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Paul S. Clegg

School of Physics and Astronomy

H指数:34

被引数:3,615

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Comparing three methodologies for network analysis of human [11C]glyburide whole-body PET data: d-networks, s-networks, and ΔPCC networks

比较三种用于人类[11C]格列本脲全身PET数据网络分析的方案：d-networks、s-networks和ΔPCC networks

EJNMMI Research

IF3

2025-12-310

OAAI

Using Contactless Interfacial Rheology to Probe Interfacial Mechanics for Compositional Ripening

采用非接触界面流变学探针界面力学以研究组分熟化

IF3.9

2025-04-300

PRE

Multi-organ kinetic modeling for Na[18F]F pre-clinical total-body PET studies

MEDICAL PHYSICS

IF3.2

2024-11-050

OA

Continuous Emulsion Channels Achieved by Controlling the Aqueous-Oil Interface Solely with Rough Colloids

ADVANCED FUNCTIONAL MATERIALS

IF19

2023-10-271

OA

Atomic Force Microscopy of Phytosterol Based Edible Oleogels

基于植物甾醇的食用油凝胶的原子力显微镜研究

IF5.3

2023-09-152

OAAI

Mixed aqueous-and-oil foams in bulk

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2023-09-012

OAAI

Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process

作为新功能成分的真菌蛋白: 在整个Quorn发酵过程中功能，组成和结构的映射

IF9.8

2022-12-0114

OA

Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

FOOD BIOSCIENCE

IF5.9

2022-10-010

OAAI

Mixed Aqueous-and-Oil Foams via the Spinning Together of Separate Particle-Stabilized Aqueous and Oil Foams

IF3.9

2022-03-303

OAAI

Symbiosis between the components of a soft composite material responding to osmotic shock: The case of three-liquid systems

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2022-02-010

OAAI

Complex High-Internal Phase Emulsions that can Form Interfacial Films with Tunable Morphologies

IF3.9

2021-08-033

PREAI

Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2-Framework for the study of emulsion gels

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2021-07-0112

OAAI

Rheology of protein-stabilised emulsion gels envisioned as composite networks 1-Comparison of pure droplet gels and protein gels

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2020-11-0112

OAAI

Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-02-018

OAAI

Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-11-1310

OAAI

Rheological Behavior and in Situ Confocal Imaging of Bijels Made by Mixing

IF3.9

2019-07-2616

OAAI

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-05-2427

OAAI

Viscosity of protein-stabilized emulsions: Contributions of components and development of a semipredictive model

JOURNAL OF RHEOLOGY

IF3.2

2019-01-0816

OAAI

Particle-stabilized Janus emulsions that exhibit pH-tunable stability

CHEMICAL COMMUNICATIONS

IF4.2

2019-01-0110

OAAI

Molecular Interactions behind the Self-Assembly and Microstructure of Mixed Sterol Organogels

IF3.9

2018-07-0233

OAAI