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Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin (2023)
Journal Article
Chun, T., Pattem, J., Gillis, R. B., Dinu, V. T., Yakubov, G. E., Corfield, A. P., & Harding, S. E. (2023). Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin. Scientific Reports, 13, Article 11367. https://doi.org/10.1038/s41598-023-38036-6

Glycopeptide antibiotics are regularly used in ophthalmology to treat infections of Gram-positive bacteria. Aggregative interactions of antibiotics with mucins however can lead to long exposure and increases the risk of resistant species. This study... Read More about Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin.

Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance (2022)
Journal Article
Reid, J. E. S. J., Yakubov, G. E., & Lawrence, S. J. (2024). Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Critical Reviews in Food Science and Nutrition, 64, 837-851. https://doi.org/10.1080/10408398.2022.2109585

It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer d... Read More about Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance.

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation (2022)
Journal Article
Dinu, V., Borah, P. K., Muleya, M., Scott, D. J., Lithgo, R., Pattem, J., …Fisk, I. D. (2022). Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation. Food Chemistry, 388, Article 133013. https://doi.org/10.1016/j.foodchem.2022.133013

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum album... Read More about Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation.

Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology (2022)
Journal Article
Li, X., Harding, S. E., Wolf, B., & Yakubov, G. E. (2022). Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology. Food Hydrocolloids, 130, Article 107681. https://doi.org/10.1016/j.foodhyd.2022.107681

Xanthan gum and scleroglucan, two rod-like polysaccharide hydrocolloids, are compared using a wide range of instrumental techniques and methods: steady shear flow, small amplitude oscillatory shear, first normal stress difference, capillary break-up... Read More about Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article
Dinu, V., Kilic, A., Wang, Q., Ayed, C., Fadel, A., Harding, S. E., …Fisk, I. D. (2020). Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. npj Science of Food, 4, Article 15. https://doi.org/10.1038/s41538-020-00075-y

© 2020, The Author(s). Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and i... Read More about Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour (2019)
Journal Article
Dinu, V., Yakubov, G. E., Lim, M., Hurst, K., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour. International Journal of Biological Macromolecules, 138, 831-836. https://doi.org/10.1016/j.ijbiomac.2019.07.148

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on enca... Read More about Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour.