All Outputs (35)

The European Polysaccharide Network of Excellence (EPNOE) research roadmap 2040: Advanced strategies for exploiting the vast potential of polysaccharides as renewable bioresources (2023)
Journal Article

Polysaccharides are among the most abundant bioresources on earth and consequently need to play a pivotal role when addressing existential scientific challenges like climate change and the shift from fossil-based to sustainable biobased materials. Th... Read More about The European Polysaccharide Network of Excellence (EPNOE) research roadmap 2040: Advanced strategies for exploiting the vast potential of polysaccharides as renewable bioresources.

Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin (2023)
Journal Article

Glycopeptide antibiotics are regularly used in ophthalmology to treat infections of Gram-positive bacteria. Aggregative interactions of antibiotics with mucins however can lead to long exposure and increases the risk of resistant species. This study... Read More about Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin.

DEFECTIVE KERNEL1 regulates cellulose synthesis and affects primary cell wall mechanics (2023)
Journal Article

The cell wall is one of the defining features of plants, controlling cell shape, regulating growth dynamics and hydraulic conductivity, as well as mediating plants interactions with both the external and internal environments. Here we report that a p... Read More about DEFECTIVE KERNEL1 regulates cellulose synthesis and affects primary cell wall mechanics.

Self-association of the glycopeptide antibiotic teicoplanin A2 in aqueous solution studied by molecular hydrodynamics (2023)
Journal Article

The natural glycopeptide antibiotic teicoplanin is used for the treatment of serious Gram-positive related bacterial infections and can be administered intravenously, intramuscularly, topically (ocular infections), or orally. It has also been conside... Read More about Self-association of the glycopeptide antibiotic teicoplanin A2 in aqueous solution studied by molecular hydrodynamics.

The impact of psyllium gelation behaviour on in vitro colonic fermentation properties (2023)
Journal Article

Psyllium is a viscous, gel forming fibre with properties that have led it to be used for alleviating gastrointestinal discomfort. We have used previously identified fractions of psyllium with differing flow properties. Fraction 1 (F1) forms a non-gel... Read More about The impact of psyllium gelation behaviour on in vitro colonic fermentation properties.

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems (2023)
Journal Article

Chloroplasts are abundant organelles in a diverse range of plant materials; they are predominantly composed of multicomponent thylakoid membranes which are lipid and protein rich. Intact or unravelled thylakoid membranes should, in principle, have in... Read More about Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems.

Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance (2022)
Journal Article

It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer d... Read More about Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance.

Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel (2022)
Journal Article

Understanding how certain proteins cause astringency is necessary in order to improve the mouthfeel and popularity of plant-based foods. To this end, we studied protein interactions during oral processes using a PDMS-PDMS interface lubricated by ex-v... Read More about Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel.

Root angle is controlled by EGT1in cereal crops employing anantigravitropic mechanism (2022)
Journal Article

Root angle in crops represents a key trait for efficient capture of soil resources. Root angle is determined by competing gravitropic versus anti-gravitropic offset (AGO) mechanisms. Here we report a new root angle regulatory gene termed ENHANCED GRA... Read More about Root angle is controlled by EGT1in cereal crops employing anantigravitropic mechanism.

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation (2022)
Journal Article

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum album... Read More about Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation.

Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology (2022)
Journal Article

Xanthan gum and scleroglucan, two rod-like polysaccharide hydrocolloids, are compared using a wide range of instrumental techniques and methods: steady shear flow, small amplitude oscillatory shear, first normal stress difference, capillary break-up... Read More about Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology.

How hydrocolloids can control the viscoelastic properties of acid-swollen collagen pastes (2022)
Journal Article

The interactions between proteins and polysaccharides are of considerable importance in the food industry. In this study, the effect of adding non-charged methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), medium (GM) and high (GH) molecular... Read More about How hydrocolloids can control the viscoelastic properties of acid-swollen collagen pastes.

Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels (2021)
Journal Article

The colloidal stability of therapeutic nanoparticles for improving human health is a significant challenge, owing to aggregation and sedimentation. To overcome such limitations, gelatin-based nanocomposites are designed with increasing concentration... Read More about Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels.

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose (2021)
Journal Article

Two strategies were combined and applied in this study to achieve a desired structure and texture of gluten free crackers and to reduce the calorie content. The first strategy is increasing structural heterogeneity of crackers and doughs and a separa... Read More about Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.

Depletion of HP1α alters the mechanical properties of MCF7 nuclei (2021)
Journal Article

Within the nucleus of the eukaryotic cell, DNA is partitioned into domains of highly condensed, transcriptionally silent heterochromatin and less condensed, transcriptionally active euchromatin. Heterochromatin protein 1α (HP1α) is an architectural p... Read More about Depletion of HP1α alters the mechanical properties of MCF7 nuclei.

Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage (2021)
Journal Article

We report rheological characterisation of hydrogels formed by highly substituted brush-like arabinoxylans from Plantago ovata seed mucilage. Two arabinoxlyan fractions with similar molecular weight and linkage compositions are chosen to form gels wit... Read More about Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage.

Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid-solid transition (2021)
Journal Article

Suspensions of soft particles transition from a viscous fluid to a soft material upon increases in phase volume. The criteria defining the transition to this jammed state are difficult to define due to the porous and deformable nature of soft particl... Read More about Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid-solid transition.

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception (2020)
Journal Article

© 2020 Elsevier Ltd Saliva plays a key role in oral lubrication that is hypothesised to influence the oral processing and sensory perception of foods, beverages and oral care products. Here, we consider whether or not ex vivo saliva-lubricity measure... Read More about Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception.

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins (2020)
Journal Article

© 2020, The Author(s). Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the fla... Read More about Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins.