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Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems (2022)
Journal Article
Yeo, H., Linforth, R., MacNaughtan, W., Williams, H., Hewson, L., & Fisk, I. D. (2023). Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Research International, 164, Article 112373. https://doi.org/10.1016/j.foodres.2022.112373

The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C - C aldehydes and ethyl esters, as well as limonene (concentration of aroma compo... Read More about Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems.

Fluffy Rivers: How Our Clothes Can Harm Rivers and The Oceans (2022)
Journal Article
Stanton, T., Johnson, M., Gomes, R. L., Nathanail, P., Macnaughtan, W., & Kay, P. (2022). Fluffy Rivers: How Our Clothes Can Harm Rivers and The Oceans. Frontiers for Young Minds, 10, Article 743943. https://doi.org/10.3389/frym.2022.743943

Microplastics are one of the most well-known types of environmental pollution. A microplastic is any piece of plastic smaller than 5 mm (about the size of one of the circles on top of a Lego® block). Microplastics come in a variety of shapes and they... Read More about Fluffy Rivers: How Our Clothes Can Harm Rivers and The Oceans.

Illuminating Host-Parasite Interaction at the Cellular and Subcellular Levels with Infrared Microspectroscopy (2022)
Journal Article
Elsheikha, H. M., Al-Sandaqchi, A. T., Harun, M. S., Winterton, F., Altharawi, A., Elsaied, N. A., …Chan, K. L. A. (2022). Illuminating Host-Parasite Interaction at the Cellular and Subcellular Levels with Infrared Microspectroscopy. Cells, 11(5), Article 811. https://doi.org/10.3390/cells11050811

Toxoplasma gondii (T. gondii) is an opportunistic protozoan that can cause brain infection and other serious health consequences in immuno-compromised individuals. This parasite has a remarkable ability to cross biological barriers and exploit the ho... Read More about Illuminating Host-Parasite Interaction at the Cellular and Subcellular Levels with Infrared Microspectroscopy.

Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding (2021)
Journal Article
Agarwal, D., MacNaughtan, W., King, J., & Foster, T. J. (2021). Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding. Food and Function, 12(2), 781-790. https://doi.org/10.1039/d0fo02223c

Plant breeders are focused on creating new varieties of wheat with enhanced yield potential without affecting the quality of wheat for food. In this study, four cultivated varieties of wheat, Triticium asetivum and two wild relatives of wheat; Tritic... Read More about Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding.

Freshwater microplastic concentrations vary through both space and time (2020)
Journal Article
Stanton, T., Johnson, M., Nathanail, P., MacNaughtan, W., & Gomes, R. L. (2020). Freshwater microplastic concentrations vary through both space and time. Environmental Pollution, 263, Article 114481. https://doi.org/10.1016/j.envpol.2020.114481

Plastic pollution represents one of the most salient indicators of society’s impact on the environment. The microplastic component of this is ubiquitous, however, microplastic studies are seldom representative of the locations they sample. Over 12 mo... Read More about Freshwater microplastic concentrations vary through both space and time.

Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan (2020)
Journal Article
Ren, Y., Yakubov, G. E., Linter, B. R., MacNaughtan, W., & Foster, T. J. (2020). Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan. Food Hydrocolloids, 104, Article 105737. https://doi.org/10.1016/j.foodhyd.2020.105737

© 2020 Elsevier Ltd Psyllium husk is a source of natural dietary fibre with marked water absorbability and gelling properties, which makes it an attractive functional ingredient for applications in the food industry, such as gluten free bread and bre... Read More about Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan.

Pore structural evolution of shale following thermochemical treatment (2019)
Journal Article
Rigby, S. P., Jahan, H., Stevens, L., Uguna, C., Snape, C., Macnaughton, B., …Fletcher, R. S. (2020). Pore structural evolution of shale following thermochemical treatment. Marine and Petroleum Geology, 112, Article 104058. https://doi.org/10.1016/j.marpetgeo.2019.104058

Shales experience heat treatment concurrent with the presence of water or steam during reservoir engineering interventions, such as high pressure water fracking and in-situ combustion of hydrocarbons. This work utilises a novel technique, which is a... Read More about Pore structural evolution of shale following thermochemical treatment.

The state of water and fat during the maturation of Cheddar cheese (2019)
Journal Article
Chen, Y., MacNaughtan, W., Jones, P., Yang, Q., & Foster, T. (2020). The state of water and fat during the maturation of Cheddar cheese. Food Chemistry, 303, Article 125390. https://doi.org/10.1016/j.foodchem.2019.125390

Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxati... Read More about The state of water and fat during the maturation of Cheddar cheese.

The influence of charge on the multiple thermal transitions observed in xanthan (2019)
Journal Article
Abbaszadeh, A., Lad, M., Morris, G., MacNaughtan, W., Sworn, G., & Foster, T. (2019). The influence of charge on the multiple thermal transitions observed in xanthan. Food Hydrocolloids, 97, Article 105184. https://doi.org/10.1016/j.foodhyd.2019.105184

Helix-coil transitions in xanthans occur at lower temperatures when the pyruvate group is charged, destabilising the polymer chains. Increasing salt content increases the transition temperature by reducing the effective charge on the pyruvate. A simp... Read More about The influence of charge on the multiple thermal transitions observed in xanthan.

