The University of Manchester

School of Chemical Engineering and Analytical Science

Multiphase Processing Group

Books


Books:

Bakery Products Science and Technology, 2nd Edition

  1. Chin, NL, Martin, PJ (2014). Rheology of bread and other bakery products. In Bakery Products: Science and Technology, 2nd edition, Zhou W & Hui, YH (Eds.), Wiley-Blackwell, Oxford, UK, pp. 453-472.
    [download pdf 0.4 MB, doi: 10.1002/9781118792001.ch26]

Foam Engineering: Fundamentals and Applications

  1. Martin, PJ (2012). Consumer foams. In Foam Engineering: Fundamentals and Applications, Stevenson, P (Ed.), Wiley-Blackwell, Oxford, UK, pp. 459-475.
    [download pdf 0.2 MB, doi: 10.1002/9781119954620.ch18]

Breadmaking: Improving Quality, 2nd Edition

  1. Campbell, GM, Martin, PJ (2012). Bread aeration and dough rheology: an introduction. In Bread Making: Improving Quality, 2nd edition, Cauvain, S (Ed.), CPC, UK, pp. 299-336.
    [download pdf 0.9 MB, doi: 10.1533/9780857095695.2.299]

NanoFormulation

  1. Riding, V, Harvey, D, Martin, PJ, Kowalski, AJ (2012). The effect of formulation and process variables on droplet size reduction using a high-throughput processing platform. In NanoFormulation, Tiddy, G & Tan, R (Eds.), The Royal Society of Chemistry, UK, pp. 160-174.
    [download pdf 1.2 MB, doi: 10.1039/9781849735247-00160]

Bubbles in Food 2

  1. Martin, PJ, Tassell, A, Wiktorowicz, R, Morrant, CJ, Campbell, GM (2008). Mixing bread doughs under highly soluble gas atmospheres and the effects on bread crumb texture: experimental results and theoretical interpretation. In Bubbles in Food 2: Novelty, Health and Luxury, Campbell GM, Scanlon MG, Pyle DL and Niranjan K (Eds.), Eagan Press, USA, pp. 197-206.
    [download pdf 1.9 MB, doi: 10.1016/B978-1-891127-59-5.50024-9]

Distillation and Absorption 2006

  1. Martin, PJ, Swain, M, Darton, RC (2006). Riser design in foam fractionation. In Distillation and Absorption 2006, Sorensen E (Ed.), IChemE, Rugby, UK, pp. 657-666.
    [download pdf 0.2 MB]

What is science education for?

  1. Martin, PJ (2006). A lack of self-belief. In What is Science Education For?, Gilland, T (Ed.), Academy of Ideas, UK, pp. 105-108.
    [download pdf 0.3 MB]

  1. Campbell, GM, Chin, NL, Martin, PJ, Mousia, Z (2002). Interactions between dough aeration and rheology in breadmaking. In Cereals 2002. Proceedings of the 52nd Annual Australian Cereal Chemistry Conference, Black, CK (Ed.), Royal Australian Chemical Institute, Australia.