Green synthesis of silver and copper nanoparticles using ascorbic acid and chitosan for antimicrobial applications by Zain, N. Mat, Stapley, A.G.F., Shama, G.

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Thermodynamic and kinetic aspects of fat crystallization by Himawan, C., Starov, V.M., Stapley, A.G.F.

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The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter by Dhonsi, D., Stapley, A.G.F.

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Predictive CFD modeling of whey protein denaturation in skim milk spray drying powder production by Jaskulski, M., Atuonwu, J.C., Tran, T.T.H., Stapley, A.G.F., Tsotsas, E.

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Comparison of cell survival rates of E. coli K12 and L. acidophilus undergoing spray drying by Pispan, S., Hewitt, C.J., Stapley, A.G.F.

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Phase Doppler Anemometry Studies of Spray Freezing by Al-Hakim, K., Wigley, G., Stapley, A.G.F.

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Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins by Anandharamakrishnan, C., Rielly, C.D., Stapley, A.G.F.

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Loss of solubility of -lactalbumin and β-lactoglobulin during the spray drying of whey proteins by Anandharamakrishnan, C, Rielly, C.D, Stapley, A.G.F

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effects of shear and temperature history on the crystallization of chocolate by Stapley, A.G.F, Tewkesbury, H, Fryer, P.J

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Modelling temperature distributions in cooling chocolate moulds by Tewkesbury, H, Stapley, A.G.F, Fryer, P.J

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NMR imaging of the wheat grain cooking process by Stapley, A.G.F, Hyde, T.M, Gladden, L.F, Fryer, P.J

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Modelling the steaming of whole wheat grains by Stapley, A.G.F., Landman, K.A., Please, C.P., Fryer, P.J.

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