Julien Lonchamp

Soy sauce cake as novel flavour enhancer and salt-reducing agent and its application in bakery formulations

Jayada Gallege, Sarah Wilkie, Caitlin MacVicar, Catriona Liddle et autres

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Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute

Héctor Mora-Gallego, Robert Craddock, Stephen Robert Euston, Catriona Liddle et autres

ABSTRACT This paper assessed the feasibility of replacing palm shortening with a novel sustainable ingredient composed of rapeseed oil, linseed meal, and beta‐glucan (PALM‐ALT) in hard‐texture bakery products (biscuit and oatcake). There is currently no palm shortening alternative that is functional, sustainable, …

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Extraction and properties of protein extracted from fungal fermentations

Stephen Robert Euston, Julien Lonchamp, Munialo C Stewart K, Nicholas A. Willoughby

From Elsevier via Jisc Publications Router

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Extraction of an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil

Julien Lonchamp, Stephen Robert Euston

This study aimed to extract an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil . This material is currently a low-value stream but contains phospholipids retained during filtration and proteins from residual seed peel and pulp particles. A range …

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Corrigendum to “Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan” [Food Chemistry, 457 (2024), 140134]

Shirley L. Sampaio, Timothy Chisnall, Stephen Robert Euston, Catriona Liddle et autres

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Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan

Shirley L. Sampaio, Timothy Chisnall, Stephen Robert Euston, Catriona Liddle et autres

This study investigated the potential of a novel sustainable ingredient composed of rapeseed oil, linseed meal and beta-glucan (PALM-ALT) to mimic palm shortening functionality in cake. The combined functional properties of linseed meal and beta-glucan led to stable semi-solid emulsion-gels (20-31 μm …

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Novel Palm Shortening Substitute Using a Combination of Linseed Meal, Beta-Glucan and Rapeseed Oil

Shirley L. Sampaio, Timothy Chisnall, Stephen Robert Euston, Catriona Liddle et autres

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Emulsifying Properties of Extracts from A Cold-Pressed Rapeseed Oil Filtration Co-Product

Julien Lonchamp, Stephen Robert Euston

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Molecular simulation of partially denatured β-lactoglobulin

Zhuo Zhang, Valeria Arrighi, Lydia Boyd Campbell, Julien Lonchamp et autres

The unfolding of β-lactoglobulin (β-lac) upon heating was comprehensively studied through molecular dynamics computer simulations. A β-lac molecule in the aqueous solution was firstly heated at 500 K for unfolding and then annealed at 300 K to collect stable conformations. There were …

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Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process

Julien Lonchamp, Kelly R. Stewart, Claire Darizu Munialo, Laurence Evans et autres

This study provides the first mapping of mycoprotein functionality, composition and structure throughout the Quorn fermentation process. The fermentation broth, RNA-reduced broth (RNA-broth), centrate and their centrifugation deposits and supernatants were characterised. The broth, RNA-broth and their deposits displayed high concentrations of …

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Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

Julien Lonchamp, Paul S. Clegg, Stephen Robert Euston

This study investigated functional enhancement strategies for whole egg (WE), egg yolk (EY) and whey protein concentrate (WPC) with a view to reducing their required concentrations in formulations and the resulting environmental footprint. WE and EY underwent a combined phospholipase PLA2 and …

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Functional Enhancement of Whey Protein Concentrate and Egg by Partial Denaturation and Co-Processing

Julien Lonchamp, Paul S. Clegg, Stephen Robert Euston

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