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Recent Publications From The Group


Lonchamp, J., Akintoye, M., Clegg, P.S. and Euston, S.R. (2019). Mixtures of egg white and extract from the Quorn fermentation co-product as functional ingredients. Submitted to  Innovative Food Science and Emerging Technologies.

Dalkas, G. and Euston, S.R. (2019). Modelling and computer simulation approaches to understand and predict food structure development: Structuring by gelation and self-association of biomolecules. In Handbook of Food Structure Development; Food Chemistry, Function and Analysis, (Spyropoulos, F., Lazidis, A. & Norton, I. Eds), Royal Society of Chemistry, London, in press.

Euston, S.R. and Goff, D.G. (2019). Emulsifiers in Dairy Products and Dairy Substitutes. In Food Emulsifiers and Their Applications, 3rd Edn (G.L. Hasenheuttl & R.W. Hartel Eds), Springer, in press.

Alghamdi, H.A., Campbell, L.J.  & Euston, S.R. (2019). Molecular Dynamics Simulation of the Adsorption of Mung Bean Defensin VrD1 to a Phospholipid Bilayer. Food Structure, 21, 100117 .

Lonchamp, J., Clegg, P.S. and Euston, S.R. (2019). Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process. European Food Research and Technology, https://doi.org/10.1007/s00217-019-03287-z.

Green, N., Euston S.R. and Rousseau, D. (2019). Interfacial Ordering of Tristearin Induced by Glycerol Monooleate and PGPR: A Coarse-Grained Molecular Dynamics Study. Colloids and Surface B., 107, 107-113.

Campbell, L., Euston, S.R. and Ahmed, M.A., (2019). Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread. In Flour and Breads and their Fortification in Health and Disease Prevention (pp. 199-209). Academic Press.

Dalkas, G. and Euston, S.R. (2019). Molecular Simulation of Protein Adsorption and Conformation at Interfaces. Current Opinion in Colloid and Interface Science, 41, 1-10.

Molina, L., Salek, K., Picart, P., Euston, S.R., Gutierrez, T., Guillen, M. and Caudepon, D., (2018). Lab scale fermentation studies with marine bacteria to maximize the production of bioemulsifiers for cosmetic and food industries. New Biotechnology, 44, p.S39.

Matheson, A., Dalkas, G., Clegg, P.S. and Euston, S.R., (2018). Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food. Nutrition Bulletin, 43(2), pp.189-194.

Dalkas, G., Matheson, A.B., Vass, H., Gromov, A., Lloyd, G.O., Koutsos, V., Clegg, P.S. and Euston, S.R., (2018). Molecular interactions behind the self-assembly and microstructure of mixed sterol organogels. Langmuir, 34(29), pp.8629-8638.

Matheson, A., Dalkas, G., Mears, R., Euston, S.R. & Clegg, P.S. (2018). Stable emulsions of droplets in a solid edible organogel matrix. Soft matter, 14(11), 2044-2051.

Zhang, Z., Arrighi, V., Campbell, L., Lonchamp, J. &. Euston, S.R. (2018). Properties of Partially Denatured Whey Protein Products: Viscoelastic Properties, Food Hydrocolloids, 80, 298-308.

Matheson, A., Dalkas, G., Gromov, A., Euston, S.R., & Clegg, P.S. (2017). The development of phytosterol-lecithin mixed micelles and organogels. Food and Function, 8(12), 4547-4554.

Oduse, K., Campbell, L., Lonchamp, J. & Euston, S.R. (2017). Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents, International Journal of Food Properties, 20, S3027–S3041. DOI: 10.1080/10942912.2017.1396478.

Matheson AB, Koutsos V, Dalkas GA, Euston SR, Clegg PS. (2017). The microstructure of β-sitosterol: γ-oryzanol edible organogels. Langmuir, 33 (18), 4537–4542.

Euston, S..R, (2017). Molecular Simulation of Biosurfactants with Relevance to Food Systems. Current Opinion in Colloid and Interface Science,  28, 110–119.

Tenney, K., Hayes, J.E. Euston, S.R., Elias R.J., Coupland, J.N. (2017). Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness. Journal of Food Science, 82, 509-516.

Zhang, Z., Arrighi, V., Campbell, L., Lonchamp, J. &. Euston, S.R. (2016). Properties of partially denatured whey protein products 2: Solution flow properties. Food Hydrocolloids56, 218–226.

Akasha, I., Campbell, L. Lonchamp, L. & Euston, S.R. (2016). Proteomic Analysis and Emulsifying Properties of Proteins Isolated from the Seeds of the Fruit of the Date Palm (Phoenix dactylifera L.). Food Chemistry197, 799-806.

Zhang, Z., Arrighi, V., Campbell, L., Lonchamp, J. &. Euston, S.R. (2016). Properties of partially denatured whey protein products: Formation and characterisation of structure. Food Hydrocolloids, 52, 95–105.

Campbell, L.,  Euston, S.R. &  Ahmed, M.A. (2016). Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake, Food Chemistry194, 1230-1237.

For a complete list of publications check out Steve’s Google Scholar profile and Heriot-Watt publication database entries, and Lydia’s Heriot-Watt publication database entry.