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Recent Publications From The Group

RECENT PUBLICATIONS FROM OUR GROUP

Gutierrez, T., Euston, S.R., Abad, J.M., Akintoye, M., Banat, I.M., Marchant, R., Gardikis, K., Gombau, L., Sanchez, G., Magagnini, M., Panagiotidis, M.I. and Pappa, A., 2021. Toward discovery and development of novel marine microbial surface-active agents for commercial applications. The Project Repository Journal8, pp.98-101.

Voulgaridou, G.P., Mantso, T., Anestopoulos, I., Klavaris, A., Katzastra, C., Kiousi, D.E., Mantela, M., Galanis, A., Gardikis, K., Banat, I.M. and Gutierrez, T., Salek, K., Euston, S.R., Panayiotidis, M.I., Pappa, A.  2021. Toxicity Profiling of Biosurfactants Produced by Novel Marine Bacterial Strains. International Journal of Molecular Sciences22(5), p.2383.

Russell, C., Zompra, A.A., Spyroulias, G.A., Salek, K. and Euston, S.R., 2021. The heat stability of Rhamnolipid containing egg-protein stabilised oil-in-water emulsions. Food Hydrocolloids, p.106632.

Euston, S.R., Banat, I.M. and Salek, K., 2021. Congener-dependent conformations of isolated rhamnolipids at the vacuum-water interface: A molecular dynamics simulation. Journal of Colloid and Interface Science585, pp.148-157.

Hu, T., Zhang, Z., Euston, S.R., Geng, M. and Pan, S., 2020. Coassembly of C13-Dipeptides: Gelations from Solutions and Precipitations. Biomacromolecules21(12), pp.5256-5268.

Euston, S.R., Chasapi, S., Gutierrez, T., Mantso, T., Magagnini, M., Panagiotidis, M., Pappa, A., Spyroulias, G., Salek, K. and Zompra, A., 2020, September. Characterising Biosurfactants and Bioemulsifiers from Marine Bacteria: Structural, Functional and Biological Properties. In JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (Vol. 97, pp. 31-32). 111 RIVER ST, HOBOKEN 07030-5774, NJ USA: WILEY.

Euston, S.R., Dalkas, G., Green, N. and Rousseau, D., 2020, September. Molecular Dynamics Simulations to Probe Fat Crystallization and Oleogel Structuring of Edible Oils. In JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (Vol. 97, pp. 38-39). 111 RIVER ST, HOBOKEN 07030-5774, NJ USA: WILEY.

Euston, S.R., Clegg, P., Dalkas, G. and Matheson, A., 2020, September. Understanding Self-Association and Tubule Formation in Phytosterol-Based Oleogels. In JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (Vol. 97, pp. 39-39). 111 RIVER ST, HOBOKEN 07030-5774, NJ USA: WILEY.

Poole, J., Bentley, J., Barraud, L., Samish, I., Dalkas, G., Matheson, A., Clegg, P., Euston, S.R., Kauffman Johnson, J., Haacke, C. and Westphal, L., 2020. Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation. Nutrition Bulletin45(3), pp.332-340.

Anestopoulos, I., Kiousi, D.E., Klavaris, A., Galanis, A., Salek, K., Euston, S.R., Pappa, A. and Panayiotidis, M.I., 2020. Surface Active Agents and Their Health-Promoting Properties: Molecules of Multifunctional Significance. Pharmaceutics12(7), p.688.

Janek, T., Sałek, K., Burger, J., Czyżnikowska, Ż. and Euston, S.R., 2020. Investigating the biomolecular interactions between model proteins and glycine betaine surfactant with reference to the stabilization of emulsions and antimicrobial properties. Colloids and Surfaces B: Biointerfaces, 194, 111226.

Anestopoulos, I., Kiousi, D.E., Klavaris, A., Maijo, M., Serpico, A., Suarez, A., Sanchez, G., Salek, K., Chasapi, S.A., Zompra, A.A. and Galanis, A., 2020. Marine-Derived Surface Active Agents: Health-Promoting Properties and Blue Biotechnology-Based Applications. Biomolecules, 10(6), p.885.

Lonchamp, J., Akintoye, M., Clegg, P. and Euston, S., 2020. Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents. European Food Research and Technology, 1-14.

Munialo, C.D., Kontogiorgos, V., Euston, S.R. and Nyambayo, I., 2019. Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review. International Journal of Food Science & Technology, 55 (5), 1862-1871.

Hu, T., Zhang, Z., Hu, H., Euston, S.R. and Pan, S., 2019. A comprehensive study on self-assembly and gelation of C13-dipeptides–from design strategies to functionalities. Biomacromolecules, 21 (2), 670-679.

Lonchamp, J., Akintoye, M., Clegg, P.S. and Euston, S.R. (2019). Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers. European Food Research and Technology, 246 (1), 69-80. https://doi.org/10.1007/s00217-019-03390-1.

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, pp. 383-401.

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, pp. 217-254.

Salek, K. & Euston, S. R.,  (2019). Sustainable microbial biosurfactants and bioemulsifiers for commercial exploitation, Process Biochemistry, 85, 143-155. http://doi.org/10.1016/j.procbio.2019.06.027

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, 245, 1825. https://doi.org/10.1007/s00217-019-03287-z.

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 .

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.