Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Graeme Gillies"'
Autor:
Stephanie V. MacWilliams, Andrew J. Clulow, Nigel M. Kirby, Reinhard Miller, Ben J. Boyd, Graeme Gillies, David A. Beattie, Marta Krasowska
Refereed/Peer-reviewed Hypothesis: Dairy proteins and mono- and diglycerides (MDG) are often used in unison to tailor the properties of dairy-based emulsions. However, there are significant gaps in our understanding of how proteins affect lipid cryst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6b4eb5432a0650d67164fbab585942d
https://hdl.handle.net/11541.2/31763
https://hdl.handle.net/11541.2/31763
Autor:
Gieun Yun, Graeme Gillies, Georg Ripberger, Iman Hashemizadeh, Catherine P. Whitby, John Bronlund
Publikováno v:
Journal of Food Engineering. 344:111391
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f48ffbda723b91345890f079e9d3162
https://doi.org/10.1016/j.jfoodeng.2022.111391
https://doi.org/10.1016/j.jfoodeng.2022.111391
Autor:
Christina Coker, Sapna Ravindran, Braden Cradock, Graeme Gillies, Martin A. K. Williams, Ebubekir Avci, Rob Ward, Mariela R. Otazo
Publikováno v:
Lab on a chip. 21(22)
The advent of technologies that allow the interactions of individual microscopic particles to be probed “one-at-a-time” has paved the way for new experimental avenues of enquiry in colloidal systems. For example, investigating whether a particula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b2900e62528e9c7ace09e3d2a4ad8f1
https://pubmed.ncbi.nlm.nih.gov/34633401
https://pubmed.ncbi.nlm.nih.gov/34633401
Autor:
Ben J. Boyd, Damien A. Sebben, James K. Ferri, Marta Krasowska, Graeme Gillies, Matt Golding, Andrew J. Clulow, David A. Beattie, Stephanie V. MacWilliams
Publikováno v:
Journal of colloid and interface science. 608(Pt 3)
3Dairy emulsions contain an intrinsically heterogeneous lipid phase, whose components undergo crystallisation in a manner that is critical to dairy product formulation, storage, and sensory perception. Further complexity is engendered by the diverse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b3f922b041b5c48828818557a2f633a
https://pubmed.ncbi.nlm.nih.gov/34801239
https://pubmed.ncbi.nlm.nih.gov/34801239
Autor:
Reuben S. Osborne, Mariela R. Otazo, Rob Ward, Martin A. K. Williams, Matt Golding, Graeme Gillies
Publikováno v:
Soft Matter. 15:6383-6391
The solid content of viscoelastic emulsion drops is known to affect their propensity for aggregation and their subsequent coalescence behaviour, where the balance between the drive to reduce surface tension and the straining of an internal viscoelast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86ceff30f6fee8c4be863a6e33b31638
https://doi.org/10.1039/c9sm01137d
https://doi.org/10.1039/c9sm01137d
Publikováno v:
Food Biophysics. 13:333-342
We present findings on the influence of interfacial layer composition on the colloidal interactions and associated structural and material properties of oil-in-protein gel emulsions, as applied to a model Mozzarella cheese analogue. Model cheese samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a245ca4ecd360380757c40759dff093b
https://doi.org/10.1007/s11483-018-9539-2
https://doi.org/10.1007/s11483-018-9539-2
Publikováno v:
Food Hydrocolloids. 79:572-578
Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the envi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e39c402b886b7f50b33a92a3ba7aebd
https://doi.org/10.1016/j.foodhyd.2017.12.003
https://doi.org/10.1016/j.foodhyd.2017.12.003
Publikováno v:
LWT - Food Science and Technology. 83:184-192
The effect of shear work input on the microstructure, fat particle size and creep behavior of model Mozzarella type cheeses was studied. Cheese samples were prepared in a twin screw cooker at 70 °C by mixing protein and fat phases together with diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a73a8eb0e22e631bfc7bb06e8dd01d8e
https://doi.org/10.1016/j.lwt.2017.05.003
https://doi.org/10.1016/j.lwt.2017.05.003
Publikováno v:
Current Opinion in Colloid & Interface Science. 28:63-73
The knowledge on the factors affecting the heat-induced physicochemical changes of milk proteins and milk protein stabilized oil-in-water emulsions has been advanced for the last decade. Most of the studies have emphasized on the understanding of how
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3bc20bacd18dd74ddcf88d537b3e04b
https://doi.org/10.1016/j.cocis.2017.03.007
https://doi.org/10.1016/j.cocis.2017.03.007
Habit and morphology of triglyceride crystals are critical factors in the formulation of lipid-based colloidal systems such as pharmaceutical formulations and dairy products. Until now, triglyceride crystal characterization has been largely performed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1580ef143153f5b236f0acc5d93b21ac
https://hdl.handle.net/11541.2/135556
https://hdl.handle.net/11541.2/135556