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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Research Output 1989 2017

Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness

Tenney, K., Hayes, J., Euston, S., Elias, R. & Coupland, J. Feb 2017 In : Journal of Food Science. 82, 2, p. 509–516 8 p.

Research output: Contribution to journalArticle

Quinine
Caffeine
Proteins
Lactoglobulins
Phytochemicals

Microstructure of β-Sitosterol:γ-Oryzanol Edible Organogels

Matheson, A. B., Koutsos, V., Dalkas, G., Euston, S. R. & Clegg, P. 9 May 2017 In : Langmuir. 33, 18, p. 4537-4542 6 p.

Research output: Contribution to journalArticle

gels
Gels
gel
rheology
atomic force microscopy

Molecular simulation of biosurfactants with relevance to food systems

Euston, S. R. 18 Apr 2017 In : Current Opinion in Colloid and Interface Science. 28, p. 110–119 10 p.

Research output: Contribution to journalArticle

food
Surface-Active Agents
Food
surfactants
surfactant

Protein Gels

Munialo, C., Euston, S. R. & de Jongh, H. 13 Nov 2017 Proteins in Food Processing. Yada, R. Y. (ed.). 2nd ed. Woodhead Publishing Ltd., p. 501-521 21 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Research output: Chapter in Book/Report/Conference proceedingChapter

Dibenzothiepins
Porphobilinogen Synthase
Keloid
Group Practice
Brittleness

The development of phytosterol lecithin mixed micelles and organogels

Matheson, A., Dalkas, G., Gromov, A., Euston, S. R. & Clegg, P. S. 29 Oct 2017 In : Food & Function.

Research output: Contribution to journalArticle

Micelles
Cestoda
Identity Crisis
Leghemoglobin
Butylene Glycols