Bettina Wolf

Contact

• workRoom A 23 Food Sciences
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• work0115 951 6134
• fax0115 951 6142
• bettina.wolf@nottingham.ac.uk

Biography

1984-1986: Chemical Engineering. D-Dortmund. Equ. to BSc.

1986-1989: Chemical Engineering. D-Karlsruhe. Equ. to Masters.

1989-1992: German Institute of Food Technology, D-Quakenbrueck, Scientist / PhD Student.

1992-1997: Swiss Federal Institute of Technoloyg ETH, Food Process Engineering, CH-Zurich, Research Assistant / PhD Student.

1995 PhD in Engineering Sciences (Dr sc techn)

1997 - 2003: Unilever R&D Colworth, Product Microstructure Unit including Secondment in Savoury GTC, D-Heilbronn, Bedford, UK, Rheologist / Research Scientist.

2003-2006: Unilever Corporate Research, Colworth Park, Bedford, UK, Research Scientist.

2006-present: Associate Professor in Biomaterials Science, Division of Food Sciences, University of Nottingham.

Teaching Summary

Dr Wolf teaches physical sciences/engineering based elements in undergraduate and postgraduate taught courses in Food Sciences.

Research Summary

Dr Wolf is interested in the general area of rheology - microstructure - processing - performance relationships of liquid or semi-liquid materials. Her research is focused on food or food related… read more

Selected Publications

• CARVALHO-DA-SILVA AM, VAN DAMME I, WOLF B and HORT J, 2011. Characterisation of chocolate eating behaviour Physiology & Behaviour. 104(5), 929-933
• KOLIANDRIS AL, RONDEAU E, HEWSON L, HORT J, TAYLOR AJ, COOPER-WHITE J and WOLF B, 2011. Food grade Boger fluids for sensory studies Applied Rheology. 21(1),
• DESSE M, MITCHELL JR, WOLF B and BUDTOVA T, 2011. Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules Food Hydrocolloids. 25(3), 495-502
• TAYLOR AJ, TSACHAKI M, LOPEZ R, MORRIS C, FERREIRA V and WOLF B, 2010. Odorant release from alcoholic beverages. In: DACOSTA NC and CANNON RJ, eds., Flavours in noncarbonated beverages 1036. Amer Chem Soc. 161-175

• View all publications

Current Research

Dr Wolf is interested in the general area of rheology - microstructure - processing - performance relationships of liquid or semi-liquid materials. Her research is focused on food or food related systems such as chocolate or hop based antifoam emulsions but has included non-food systems such as skin creams. The behaviour, or performance, of such complex and therefore highly interesting systems in many ways is controlled by their microstructure on molecular as well as interfacial scale up to the length scale of included dispersed phases such as, for example, cocoa solids in chocolate. Apart from composition, microstructure is majorly controlled by processing and it affects the rheological system properties. Understanding how microstructure evolves during and processing and affects in-use characteristics forms Dr Wolf's core research interest. Sensory based in-use characteristics have started to play a major role in Dr Wolf's research which has been enabled by working closely with her colleague Dr Joanne Hort and the Sensory Science Centre of the University of Nottingham http://www.nottingham.ac.uk/biosciences/divisions/food/research/groupsandteams/flavourtechnology/sensorysciencecentre.aspx. Recent projects funded by the UK Research Councils and industry as well as the University or the European Polysaccharide Network of Excellence have included research in the following areas: Psychorheology of skin cream; Salt reduction in liquid foods; Calorie reduction in chocolate by physical sciences based formulation engineering; Eating of chocolate; Microstructure origin of taste perception; Chemically crosslinked protein-polysaccharide gels; Hop-based antifoam emulsions. Other research interests include particle stabilisation of emulsions for application in foods, interfacial science and its relevance to flavour perception and support of colleague's postgraduate research students whose projects involve rheology.

Recent collaborators include the School of Pharmacy at the University of Nottingham, University of Birmingham, University of Loughborough (UK), Karlsruhe Institute of Technology (D), University of Queensland (Brisbane, Aus), UMR CNRS/Ecole des Mines de Paris (Sophia-Antipolis, F), Nestlé PTC York (UK), MARS CHOCOLATE UK (Slough), Botanix (Paddock Wood, UK), Unilever R & D Port Sunlight (UK), and Unilever Research Colworth (UK).

