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| Name: |
Professor B Murray |
| Organisation: |
University of Leeds |
| Department: |
School of Food Science and Nutrition |
| Current EPSRC-Supported Research
Topics: |
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Biophysics
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Complex fluids & soft solids
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Materials Characterisation
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| Current EPSRC Support |
| EP/L015536/1 | EPSRC Centre for Doctoral Training in Soft Matter and Functional Interfaces | (C) |
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| Previous EPSRC Support |
| EP/J501694/1 | Innovative fat reduction in chilled products using fresh mayonnaise | (P) |
| GR/S01566/01 | Structuring and Shear-Induced Breakdown of Food Colloids: Ingredient Optimization and Novel Processing | (C) |
| GR/M07250/01 | THEORETICAL AND EXPERIMENTAL INVESTIGATION OF COLLOIDAL PARTICLE SCATTERING & AGGREGATION | (P) |
| GR/L20818/01 | DETERMINATION OF COLLOIDAL INTERACTION FORCES IN MONODISPERSE EMULSIONS | (P) |
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Key: (P)=Principal Investigator, (C)=Co-Investigator, (R)=Researcher Co-Investigator
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