Stephen Robert Euston

Professor, School of Engineering & Physical Sciences
Professor, School of Engineering & Physical Sciences, Institute of Mechanical, Process & Energy Engineering

EmailS.R.Euston@hw.ac.uk

EH14 4AS
United Kingdom

Research output per year

If you made any changes in Pure these will be visible here soon.

Personal profile

Research interests

My research encompasses both theoretical (computer simulation) and experimental approaches to understanding the functional of food proteins. I have a long-standing interest in modelling the adsorption of proteins at fluid (air-water and oil-water interfaces) with relevance to their emulsifying and foaming abilities. Other computer modelling projects have included studies of the denaturation aggregation and gelation of globular proteins and the self-association of casein to form micelles. Current projects in my laboratory are: Understanding the Molecular Basis of Fat Replacement Understanding the Surface Chemistry of Bile Salts Molecular Dynamics Simulation of Protein Adsorption at Fluid Interfaces Molecular Dynamics Simulation of Globular Protein Denaturation Characterising the Functional Properties of Proteins from Date Seeds Functional Properties of Partially Denatured Protein Mixtures.

Biography

I graduated from the University of Leeds with BSc (Hons) in Food Science (1985) and PhD (Food Science, 1989). My thesis involved the application of computer simulation methods to the study of food proteins and colloids. After Postdoctoral positions at Leeds I worked as an analytical chemist for Yorkshire water Labservices in York, before moving to New Zealand to take up a position with the New Zealand Dairy Research Institute (now Fonterra Research). Here I became interested in the functional properties of food proteins and developed an experimental research programme to complement my computational interests. After 7 years I returned to Europe to take up a post as Associate Professor in the Dept. of Dairy Science, School of Food Science, Royal Veterinary & Agriculture University, Copenhagen (now Copenhagen University). In 2001, I joined Heriot-Watt as a lecturer in Food & Beverage Technology, and was promoted to Senior Lecturer in 2007.

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

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

Research Output

68 Article
7 Chapter
5 Conference contribution
3 Literature review
3 More

Investigating the biomolecular interactions between model proteins and glycine betaine surfactant with reference to the stabilization of emulsions and antimicrobial properties

Janek, T., Salek, K., Burger, J., Czyżnikowska, Ż. & Euston, S. R., Oct 2020, In : Colloids and Surfaces B: Biointerfaces. 194, 111226.

Research output: Contribution to journal › Article

Marine-Derived Surface Active Agents: Health-Promoting Properties and Blue Biotechnology-Based Applications

Anestopoulos, I., Kiousi, D-E., Klavaris, A., Maijo, M., Serpico, A., Suarez, A., Salek, K., Sanchez, G., Chasapi, S., Zompra, A., Galanis, A., Spyroulias, G. A., Gombau, L., Euston, S. R., Pappa, A. & Panagiotidis, M. I., 9 Jun 2020, In : Biomolecules. 10, 6, 885.

Research output: Contribution to journal › Article

Open Access

File

2 Downloads (Pure)

Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: A review

Munialo, C. D., Kontogiorgos, V., Euston, S. R. & Nyambayo, I., May 2020, In : International Journal of Food Science and Technology. 55, 5, p. 1862-1871 10 p.

Research output: Contribution to journal › Article

2 Citations (Scopus)

Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation

Poole, J., Bentley, J., Barraud, L., Samish, I., Dalkas, G., Matheson, A., Clegg, P. S., Euston, S. R., Kauffman Johnson, J., Haacke, C., Westphal, L., Molina Beato, L., Adams, M. & Spiro, A., 3 Sep 2020, In : Nutrition Bulletin. 45, 3, p. 332-340 9 p.

Research output: Contribution to journal › Article

Open Access