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Personal profile

Research interests

Lydia's main research interests are directed at improving functional properties of food proteins and proteins derived from food waste. There is a demand in the food industry for protein-based fat replacers as well as replacement of costly dairy-based protein ingredients by low cost plant-based proteins. Lydia is in involved in modifying functional properties such as solubility, binding, foaming, thickening and gelling properties by heat-induced denaturation and/or glycation with sugars and oligosaccharides via the Maillard reaction. Nano-particles are generated by denaturation and polymerisation/aggregation and particle size is controlled by technology based on monitoring of light scattering. Soluble fibres (oligosaccharides) extracted from pulses, dates and seeds are extracted and characterised by HPLC and protein-fiber conjugates are formed by controlled denaturation and glycation. The physicochemical properties of the compounds are studied using proteomic techniques such as SDS PAGE and MALDITOF mass spectrometry, particle size analysis by zeta-sizer and confocal microscopy. Functional properties in food systems are measured by rheological, textural and viscometric techniques.

Biography

Lydia holds a PhD in Biochemistry and has extensive industrial R&D experience gained with Nestlé in Germany, Switzerland and South Africa. Her current research is focused on improvement of functional properties of food proteins such as whey, egg and pulse proteins. In addition, she is the founding director of NANDI Proteins Ltd (www.nandiproteins.com), a spin-out from Heriot -Watt University. The company has developed and licensed the production of a whey protein based fat replacer that is commercially applied in low fat milk drinks, yoghurts and cheese.

Fingerprint Dive into the research topics where Lydia Johanna Campbell is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 2 Similar Profiles
egg proteins Agriculture & Biology
gels Agriculture & Biology
soy protein isolate Agriculture & Biology
Emulsions Chemical Compounds
Proteins Chemical Compounds
egg albumen Agriculture & Biology
Denaturation Chemical Compounds
lactones Agriculture & Biology

Co Author Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output 1996 2019

Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread

Campbell, L., Euston, S. R. & Ahmed, M. A., Mar 2019, Flour and Breads and their Fortification in Health and Disease Prevention. Preedy, V. R. & Watson, R. R. (eds.). Second ed. Elsevier, p. 199-209

Research output: Chapter in Book/Report/Conference proceedingChapter

Molecular Dynamics Simulation of the Adsorption of Mung Bean Defensin VrD1 to a Phospholipid Bilayer

Alghamdi, H. A., Campbell, L. J. & Euston, S. R., Jul 2019, In : Food Structure. 21, 100117.

Research output: Contribution to journalArticle

Defensins
molecular dynamics
Phospholipids
Molecular Dynamics Simulation
mung beans
20 Downloads (Pure)

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Oduse, K., Campbell, L., Lonchamp, J. & Euston, S. R., 9 Jan 2018, In : International Journal of Food Properties. p. 1-15 15 p.

Research output: Contribution to journalArticle

Open Access
File
Electrostatics
Proteins
Macromolecular Substances
Biopolymers
Emulsions
13 Downloads (Pure)

Properties of Partially Denatured Whey Protein Products: Viscoelastic Properties

Zhang, Z., Arrighi, V., Campbell, L. J., Lonchamp, J. & Euston, S. R., Jul 2018, In : Food Hydrocolloids. 80, p. 298-308 11 p.

Research output: Contribution to journalArticle

Open Access
File
gel
protein
power law
timescale
whey
Bread
Porifera
Triticum
Proteins
Hot Temperature

Activities 2019 2019

  • 1 Invited talk

The gluten free diet; a solution for everyone?

Lydia Johanna Campbell (Speaker)
29 Mar 2019

Activity: Talk or presentationInvited talk