Stephen R. Euston

High moisture extrusion of fava bean protein blend: Evaluating potato protein as gluten replacement for texture enhancement

Vahid Baeghbali, Akash Garlapati, Stephen R. Euston, Osama Maklad et autres

High-moisture extrusion (HME) enables fibrous structuring of plant proteins for meat analogues where wheat gluten (WG) remains a prevalent texture aid with allergenicity concerns. This study evaluated whether potato protein isolate (PPI) can be a gluten-free structuring agent for texturizing fava bean …

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High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef

Vahid Baeghbali, Stephen R. Euston, Xi He, Manuela Donetti et autres

The increasing global demand for meat can be sustainably leveraged by alternative protein, but the inferior quality of current plant-based meat analogues has somewhat disillusioned consumers. Small inclusion level of cultivated beef (CB) to bulk pea protein isolate in the high moisture …

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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 R. 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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Self-sorting and co-assembly control in multicomponent supramolecular hydrogels with dual monomer and polymer statistical distribution

Mary C. Jones, Leide P. Cavalcanti, Gregory N. Smith, Robert M. Dalgliesh et autres

Multicomponent supramolecular polymer gels are a class of soft matter materials which form via the assembly of two or more small molecules. Different structures can be generated with interesting potential functions and applications. Insight into the assembly mechanism is key in the …

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Effect of protein hydrolysis on the emulsifying properties of collagen and its hydrolysates extracted from leather by‐products

Megan Phee, Warren W. Bowden, Stephen R. Euston, Stephen Hems et autres

Abstract Background Proteins are widely used as emulsifiers due to their amphiphilic nature. Collagen has been of particular interest due to both its distinctive triple helical structure and unique amino acid arrangement, which gives it strength and stability within the water (hydrophilic) …

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Molecular Simulations of Food Biomolecules

Stephen R. Euston

Molecular simulation continues to make an important contribution to the study of complex food systems, complementing experimental efforts to understand and manipulate food structure. The past few years have seen an increase in the complexity of systems studied, with large multicomponent systems …

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Molecular dynamics simulation allows mechanistic understanding of natural deep eutectic solvents action on rapeseed proteins

Grace Chidimma James, Stephen R. Euston

There is growing demand for alternative sources of nutritional protein to replace animal protein in the diet. This is driven partly by the concern over environmental sustainability of animal agriculture and partly by consumer health concerns. Animal proteins (e.g. milk and egg …

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Extraction and properties of protein extracted from fungal fermentations

Stephen R. Euston, Julien Lonchamp, Munialo C Stewart K, Nicholas 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 R. 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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Effect of Amino Acid Substitutions on the Structure and Dynamics of One of the Six Subunits of Human Prpp Synthetase Prps1

Stephen R. Euston, Michael Schweizer

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Effect of Amino Acid Substitutions on the Structure and Dynamics of One of the Six Subunits of Human Prpp Synthetase Prps1

Stephen R. Euston, Michael Schweizer

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Oleogelation for saturated fat replacement in vegan cheese

John Noon, Dérick Rousseau, Stephen R. Euston

Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels were formulated using a range of oleogelators, oleogelator concentrations and oil phase compositions to study the effect that adjusting these parameters had on both oleogel and vegan cheese properties. …

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