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Gould, Joanne
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1

Comparing motivations and barriers to reduce meat and adopt..:

Ford, Hannah ; Zhang, Yuchen ; Gould, Joanne...
Food Quality and Preference.  118 (2024)  - p. 105208 , 2024
Link: https://doi.org/10.1016/..
 
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2

Development of a lexicon for the sensory description of edi..:

Bless, Ishka ; Bastian, Susan Elaine Putnam ; Gould, Joanne..
Food Research International.  190 (2024)  - p. 114574 , 2024
Link: https://doi.org/10.1016/..
 
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3

Applying regression tree analysis to explore willingness to..:

Ford, Hannah ; Zhang, Yuchen ; Gould, Joanne...
Food Quality and Preference.  112 (2023)  - p. 105034 , 2023
Link: https://doi.org/10.1016/..
 
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4

Chloroplast/thylakoid-rich material: A possible alternative..:

Sutcharit, Poramat ; Wattanakul, Jutarat ; Price, Ruth...
Food Research International.  165 (2023)  - p. 112472 , 2023
Link: https://doi.org/10.1016/..
 
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5

"I guess it's quite trendy": A qualitative insight into you..:

Ford, Hannah ; Gould, Joanne ; Danner, Lukas..
Appetite.  190 (2023)  - p. 107025 , 2023
Link: https://doi.org/10.1016/..
 
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6

Formulation engineering of water-in-oil-in-water emulsions ..:

Zhang, Liling ; Gould, Joanne ; Wolf, Bettina
Food Structure.  35 (2023)  - p. 100309 , 2023
Link: https://doi.org/10.1016/..
 
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7

The effect of popping, soaking, boiling and roasting proces..:

Godrich, Joseph ; Rose, Peter ; Muleya, Molly.
International Journal of Food Science & Technology.  58 (2022)  1 - p. 279-289 , 2022
Link: https://doi.org/10.1111/..
 
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8

Effect of popping water content and amylose/amylopectin rat..:

Beech, Daniel ; Beech, John ; Gould, Joanne.
International Journal of Food Science & Technology.  57 (2022)  11 - p. 7368-7378 , 2022
Link: https://doi.org/10.1111/..
 
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9

Effect of amylose/amylopectin ratio and extent of processin..:

Beech, Daniel ; Beech, John ; Gould, Joanne.
International Journal of Food Science & Technology.  57 (2022)  4 - p. 2298-2309 , 2022
Link: https://doi.org/10.1111/..
 
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10

Food biotechnology:

Foster, Tim ; Adams, Gary ; di Bari, Vincenzo...
Current Opinion in Chemical Engineering.  30 (2020)  - p. 53-59 , 2020
Link: https://doi.org/10.1016/..
 
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11

Interfacial and emulsifying properties of mealworm protein ..:

Gould, Joanne ; Wolf, Bettina
Food Hydrocolloids.  77 (2018)  - p. 57-65 , 2018
Link: https://doi.org/10.1016/..
 
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12

Pickering Particles Prepared from Food Waste:

Gould, Joanne ; Garcia-Garcia, Guillermo ; Wolf, Bettina
Materials.  9 (2016)  9 - p. 791 , 2016
Link: https://doi.org/10.3390/..
 
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13

Cocoa particles for food emulsion stabilisation:

Gould, Joanne ; Vieira, Josélio ; Wolf, Bettina
Food & Function.  4 (2013)  9 - p. 1369 , 2013
Link: https://doi.org/10.1039/..
 
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14

The Role of Endogenous Lipids in the Emulsifying Properties..:

Gould, Joanne M. ; Furse, Samuel ; Wolf, Bettina
Frontiers in Chemistry.  4 (2016)  - p. , 2016
Link: https://doi.org/10.3389/..
 
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15

Chloroplast/thylakoid-rich material: A possible alternative..:

Sutcharit, Poramat ; Wattanakul, Jutarat ; Price, Ruth...
https://nottingham-repository.worktribe.com/output/16498128.  , 2023
Link: https://doi.org/10.1016/..
 
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