A.G.F. Stapley - Concepedia

Author

A.G.F. Stapley

Also Known As

A G F Stapley, A. G. F. Stapley, A.G.F Stapley, A.G.F. Stapley, ANDREW G. F. STAPLEY, Andrew G. F. Stapley, Andrew G F Stapley, Andrew G. F. Stapley, Andrew G.F. Stapley, Andrew G F Stapley

Publications

3.5K

Citations

H-Index

Concepts

All Affiliations

Loughborough University University of Birmingham University of Cambridge Purdue University West Lafayette Massey University

About

A.G.F. Stapley is an author at Loughborough University specializing in engineering, thermodynamics, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	19	24	1.6K
2	Health Sciences	10	10	794
3	Medicine	1	1	40
4	Natural Sciences	1	1	147
5	Applied Physics	1	1	14

A.G.F. Stapley

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Thermodynamic and kinetic aspects of fat crystallization C. Himawan, Víctor M. Starov, A.G.F. Stapley Advances in Colloid and Interface Science Materials ScienceEngineeringFat CrystallizationThermodynamicsSoft Matter	2006	508
Green synthesis of silver and copper nanoparticles using ascorbic acid and chitosan for antimicrobial applications Norashikin Mat Zain, A.G.F. Stapley, G. Shama Carbohydrate Polymers	2014	350
Spray-freeze-drying: A novel process for the drying of foods and bioproducts S. Padma Ishwarya, C. Anandharamakrishnan, A.G.F. Stapley Trends in Food Science & Technology BiomanufacturingEngineeringBiotechnologyAgricultural EconomicsFood Preservation	2014	252
Effects of Process Variables on the Denaturation of Whey Proteins during Spray Drying C. Anandharamakrishnan, Chris D. Rielly, A.G.F. Stapley Drying Technology Outlet TemperatureSpray DryingDesiccationFood BiophysicsWhey Proteins	2007	223
Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins C. Anandharamakrishnan, Chris D. Rielly, A.G.F. Stapley LWT Spray DryingBiochemistryNatural SciencesFood BiophysicsWhey Proteins	2007	147
The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter D. Dhonsi, A.G.F. Stapley Journal of Food Engineering Food PhysicRheologyShear RateFood EngineeringCocoa Butter	2005	131
Spray-freeze-drying of whey proteins at sub-atmospheric pressures C. Anandharamakrishnan, Chris D. Rielly, A.G.F. Stapley Dairy Science and Technology Whey ProteinsProtein EngineeringFood EngineeringFood ProcessingBiophysics	2010	121
The effects of shear and temperature history on the crystallization of chocolate A.G.F. Stapley, H Tewkesbury, P.J. Fryer Journal of the American Oil Chemists Society EngineeringDifferential Scanning CalorimetryMechanical EngineeringShear RateTemperature‐controlled Shearing Rig	1999	119
Ohmic processing of solid-liquid mixtures: Heat generation and convection effects P.J. Fryer, A.A.P. de Alwis, E. Koury, Journal of Food Engineering Materials ScienceEngineeringLiquid Metal CoolingMixed ConvectionLiquid-liquid Flow	1993	104
A differential scanning calorimetry study of the crystallization kinetics of tristearin‐tripalmitin mixtures William MacNaughtan, Imad A. Farhat, C. Himawan, Journal of the American Oil Chemists Society Macromolecular ChemistryEngineeringTristearin‐tripalmitin MixturesChemistryIsothermal Crystallization Kinetics	2006	90

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