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Research Output 1989 2018

2018

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

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 journalArticle

molecular interactions
self assembly
microstructure
esters
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
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 journalArticle

gel
protein
power law
timescale
liquid

Stable emulsions of droplets in a solid edible organogel matrix

Matheson, A., Dalkas, G., Mears, R., Euston, S. R. & Clegg, P. S., 21 Mar 2018, In : Soft Matter. 14, 11, p. 2044-2051 8 p.

Research output: Contribution to journalArticle

Open Access
File
emulsions
glycerols
gels
matrices
water
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

Open Access
File
quinine
Quinine
bitterness
caffeine
Caffeine

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

Open Access
File
gels
microstructure
rheology
atomic force microscopy
ribbons

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

Open Access
File
Surface-Active Agents
Lipopeptides
Molecular modeling
Consumer products
Fluids

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

Gels
Proteins
Gelation
Brittleness
Ionic strength

The development of phytosterol lecithin mixed micelles and organogels

Matheson, A. B., Dalkas, G., Gromov, A., Euston, S. R. & Clegg, P. S., 1 Dec 2017, In : Food & Function. 8, 12, p. 4547-4554 8 p.

Research output: Contribution to journalArticle

Open Access
File
Phytosterols
Lecithins
Micelles
Dynamic light scattering
Phenol
2016
sponge cakes
protein isolates
cowpeas
wheat
proteins

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
protein products
whey protein
denaturation
Denaturation
Proteins

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
Gels
Denaturation
Surface structure

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
Phoenix dactylifera
emulsifying properties
fruits
seeds
proteins
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

decane
Adsorption
Interfaces (computer)
adsorption
Air

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
Molecular Dynamics Simulation
Food
Food-Drug Interactions
barley protein
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
food science
Computer Simulation
polysaccharides
concentrates
Lactoglobulins
Conformations
Molecular dynamics
Computer simulation
Denaturation
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

Emulsions
Arrhenius plots
Lactoglobulins
Denaturation
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
Adsorption
gluconolactone
soy protein isolate
acidification
gels
heat treatment

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

gluconolactone
soy protein isolate
gels
sugars
lactones
2008
Interfaces (computer)
Conformations
Molecular dynamics
Vacuum
Water
Interfaces (computer)
Molecular dynamics
Vacuum
Adsorption
Acids
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

foaming properties
egg albumen
sodium chloride
sucrose
foaming

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
hens
texture
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
Caseins
Association reactions
Micellization
Rigidity

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

gelation
globules
polysaccharides
biopolymers
molecules

Separation and identification of hen egg protein isoforms using SDS-PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry

Raikos, V., Hansen, R., Campbell, L. & Euston, S. R., 2006, In : Food Chemistry. 99, 4, p. 702-710 9 p.

Research output: Contribution to journalArticle

protein isoforms
egg proteins
matrix-assisted laser desorption-ionization mass spectrometry
gel electrophoresis
polyacrylamide gel electrophoresis
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
heat stability
emulsifying
egg yolk
heat treatment

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

globules
equations of state
proteins
molecules
computerized simulation

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

milk
flower
simulation
distribution
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

Gelation
Association reactions
Adsorption
Computer simulation
Conformations
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

processed cheeses
rheology
microstructure
cooking
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
Hot Temperature
Protein Denaturation
Maillard Reaction
Food
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

protein hydrolysates
whey protein
emulsions
hydrolysis
heat