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All Outputs (6)

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.

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.