Grant Campbell
Cited by
Cited by
Creation and characterisation of aerated food products
GM Campbell, E Mougeot
Trends in food science & technology 10 (9), 283-296, 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
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
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
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
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
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
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
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
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
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
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
Proving of bread dough II: measurement of gas production and retention
E Chiotellis, GM Campbell
Food and bioproducts processing 81 (3), 207-216, 2003
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
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
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 GŁnther, G Campbell, I Hernando, ...
Foods 4 (4), 690-697, 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
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
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
Roller milling of wheat
GM Campbell
Handbook of powder technology 12, 383-419, 2007
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