Research Repository

See what's under the surface


Interfacial and emulsifying properties of mealworm protein at the oil/water interface (2017)
Journal Article
Gould, J., & Wolf, B. (in press). Interfacial and emulsifying properties of mealworm protein at the oil/water interface. Food Hydrocolloids, doi:10.1016/j.foodhyd.2017.09.018. ISSN 0268-005X

The increasing global population and consumer demand for protein will render the provision of protein a serious future challenge. The lower environmental impact of insect farming makes the consumption of insects an appealing solution, although consum... Read More

The role of endogenous lipids in the emulsifying properties of cocoa (2016)
Journal Article
Gould, J. M., Furse, S., & Wolf, B. (2016). The role of endogenous lipids in the emulsifying properties of cocoa. Frontiers in Chemistry, 4, doi:10.3389/fchem.2016.00011. ISSN 2296-2646

This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the... Read More