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All Outputs (13)

Development of a lexicon for the sensory description of edible insects commercially available in Australia (2024)
Journal Article

Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible ins... Read More about Development of a lexicon for the sensory description of edible insects commercially available in Australia.

Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK (2024)
Journal Article

Motivations are central in determining consumer food choices and provide insights regarding barriers to change. Given the global need to transition towards more sustainable protein consumption patterns, understanding cross-cultural motivations is imp... Read More about Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK.

Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK (2023)
Journal Article

The increasing global demand for meat causes additional environmental and food security issues. Adoption of a healthy and sustainable diet through the reduction of meat consumption may represent one approach to tackle these problems. An online survey... Read More about Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK.

“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives (2023)
Journal Article

As the market for sustainable food continues to expand, there is a need to understand how consumers’ consumption habits and perceptions are changing. Targeting the younger populations is of interest as they arguably will shape the f... Read More about “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives.

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.

Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier (2023)
Journal Article

Sucrose oleate was assessed as an alternative lipophilic emulsifier to polyglycerol polyricinoleate (PGPR) for the stabilisation of the internal aqueous phase of a water-in-oil-in-water emulsion formulation designed for salt release from the internal... Read More about Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier.

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans (2022)
Journal Article

This study was conducted to determine the effect that a popping head (like a rice cake machine), a low-shear and low-water processing technology, has on the concentration of antinutritional factors in chickpea and red kidney beans. Seeds were popped... Read More about The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans.

Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories (2022)
Journal Article

Aerated starch products are a staple of the food industry, with particular relevance in the snack market. Water plays a crucial role in the formation of such products due to its utility both as a blowing agent and as a starch plasticiser. Amylose/amy... Read More about Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories.

Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches (2022)
Journal Article

Low-density expanded starchy products are often desirable, particularly in the snack food industry. Levels of shear and amylose are often deemed crucial factors for expansion. In this study, maize starches containing low (waxy), normal and high level... Read More about Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches.

Food biotechnology (2020)
Journal Article

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.