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B. Wolf · SciRah

Researcher profile · Semantic Scholar

B. Wolf

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B. Wolf — researcher profile on SciRah

h-index: 28
Works: 96
Citations: 2,261

Most-cited papers

Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion
D. White, Ian D Fisk, John R. Mitchell, B. Wolf +2 more
2008133 citations Open access
Semantic Scholar
Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures
B. Wolf, R. Scirocco, W. Frith, I. Norton
2000128 citations
Semantic Scholar
Polysaccharide functionality through extrusion processing
B. Wolf
2010122 citations
Semantic Scholar
Interfacial and emulsifying properties of mealworm protein at the oil/water interface
Joanne Gould, B. Wolf
2017102 citations Open access
Semantic Scholar
Shear behaviour of biopolymer suspensions with spheroidal and cylindrical particles
B. Wolf, William J. Frith, S. Singleton, M. Tassieri +1 more
200187 citations
Semantic Scholar
Correlation between saltiness perception and shear flow behaviour for viscous solutions
Anne-Laure Koliandris, Cecile Morris, L. Hewson, J. Hort +2 more
201080 citations
Semantic Scholar
Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch
M. Kasprzak, W. MacNaughtan, S. Harding, P. Wilde +1 more
2018Food Hydrocolloids75 citations Open access
Semantic Scholar
Cocoa particles for food emulsion stabilisation.
Joanne Gould, J. Vieira, B. Wolf
2013Food & Function73 citations
Semantic Scholar
Lignin Recovery from Cocoa Bean Shell Using Microwave-Assisted Extraction and Deep Eutectic Solvents.
Yu-Jie Mao, Alex Gerrow, Ella Ray, Nidia Diaz Perez +3 more
2023Bioresource Technology71 citations Open access
Semantic Scholar
Predicting sensory perceptions of thickened solutions based on rheological analysis
Qi He, J. Hort, B. Wolf
201669 citations Open access
Semantic Scholar
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
N. Chiu, A. Tárrega, Christopher D. J. Parmenter, L. Hewson +2 more
2017Food Hydrocolloids67 citations Open access
Semantic Scholar
Formation, Stability, and Rheology of Particle Stabilized Emulsions: Influence of Multivalent Cations
W. Frith, R. Pichot, M. Kirkland, B. Wolf
200856 citations
Semantic Scholar
Shear thickening of an emulsion stabilized with hydrophilic silica particles
B. Wolf, S. Lam, M. Kirkland, W. Frith
200753 citations
Semantic Scholar
Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva
Hye-Mi Choi, John R. Mitchell, S. Gaddipati, S. Hill +1 more
2014Food Hydrocolloids51 citations Open access
Semantic Scholar
Phase-separated biopolymer mixture rheology: Prediction using a viscoelastic emulsion model
J. Stokes, B. Wolf, W. Frith
200148 citations
Semantic Scholar
Pickering Particles Prepared from Food Waste
Joanne Gould, G. Garcia-Garcia, B. Wolf
2016Materials44 citations Open access
Semantic Scholar
Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate
T.-A. L. Do, J. Vieira, J. Hargreaves, John R. Mitchell +1 more
201144 citations Open access
Semantic Scholar
Oral processing of two milk chocolate samples.
A. M. Carvalho-da-Silva, Isabelle van Damme, W. Taylor, J. Hort +1 more
2013Food & Function41 citations
Semantic Scholar
Characterisation of chocolate eating behaviour.
A. M. Carvalho-da-Silva, I. van Damme, B. Wolf, Joanne Hort
2011Physiology and Behavior38 citations
Semantic Scholar
Influence of gelation on particle shape in sheared biopolymer blends
B. Wolf, W. Frith, I. Norton
200137 citations
Semantic Scholar
In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception
Ruqaiya Al Nuumani, G. Vladisavljević, M. Kasprzak, B. Wolf
2020Journal of Food Engineering36 citations Open access
Semantic Scholar
String phase formation in biopolymer aqueous solution blends
B. Wolf, W. Frith
200333 citations
Semantic Scholar
The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures
P. Ding, A. Pacek, W. Frith, I. Norton +1 more
200532 citations
Semantic Scholar
Programmed emulsions for sodium reduction in emulsion based foods.
N. Chiu, L. Hewson, Ian D Fisk, B. Wolf
2015Food & Function31 citations Open access
Semantic Scholar
Enhancing saltiness in emulsion based foods
M. Lad, L. Hewson, B. Wolf
2012Flavour31 citations Open access
Semantic Scholar
Use of ethylcellulose polymers as stabilizer in fat-based food suspensions examined on the example of model reduced-fat chocolate
