Grant Campbell

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Colin WebbProfessor of Chemical Engineering, University of Manchester在 manchester.ac.uk 的电子邮件经过验证
Jhuma SadhukhanUniversity of Surrey在 surrey.ac.uk 的电子邮件经过验证
Elias Martinez-HernandezMexican Institute of Petroleum在 imp.mx 的电子邮件经过验证
Nyuk Ling ChinProfessor, Universiti Putra Malaysia在 upm.edu.my 的电子邮件经过验证
Vassilis KontogiorgosThe University of British Columbia在 mail.ubc.ca 的电子邮件经过验证
Apostolis KoutinasAssociate Professor, Agricultural University of Athens在 aua.gr 的电子邮件经过验证
Chris D. RiellyProfessor of Chemical Engineering, Loughborough University在 lboro.ac.uk 的电子邮件经过验证
Peter MartinSenior Lecturer of Chemical Engineering, The University of Manchester在 manchester.ac.uk 的电子邮件经过验证
Katerina AlbaThe University of Queensland在 uq.edu.au 的电子邮件经过验证
Ida Idayu Muhamad, PhDProfessor of Bioprocess Engineering, Universiti Teknologi Malaysia在 utm.my 的电子邮件经过验证
Chenyu DuUniversity of Huddersfield在 hud.ac.uk 的电子邮件经过验证
Peter R. EllisBiopolymers Group, King's College London在 kcl.ac.uk 的电子邮件经过验证
Peter ButterworthSenior Reserach Fellow, Diabetes & Nutritional Sciences Division, King's College London UK在 kcl.ac.uk 的电子邮件经过验证
Frederick J WarrenQuadram Institute Biosciences在 quadram.ac.uk 的电子邮件经过验证
Daniel J BeltonSenior Lecturer, Univeristy of Huddersfield在 hud.ac.uk 的电子邮件经过验证
Cathrina Hansen EdwardsCareer-Track Group Leader, Quadram Institute Bioscience在 quadram.ac.uk 的电子邮件经过验证
Simon GaisfordUCL在 ucl.ac.uk 的电子邮件经过验证
Mustafa Abbas MustafaAssociate Professor, Islamic University of Madinah, University of Khartoum在 iu.edu.sa 的电子邮件经过验证
Philip John WithersUniversity of Manchester在 manchester.ac.uk 的电子邮件经过验证
Edeltraud (Edel) GuentherDirector, United Nations University (UNU-FLORES)在 unu.edu 的电子邮件经过验证

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Grant Campbell

Professor of Chemical Engineering, University of Huddersfield

在 hud.ac.uk 的电子邮件经过验证 - 首页

cereal process engineering wheat flour milling bread dough mixing aerated foods biorefinery integration


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
Creation and characterisation of aerated food products GM Campbell, E Mougeot Trends in food science & technology 10 (9), 283-296, 1999	536	1999
Discrete particle motion on sieves—a numerical study using the DEM simulation J Li, C Webb, SS Pandiella, GM Campbell Powder technology 133 (1-3), 190-202, 2003	212	2003
Fractionation and characterisation of dietary fibre from blackcurrant pomace K Alba, W Macnaughtan, AP Laws, TJ Foster, GM Campbell, ... Food Hydrocolloids 81, 398-408, 2018	165	2018
On predicting roller milling performance: Part II. The breakage function GM Campbell, PJ Bunn, C Webb, SCW Hook Powder Technology 115 (3), 243-255, 2001	145	2001
Fiber from fruit pomace: A review of applications in cereal-based products A Quiles, GM Campbell, S Struck, H Rohm, I Hernando Food Reviews International 34 (2), 162-181, 2018	142	2018
On predicting roller milling performance VI: Effect of kernel hardness and shape on the particle size distribution from first break milling of wheat GM Campbell, C Fang, II Muhamad Food and Bioproducts Processing 85 (1), 7-23, 2007	121	2007
A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility CH Edwards, FJ Warren, GM Campbell, S Gaisford, PG Royall, ... Food & function 6 (12), 3634-3641, 2015	107	2015
Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing GM Campbell, R HerreroSanchez, R PayoRodriguez, ML Merchan Cereal Chemistry 78 (3), 272-277, 2001	107	2001
A numerical simulation of separation of crop seeds by screening—effect of particle bed depth J Li, C Webb, SS Pandiella, GM Campbell Food and Bioproducts Processing 80 (2), 109-117, 2002	105	2002
Proving of bread dough I: modelling the evolution of the bubble size distribution E Chiotellis, GM Campbell Food and Bioproducts Processing 81 (3), 194-206, 2003	102	2003
Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough NL Chin, GM Campbell Journal of the Science of Food and Agriculture 85 (13), 2194-2202, 2005	101	2005
On predicting roller milling performance V: effect of moisture content on the particle size distribution from first break milling of wheat C Fang, GM Campbell Journal of cereal science 37 (1), 31-41, 2003	97	2003
Proving of bread dough II: measurement of gas production and retention E Chiotellis, GM Campbell Food and bioproducts processing 81 (3), 207-216, 2003	92	2003
Aeration of bread dough during mixing: effect of mixing dough at reduced pressure GM Campbell, CD Rielly, PJ Fryer, PA Sadd Cereal Foods World 43 (3), 163-167, 1998	92	1998
Proving of bread dough: Modelling the growth of individual bubbles P Shah, GM Campbell, SL McKee, CD Rielly Food and Bioproducts Processing 76 (2), 73-79, 1998	90	1998
Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project H Rohm, C Brennan, C Turner, E Günther, G Campbell, I Hernando, ... Foods 4 (4), 690-697, 2015	87	2015
Enrichment of oat antioxidant activity by dry milling and sieving DA Gray, RH Auerbach, S Hill, R Wang, GM Campbell, C Webb, JB South Journal of Cereal Science 32 (1), 89-98, 2000	86	2000
Roller milling of wheat GM Campbell Handbook of powder technology 12, 383-419, 2007	75	2007
Value analysis tool for feasibility studies of biorefineries integrated with value added production J Sadhukhan, MA Mustafa, N Misailidis, F Mateos-Salvador, C Du, ... Chemical Engineering Science 63 (2), 503-519, 2008	74	2008
Integration of bioethanol as an in-process material in biorefineries using mass pinch analysis E Martinez-Hernandez, J Sadhukhan, GM Campbell Applied energy 104, 517-526, 2013	70	2013

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