Stephen Robert Euston

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.

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1 Similar Profiles

Molecular Dynamics Simulation Medicine & Life Sciences

Proteins Chemical Compounds

Food Medicine & Life Sciences

gels Agriculture & Biology

egg proteins Agriculture & Biology

Emulsions Chemical Compounds

Gels Chemical Compounds

Computer simulation Chemical Compounds

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

Research Output 1989 2020

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

Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

Lonchamp, J., Akintoye, M., Clegg, P. S. & Euston, S. R., 1 Feb 2020, In : European Food Research and Technology.

Research output: Contribution to journal › Article

Open Access

File

Blowing agents

Fermentation

Oils

Emulsions

Sonication

A comprehensive study on self-assembly and gelation of C₁₃-dipeptides – from design strategies to functionalities

Hu, T., Zhang, Z., Hu, H., Euston, S. R. & Pan, S., 3 Dec 2019, In : Biomacromolecules.

Research output: Contribution to journal › Article

Dipeptides

Gelation

Self assembly

Hydrogen bonds

Hydrogels

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 proceeding › Chapter

Emulsifiers in Dairy Products and Dairy Substitutes

Euston, S. R. & Goff, H. D., 5 Nov 2019, Food Emulsifiers and Their Applications. Hasenhuettl, G. L. & Hartel, R. W. (eds.). 3 ed. Springer International Publishing

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed)

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