T.-A. L. Do, John R. Mitchell, B. Wolf, J. Vieira
201031 citations
Semantic Scholar
Preparation and Flow Behaviour of Oil‐In‐Water Emulsions Stabilised by Hydrophilic Silica Particles
Brigitte Braisch, K. Köhler, H. P. Schuchmann, B. Wolf
200930 citations
Semantic Scholar
Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl
Cecile Morris, C. Labarre, Anne-Laure Koliandris, L. Hewson +3 more
201029 citations
Semantic Scholar
Confectionery and Sugar-Based Foods
B. Wolf
201527 citations
Semantic Scholar
Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals
Cecile Morris, Anne-Laure Koliandris, B. Wolf, J. Hort +1 more
200927 citations
Semantic Scholar
The Effect of Limonene on the Crystallization of Cocoa Butter
Joydeep Ray, W. MacNaughtan, P. Chong, J. Vieira +1 more
201226 citations
Semantic Scholar
Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology
Xin-Xin Li, S. Harding, B. Wolf, G. Yakubov
2022Food Hydrocolloids25 citations Open access
Semantic Scholar
Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules
Mélinda Desse, John R. Mitchell, B. Wolf, T. Budtova
201125 citations
Semantic Scholar
Impact of Limonene on the Physical Properties of Reduced Fat Chocolate
T.-A. L. Do, J. Vieira, J. Hargreaves, B. Wolf +1 more
200825 citations
Semantic Scholar
Solution interactions of diclofenac sodium and meclofenamic acid sodium with hydroxypropyl methylcellulose (HPMC).
S. Pygall, P. Griffiths, B. Wolf, P. Timmins +1 more
2011International journal of pharmaceutics23 citations
Semantic Scholar
Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia
Xin-Xin Li, Yudong Lu, G. Adams, Hanne Zobel +3 more
2020Food Hydrocolloids22 citations Open access
Semantic Scholar
Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms
Juyang Zhang, B. Wolf
2019Foods19 citations Open access
Semantic Scholar
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum
Rachael Abson, S. Gaddipati, Joanne Hort, John R. Mitchell +2 more
2014Food Hydrocolloids19 citations Open access
Semantic Scholar
Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.
M. Kasprzak, P. Wilde, S. Hill, S. Harding +2 more
2019Food & Function18 citations Open access
Semantic Scholar
Material properties of ex vivo milk chocolate boluses examined in relation to texture perception.
Qi He, F. Bramante, A. Davies, C. Elleman +2 more
2018Food & Function18 citations Open access
Semantic Scholar
The Properties of HPMC:PEO Extended Release Hydrophilic Matrices and their Response to Ionic Environments
Anran Hu, Chen Chen, M. Mantle, B. Wolf +5 more
2017Pharmaceutical Research18 citations Open access
Semantic Scholar
Molecular weight distribution analysis by ultracentrifugation: adaptation of a new approach for mucins.
R. B. Gillis, G. Adams, B. Wolf, M. Berry +7 more
2013Carbohydrate Polymers18 citations
Semantic Scholar
Food Grade Boger Fluids for Sensory Studies
Anne-Laure Koliandris, E. Rondeau, L. Hewson, J. Hort +3 more
201117 citations
Semantic Scholar
Sheared aqueous two-phase biopolymer–surfactant mixtures
F. Spyropoulos, W. Frith, I. Norton, B. Wolf +1 more
200817 citations
Semantic Scholar
Effect of ethanol on the stability of sodium caseinate stabilised emulsions
S. W. Erxleben, E. Pelan, B. Wolf
202116 citations Open access
Semantic Scholar
Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification
Xiao-Lu Pu, B. Wolf, M. Dragosavac
2019Journal of Food Engineering15 citations Open access
Semantic Scholar
Eliminating the Use of Fat in the Production of Extruded Snacks by Applying Starch Coating
A. R. G. Monteiro, D. Marques, L. B. Marchi, M. M. Chinellato +2 more
201615 citations
Semantic Scholar
Analysis of the continuous phase of the modified waxy maize starch suspension
Mélinda Desse, Shirley Ang, G. Morris, Madian Abu-hardan +5 more
200915 citations
Semantic Scholar
Colloidal Particles for Pickering Emulsion Stabilization Prepared via Antisolvent Precipitation of Lignin-Rich Cocoa Shell Extract
Holly Cuthill, C. Elleman, Thomas D. Curwen, B. Wolf
2021Foods14 citations Open access
Semantic Scholar
Experimental study of the break-up of starch suspension droplets in step-up shear flow
Mélinda Desse, B. Wolf, John R. Mitchell, T. Budtova
200914 citations
Semantic Scholar

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