Research Output 1996 2018

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
2016
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

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
Phoenix dactylifera
emulsifying properties
fruits
seeds
proteins
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

Emulsions
Arrhenius plots
Lactoglobulins
Denaturation
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
Adsorption
gluconolactone
soy protein isolate
acidification
gels
heat treatment

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

gluconolactone
soy protein isolate
gels
sugars
lactones

Proteins denaturation control

Campbell, L. Sep 2009 EP

Research output: Patent

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

foaming properties
egg albumen
sodium chloride
sucrose
foaming

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
hens
texture
gels
2006
protein isoforms
egg proteins
matrix-assisted laser desorption-ionization mass spectrometry
gel electrophoresis
polyacrylamide gel electrophoresis
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
heat stability
emulsifying
egg yolk
heat treatment

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
Hot Temperature
Protein Denaturation
Maillard Reaction
Food
1996