The effects of shear and temperature history on the crystallization of chocolateA.G.F. Stapley, P.J. Fryer, H Tewkesbury|Journal of the American Oil Chemists Society|1999Cited by 121
Ohmic processing of solid-liquid mixtures: Heat generation and convection effectsP.J. Fryer, Long Zhang, A.A.P. de Alwis et al.|Journal of Food Engineering|1993Cited by 104
NMR imaging of the wheat grain cooking processA.G.F. Stapley, P.J. Fryer, Thomas M. Hyde et al.|International Journal of Food Science & Technology|1997Cited by 61
Modelling temperature distributions in cooling chocolate mouldsH Tewkesbury, P.J. Fryer, A.G.F. Stapley|Chemical Engineering Science|2000Cited by 55
Diffusion and reaction in whole wheat grains during boilingA.G.F. Stapley, Lynn F. Gladden, P.J. Fryer|AIChE Journal|1998Cited by 41