Research Output 1989 2017

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
2016
Bread
Porifera
Triticum
Proteins
protein

Properties of partially denatured whey protein products: Formation and characterisation of structure

Zhang, Z., Arrighi, V., Campbell, L., Lonchamp, J. & Euston, S. R. Jan 2016 In : Food Hydrocolloids. 52, p. 95-105 11 p.

Research output: Contribution to journalArticle

Open Access
File
whey protein
Proteins
Particle Size
Gels
denaturation

Properties of partially denatured whey protein products 2: Solution flow properties

Zhang, Z., Arrighi, V., Campbell, L. J., Lonchamp, J. & Euston, S. R. May 2016 In : Food Hydrocolloids. 56, p. 218–226

Research output: Contribution to journalArticle

Open Access
File
Viscosity
Proteins
viscosity
protein
proteins

The Major Proteins of the Seed of the Fruit of the Date Palm (Phoenix dactylifera L.): Characterisation and Emulsifying Properties

Euston, S. R., Campbell, L. J., Lonchamp, J. & Akasha, I. A. M. 15 Apr 2016 In : Food Hydrocolloids. 197, Part A, p. 799-806 8 p.

Research output: Contribution to journalArticle

Open Access
File
proteins
Phoenix dactylifera
emulsions
seeds
emulsifying properties
2014

Molecular simulation of adsorption of hydrophobin HFBI to the air-water, DPPC-water and decane-water interfaces

Euston, S. R. 15 Dec 2014 In : Food Hydrocolloids. 42, Part 1, p. 66-74 9 p.

Research output: Contribution to journalArticle

Adsorption
Air
Water
water
Molecules

Molecular simulation of food systems

Euston, S. R. 1 Jan 2014 In : Food Science and Technology. 28, 1, p. 30-32 3 p.

Research output: Contribution to journalArticle

Molecular Dynamics Simulation
Food
Water
Proteins
Food-Drug Interactions
2013

Competitive adsorption of dihydroxy and trihydroxy bile salts with whey protein and casein in oil-in-water emulsions

Euston, S. R., Baird, W. G., Campbell, L. & Kuhns, M. 10 Jun 2013 In : Biomacromolecules. 14, 6, p. 1850-1858 9 p.

Research output: Contribution to journalArticle

Modelling and computer simulation of food structures

Euston, S. R. 1 Oct 2013 Food Microstructures: Microscopy, Measurement and Modelling. Elsevier, p. 336-385 50 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

computer simulation
Computer Simulation
Food
food science
polysaccharides
Lactoglobulins
Molecular Dynamics Simulation
Hot Temperature
Temperature
simulation
2011

The adsorption and competitive adsorption of bile salts and whey protein at the oil-water interface

Euston, S. R., Bellstedt, U., Schillbach, K. & Hughes, P. Jul 2011 In : Soft Matter. 7, 19, p. 8942-8951 10 p.

Research output: Contribution to journalArticle

2010
2009

Comparing the heat stability of soya protein and milk whey protein emulsions

Euston, S. R., Al-Bakkush, A. A. & Campbell, L. Dec 2009 In : Food Hydrocolloids. 23, 8, p. 2485-2492 8 p.

Research output: Contribution to journalArticle

Protein Stability
Milk Proteins
Emulsions
Hot Temperature
Proteins

Effects of different oils on the properties of soy protein isolate emulsions and gels

Gu, X., Campbell, L. J. & Euston, S. R. Oct 2009 In : Food Research International. 42, 8, p. 925-932 8 p.

Research output: Contribution to journalArticle

Soybean Proteins
Emulsions
Oils
Gels
oil
Soybean Proteins
Lactones
Hot Temperature
Gels
gel

Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

Gu, X., Campbell, L. J. & Euston, S. R. Mar 2009 In : Food Hydrocolloids. 23, 2, p. 314-326 13 p.

Research output: Contribution to journalArticle

Soybean Proteins
Lactones
Gels
Carbohydrates
Proteins
2008
Scandium
Adsorption
Edema Disease of Swine
Nerve Crush
Cholesterol
Hordeum
Molecular Dynamics Simulation
Vacuum
Adsorption
Lipids
2007

Dairy Substitutes

Euston, S. R. Jul 2007 Kirk Othmer Encyclopedia of Chemical Technology. Wiley

Research output: Chapter in Book/Report/Conference proceedingEntry for encyclopedia/dictionary

Denaturation and Aggregation of beta-lactoglobulin - A preliminary molecular dynamics study

Euston, S. R., Ur-Rehman, S. & Costello, G. 2007 In : Food Hydrocolloids. 21, p. 1081-1091 11 p.

Research output: Contribution to journalArticle

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Raikos, V., Campbell, L. & Euston, S. R. Apr 2007 In : Food Research International. 40, 3, p. 347-355 9 p.

Research output: Contribution to journalArticle

Egg Proteins
Sodium Chloride
Sucrose
egg
protein

Emulsifiers in dairy products and dairy substitutes

Euston, S. R. Dec 2007 Food Emulsifiers and their Applications. G.l.Hasenhuettl and R.W.Hartel (eds). p. 195-231 37 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Modelling and computer simulation of food structures

Euston, S. R., Costello, G., Naser, M. A. & Nicolosai, M. L. 2007 In Understanding and Controlling the Microstructure of Complex Foods. D.J. McClements (eds), CRC, New York.. p. 334-386 53 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Raikos, V., Campbell, L. & Euston, S. R. Mar 2007 In : Food Hydrocolloids. 21, 2, p. 237-244 8 p.

