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.

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Research Output 1996 2018

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

Electrostatics
Proteins
Macromolecular Substances
Biopolymers
Emulsions

Properties of Partially Denatured Whey Protein Products: Viscoelastic Properties

Zhang, Z., Arrighi, V., Campbell, L. J., Lonchamp, J. & Euston, S. R. 7 Feb 2018 In : Food Hydrocolloids. 80, p. 298-308 11 p.

Research output: Contribution to journalArticle

gel
protein
power law
timescale
liquid
sponge cakes
protein isolates
cowpeas
wheat
proteins

Properties of partially denatured whey protein products: Formation and characterisation of structure

Zhang, Z., Arrighi, V., Campbell, L., Lonchamp, J. & Euston, S. R. Jan 2016 In : Food Hydrocolloids. 52, p. 95-105 11 p.

Research output: Contribution to journalArticle

Open Access
File
protein products
whey protein
denaturation
Denaturation
Proteins

Properties of partially denatured whey protein products 2: Solution flow properties

Zhang, Z., Arrighi, V., Campbell, L. J., Lonchamp, J. & Euston, S. R. May 2016 In : Food Hydrocolloids. 56, p. 218–226

Research output: Contribution to journalArticle

Open Access
File
Viscosity
Proteins
Gels
Denaturation
Surface structure