Research Output per year
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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Proteins
Chemical Compounds
egg proteins
Agriculture & Biology
Adsorption
Chemical Compounds
Computer simulation
Chemical Compounds
Conformations
Chemical Compounds
Molecular dynamics
Chemical Compounds
whey protein
Agriculture & Biology
Interfaces (computer)
Chemical Compounds
Co Author Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Research Output 1989 2019
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 journal › Article
Open Access
File
Electrostatics
Proteins
Macromolecular Substances
Biopolymers
Emulsions
Molecular Interactions behind the Self-Assembly and Microstructure of Mixed Sterol Organogels
Dalkas, G., Matheson, A. B., Vass, H., Gromov, A., Lloyd, G. O., Koutsos, V., Clegg, P. & Euston, S. R., 24 Jul 2018, In : Langmuir. 34, 29, p. 8629–8638 10 p.Research output: Contribution to journal › Article
molecular interactions
self assembly
microstructure
esters
molecular dynamics
Molecular simulation of protein adsorption and conformation at gas-liquid, liquid–liquid and solid–liquid interfaces
Dalkas, G. & Euston, S. R., 4 Dec 2018, In : Current Opinion in Colloid and Interface Science. 41, p. 1-10 10 p.Research output: Contribution to journal › Article
Conformations
Gases
Adsorption
Liquids
Proteins
Phytosterol based edible oleogels: A novel way of replacing saturated fat in food
Matheson, A. B., Dalkas, G., Clegg, P. & Euston, S. R., Jun 2018, In : Nutrition Bulletin. 43, 2, p. 189-194 6 p.Research output: Contribution to journal › Article
Open Access
File
Phytosterols
Fats
Food
Biological Science Disciplines
Water
Properties of Partially Denatured Whey Protein Products: Viscoelastic Properties
Zhang, Z., Arrighi, V., Campbell, L. J., Lonchamp, J. & Euston, S. R., Jul 2018, In : Food Hydrocolloids. 80, p. 298-308 11 p.Research output: Contribution to journal › Article
Open Access
File
gel
protein
power law
timescale
liquid