Research Repository

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Characterisation of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato (2018)
Journal Article
Wang, D., Samsulrizal, N., Yan, C., Allcock, N. S., Craigon, J., Blanco-Ulate, B., …Seymour, G. B. (2018). Characterisation of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato. Plant Physiology, 178(4), doi:10.1104/pp.18.01187

Tomato (Solanum lycopersicum) is a globally important crop with an economic value in the tens of billions of dollars, and a significant supplier of essential vitamins, minerals and phytochemicals in the human diet. Shelf life is a key quality trait r... Read More

Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting (2018)
Journal Article
Holland, S., Tuck, C., & Foster, T. (2018). Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting. Carbohydrate Polymers, 200, 229-238. doi:10.1016/j.carbpol.2018.07.064

Binder jetting is an additive manufacturing technique in which powdered material is sequentially laid down and printed on by an ink binder, in a selective manner, to form a 3D object. Unfortunately work in this area relevant to food materials is larg... Read More

Fluid gels: a new feedstock for high viscosity jetting (2018)
Journal Article
Holland, S., Tuck, C., & Foster, T. (2018). Fluid gels: a new feedstock for high viscosity jetting. Food Biophysics, 13(2), doi:10.1007/s11483-018-9523-x. ISSN 1557-1858

Suspensions of gel particles which are pourable or spoonable at room temperature can be created by shearing a gelling biopolymer through its gelation (thermal or ion mediated) rather than allowing quiescent cooling – thus the term ‘fluid gel’ may be... Read More

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, doi:10.1016/j.foodhyd.2018.03.023. ISSN 0268-005X

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

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, doi:10.1016/j.carbpol.2017.12.086. ISSN 0144-8617

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

A comparison of the sensory and rheological properties of different cellulosic fibres for food (2017)
Journal Article
Agarwal, D., Hewson, L., & Foster, T. (2018). A comparison of the sensory and rheological properties of different cellulosic fibres for food. Food and Function, 9(2), doi:10.1039/C7FO01495C. ISSN 2042-6496

The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueou... Read More

Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour (2017)
Journal Article
Ramadhan, K., & Foster, T. (2018). Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour. Journal of Food Engineering, 229, doi:10.1016/j.jfoodeng.2017.10.024. ISSN 0260-8774

Oat bran protein flour (OBPF), containing protein, starch, and lipid as major constituents, was ball milled and subsequently evaluated on structural conformation, thermal properties, particle size distributions, and rheological properties. Prior to b... Read More

Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media (2017)
Journal Article
De Chirico, S., Di Bari, V., Foster, T., & Gray, D. A. (2018). Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media. Food Chemistry, 241, doi:10.1016/j.foodchem.2017.09.008. ISSN 0308-8146

An aqueous process for the recovery of oil bodies from rapeseed using sodium bicarbonate-based soaking and grinding media (pH 9.5) was investigated. The effect of the ratio between seed and mass of media during grinding and molarity of the medium use... Read More

Competencies for food graduate careers: developing a language tool (2017)
Journal Article
Weston, E., Crilly, J., Mossop, L., & Foster, T. (in press). Competencies for food graduate careers: developing a language tool. Higher Education Pedagogies, 2(1), doi:10.1080/23752696.2017.1366275. ISSN 2375-2696

Unlike many other graduate career pathways in the UK, the food industry does not have a cohesive competency framework to support employers, students and degree providers. Food sciences-based technical graduates are a significant proportion of the ind... Read More

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. (in press). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220, doi:10.1016/j.jfoodeng.2017.06.008. ISSN 0260-8774

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

Consumer-orientated development of hybrid beef burger and sausage analogues (2017)
Journal Article
Neville, M., Tarrega, A., Hewson, L., & Foster, T. (2017). Consumer-orientated development of hybrid beef burger and sausage analogues. Food Science and Nutrition, 5(4), doi:10.1002/fsn3.466. ISSN 2048-7177

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer... Read More

Prior consumption of a fat meal in healthy adults modulates the brain’s response to fat (2016)
Journal Article
Eldeghaidy, S., Marciani, L., Hort, J., Hollowood, T. A., Singh, G., Bush, D., …Francis, S. T. (in press). Prior consumption of a fat meal in healthy adults modulates the brain’s response to fat. Journal of Nutrition, doi:10.3945/jn.116.234104. ISSN 0022-3166

Background: Consumption of fat is regulated by reward and homeostatic pathways, but no studies have examined the role of the intake of a high fat meal (HFM) on subsequent brain activation to oral stimuli. Objective: We evaluated how prior consumptio... Read More

Polysaccharide structures and interactions in a lithium chloride/urea/water solvent (2016)
Journal Article
Winkworth-Smith, C. G., Macnaughtan, W., & Foster, T. (2016). Polysaccharide structures and interactions in a lithium chloride/urea/water solvent. Carbohydrate Polymers, 149, doi:10.1016/j.carbpol.2016.04.102. ISSN 0144-8617

The molten salt hydrate, lithium chloride (LiCl)/urea/water has previously been shown to swell cellulose, but there has so far been no work done to explore its effect on other polysaccharides. In this paper we have investigated the solvent effects of... Read More

Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions (2016)
Journal Article
Torcello-Gómez, A., & Foster, T. (2016). Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions. Carbohydrate Polymers, 144, doi:10.1016/j.carbpol.2016.03.005. ISSN 0144-8617

Cellulose ethers are usually used as secondary emulsifiers. Different types of commercial hydroxypropylmethylcellulose (HPMC) have been used here as the main emulsifier of oil-in-water emulsions to probe their impact on the lipid digestibility under... Read More

New insights into xanthan synergistic interactions with konjacglucomannan: a novel interaction mechanism proposal (2016)
Journal Article
Abbaszadeh, A., Macnaughtan, W., Sworn, G., & Foster, T. J. (2016). New insights into xanthan synergistic interactions with konjacglucomannan: a novel interaction mechanism proposal. Carbohydrate Polymers, 144, doi:10.1016/j.carbpol.2016.02.026. ISSN 0144-8617

The interactions of xanthans containing precise acetate and pyruvate concentration with Konjac gluco-mannan (KGM) were studied at different sodium chloride and polymer concentrations. A new unifiedmodel of the interaction is proposed, taking into acc... Read More

Effect of granule organisation on the behaviour of starches in the NMMO (N-methyl morpholine N-oxide) solvent system (2014)
Journal Article
Koganti, N., Mitchell, J., Macnaughtan, W., Hill, S. E., & Foster, T. (2015). Effect of granule organisation on the behaviour of starches in the NMMO (N-methyl morpholine N-oxide) solvent system. Carbohydrate Polymers, 116, doi:10.1016/j.carbpol.2014.06.060. ISSN 0144-8617

The response of starches of different botanical origin to heating in 78% N-methyl morpholine N-oxide (NMMO) is compared with their behaviour in water. For all starches studied an exothermic transition is obtained in the NMMO system rather than the en... Read More

Interactions between cellulose ethers and a bile salt in the control of lipid digestion of lipid-based systems (2014)
Journal Article
Torcello-Gómez, A., & Foster, T. (2014). Interactions between cellulose ethers and a bile salt in the control of lipid digestion of lipid-based systems. Carbohydrate Polymers, 113, doi:10.1016/j.carbpol.2014.06.070. ISSN 0144-8617

In order to gain new insights into the potential of specific dietary fibres to control lipid digestion, the goal of this work is to study the main interactions between commercial cellulose ethers, as dietary fibre, and a bile salt, as an important du... Read More