Qi Wang (Visiting PhD Student, Zheizhang Gongshang University China) publishes his work titled "Lubrication and delubrication behaviour of micron-sized whey protein microgels" in Food Hydrocolloids. This study investigated how lubrication properties of whey protein microgels (WPM) can be altered by varying their sizes in the micron-scale and deformability. To decipher the lubrication mechanisms of WPM...
Dr. Andrea Araiza-Calahorra (ex Postdoctoral Fellow, Eat4Age Project) publishes her new work on oral processing and oral comfort of dairy-based products by older adults in Food Research International. In this work led by INRAE, France, this study demonstrates how whey protein-enriched dairy products prototypes, resembling respectively a yoghurt and a cream cheese are suitable from ...
Dr. Ben Kew (NAPIC R&I Fellow) has co-authored a paper titled "Short-term effects of sweetened acidic beverages consumption on human saliva: Colloidal properties and protein composition" in PLOS One. In this work led by Dr. Mutahar from School of Dental, Health and Care Professions, University of Portsmouth, Portsmouth, United Kingdom, Dr. Kew and co-authors investigate...
Megan Holdstock (PhD Student, SOFI2 CDT and Nestle) publishes her first paper titled "Dispersion behaviour of insoluble particles with different surface properties in non-aqueous media – biopolymer based oleogels" in Soft Matter. In this work, pea protein isolate (PPI) particle behaviour was compared in detail with two types of model silica particles with known surface...
Mingxin Wang (PhD Student) has published her new work titled "Surface adsorption of legume proteins upon tryptic hydrolysis: Theoretical and experimental study" in Food Hydrocolloids. In this work, Mingxin demonstrates how enzymatic hydrolysis can affect the surface adsorption of 11S legumin-rich fraction (LR), extracted from pea protein, using a combination of theoretical (self-consistent field thoery...
Check out the in-depth study led by Jennifer McLauchlan (PhD Student funded by EPSRC SOFi2 CDT and Oatly) titled "Characterisation of an oat protein-beta-glucan co-extract", now out in Food Hydrocolloids. In this study, Jennifer characterises a novel, dilute oat protein-rich concentrate from defatted oat flour, which actually forms a self-assembly with co-extracted dietary fibre oat...
Massive congratulations to Dr. Elizabeth Tenorio-Garcia and Dr. Mary C. Okeudo-Cogan for graduating from the University of Leeds today. Elizabeth's PhD was funded by Conacyt Mexico and her thesis was titled "Design and material performance of Pickering-stabilized double emulsions”. Elizabeth is now a formulation scientist at MicroLub Ltd. Mary's PhD was funded by EPSRC Molecules...
Huge congratulations to Dr. Elizabeth Tenorio-Garcia for finishing her postdoctoral work in IAA project and embarking into her industrial journey as Formulation Scientist at MicroLub Ltd. We wish Elizabeth all the best in her new career path!
A very comprehensive work led by Dr. Ben Kew (Postdoctoral Fellow, Project SusProFood) titled "Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies" is now published in Food Hydrocolloids. In this work, Ben in collaboration with Xinyi Guo (Masters Project student), Innocent Drinks and authors from School of Food Science and Nutrition at...
Bianca Hatz (PhD Student, SOFI2 CDT, match funded by Reckitt) is currently doing her 3-months summer intrnship at MIT, USA. At MIT, she is working in the Non-Newtonian Fluid Dynamics (NNF) research group at the Department of Mechanical Engineering, led by Professor Gareth McKinley, to understand the extensional behaviour of the complex proteinaceous structures. Bianca says...
