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Recent Publications From The Group


Lonchamp, J., Clegg, P.S. and Euston, S.R. Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process. Submitted to European Food Research and Technology.

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.

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.

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. Stable emulsions of droplets in a solid edible organogel matrix. Soft matter, 14(11), 2044-2051, 2018.

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

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

Oduse, K., Campbell, L., Lonchamp, J. & Euston, S.R. Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents, International Journal of Food Properties, 20:sup3, S3027-S3041, DOI: 10.1080/10942912.2017.1396478.

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

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

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

Euston, S.R. & Goff, H.D. Emulsifiers in Dairy Products and Dairy Substitutes, in Food Emulsifiers and Their Applications, (eds G.L. Hasenhuettl and R.W. Hartel), 3rd Edition, Chapman & Hall, New York, in press.

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

Akasha, I., Campbell, L. Lonchamp, L. & Euston, S.R. 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, 2016.

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

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

Euston, S.R. Molecular Simulation of Adsorption of Hydrophobin HFBI to the Air-Water, DPPC-Water and Decane-Water Interfaces, Food Hydrocolloids42, 66-74, 2014.

Euston,,S.R. Modelling and Computer Simulation of Food Structures, in Food Microstructures: Microscopy, Measurement and Modelling (V. Morris & K.Groves, Eds), Woodhead Publishing, London, 336-385, 2013.

Iljina, S.R. Euston, H.T. Bookey, Laser-induced volume changes during confocal Raman microscopy of whey-protein-stabilized emulsions and their relationship to protein content and particle diameters, Journal of Raman Microscopy, 44. 1084-1088, 2013.

Euston, S.R., Baird,W.J.,  Campbell, L.  &  Kuhns, M. Competitive Adsorption of Di-hydroxy and Tri-hydroxy Bile Salts with Whey Protein and Casein in Oil-in-Water Emulsions, Biomacromolecules14, 1850–1858, 2013.

Euston, S.R. Molecular Dynamics Simulation of the Effect of Heat on the Conformation of Bovine β-Lactoglobulin A: A Comparison of Conventional and Accelerated Methods, Food Hydrocolloids30, 519-530, 2013.

Akasha, I.A., Campbell, J. &. Euston, S.R. Extraction and Characterisation of Protein Fraction from Date Palm Fruit Seeds, World Academy of Science Engineering and Technology70, 292-295, 2012.

Euston, S.R., Bellstedt, U.,  Schillbach, K. & Hughes P.S. The Adsorption and Competitive Adsorption of Bile Salts and Whey Protein at the Oil-Water Interface, Soft Matter7, 8942-8951, 2011.

For 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.