• RAY J, MACNAUGHTAN W, CHONG PS, VIEIRA J and WOLF B, 2012. The effect of limonene on the crystallization of cocoa butter J Am Oil Chem Soc. 89, 437-445
• CARVALHO-DA-SILVA AM, VAN DAMME I, WOLF B and HORT J, 2011. Characterisation of chocolate eating behaviour Physiology & Behaviour. 104(5), 929-933
• KOLIANDRIS AL, MICHON C, MORRIS C, HEWSON L, HORT J, TAYLOR AJ and WOLF B, 2011. Enhancement of Saltiness Perception in Hyperosmotic Solutions Chemosensory Perception. 4(1-2), 9-15
• DO T-AL, VIEIRA J, HARGREAVES JM, MITCHELL JR and WOLF B, 2011. Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate LWT-Food Science and Technology. 44(4), 1207-1211
• DESSE M, MITCHELL JR, WOLF B and BUDTOVA T, 2011. Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules Food Hydrocolloids. 25(3), 495-502
• KOLIANDRIS AL, RONDEAU E, HEWSON L, HORT J, TAYLOR AJ, COOPER-WHITE J and WOLF B, 2011. Food grade Boger fluids for sensory studies Applied Rheology. 21(1),
• FOSTER TJ and WOLF B, 2011. Hydrocolloid gums - their role and interactions in foods. In: NORTON IT, SPYROPOULOS F and COX P, eds., Practical Food Rheology: An Interpretative Approach John Wiley and Sons. 61-84
• PYGALL SR, GRIFFITHS PC, WOLF B, TIMMINS P and MELIA CD, 2011. Solution interactions of diflofenac sodium and meclofenamic acid sodium with hydroxypropyl methylcellulose (HPMC) International Journal of Pharmaceutics. 405, 55-62
• WOLF B, 2011. Rheological properties of chocolate New Food. 14(2), 15-20
• MITCHELL JR and WOLF B, 2011. Relationship between food rheology and perception. In: NORTON IT, SPYROPOULOS F and COX P, eds., Practical Food Rheology: An Interpretative Approach John Wiley and Sons. 173-192
• KOLIANDRIS AL, MORRIS C, HEWSON L, HORT J, TAYLOR AJ and WOLF B, 2010. Correlation between saltiness perception and shear flow behaviour for viscous solutions Food Hydrocolloids. 24(8), 792-799
• MORRIS C, LABARRE C, KOLIANDRIS AL, HEWSON L, WOLF B, TAYLOR AJ and HORT J, 2010. of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl Food Quality and Preference. 21(5), 489-494
• TAYLOR AJ, TSACHAKI M, LOPEZ R, MORRIS C, FERREIRA V and WOLF B, 2010. Odorant release from alcoholic beverages. In: DACOSTA NC and CANNON RJ, eds., Flavours in noncarbonated beverages 1036. Amer Chem Soc. 161-175
• BRAISCH B, KOEHLER K, SCHUCHMANN HP and WOLF B, 2009. Preparation and Flow Behaviour of Oil-In-Water Emulsions Stabilised by Hydrophilic Silica Particles Chemical Engineering & Technology. 32(7), 1107-1112
• DESSE M, ANG S, MORRIS G, ABU-HARDAN M, WOLF B, HILL SE, HARDING SE, BUDTOVA T and MITCHELL JR, 2009. Analysis of the continuous phase of the modified waxy maize starch suspension 77(2), 320-325
• DESSE M, WOLF B, MITCHELL JR and BUDTOVA T, 2009. Experimental study of the break-up of starch suspension droplets in step-up shear flow Journal of Rheology. 53(4), 943-955
• MORRIS C, KOLIANDRIS AL, WOLF B, HORT J, TAYLOR A and , 2009. Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals Chemosensory Perception. 2(1), 1-8
• WOLF B, 2009. Polysaccharide functionality through extrusion processing Current Opinion in Colloid & Interface Science. 15(1-2), 50-54
• WHITE, D.A., FISK, I.D., MITCHELL, J.R., WOLF, B., HILL, S.E. and GRAY, D.A., 2008. Sunflower-seed oil body emulsions: Rheology and stability assessement of a natural emulsion Food Hydrocolloids. 22, 1224-1232
• GADY, A.-L., MORRIS, C., HORT, J., TAYLOR, A.J. and WOLF, B., 2008. Perception of saltiness in thickened solutions as a function of rheology Annual Transactions of the Nordic Rheology Society. 16, (In Press.)
