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| Title | Author/Creator | Date | Full Text | Reviewed | |
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| Effect of copper and iron fortifications on rheological properties of water-in-oil spreads containing κ-carrageenan | Mounsey, J. S.; O'Kennedy, B. T.; Stathopoulos, Costas E.; Chockchaisawasdee, S. | 2009 | — | 
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| Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads | Stathopoulos, Costas E.; Chockchaisawasdee, S.; Doyle, J.; O'Kennedy, B. T.; Mounsey, J. S. | 2009 | — |
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| The effect of salt on the rheology and texture of a casein based ingredient intended to replace gluten | Stathopoulos, Costas E.; O'Kennedy, B. T. | 2008 |
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Author/Creator
- Chockchaisawasdee, S. (2)
- Mounsey, J. S. (2)
- Doyle, J. (1)
Keyword
- rheology (2)
- copper/iron fortification (1)
- gluten replacement (1)
- mineral fortification (1)
- reduced-fat spreads (1)
- salt concentration (1)
- spreads (1)
- texture (1)
- water-in-oil (1)
- κ-carrageenan (1)
