1. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake. (1st March 2016) Authors: Campbell, Lydia; Euston, Stephen R.; Ahmed, Mohamed A. Journal: Food chemistry Issue: Volume 194(2016) Page Start: 1230 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents. (10th January 2018) Authors: Oduse, Kayode; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S3027 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents. (31st December 2017) Authors: Oduse, Kayode; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S3027 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends. (29th July 2022) Authors: Matheson, Andrew B.; Dalkas, Georgios; Lloyd, Gareth O.; Hart, Aaliyah; Bot, Arjen; den Adel, Ruud; Koutsos, Vasileios; Clegg, Paul S.; Euston, Stephen R. Other Names: Teodoro da Silva Thaís Lomônaco guestEditor.; Maleky Farnaz guestEditor. Journal: Journal of the American Oil Chemists' Society Issue: Volume 99:Number 11(2022) Page Start: 943 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Laser‐induced volume changes during confocal Raman microscopy of whey‐protein‐stabilized emulsions and their relationship to protein content and particle diameters. (14th June 2013) Authors: Iljina, Marija; Euston, Stephen R.; Bookey, Henry T. Journal: Journal of Raman spectroscopy Issue: Volume 44:Number 8(2013:Aug.) Page Start: 1084 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Molecular dynamics simulation of the adsorption of mung bean defensin VrD1 to a phospholipid bilayer. (July 2019) Authors: Alghamdi, Huda A.; Campbell, Lydia J.; Euston, Stephen R. Journal: Food structure Issue: Volume 21(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Molecular simulation of biosurfactants with relevance to food systems. (March 2017) Authors: Euston, Stephen R. Journal: Current opinion in colloid & interface science Issue: Volume 28(2017) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Molecular simulation of protein adsorption and conformation at gas-liquid, liquid–liquid and solid–liquid interfaces. (June 2019) Authors: Dalkas, George; Euston, Stephen R. Journal: Current opinion in colloid & interface science Issue: Volume 41(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process. (1st December 2022) Authors: Lonchamp, Julien; Stewart, Kelly; Munialo, Claire D.; Evans, Laurence; Akintoye, Muyiwa; Gordon, Susan; Clegg, Paul S.; Willoughby, Nik; Euston, Stephen R. Journal: Food chemistry Issue: Volume 396(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Properties of partially denatured whey protein products 2: Solution flow properties. (May 2016) Authors: Zhang, Zhuo; Arrighi, Valeria; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: Food hydrocolloids Issue: Volume 56(2016:May) Page Start: 218 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