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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.


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

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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 journalArticle

Open Access
Macromolecular Substances

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 journalArticle

molecular interactions
self assembly
molecular dynamics

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 journalArticle

Open Access
Biological Science Disciplines

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 journalArticle

Open Access
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