Concepedia

Geoffrey Pass

GP

Statistics

Publications

22

Citations

738

H-Index

17

Active since

1960

Affiliations

University of Salford(Current)

Geoffrey Pass is an author at University of Salford specializing in engineering, food chemistry, and rheology.

Top concepts

EngineeringFood ChemistryRheologyChemistryPolymer ChemistryChemical EngineeringSoft MatterPolymer ScienceChemical KineticsOrganic Chemistry

Publications per year

1960–1990

22

Publications

22

Reactions between Hydrocarbons and Deuterium on Chromium Oxide Gel. I. General<sup>1</sup>

Robert L. Burwell, A. B. Littlewood, Martin Cardew et al. · Journal of the American Chemical Society · 1960 · 128 citations

Chemical Engineering, Chemical Measurement, Engineering +11

The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars

Attia M. Elfak, Geoffrey Pass, Robert G. Morley · Journal of the Science of Food and Agriculture · 1977 · 71 citations

Food Chemistry, Locust Bean Gum, Intrinsic Viscosity +10

Assessment of polysaccharides as ice cream stabilisers

John I. L. Cottrell, Geoffrey Pass, Glyn O. Phillips · Journal of the Science of Food and Agriculture · 1979 · 63 citations

Food Chemistry, Food Colloid, Tree Exudate Gums +6

Interaction of Univalent and Divalent Cations with Carrageenans in Aqueous Solution

Geoffrey Pass, G. O. Phillips, D.J. Wedlock · Macromolecules · 1977 · 62 citations

Engineering, Databases, Altmetric Attention Score +17

The effect of stabilisers on the viscosity of an ice cream mix

John I. L. Cottrell, Geoffrey Pass, Glyn O. Phillips · Journal of the Science of Food and Agriculture · 1980 · 49 citations

Food Chemistry, Locust Bean Gum, Food Colloid +7

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