1. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. (16th April 2021) Authors: Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon A.; Glamočlija, Jasmina; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian Journal: Food chemistry Issue: Volume 342(2021) Page Start: 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. 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) ↗
5. 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) ↗
6. 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) ↗
7. Properties of partially denatured whey protein products: Formation and characterisation of structure. (January 2016) Authors: Zhang, Zhuo; Arrighi, Valeria; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: Food hydrocolloids Issue: Volume 52(2016:Jan.) Page Start: 95 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Properties of partially denatured whey protein products: Viscoelastic properties. (July 2018) Authors: Zhang, Zhuo; Arrighi, Valeria; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: Food hydrocolloids Issue: Volume 80(2018) Page Start: 298 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties. (15th April 2016) Authors: Akasha, Ibrahim; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 799 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