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Stephanie Bull

Lecturer

University of Reading

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United Kingdom

Has grant

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Research Interests

Food Science

50%

Biochemistry

10%

Salivary Biology

20%

Taste Perception

20%

Digestive Physiology

20%

Oral Biology

20%

Dietary Science

20%

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Recent Grants

Grant: Close

The role of protein structure on the sensory characterisitics and consumer acceptability of whey protein fortified foods

Open Date: 2014-09-30

Close Date: 2018-09-29

Articles10

Collaborators5

Sultan İlayda Dönmez

University of Reading

UNITED KINGDOM

Stella Lignou

Associate Professor in Sensory and Consumer Science

University of Reading

UNITED KINGDOM

Gerald McKenna

Professor / Consultant in Restorative Dentistry

The Queen's University Belfast

UNITED KINGDOM

Jayne Woodside

The Queen's University Belfast

UNITED KINGDOM

Julia Rodriguez Garcia

Associate Professor in Food Science

University of Reading

UNITED KINGDOM