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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.

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), https://doi.org/10.1039/C7FO01495C

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 about A comparison of the sensory and rheological properties of different cellulosic fibres for food.

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, https://doi.org/10.1016/j.jfoodeng.2017.10.024

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 about Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour.

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, https://doi.org/10.1016/j.foodchem.2017.09.008

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 about Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media.

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), https://doi.org/10.1080/23752696.2017.1366275

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 about Competencies for food graduate careers: developing a language tool.

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. (2018). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220, 12-19. https://doi.org/10.1016/j.jfoodeng.2017.06.008

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 about Design and characterisation of food grade powders and inks for microstructure control using 3D printing.

Instant polysaccharide-based emulsions: impact of microstructure on lipolysis (2017)
Journal Article
Torcello-Gómez, A., & Foster, T. (in press). Instant polysaccharide-based emulsions: impact of microstructure on lipolysis. Food and Function, 8, https://doi.org/10.1039/c7fo00536a

The development of emulsion-based products through optimisation of ingredients, reduction in energy-input during manufacture, while fulfilling healthy attributes, are major objectives within the food industry. Instant emulsions can meet these feature... Read More about Instant polysaccharide-based emulsions: impact of microstructure on lipolysis.

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), 852-864. https://doi.org/10.1002/fsn3.466

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 about Consumer-orientated development of hybrid beef burger and sausage analogues.

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. (2016). Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat. Journal of Nutrition, 146(11), 2187-2198. https://doi.org/10.3945/jn.116.234104

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 about Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat.

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, 231-241. https://doi.org/10.1016/j.carbpol.2016.04.102

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 about Polysaccharide structures and interactions in a lithium chloride/urea/water solvent.

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, https://doi.org/10.1016/j.carbpol.2016.03.005

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 about Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions.

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, https://doi.org/10.1016/j.carbpol.2016.02.026

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 about New insights into xanthan synergistic interactions with konjacglucomannan: a novel interaction mechanism proposal.

Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study (2014)
Journal Article
Makkhun, S., Khosla, A., Foster, T., McClements, D. J., Grundy, M. M., & Gray, D. (2015). Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food and Function, 6(1), doi:10.1039/C4FO00422A

In this study, we examined the physicochemical nature of sunflower seed oil bodies (in the absence and presence of added protein) exposed to gastrointestinal conditions in vitro: crude oil bodies (COB); washed oil bodies (WOB); whey protein isolate-e... Read More about Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.

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., & 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, 103-110. https://doi.org/10.1016/j.carbpol.2014.06.060

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 about Effect of granule organisation on the behaviour of starches in the NMMO (N-methyl morpholine N-oxide) solvent system.

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, https://doi.org/10.1016/j.carbpol.2014.06.070

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 about Interactions between cellulose ethers and a bile salt in the control of lipid digestion of lipid-based systems.

Comparative heterogeneity, molecular weights and viscosities of xanthans of different pyruvate and acetate content (2014)
Journal Article
Erten, T., Adams, G. G., Foster, T. J., & Harding, S. E. (2014). Comparative heterogeneity, molecular weights and viscosities of xanthans of different pyruvate and acetate content. Food Hydrocolloids, 42, https://doi.org/10.1016/j.foodhyd.2014.04.012

Introduction: The bacterial exopolysaccharide xanthan is a well-known hydrocolloid, with a high viscosity deriving from its large molecular weight and volume. Materials and methods: Four different xanthans deriving from Xanthomanas campestris -two w... Read More about Comparative heterogeneity, molecular weights and viscosities of xanthans of different pyruvate and acetate content.

Composition and properties of the surface of oil bodies recovered from Echium Plantagineum (2013)
Journal Article
Payne, G., Lad, M., Foster, T., Khosla, A., & Gray, D. (2014). Composition and properties of the surface of oil bodies recovered from Echium Plantagineum. Colloids and Surfaces B: Biointerfaces, 116, 88-92. doi:10.1016/j.colsurfb.2013.11.043

Neutral-lipids within oilseeds are most commonly stored in oil bodies, small spherical organelles with oleosin proteins inserted through a phospholipid monolayer. Oil bodies extracted from Echium plantagineum are highly enriched in polyunsaturated fa... Read More about Composition and properties of the surface of oil bodies recovered from Echium Plantagineum.

Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates (2012)
Journal Article
Nantiyakul, N., Furse, S., Fisk, I., Foster, T. J., Tucker, G., & Gray, D. A. (2012). Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates. Journal of the American Oil Chemists' Society, 89(10), 1867-1872. https://doi.org/10.1007/s11746-012-2078-y

We describe a procedure for isolating and purifying oil bodies (OBs) from Oryza sativa bran, and present evidence that strongly suggests a physical association between the OB organelles and several antioxidant phytochemicals (c-oryzanol and several t... Read More about Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates.