Lydia Campbell

Improved Comfort for Work-From-Home Employees Following an Employer-Provided Ergonomic Workstation and Training Intervention

Patton Khuu Nguyen, Vanessa Burrowes, Jesse V. Jacobs, Rohini Krishnapillai et autres

OBJECTIVE: This study aimed to understand the effectiveness of office equipment and ergonomics training on employees' comfort and productivity while working from home (WFH). METHODS: Danish employees responded to an anonymous retrospective survey about their home computer workstation setup, training competency, demographics, …

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Book Review “the IBM COVID-19 Compendium”

Lydia Campbell, Vanessa Burrowes, Robert L. Quigley

Quigley, Robert L. MD, DPhilEditor(s): Campbell, Lydia Boyd; Burrowes, Vanessa Author Information

Mental Health Allyship

Vanessa Burrowes, Anli Yue Zhou, Cecilie D Schultz Pedersen, Lydia Campbell

There is increasing focus by corporations to support mental health in the workplace. This editorial will present an example of a corporation’s internally developed Mental Health Ally course which helped employees understand their role in advocating and promoting a positive culture of …

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Molecular simulation of partially denatured β-lactoglobulin

Zhuo Zhang, Valeria Arrighi, Lydia 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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Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review

Claire D. Munialo, Derek A. Stewart, Lydia Campbell, Stephen R. Euston

For many centuries, animal proteins have been used as the conventional food proteins in the food industry to produce a variety of food products due to their functional properties that range from gelation, water holding and binding capacity, foaming ability and stability, …

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Early Pandemic Experiences and Lessons Learned Within A Multinational Corporation

Vanessa Burrowes, Ini-Abasi Usoro, Lydia Campbell

There is an old public health parable written by Irving Zola1,2 depicting a dramatic scene in which a doctor is walking along a swiftly flowing stream and hears cries for help from a drowning man. In response, the doctor quickly jumps into …

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Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread

Lydia Campbell, Stephen R. Euston, M. Abd El-Sattar Ahmed

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Contributors

Marijana Ačanski, Edith Agama‐Acevedo, Mohamed A. Ahmed, Saeed Akhtar et autres

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Properties of partially denatured whey protein products: Viscoelastic properties

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

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Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

K. A. Oduse, Lydia Campbell, Julien Lonchamp, Stephen R. Euston

Five types of electrostatic complex (macromolecular complexes, core–shell particles, and mixed homogeneous particles) were formed between whey protein (whey protein concentrate [WPC]) and pectin. By controlling the thermal treatment, composition, and order of mixing, it was possible to produce complexes that for …

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Properties of partially denatured whey protein products 2: Solution flow properties

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

Partial denaturation of whey protein concentrates has been used to make protein powders with differing viscosity properties. PDWPC particles have been manufactured to have a range of aggregate sizes (3.3–17 μm) and structures (compact particle gel to open fibrillar gel). In solution …

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The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties

Ibrahim Akasha, Lydia Campbell, Julien Lonchamp, Stephen R. Euston

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