Research output: Contribution to journalArticle

Egg Proteins
Rheology
Salts
Hot Temperature
Gels

Simulating the self-association of caseins: Towards a model for the casein micelle

Euston, S. R. & Nicolosi, M. Jul 2007 In : Dairy Science and Technology. 87, 4-5, p. 389-412 24 p.

Research output: Contribution to journalArticle

Micelles
Hexosaminidase A
Agglutination Tests
Erythrasma
Epispadias

Simulating the self-association of caseins: towards a model for the casein micelle

Euston, S. R. & Nicolosi, M. Jun 2007

Research output: Non-textual formWeb publication/site

2006

A Monte Carlo simulation of the aggregation, phase-separation, and gelation of model globular molecules

Costello, G. & Euston, S. R. 25 May 2006 In : Journal of Physical Chemistry B. 110, 20, p. 10151-10164 14 p.

Research output: Contribution to journalArticle

Biopolymers
Polysaccharides
Polymers
Temperature
Proteins
Egg Proteins
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
Electrophoresis
Polyacrylamide Gel Electrophoresis
Mass Spectrometry
2005

Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Campbell, L., Raikos, V. & Euston, S. R. May 2005 In : Food Hydrocolloids. 19, 3, p. 533-539 7 p.

Research output: Contribution to journalArticle

Egg Proteins
Egg Yolk
Ovum
Hot Temperature
Proteins

Simulating the equation of state of model globular proteins adsorbed at a surface

Euston, S. R. & Abu Naser, M. 26 Apr 2005 In : Langmuir. 21, 9, p. 4227-4235 9 p.

Research output: Contribution to journalArticle

equation of state
protein
Proteins
Equations of state
surface pressure

Simulating the self-association of caseins

Euston, S. R. & Horne, D. S. May 2005 In : Food Hydrocolloids. 19, 3, p. 379-386 8 p.

Research output: Contribution to journalArticle

Micelles
Caseins
milk
flower
simulation
2004

Computer simulation of proteins: Adsorption, gelation and self-association

Euston, S. R. Dec 2004 In : Current Opinion in Colloid and Interface Science. 9, 5, p. 321-327 7 p.

Research output: Contribution to journalLiterature review

Hexosaminidase A
Birth Injuries
Adsorption
Dibenzothiepins
Cholesterol
2003

Changes in the rheology and microstructure of processed cheese during cooking

Lee, S. K., Buwalda, R. J., Euston, S. R., Foegeding, E. A. & McKenna, A. B. 2003 In : LWT - Food Science and Technology. 36, 3, p. 339-345 7 p.

Research output: Contribution to journalArticle

Rheology
Cooking
Cheese
Viscosity
viscosity

Modification of functional properties of egg-white proteins

Campbell, L., Raikos, V. & Euston, S. R. Dec 2003 In : Nahrung/Food. 47, 6, p. 369-376 8 p.

Research output: Contribution to journalLiterature review

Egg Proteins
protein
Proteins
egg
Hot Temperature
2002

Changes in the reology and microstructure of processed cheese during cooking

Lee, S. K., Buwalda, R. J., Euston, S. R., Foegeding, E. A. & McKenna, A. B. 2002 In : LWT - Food Science and Technology. 36, p. 339-345 7 p.

Research output: Contribution to journalArticle

Controlling the structure and rheological properties of model cheese systems

Euston, S. R., Piska, I., Wium, H. & Qvist, K. B. 2002 In : Australian Journal of Dairy Technology. 57, 2, p. 91-98 8 p.

Research output: Contribution to journalArticle

Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides.

Euston, S. R., Finnigan, S. R. & Hirst, R. L. 2002 In : Food Hydrocolloids. 16, p. 499-505 7 p.

Research output: Contribution to journalArticle

Structure-texture relationships in model cheese

Wium, H., Euston, S. R. & Qvist, K. B. Dec 2002 In : Australian Journal of Dairy Technology. 57, 2, p. 97-99 3 p.

Research output: Contribution to journalArticle

2001

Aggregation kinetics of heated whey protein-stabilised emulsion: effect of low-molecular weight emulsifiers

Euston, S. R., Finnigan, S. R. & Hirst, R. L. 2001 In : Food Hydrocolloids. 15, p. 253-262 10 p.

Research output: Contribution to journalArticle

Heat-induced destabilization of oil-in-water emulsions formed from hydrolyzed whey protein

Euston, S. R., Finnigan, S. R. & Hirst, R. L. 2001 In : Journal of Agricultural and Food Chemistry. 49, 11, p. 5576-5583 8 p.

Research output: Contribution to journalArticle

Emulsions
Oils
Hydrolysis
Hot Temperature
Water

Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets

Euston, S. R. & Mayhill, P. G. 2001 In : Food Research International. 34, p. 369-376 8 p.

Research output: Contribution to journalArticle

2000

Aggregation kinetics in heated whey protein stabilized emulsions

Euston, S. R., Finnigan, S. R. & Hirst, R. L. 2000 In : Food Hydrocolloids. 14, p. 155-161 7 p.

Research output: Contribution to journalArticle

1999

The emulsifying properties of beta- lactoglobulin genetic variants A, B and C

Euston, S. R., Hirst, R. L. & Hill, J. P. 1999 In : Colloids and Surfaces B: Biointerfaces. 12, p. 193-202 10 p.

Research output: Contribution to journalArticle