Research Publications for Bryony J James

Welcome to the University of Waikato research publications search. This database includes all research publications produced by the University from 1998.

Author's Publications

Publications ByJAMES, Bryony J

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  • Li, Y., & James, B. (2021). Oral processing preference affects flavor perception in dark chocolate with added ingredients. Journal of Food Science, 86(1), 177-183. doi:10.1111/1750-3841.15557

  • Patterson, N. M., Zhong, Y., James, B. J., Gant, N., & Hautus, M. J. (2021). Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity. Food Quality and Preference, 91. doi:10.1016/j.foodqual.2021.104196

  • James, B., & Malmström, J. (2020). Chapter 14: Applications of Scanning Electron Microscopy and Atomic Force Microscopy to Food Structure Characterisation. In Food Chemistry, Function and Analysis (Vol. 2020-January, pp. 361-382). doi:10.1039/9781788016155-00361

  • Contardo, I., James, B., & Bouchon, P. (2020). Microstructural characterization of vacuum-fried matrices and their influence on starch digestion. Food Structure, 25. doi:10.1016/j.foostr.2020.100146

  • Zhao, H., & James, B. J. (2019). Fat bloom formation on model chocolate stored under steady and cycling temperatures. Journal of Food Engineering, 249, 9-14. doi:10.1016/j.jfoodeng.2018.12.008

  • Running, C., James, B., Hollis, J., & Higgins, K. (2018). Session 3 Discussion: The microstructure of eating. Physiology and Behavior, 193, 246-247. doi:10.1016/j.physbeh.2018.05.016

  • Zhao, H., Bingol, G., & James, B. J. (2018). Influence of non-fat particulate network on fat bloom development in a model chocolate. Journal of Food Engineering, 225, 12-17. doi:10.1016/j.jfoodeng.2018.01.006

  • Zhang, M., Smith, B. G., McArdle, B. H., Chavan, R. R., James, B. J., & Harris, P. J. (2018). Dimensional changes of tracheids during drying of radiata pine (Pinus radiata D. Don) compression woods: A study using variable-pressure scanning electron microscopy (VP-SEM). Plants, 7(1). doi:10.3390/plants7010014

  • Shi, H., Burmeister, D. M., Frost, A., Patterson, D. A., & James, B. (2018). Towards continuous wine fining: Materials characterisation and crossflow performance testing of polymer–bentonite mixed matrix membranes. Asia-Pacific Journal of Chemical Engineering, 13(1). doi:10.1002/apj.2148

  • Zhao, H., Young, A. K., & James, B. J. (2018). Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass. Journal of Food Science, 83(4), 998-1004. doi:10.1111/1750-3841.14108

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