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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.

Food biotechnology (2020)
Journal Article
Foster, T., Adams, G., di Bari, V., Connerton, I., Gould, J., Gouseti, O., …Yakubov, G. (2020). Food biotechnology. Current Opinion in Chemical Engineering, 30, 53-59. https://doi.org/10.1016/j.coche.2020.08.006

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.

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis (2020)
Journal Article
Ren, Y., Linter, B. R., Linforth, R., & Foster, T. J. (2020). A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis. Food and Function, 11(6), 5333-5345. https://doi.org/10.1039/d0fo00115e

Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and pr... Read More about A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.

Starch replacement in gluten free bread by cellulose and fibrillated cellulose (2020)
Journal Article
Ren, Y., Linter, B. R., & Foster, T. J. (2020). Starch replacement in gluten free bread by cellulose and fibrillated cellulose. Food Hydrocolloids, 107, Article 105957. https://doi.org/10.1016/j.foodhyd.2020.105957

© 2020 Elsevier Ltd This study investigated starch reduction and replacement by purified cellulose (FC0) and fibrillated cellulose (FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and... Read More about Starch replacement in gluten free bread by cellulose and fibrillated cellulose.

Curriculum mapping food science programs: An approach to quantification of professional competencies (2020)
Journal Article
Benlloch?Tinoco, M., Weston, E., Benlloch-Tinoco, M., Mossop, L., McCullough, F., & Foster, T. (2020). Curriculum mapping food science programs: An approach to quantification of professional competencies. Journal of Food Science Education, 19(2), 97-108. https://doi.org/10.1111/1541-4329.12182

© 2020 Institute of Food Technologists® It is fundamental that students are able to identity where they have developed specific professional competencies during their study. This ensures students can not only articulate their competencies well in job... Read More about Curriculum mapping food science programs: An approach to quantification of professional competencies.

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability (2020)
Journal Article
De Chirico, S., di Bari, V., Romero Guzmán, M. J., Nikiforidis, C., Foster, T., & Gray, D. (2020). Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability. Food Chemistry, 316, Article 126355. https://doi.org/10.1016/j.foodchem.2020.126355

© 2020 Elsevier Ltd The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body... Read More about Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.

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.

Cellulose fibrillation and interaction with psyllium seed husk heteroxylan (2020)
Journal Article
Ren, Y., Linter, B. R., & Foster, T. J. (2020). Cellulose fibrillation and interaction with psyllium seed husk heteroxylan. Food Hydrocolloids, 104, Article 105725. https://doi.org/10.1016/j.foodhyd.2020.105725

© 2020 Elsevier Ltd Fibrillated cellulose (FC) and its mixture with psyllium seed husk powder (PSY) were investigated to broaden the applications of these two materials by a novel combination. Purified cellulose was processed by a colloid mill and re... Read More about Cellulose fibrillation and interaction with psyllium seed husk heteroxylan.

Measuring consumer emotional response and acceptance to sustainable food products (2020)
Journal Article
Yang, Q., Shen, Y., Foster, T., & Hort, J. (2020). Measuring consumer emotional response and acceptance to sustainable food products. Food Research International, 131, https://doi.org/10.1016/j.foodres.2020.108992

© 2020 Elsevier Ltd With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use... Read More about Measuring consumer emotional response and acceptance to sustainable food products.

The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree (2019)
Journal Article
Silva-Espinoza, M. A., Ayed, C., Foster, T., Camacho, M. D. M., & Martínez-Navarrete, N. (2020). The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree. Foods, 9(1), Article 32. https://doi.org/10.3390/foods9010032

© 2019 by the authors. Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity.... Read More about The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree.

Development of a professional competency framework for UK food science graduates (2019)
Journal Article
Weston, E., Foster, T., Crilly, J., & Mossop, L. (2020). Development of a professional competency framework for UK food science graduates. Journal of Food Science Education, 19(1), 10-25. https://doi.org/10.1111/1541-4329.12173

© 2019 Institute of Food Technologists® Food science-based graduates are a significant proportion of the United Kingdom (UK) food and drink industry's workforce. Aside from technical standards, there is no cohesive competency framework to support key... Read More about Development of a professional competency framework for UK food science graduates.

The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste (2019)
Journal Article
Sobanwa, M., Foster, T., & Watson, N. (2020). The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste. Food Hydrocolloids, 101, Article 105460. https://doi.org/10.1016/j.foodhyd.2019.105460

Collagen pastes are processed materials obtained through the swelling of minced bovine hides using acids into a fibrous swollen structure. Depending on the application, there is a need to improve the performance of these pastes in terms of rheologica... Read More about The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste.

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.

Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties (2019)
Journal Article
Ibbett, R., White, R., Tucker, G., & Foster, T. (2019). Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties. Innovative Food Science and Emerging Technologies, 56, Article 102184. https://doi.org/10.1016/j.ifset.2019.102184

© 2019 Elsevier Ltd Hydro-mechanical processing using a colloid mill with a large gap setting leads to the preferential breakup of the residual aleurone and endosperm tissues of brewer's spent grain, forming a protein rich fines material with small p... Read More about Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties.

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.

Characterization 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. (2019). Characterization of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato. Plant Physiology, 179(2), 544-557. https://doi.org/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 about Characterization of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato.

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. https://doi.org/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 about Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting.

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), https://doi.org/10.1007/s11483-018-9523-x

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 about Fluid gels: a new feedstock for high viscosity jetting.

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.