Ann‐Marie Williamson

Author

Unilever (United Kingdom)

Also Known As

A.-M. Williamson, A.‐M. Williamson, Ann-Marie Williamson, Ann‐Marie Williamson, Williamson, A.-M.

Publications

793

Citations

H-Index

Concepts

All Affiliations

Unilever (United Kingdom)University of Nottingham

About

Ann‐Marie Williamson is an author at Unilever (United Kingdom) specializing in engineering, chemistry, and rheology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	125
2	Health Sciences	1	1	55
3	Humanities	1	1	24
4	Medicine	1	1	126
5	Natural Sciences	1	1	24

Ann‐Marie Williamson

Publications

762

Citations

H-Index

Page 1

	Year	Citations
Astringency of tea catechins: More than an oral lubrication tactile percept Damiano Rossetti, J. H. H. Bongaerts, Emma Wantling, Food Hydrocolloids PharmacologySensationTea Catechins	2009	212
Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology Damiano Rossetti, Gleb E. Yakubov, Jason R. Stokes, Food Hydrocolloids Food ChemistryNutritionAstringent Dietary CompoundsRheological MeasurementInterfacial Shear Rheology	2007	128
Studying the effectiveness of penetration enhancers to deliver retinol through the stratum cornum by in vivo confocal Raman spectroscopy Mickaël Mélot, Paul D. A. Pudney, Ann‐Marie Williamson, Journal of Controlled Release OphthalmologySpectroscopyStratum CornumDermatologyOcular Surface Physiology	2009	126
<i>In situ</i> confocal Raman spectroscopy of lubricants in a soft elastohydrodynamic tribological contact J. H. H. Bongaerts, James P. R. Day, C Marriott, Journal of Applied Physics Tribological CoatingEngineeringMechanical EngineeringExperimental SetupSoft Matter	2008	60
Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams Charfedinne Ayed, Sara I.F.S. Martins, Ann‐Marie Williamson, Food Chemistry Food ChemistryNutritionSaliva ImpactIce CreamsFood Processing	2017	55
Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis Qian Yang, Ann‐Marie Williamson, Anne Hasted, Food Quality and Preference Food ChoiceNutritionBehavioral SciencesSensory ScienceSocial Sciences	2020	50
Charge reversal by salt-induced aggregation in aqueous lactoferrin solutions Ioanna Mela, Elodie Aumaitre, Ann‐Marie Williamson, Colloids and Surfaces B Biointerfaces Charge ReversalPhysical ChemistryMolecular AggregateChemistrySolution (Chemistry)	2010	34
The flowability of ice suspensions Jason R. Stokes, Julia Telford, Ann‐Marie Williamson Journal of Rheology Ice-water SystemHumanitiesHistory Of ScienceJ. RheolEngineering	2005	24
Dynamic <i>in vivo</i> mapping of model moisturiser ingress into human skin by GARfield MRI E. Ciampi, Michael van Ginkel, P. J. McDonald, NMR in Biomedicine	2010	22
Selection of droplet size and the stability of nematic emulsions M. Heppenstall‐Butler, Ann‐Marie Williamson, Eugene M. Terentjev Liquid Crystals Materials ScienceDroplet SizeEngineeringSurface ScienceEmulsion Droplets	2005	17

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