Grant Campbell

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Colin WebbProfessor of Chemical Engineering, University of ManchesterVerified email at manchester.ac.uk
Jhuma SadhukhanUniversity of SurreyVerified email at surrey.ac.uk
Nyuk Ling ChinProfessor, Universiti Putra MalaysiaVerified email at upm.edu.my
Elias Martinez HernandezMexican Institute of PetroleumVerified email at imp.mx
Vassilis KontogiorgosThe University of QueenslandVerified email at uq.edu.au
Chris D. RiellyProfessor of Chemical Engineering, Loughborough UniversityVerified email at lboro.ac.uk
Apostolis KoutinasAssociate Professor, Agricultural University of AthensVerified email at aua.gr
Peter MartinSenior Lecturer of Chemical Engineering, The University of ManchesterVerified email at manchester.ac.uk
Katerina AlbaThe University of QueenslandVerified email at uq.edu.au
Ida Idayu Muhamad, PhDProfessor of Bioprocess Engineering, Universiti Teknologi MalaysiaVerified email at utm.my
Chenyu DuUniversity of HuddersfieldVerified email at hud.ac.uk
Peter R. EllisBiopolymers Group, King's College LondonVerified email at kcl.ac.uk
Peter ButterworthSenior Reserach Fellow, Diabetes & Nutritional Sciences Division, King's College London UKVerified email at kcl.ac.uk
Frederick J WarrenQuadram Institute BiosciencesVerified email at quadram.ac.uk
Cathrina Hansen EdwardsCareer-Track Group Leader, Quadram Institute BioscienceVerified email at quadram.ac.uk
Simon GaisfordUCLVerified email at ucl.ac.uk
Mustafa Abbas MustafaChairholder, UNESCO Chair on Materials and Nanotechnology, University of KhartoumVerified email at uofk.edu
Arthur HaighUniversity of ManchesterVerified email at manchester.ac.uk
Daniel J BeltonSenior Lecturer, Univeristy of HuddersfieldVerified email at hud.ac.uk
Philip John WithersUniversity of ManchesterVerified email at manchester.ac.uk

Grant Campbell

Professor of Chemical Engineering, University of Huddersfield

Verified email at hud.ac.uk - Homepage

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


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Creation and characterisation of aerated food products GM Campbell, E Mougeot Trends in food science & technology 10 (9), 283-296, 1999	490	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	194	2003
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	136	2001
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	110	2018
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	108	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	107	2007
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	99	2001
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	96	2003
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	94	2015
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	93	2005
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	91	1998
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	91	1998
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	90	2002
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	88	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	87	2003
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	80	2000
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	78	2015
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	69	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	65	2013
Roller milling of wheat GM Campbell Handbook of powder technology 12, 383-419, 2007	60	2007

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