Thomas Rodgers, PhD MEng AMIChE MRSC SFHEA OD

Search results

• 2016

  Food Mixing

  Rodgers, T. L., 2016, Reference Module in Food Science. Smithers, G. (ed.). Elsevier BV

  Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

  • Food Mixing 100%
  • Food Product 100%
  • Bean 33%

• High-Shear Mixing: Applications in the Food Industry

  Rodgers, T. L. & Trinh, L., 2016, Reference Module in Food Science. Elsevier BV

  Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

  • Food Product 100%
  • Emulsification 50%
  • Measurement 50%
• 2015

  Multi-scale Approaches to Dynamical Transmission of Protein Allostery

  Townsend, P., Rodgers, T., Pohl, E., Wilson, M., Cann, M., McLeish, T. B., Olivares-Quiroz, L. (ed.), Guzmán-López, O. (ed.) & Jardón-Valadez, H. E. (ed.), 2015, Physical Biology of Proteins and Peptides. Springer Nature, p. 141-152 12 p.

  Research output: Chapter in Book/Report/Conference proceeding › Chapter