Tony Howes
Tony Howes
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Cited by
Cited by
Implication of glass transition for the drying and stability of dried foods
BR Bhandari, T Howes
Journal of food engineering 40 (1-2), 71-79, 1999
Problems associated with spray drying of sugar-rich foods
BR Bhandari, N Datta, T Howes
Drying technology 15 (2), 671-684, 1997
Hydrocolloid gel particles: formation, characterization, and application
P Burey, BR Bhandari, T Howes, MJ Gidley
Critical reviews in food science and nutrition 48 (5), 361-377, 2008
Stickiness in foods: a review of mechanisms and test methods
B Adhikari, T Howes, BR Bhandari, V Truong
International Journal of Food Properties 4 (1), 1-33, 2001
Drop penetration into porous powder beds
KP Hapgood, JD Litster, SR Biggs, T Howes
Journal of colloid and interface science 253 (2), 353-366, 2002
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
B Adhikari, T Howes, BR Bhandari, V Troung
Journal of food Engineering 62 (1), 53-68, 2004
Effect of particle properties on the flowability of ibuprofen powders
LX Liu, I Marziano, AC Bentham, JD Litster, ET White, T Howes
International journal of pharmaceutics 362 (1-2), 109-117, 2008
Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
AK Shrestha, T Ua-Arak, BP Adhikari, T Howes, BR Bhandari
International Journal of Food Properties 10 (3), 661-673, 2007
A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods
BR Bhandari, N Datta, R Crooks, T Howes, S Rigby
Drying Technology 15 (10), 2509-2525, 1997
Stickiness measurement techniques for food powders: a review
P Boonyai, B Bhandari, T Howes
Powder Technology 145 (1), 34-46, 2004
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
B Adhikari, T Howes, BR Bhandari, TAG Langrish
Journal of Food Engineering 94 (2), 144-153, 2009
Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying
V Truong, BR Bhandari, T Howes
Journal of Food Engineering 71 (1), 55-65, 2005
Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder
AK Shrestha, T Howes, BP Adhikari, BR Bhandari
LWT-Food Science and Technology 40 (9), 1593-1600, 2007
A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying
B Adhikari, T Howes, D Lecomte, BR Bhandari
Powder Technology 149 (2-3), 168-179, 2005
The simulation of chaotic mixing and dispersion for periodic flows in baffled channels
T Howes, MR Mackley, EPL Roberts
Chemical engineering science 46 (7), 1669-1677, 1991
A quantitative review of the transition salt concentration for inhibiting bubble coalescence
M Firouzi, T Howes, AV Nguyen
Advances in colloid and interface science 222, 305-318, 2015
The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
B Adhikari, T Howes, BJ Wood, BR Bhandari
Journal of Food Engineering 94 (2), 135-143, 2009
Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders
AK Shrestha, T Howes, BP Adhikari, BJ Wood, BR Bhandari
Food Chemistry 104 (4), 1436-1444, 2007
Computational fluid dynamic modelling of wastewater ponds to improve design
MG Wood, PF Greenfield, T Howes, MR Johns, J Keller
Water Science and Technology 31 (12), 111-118, 1995
Relating the stickiness property of foods undergoing drying and dried products to their surface energetics
B Bhandari, T Howes
Drying Technology 23 (4), 781-797, 2005
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