Person
ISNI: 
0000 0001 2421 9179
https://isni.org/isni/0000000124219179
Name: 
Campbell, G M
Campbell, Grant M.
Campbell, Grant Murray
Creation class: 
Language material
Text
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Creation role: 
author
Related names: 
American Association of Cereal Chemists
McKee, Stephen L.
Pyle, D. L.
Pyle, Leo D. (19..-1998)
Scanlon, Martin G.
University of Cambridge
University of Manchester
Webb, Colin
Titles: 
Aeration during bread dough mixing. I. Effect of direction and size of a pressure step-change during mixing on the turnover of gas.
Aeration during bread dough mixing. II. A population balance model of aeration.
Aeration during bread dough mixing. III. Effect of scale-up.
Aeration of bread dough during mixing: effect of mixing dough at reduced pressure.
aeration of bread dough during mixing, The
Bubbles in food 2 : novelty, health and luxury
Cereals, 1997:
Cereals : novel uses and processes
Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements.
Creation and characterisation of aerated food products.
Creation and dynamic evolution of rheologically complex cereal-based food foams
Development of an Oat-Based Biorefinery for the Production of L(+)-Lactic Acid by Rhizopus oryzae and Various Value-Added Coproducts
Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough
Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough
Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate
Dough aeration and rheology: Part II. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough
Dry processing of oats - Application of dry milling
Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving
Effect of measurement method and moisture content on wheat kernel density measurement.
Effect of pearling on dry processing of oats
Effect of roll fluting disposition and roll gap on breakage of wheat kernels during first-break roller milling
Effects of kernel hardness and moisture content on wheat breakage in the single kernel characterisation system.
Enrichment of oat antioxidant activity by dry milling and sieving.
Evaluating the feasibility of commercial arabinoxylan production in the context of a wheat biorefinery principally producing ethanol: Part 2. Process simulation and economic analysis
Instrument and Method for Predicting Particle Breakage during Roller Milling, An
Managing the transition decades: Tactical options for an uncertain route towards a clear strategic goal
numerical simulation of separation of crop seeds by screening - effect of particle bed depth., A
On predicting roller milling performance. I. The Breakage Equation
On predicting roller milling performance. II. The Breakage Function
On predicting roller milling performance. VI. Effect of kernel hardness and shape on the particle size distribution from first break milling of wheat.
Proving of bread dough I: modelling the evolution of the bubble size distribution.
Proving of bread dough II: measurement of gas production and retention.
Proving of bread dough: modelling the growth of individual bubbles.
Stress-strain analysis and visual observation of wheat kernel breakage during roller milling using fluted rolls
Value analysis tool for feasibility studies of biorefineries integrated with value added production
Notes: 
Sources: 
VIAF NUKAT
JNAM