A5066783883- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Dysphagia Assessment and Management
- Child Nutrition and Feeding Issues
- Salivary Gland Disorders and Functions
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Adhesion, Friction, and Surface Interactions
- Surfactants and Colloidal Systems
- Lubricants and Their Additives
- Muscle metabolism and nutrition
- Enzyme Production and Characterization
- Eating Disorders and Behaviors
- Nutrition and Health in Aging
- Botulinum Toxin and Related Neurological Disorders
- Polymer Surface Interaction Studies
- Biochemical Analysis and Sensing Techniques
- Force Microscopy Techniques and Applications
- Protein Hydrolysis and Bioactive Peptides
- Agriculture Sustainability and Environmental Impact
- Microbial Metabolites in Food Biotechnology
University of Leeds
2016-2025
Vellore Institute of Technology University
2021-2024
Indian Institute of Technology Patna
2024
Children's Hospital of Philadelphia
2023
Iowa State University
2023
University College Dublin
2020
Mater Misericordiae University Hospital
2020
Nestlé (Switzerland)
2008-2015
Riddet Institute
2008-2013
Massey University
2008-2013
Standardised recommendations for a physiologically relevant, semi-dynamic <italic>in vitro</italic> simulation of upper GI tract digestion.
Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and a high degree resistance coalescence. We designed Pickering oil-in-water emulsions using microgels facile route heat-set gel formation followed mechanical shear studied the influence heat treatment on these particles. The aim this study was compare barrier properties heat-treated fused at oil-water interface in delaying digestion emulsified...
Oral lubrication deals with one of the most intricate examples biotribology, where surfaces under sliding conditions span from hardest enamel to soft oral tissues in human physiology. Complexity further arises being covered by an endogenous biolubricant saliva before exogenous food particles can wet, stick, or slip at surfaces. In this review, we present a description surfaces, comparing them recent approaches that have been used study using vitro ex vivo setups. Specifically, behaviors and...
Understanding the mechanisms of food digestion is paramount importance to determine effect foods have on human health. Significant knowledge fate during has been generated in healthy adults due development physiologically-relevant vitro models. However, it appears that performance oro-gastrointestinal tract affected by ageing and a model simulating digestive conditions found younger adult (<65 years) not relevant for an older (>65 years). The objectives present paper were: (1) conduct...
Colloidal particles have garnered considerable research attention in recent times for fabrication of Pickering emulsions because their distinctive ultra-stabilization properties comparison to conventional emulsion stabilizers. Significant progress has been made designing novel hybrid particles, i.e., a combination two or more materials comprising the tailoring stability as well other functionalities that are not achievable with single particle-laden interfaces. We aim provide critical survey...
Long term stabilization of water-in-oil (W/O) emulsions remains a particularly challenging problem in colloid science. Recent studies have shown that polyphenols act as Pickering stabilizers at the water-oil interface. In this work we propose novel way to stabilize water droplets via interfacial complex formation. It was observed polyphenol crystals (curcumin or quercetin) absorb interface and provide for several days; however formation polyphenol- whey protein (WPI) revealed pronounced...
This study aims to investigate the relationship between rheological and tribological properties of commercial full fat fat-free/low versions liquid soft solid colloidal systems (milk, yoghurt, cream cheese) with their sensory properties.
In recent years, there has been a resurgence of interest in Pickering emulsions because the recognition unique high steric stabilization provided by particles at interfaces. This is particularly keen for water-in-oil (W/O) limited range suitable stabilizers available. We demonstrate first time that W/O can be stabilized using crystals from naturally occurring polyphenols (curcumin and quercetin particles). These were assessed based on their size, microstructure, contact angle, interfacial...