Concepedia

Antonio Sullo

AS

10

Publications

413

Citations

10

H-Index

2012

Active since

Affiliations

University of Birmingham(Current)

University of Nottingham

Friedrich Schiller University Jena

Antonio Sullo is an author at University of Birmingham specializing in engineering, materials science, and food engineering.

Top concepts

EngineeringRheologyFood EngineeringMaterial ScienceSoft MatterChemistryPolymer SciencePolymer ChemistryChemical EngineeringMechanical Engineering

Publications per year

2012–2020

10

Publications

10

Fat crystallisation at oil–water interfaces

M. Douaire, Vincenzo di Bari, J.E. Norton et al. · Advances in Colloid and Interface Science · 2013 · 132 citations

Materials Science, Engineering, Interfacial Phenomenon +4

Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history

Richard J. A. Moakes, Antonio Sullo, Ian T. Norton · Food Hydrocolloids · 2014 · 88 citations · Full text

Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants

Ana C. Ferreira, Antonio Sullo, S. Winston et al. · Journal of Food Science · 2019 · 46 citations · Full text

Droplet Size, Food Colloid, Chemical Engineering +15

Preparation and rheological properties of whey protein emulsion fluid gels

Richard J. A. Moakes, Antonio Sullo, Ian T. Norton · RSC Advances · 2015 · 35 citations · Full text

Materials Science, Biopolymer Gel, Thixotropy +14

Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition

Vincenzo di Bari, William MacNaughtan, J.E. Norton et al. · Food Structure · 2016 · 33 citations · Full text

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