Freshwater and airborne textile fibre populations are dominated by ‘natural’, not microplastic, fibres (2019)
Journal Article
Stanton, T., Johnson, M., Nathanail, P., MacNaughtan, W., & Gomes, R. L. (2019). Freshwater and airborne textile fibre populations are dominated by ‘natural’, not microplastic, fibres. Science of the Total Environment, 666, 377-389. https://doi.org/10.1016/j.scitotenv.2019.02.278

The potential role of natural textile fibres as environmental pollutants has been speculated upon by some environmental scientists, however, there is a general consensus that their biodegradability reduces their environmental threat. Whilst the risks... Read More about Freshwater and airborne textile fibre populations are dominated by ‘natural’, not microplastic, fibres.

Effect of moisture content on thermal and water absorption properties of microfibrillar cellulose with polymeric additives (2019)
Journal Article
Agarwal, D., MacNaughtan, W., Ibbett, R., & Foster, T. J. (2019). Effect of moisture content on thermal and water absorption properties of microfibrillar cellulose with polymeric additives. Carbohydrate Polymers, 211, 91-99. https://doi.org/10.1016/j.carbpol.2019.02.004

The aim of this study was 1) to investigate the influence of polymeric additives such as carboxyl methyl cellulose (CMC) and locust bean gum (LBG) added before and after homogenisation on the moisture uptake of microfibrillar cellulose (MFC) in the d... Read More about Effect of moisture content on thermal and water absorption properties of microfibrillar cellulose with polymeric additives.

Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding
Ayed, C., Lim, M., Macnaughtan, W., Linforth, R., & Fisk, I. D. (2018). Understanding the impact of sodium on the structural properties of sweet biscuits. In Flavour science: Proceedings of the XV Weurman Flavour Research Symposium (73-76). https://doi.org/10.3217/978-3-85125-593-5-14

The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture proper... Read More about Understanding the impact of sodium on the structural properties of sweet biscuits.

Fractionation and characterisation of dietary fibre from blackcurrant pomace (2018)
Journal Article
Alba, K., Macnaughtan, W., Laws, A., Foster, T., Campbell, G., & Kontogiorgos, V. (2018). Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81, https://doi.org/10.1016/j.foodhyd.2018.03.023

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the sol... Read More about Fractionation and characterisation of dietary fibre from blackcurrant pomace.

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch (2018)
Journal Article
Kasprzak, M. M., Macnaughtan, W., Harding, S., Wilde, P., & Wolf, B. (2018). Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch. Food Hydrocolloids, 81, https://doi.org/10.1016/j.foodhyd.2018.03.002

In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride(OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces,... Read More about Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch.

Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils (2018)
Journal Article
Díaz-Calderón, P., Macnaughtan, W., Hill, S., Foster, T., Enrione, J., & Mitchell, J. (2018). Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Food Hydrocolloids, 80, https://doi.org/10.1016/j.foodhyd.2018.02.023

The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with d... Read More about Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils.

Interactions between microfibrillar cellulose and carboxymethyl cellulose in an aqueous suspension (2018)
Journal Article
Agarwal, D., Macnaughtan, W., & Foster, T. (2018). Interactions between microfibrillar cellulose and carboxymethyl cellulose in an aqueous suspension. Carbohydrate Polymers, 185, https://doi.org/10.1016/j.carbpol.2017.12.086

New microstructures with interesting, unique and stable textures, particularly relevant to food systems were created by redispersing Microfibrillar cellulose (MFC). This paper reports the interactions between microfibrillar cellulose and carboxymethy... Read More about Interactions between microfibrillar cellulose and carboxymethyl cellulose in an aqueous suspension.

A structural study of Acacia nilotica and Acacia modesta gums (2017)
Journal Article
Massey, S., MacNaughtan, W., Williams, H. E., Wolf, B., & Iqbal, M. S. (2017). A structural study of Acacia nilotica and Acacia modesta gums. Carbohydrate Polymers, 175, 207-215. https://doi.org/10.1016/j.carbpol.2017.07.065

Superficially similar carbohydrate polymers from similar sources can have dramatically different characteristics. This work seeks to examine the molecular properties responsible for these differences. Protons responsible for cross-polarization in the... Read More about A structural study of Acacia nilotica and Acacia modesta gums.

Design and characterisation of food grade powders and inks for microstructure control using 3D printing (2017)
Journal Article
Holland, S., Foster, T., MacNaughtan, W., & Tuck, C. (2018). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220, 12-19. https://doi.org/10.1016/j.jfoodeng.2017.06.008

Additive Manufacturing techniques have been previously applied to food materials with direct consumption in mind, as opposed to creating structural ingredients as shown in this study. First, semi-crystalline cellulose was mechanically treated by ball... Read More about Design and characterisation of food grade powders and inks for microstructure control using 3D printing.

Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate (2017)
Journal Article
Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C. D., & Fisk, I. D. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate. Food Hydrocolloids, 70, 345-355. https://doi.org/10.1016/j.foodhyd.2017.04.014

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of pol... Read More about Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate.

Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition (2016)
Journal Article
Di Bari, V., Macnaughtan, W., Norton, J., Sullo, A., & Norton, I. (2017). Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition. Food Structure, 12, 82-93. https://doi.org/10.1016/j.foostr.2016.10.001

The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) sy... Read More about Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition.