Daisy Z. Akgonullu
, Brent S. Murray
, et al.
·
Advances in Colloid and Interface Science
·
47
Starch replacement in gluten free bread by cellulose and fibrillated cellulose
2020
·
Yi Ren
, Bruce R. Linter
, et al.
·
Food Hydrocolloids
·
43
Mechanical properties of starch-filled alginate gel particles
2020
·
Ioanna Zafeiri
, Akash Beri
, et al.
·
Carbohydrate Polymers
·
41
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
2020
·
Xirui Zhou
, Martin Yeomans
, et al.
·
Food Quality and Preference
·
31
PDF
Bulk and Interfacial Behavior of Potato Protein-Based Microgels
2024
·
Daisy Z. Akgonullu
, Nicholas M. O’Hagan
, et al.
·
Langmuir
·
18
PDF
Cellulose fibrillation and interaction with psyllium seed husk heteroxylan
2020
·
Yi Ren
, Bruce R. Linter
, et al.
·
Food Hydrocolloids
·
18
PDF
Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers
2021
·
Yi Ren
, Bruce R. Linter
, et al.
·
Food & Function
·
11
PDF
Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose
2021
·
Yi Ren
, Gleb E. Yakubov
, et al.
·
Food & Function
·
10
PDF
Mechanical and microstructural changes of cheese cracker dough during baking
2017
·
H.M. Chong
, I.K. Mohammed
, et al.
·
LWT
·
9
Effects of processing conditions on the release of sodium chloride from fat crystal ‘shell’ stabilised water-in-oil emulsions
2024
·
R.L. Watson
, I.T. Norton
, et al.
·
Food and Bioproducts Processing
·
4
The Effects of Extrusion Processing on the Digestibility and Functionality of Pulse Starches
2020
·
J. McClure
, J. Ahn-Jarvis
, et al.
·
Journal of the Academy of Nutrition and Dietetics
·
4
Investigating the Interfacial Structure of Potato Protein Microgels at the Air–Water Interface
2025
·
Daisy Z. Akgonullu
, Ryan Marr
, et al.
·
Langmuir
·
3
Understanding the mechanical performance of raw and cooked potato cells
2021
·
Ioanna Zafeiri
, Akash Beri
, et al.
·
Food Research International
·
3
The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products
2019
·
M. R. Yeomans
, X. Zhou
, et al.
·
Nutrition Bulletin
·
3
Pickering emulsion stabilisation by potato protein microgels: effect of pH and subphase
2026
·
Daisy Z. Akgonullu
, Brent S. Murray
, et al.
·
Food Hydrocolloids
·
1
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Works count:
18
Citation count:
502
H-index:
10
I10-index:
11
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