All Outputs (36)

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins (2020)
Journal Article
Dinu, V., MacCalman, T., Yang, N., Adams, G. G., Yakubov, G. E., Harding, S. E., & Fisk, I. D. (2020). Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins. European Biophysics Journal, 49(8), 799-808. https://doi.org/10.1007/s00249-020-01475-4

© 2020, The Author(s). Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the fla... Read More about Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins.

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.

Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks (2020)
Journal Article
Berglund, J., Mikkelsen, D., Flanagan, B. M., Dhital, S., Gaunitz, S., Henriksson, G., …Vilaplana, F. (2020). Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks. Nature Communications, 11, Article 4692. https://doi.org/10.1038/s41467-020-18390-z

© 2020, The Author(s). Hemicelluloses, a family of heterogeneous polysaccharides with complex molecular structures, constitute a fundamental component of lignocellulosic biomass. However, the contribution of each hemicellulose type to the mechanical... Read More about Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks.

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.

Structural Insights into the Mechanism of Heat‐Set Gel Formation of Polyisocyanopeptide Polymers (2020)
Journal Article
Gavrilov, M., Gilbert, E. P., Rowan, A. E., Lauko, J., & Yakubov, G. E. (2020). Structural Insights into the Mechanism of Heat‐Set Gel Formation of Polyisocyanopeptide Polymers. Macromolecular Rapid Communications, 41(18), Article 2000304. https://doi.org/10.1002/marc.202000304

One of the key factors influencing the mechanical properties of natural and synthetic extracellular matrices (ECM) is how large‐scale 3D gel‐like structures emerge from the molecular self‐assembly of individual polymers. Here, structural characteriza... Read More about Structural Insights into the Mechanism of Heat‐Set Gel Formation of Polyisocyanopeptide Polymers.

The Effect of Dissolved Gases on the Short-Range Attractive Force between Hydrophobic Surfaces in the Absence of Nanobubble Bridging (2020)
Journal Article
Azadi, M., Nguyen, A. V., & Yakubov, G. E. (2020). The Effect of Dissolved Gases on the Short-Range Attractive Force between Hydrophobic Surfaces in the Absence of Nanobubble Bridging. Langmuir, 36(34), 9987-9992. https://doi.org/10.1021/acs.langmuir.0c00117

The short-range attractive forces between hydrophobic surfaces are key factors in a wide range of areas such as protein folding, lipid self-assembly, and particle-bubble interaction such as in industrial flotation. Little is certain about the effect... Read More about The Effect of Dissolved Gases on the Short-Range Attractive Force between Hydrophobic Surfaces in the Absence of Nanobubble Bridging.

Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra (2020)
Journal Article
Millett, R., Mao, Y., Millet, R., Lee, C. S., Yakubov, G., Harding, S. E., & Binner, E. (2020). Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra. Carbohydrate Polymers, 241, https://doi.org/10.1016/j.carbpol.2020.116414

© 2020 The Author(s) Okra extract is known to have potential application as a bio-flocculant for wastewater treatment. However, no research to date has given insight into the components responsible for the flocculating ability of okra extract or its... Read More about Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra.

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.

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.

Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing (2019)
Journal Article
Boehm, M., Yakubov, G. E., Delwiche, J., Stokes, J. R., & Baier, S. K. (2019). Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing. Journal of Agricultural and Food Chemistry, 67(32), 8725-8734. https://doi.org/10.1021/acs.jafc.9b02121

Texture perception can be conceptualized as an emergent cognitive response to several of the physical and chemical properties of a food. Contemporary oral processing research is focused on revealing the relationships between the sensory perceptions a... Read More about Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing.

Lubrication by biomacromolecules: mechanisms and biomimetic strategies (2019)
Journal Article
Pradal, C., Yakubov, G., Williams, M., McGuckin, M., & Stokes, J. (2019). Lubrication by biomacromolecules: mechanisms and biomimetic strategies. Bioinspiration and Biomimetics, 14(5), https://doi.org/10.1088/1748-3190/ab2ac6

Biomacromolecules play a key role in protecting human biointerfaces from friction and wear, and thus enable painless motion. Biomacromolecules give rise to remarkable tribological properties that researchers have been eager to emulate. In this review... Read More about Lubrication by biomacromolecules: mechanisms and biomimetic strategies.

The role of saliva in oral processing: Reconsidering the breakdown path paradigm (2019)
Journal Article
Boehm, M. W., Yakubov, G. E., Stokes, J. R., & Baier, S. K. (2019). The role of saliva in oral processing: Reconsidering the breakdown path paradigm. Journal of Texture Studies, https://doi.org/10.1111/jtxs.12411

We discuss food oral processing research over the last two decades and consider strategies for quantifying the food breakdown model, originally conceptualised by Hutchings and Lillford . The key innovation in their seminal 1988 paper was shifting t... Read More about The role of saliva in oral processing: Reconsidering the breakdown path paradigm.

Responsive polysaccharide-grafted surfaces for biotribological applications (2019)
Journal Article
Pradal, C., Yakubov, G. E., Williams, M. A., McGuckin, M. A., & Stokes, J. R. (2019). Responsive polysaccharide-grafted surfaces for biotribological applications. Biotribology, 18, Article 100092. https://doi.org/10.1016/j.biotri.2019.100092

The elucidation of biolubrication mechanisms and the design of artificial biotribological contacts requires the development of model surfaces that can help to tease out the cues that govern friction in biological systems. Polysaccharides provide an i... Read More about Responsive polysaccharide-grafted surfaces for biotribological applications.

Functional categorisation of dietary fibre in foods: Beyond 'soluble’ vs ‘insoluble’ (2018)
Journal Article
Gidley, M. J., & Yakubov, G. E. (2019). Functional categorisation of dietary fibre in foods: Beyond 'soluble’ vs ‘insoluble’. Trends in Food Science and Technology, 86, 563-568. https://doi.org/10.1016/j.tifs.2018.12.006

© 2018 Elsevier Ltd Background: Diets rich in dietary fibre are associated with multiple health benefits, but there is often only a restricted understanding of the mechanisms underlying these associations. This limits the ability to select or design... Read More about Functional categorisation of dietary fibre in foods: Beyond 'soluble’ vs ‘insoluble’.

Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding (2018)
Journal Article
Dolan, G. K., Cartwright, B., Bonilla, M. R., Gidley, M. J., Stokes, J. R., & Yakubov, G. E. (2019). Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding. Carbohydrate Polymers, 208, 97-107. https://doi.org/10.1016/j.carbpol.2018.12.052

Inter-fibre adhesion is a key contributing factor to the mechanical response and functionality of cellulose-based biomaterials. ‘Dip-and-Drag’ lateral force atomic force microscopy technique is used here to evaluate the influence of arabinoxylan and... Read More about Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding.

Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology (2018)
Journal Article
Yu, L., Yakubov, G. E., Gilbert, E. P., Sewell, K., van de Meene, A. M., & Stokes, J. R. (2019). Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology. Carbohydrate Polymers, 207, 333-342. https://doi.org/10.1016/j.carbpol.2018.11.098

© 2018 Elsevier Ltd The structures of two hydrogels formed by purified brush-like polysaccharides from Plantago ovata seed mucilage have been characterised from the nanometre to micrometre scale by using a combination of SANS and USANS techniques. Th... Read More about Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology.