Chesterton, A.K.S., Wilson, D.I., Sadd, P.A. and Moggridge, G.D. (2015) ‘A novel laboratory scale method for studying heat treatment of cake flour’, J Food Engineering., 144, 36–44.
Torres, M.D., Hallmark, B. and Wilson, D.I. (2014) Effect of concentration on shear and extensional rheology of guar gum solutions, Food Hydrocolloids, 40, 85-95.
Chesterton, A.K.S., Pereira de Abreu, D.A., Moggridge, G.D., Sadd, P.A., Wilson, D.I. (2013). Evolution of cake batter bubble structure and rheology during planetary mixing. Food & Bioproducts Processing, 91, 192-206.
Huang, J.Y., Chew, Y.M.J., Wilson, D.I. (2013). Investigating the effect of starting mode on food fat gel layer formation on cold surfaces. J. Food Engineering, 119, 454-463.
Meza, B.E., Chesterton, A.K.S., Verdini, A.V, Rubiolo, A.C., Sadd, P.A., Moggridge, G.D. and Wilson, D.I. (2011) Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours, J. Food Engineering, 104, 592–602.
Taylor, J.E., Van Damme, I., Johns, M.L., Routh, A.F. and Wilson, D.I. (2009) Shear rheology of molten crumb chocolate, J. Food Sci., 74(2) E55-6.
White, D.E., Moggridge, G.D. and Wilson, D.I. (2008) Solid-liquid transitions in the rheology of a structured yeast extract paste, MarmiteTM, J. Food Engineering., 88, 353–36.