All Outputs (4)

Chlamydomonas reinhardtii is a potential food supplement with the capacity to outperform Chlorella and Spirulina (2020)
Journal Article
Darwish, R., Gedi, M. A., Akepach, P., Assaye, H., Zaky, A. S., & Gray, D. A. (2020). Chlamydomonas reinhardtii is a potential food supplement with the capacity to outperform Chlorella and Spirulina. Applied Sciences, 10(19), 1-17. https://doi.org/10.3390/app10196736

© 2020 by the authors. Licensee MDPI, Basel, Switzerland. Chlamydomonas reinhardtii is a green microalgae used as a model organism associated with biotechnological applications, yet its nutritional value has not been assessed. This study investigates... Read More about Chlamydomonas reinhardtii is a potential food supplement with the capacity to outperform Chlorella and Spirulina.

Food biotechnology (2020)
Journal Article
Foster, T., Adams, G., di Bari, V., Connerton, I., Gould, J., Gouseti, O., …Yakubov, G. (2020). Food biotechnology. Current Opinion in Chemical Engineering, 30, 53-59. https://doi.org/10.1016/j.coche.2020.08.006

We investigate recent advances in the Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable impr... Read More about Food biotechnology.

Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate? (2020)
Journal Article
Mohamad, N. J., Gray, D., & Wolf, B. (2020). Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?. Food Research International, 133, https://doi.org/10.1016/j.foodres.2020.109193

© 2020 Elsevier Ltd In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted wi... Read More about Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?.

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability (2020)
Journal Article
De Chirico, S., di Bari, V., Romero Guzmán, M. J., Nikiforidis, C., Foster, T., & Gray, D. (2020). Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability. Food Chemistry, 316, Article 126355. https://doi.org/10.1016/j.foodchem.2020.126355

© 2020 Elsevier Ltd The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body... Read More about Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.