• SPYROPOULOS, F., PING, D., FRITH, W., NORTON, I.T., WOLF, B. and PACEK, A.W., 2008. Interfacial tension in aqueous biopolymer-surfactant mixtures Journal of Colloid and Interface Science. 317, 604-610
• DO, T.-A.L, WOLF, B, MITCHELL, J.R and VIEIRA, J. AND HARGREAVES, J.M., 2008. Rheological modification of reduced fat chocolate induced by the addition of limonene. At: Rheology Bulletin 49 (1) published by the British Society of Rheology (In Press.)
• TAYLOR, A.J., TSACHAKI M. and WOLF B., 2008. AGFD 257-Aroma release from beverages: Interfacial effects. Abstracts of Papers of the American Chemical Society. 236, 257-AGFD
• DO, T.-A.L., HARGREAVES, J.M. and WOLF, B. AND MITCHELL, J.R., 2008. Impact of limonene on physical properties of reduced fat chocolate Journal of the American Chemical Society. 85(10), 911-920
• SPYROPOULOS, F., FRITH, W.J., NORTON, I.T., WOLF, B. and PACEK, A.W., 2008. Sheared aqueous two-phase biopolymer-surfactant mixtures Food Hydrocolloids. 22, 121-129
• LINE, D.T.A., VIEIRA, J., HARGREAVES, J, WOLF, B. and MITCHELL, J., 2008. Rheological modification of reduced fat chocolate induced by the addition of limonene.. In: CO, A., LEAL, L.G. and COLBY, R.H. AND GIACOMIN, A.J., eds., XVth International Congress on Rheology 1277-1279
• DONG, Y., FOSTER, T.J., MITCHELL, J. and WOLF, B., 2008. A rheological study to analyse the mixed gelation of a protein with a polysaccharide with the use of a cross-linker Annual Transactions of the Nordic Society of Rheology. 16, (In Press.)
• FRITH, W, PICHOT, R and KIRKLAND, M. AND WOLF, B., 2008. Formation, stability and rheology of particle stabilised emulsions - influence of multivalent cations. Industrial and Engineering Chemistry Research. 47(17), 6434-6444
• WOLF, B., LAM, S., KIRKLAND, M. and FRITH, W.J., 2007. Shear-thickening of an emulsion stabilized with hydrophilic silica particles Journal of Rheology. 51(3), 465-478
• WOLF, B., WHITE, D., MELROSE, J.R. and FRITH, W.J., 2007. On the behaviour of gelled fibre suspensions in steady shear RHEOLOGICA ACTA. 46(4), 531-537
• SPYROPOULOS, F., FRITH, W., NORTON, I.T. and WOLF, B. AND PACEK, A.W., 2007. Morphology and shear viscosity of aqueous two-phase biopolymer-surfactant mixtures Journal of Rheology. 51(5), 867-881
• DO, T.-A.L., HARGREAVES, J.M., WOLF, B., HORT, J. and MITCHELL, J.R., 2007. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content Journal of Food Science. 72(9), E541-E552
• DING, P., PACEK, A.W., FRITH, W.J, NORTON, I.T. and WOLF, B., 2005. The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures Food Hydrocolloids. 19(3), 567-574
• WOLF B. and FRITH W.J., 2003. String phase formation in biopolymer aqueous solution blends Journal of Rheology. 47(5), 1151-1170
• DING, P., WOLF, B., FRITH, W.J., CLARK, A.H., NORTON, I.T. and PACEK, A.W., 2002. Interfacial tension in phase-separated gelatin/dextran aqueous mixtures Journal of Colloid and Interface Science. 253(2), 367-376
• WOLF, B., FRITH, W.J., SINGLETON, S., TASSIERI, M. and NORTON, I.T., 2001. Shear behaviour of biopolymer suspensions with spheroidal and cylindrical particles Rheologica Acta. 40(3), 238-247
• WOLF, B., FRITH, W.J. and NORTON, I.T., 2001. Influence of gelation on particle shape in sheared biopolymer blends Journal of Rheology. 45(5), 1141-1157
• STOKES, J.R., WOLF, B. and FRITH, W.J., 2001. Phase-separated biopolymer mixture rheology: Prediction using a viscoelastic emulsion model JOURNAL OF RHEOLOGY. 45(5), 1173-1191