Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Fiona A. Husband"'
Autor:
Fiona A. Husband, Martina Lille, Raija Lantto, Johanna Buchert, Harry Boer, Dilek Ercili-Cura, Riitta Partanen, Alan R. Mackie, Michael J. Ridout, Adam Macierzanka
Publikováno v:
Ercili-Cura, D, Partanen, R, Husband, F, Ridout, M, Macierzanka, A, Lille, M, Boer, H, Lantto, R, Buchert, J & Mackie, A 2012, ' Enzymatic cross-linking of ß-lactoglobulin in solution and at air-water interface : Structural constraints ', Food Hydrocolloids, vol. 28, no. 1, pp. 1-9 . https://doi.org/10.1016/j.foodhyd.2011.11.010
Effective and controlled use of cross-linking enzymes in structure engineering of food systems depends on characterization of the favorable conditions for enzyme-substrate complex and the limiting factors for the desired modification. In this respect
Autor:
Thomas Aldick, Isabel Skypala, Tara Grauwet, Fiona A. Husband, Marc Hendrickx, Iesel Van der Plancken, Alan R. Mackie
Publikováno v:
Molecular Nutrition & Food Research. 55:1087-1095
Scope: The impact of thermal and high pressure (HP) processing on the immunoreactivity of the allergens Mal d 1, Mal d 3 and Api g 1 has been investigated in apple and celeriac tissue, respectively. Methods and results: The extracted proteins were as
Autor:
Peter J. Wilde, Nicola C. Woodward, Julia Maldonado-Valderrama, A. Patrick Gunning, Fiona A. Husband, Alan R. Mackie, Victor J. Morris, Michael J. Ridout
Publikováno v:
Langmuir. 24:6759-6767
The competitive displacement of a model protein (beta-lactoglobulin) by bile salts from air-water and oil-water interfaces is investigated in vitro under model duodenal digestion conditions. The aim is to understand this process so that interfaces ca
Autor:
Richard M. Faulks, Keith W. Waldron, Andrew J. Jay, Peter J. Wilde, Mary L. Parker, Fiona A. Husband, Andrew C. Smith, Craig B. Faulds
Publikováno v:
Journal of Cereal Science. 47:357-364
Brewers' spent grain (BSG), one of the co-products of the brewing industry, has been mainly used as cattle feed. Spent grain was shown to contain a number of potentially high-value components such as feruloylated arabinoxylan and protein, as confirme
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:5611-5619
We have quantified observed differences in the microstructure and rheology of creaming emulsions stabilized by protein and low molecular weight surfactants. In this study, we made two sets of emulsions from a single parent emulsion, which differed on
Publikováno v:
Advances in Colloid and Interface Science. :63-71
The interfacial properties of proteins and emulsifiers have been studied extensively in the field of food colloid research. Emulsions form the basis of a huge range of food products and are generally stabilised by either protein and/or emulsifiers. P
Autor:
D. J. Cooper, Peter J. Wilde, Michael J. Ridout, R. E. Muller, E. N. C. Mills, Fiona A. Husband
Publikováno v:
Journal of the American Society of Brewing Chemists. 61:196-202
Mechanisms in which fatty acids destabilize beer foam have been studied. Foam stability of a pilot-brewed beer was measured in the presence of a range of concentrations of fatty acids, similar to t...
Publikováno v:
International Journal of Food Science and Technology. 34:509-516
The adsorption of proteins to interfaces is a vital and complex process for the formation and stabilization of multiphase food systems (emulsions and foams). The process of protein adsorption is generally understood only at the phenomenological level
Autor:
Fiona A. Husband, Peter J. Wilde
Publikováno v:
Journal of Colloid and Interface Science. 205:316-322
The drainage behaviour (stratification, thickness, and mobility) of thin foam films stabilized by commercial caseinate was studied in 10 mM phosphate buffer at pH 7.0. Thin films of commercial caseinate drained in a stepwise manner, with steps of sim
Publikováno v:
Langmuir. 14:1753-1758
The properties of air/water adsorbed and spread monolayers of native and dephosphorylated β-casein were monitored using surface pressure (Langmuir trough) and surface rheology (ring trough) techniques. Two stages of rearrangement are observed for na