| Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients AJ Green, KA Littlejohn, P Hooley, PW Cox Current Opinion in Colloid & Interface Science 18 (4), 292-301, 2013 | 172 | 2013 |
| Image analysis of the morphology of filamentous micro-organisms PW Cox, GC Paul, CR Thomas Microbiology 144 (4), 817-827, 1998 | 156 | 1998 |
| Classification and measurement of fungal pellets by automated image analysis PW Cox, CR Thomas Biotechnology and Bioengineering 39 (9), 945-952, 1992 | 156 | 1992 |
| Hydrophobins stabilised air-filled emulsions for the food industry FL Tchuenbou-Magaia, IT Norton, PW Cox Food Hydrocolloids 23 (7), 1877-1885, 2009 | 143 | 2009 |
| Food grade duplex emulsions designed and stabilised with different osmotic pressures A Pawlik, PW Cox, IT Norton Journal of Colloid and Interface Science 352 (1), 59-67, 2010 | 127 | 2010 |
| Imaging food freezing using X‐ray microtomography R Mousavi, T Miri, PW Cox, PJ Fryer International journal of food science & technology 42 (6), 714-727, 2007 | 112 | 2007 |
| Practical food rheology: an interpretive approach IT Norton, F Spyropoulos, P Cox John Wiley & Sons, 2010 | 106 | 2010 |
| A real petroleum refinery wastewater treatment using hollow fiber membrane bioreactor (HF-MBR) SMR Razavi, T Miri Journal of Water Process Engineering 8, 136-141, 2015 | 96* | 2015 |
| A novel technique for ice crystal visualization in frozen solids using X‐ray micro‐computed tomography R Mousavi, T Miri, PW Cox, PJ Fryer Journal of Food Science 70 (7), e437-e442, 2005 | 96 | 2005 |
| Development and characterisation of tempered cocoa butter emulsions containing up to 60% water JE Norton, PJ Fryer, J Parkinson, PW Cox Journal of Food engineering 95 (1), 172-178, 2009 | 85 | 2009 |
| Lubricating properties of human whole saliva as affected by β-lactoglobulin B Vardhanabhuti, PW Cox, IT Norton, EA Foegeding Food Hydrocolloids 25 (6), 1499-1506, 2011 | 79 | 2011 |
| Hydrophobins: New prospects for biotechnology PW Cox, P Hooley Fungal Biology Reviews 23 (1-2), 40-47, 2009 | 64 | 2009 |
| Confocal imaging to reveal the microstructure of soybean processing materials KE Preece, E Drost, N Hooshyar, A Krijgsman, PW Cox, NJ Zuidam Journal of Food Engineering 147, 8-13, 2015 | 57 | 2015 |
| A sterilisation time–temperature integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus GS Tucker, HM Brown, PJ Fryer, PW Cox, FL Poole Ii, HS Lee, ... Innovative food science & emerging technologies 8 (1), 63-72, 2007 | 45 | 2007 |
| Kinetic study of the thermal denaturation of a hyperthermostable extracellular α-amylase from Pyrococcus furiosus I Brown, TR Dafforn, PJ Fryer, PW Cox Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1834 (12), 2600-2605, 2013 | 36 | 2013 |
| Tribological study of suspensions of cysteine‐rich protein stabilized microbubbles and subsequent triphasic A/O/W emulsions FL TCHUENBOU‐MAGAIA, PW Cox Journal of Texture Studies 42 (3), 185-196, 2011 | 35 | 2011 |
| Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions FL Tchuenbou-Magaia, N Al-Rifai, NEM Ishak, IT Norton, PW Cox Journal of Cellular Plastics 47 (3), 217-232, 2011 | 35 | 2011 |
| Characterisation of percentage viability of Streptomyces clavuligerus using image analysis IM Sebastine, SM Stocks, PW Cox, CR Thomas Biotechnology techniques 13, 419-423, 1999 | 25 | 1999 |
| Improved image analysis algorithm for the characterisation of mycelial aggregates after staining G Durant, PW Cox, P Formisyn, CR Thomas Biotechnology techniques 8 (11), 759-764, 1994 | 22 | 1994 |
| Microbubbles with protein coats for healthy food: air filled emulsions FL Tchuenbou-Magaia, IT Norton, PW Cox | 20 | 2009 |
