Research Output 1996 2016

2016
Bread
Porifera
Triticum
Proteins
protein

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
whey protein
Proteins
Particle Size
Gels
denaturation

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
viscosity
protein
proteins

The Major Proteins of the Seed of the Fruit of the Date Palm (Phoenix dactylifera L.): Characterisation and Emulsifying Properties

Euston, S. R., Campbell, L. J., Lonchamp, J. & Akasha, I. A. M. 15 Apr 2016 In : Food Hydrocolloids. 197, Part A, p. 799-806 8 p.

Research output: Contribution to journalArticle

Open Access
File
proteins
Phoenix dactylifera
emulsions
seeds
emulsifying properties
2013

Competitive adsorption of dihydroxy and trihydroxy bile salts with whey protein and casein in oil-in-water emulsions

Euston, S. R., Baird, W. G., Campbell, L. & Kuhns, M. 10 Jun 2013 In : Biomacromolecules. 14, 6, p. 1850-1858 9 p.

Research output: Contribution to journalArticle

2009

Comparing the heat stability of soya protein and milk whey protein emulsions

Euston, S. R., Al-Bakkush, A. A. & Campbell, L. Dec 2009 In : Food Hydrocolloids. 23, 8, p. 2485-2492 8 p.

Research output: Contribution to journalArticle

Protein Stability
Milk Proteins
Emulsions
Hot Temperature
Proteins

Effects of different oils on the properties of soy protein isolate emulsions and gels

Gu, X., Campbell, L. J. & Euston, S. R. Oct 2009 In : Food Research International. 42, 8, p. 925-932 8 p.

Research output: Contribution to journalArticle

Soybean Proteins
Emulsions
Oils
Gels
oil
Soybean Proteins
Lactones
Hot Temperature
Gels
gel

Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

Gu, X., Campbell, L. J. & Euston, S. R. Mar 2009 In : Food Hydrocolloids. 23, 2, p. 314-326 13 p.

Research output: Contribution to journalArticle

Soybean Proteins
Lactones
Gels
Carbohydrates
Proteins

Proteins denaturation control

Campbell, L. Sep 2009 2104433

Research output: Patent

protein
2007

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Raikos, V., Campbell, L. & Euston, S. R. Apr 2007 In : Food Research International. 40, 3, p. 347-355 9 p.

Research output: Contribution to journalArticle

Egg Proteins
Sodium Chloride
Sucrose
egg
protein

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Raikos, V., Campbell, L. & Euston, S. R. Mar 2007 In : Food Hydrocolloids. 21, 2, p. 237-244 8 p.

Research output: Contribution to journalArticle

Egg Proteins
Rheology
Salts
Hot Temperature
Gels
2006
Egg Proteins
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
Electrophoresis
Polyacrylamide Gel Electrophoresis
Mass Spectrometry
2005

Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Campbell, L., Raikos, V. & Euston, S. R. May 2005 In : Food Hydrocolloids. 19, 3, p. 533-539 7 p.

Research output: Contribution to journalArticle

Egg Proteins
Egg Yolk
Ovum
Hot Temperature
Proteins
2003
fat
replacement

Modification of functional properties of egg-white proteins

Campbell, L., Raikos, V. & Euston, S. R. Dec 2003 In : Nahrung/Food. 47, 6, p. 369-376 8 p.

Research output: Contribution to journalLiterature review

Egg Proteins
protein
Proteins
egg
Hot Temperature
1996