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Prof. Brent S. Murray

Professor of Food Colloids


School of Food Science & Nutrition The University of Leeds

Leeds LS2 9JT


Tel. +44 (0) 113 343 2962 (direct line) +44 (0) 113 343 2958

Fax. +44 (0)113 343 2982 E-Mail Web page

(In approximate reverse chronological order)

Sanver, D., Murray, B. S., Sadegphour, A., Rappolt, M., Nelson, A. L. (2016). Experimental Modelling of Flavonoid- Biomembrane Interactions. Langmuir (in press).

Nicolai, T. & Murray, B. S. (2016) Particle stabilized water in water emulsions. Food Hydrocolloids (in press)

Torres, O., Murray, B. S. & Sarkar, A. (2016) Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends in Food Science & Technology, 55, 98-108.

Sarkar, A., Murray, B. S., Holmes, M., Ettelaie, R., Abdalla, A., & Yang, X. (2016). In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment. Soft Matter, 12(15), 3558- 3569. doi:10.1039/C5SM02998H

Sadahira, M. S., Rodrigues, M. I., Akhtar, M., Murray, B. S., & Netto, F. M. (2016). Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids, 58, 1-10. doi:10.1016/j.foodhyd.2016.02.007

Matsumiya, K., & Murray, B. S. (2016). Soybean protein isolate gel particles as foaming and emulsifying agents. Food Hydrocolloids, 60, 206-215. doi:10.1016/j.foodhyd.2016.03.028

Pravinata, L., Akhtar, M., Bentley, P. J., Mahatnirunkul, T., & Murray, B. S. (2016). Preparation of alginate microgels in a simple one step process via the Leeds Jet Homogenizer. Food Hydrocolloids, 61, 77-84. doi:10.1016/j.foodhyd.2016.04.025

Murray, B. S. and Phisarnchananan, N. (2016) Food Hydrocolloids 56, 161-169. Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions.

Ettelaie, R. and Murray, B. S. (2015) Colloids Surf. A. 475, 2736. Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics.

Lotti Egger, Olivia Ménard, Cristina Delgado-Andrade, Paula Alvito, Ricardo Assunção, Simon Balance, Reyes Barberá, Andre Brodkorb, Thomas Cattenoz, Alfonso Clemente, Irene Comi, Didier Dupont, Guadalupe Garcia- Llatas, María Jesús Lagarda, Steven Le Feunteun, Lonneke JanssenDuijghuijsen, Sibel Karakaya, Uri Lesmes, Alan R. Mackie, Carla Martins, Anne Meynier, Beatriz Miralles, Brent S. Murray, Anne Pihlanto, Gianluca Picariello, Claudia N Santos, Sebnem Simsek, Isidra Recio, Neil Rigby, Laurie-Eve Rioux, Helena Stoffers, Ana Tavares, Lucelia Tavares, Sylvie Turgeon, Ellen K. Ulleberg, Gerd E. Vegarud, Guy Vergères, Reto Portmann (2015) Food Research International (in press). The harmonized INFOGEST in vitro digestion method: From knowledge to action.

Akhtar, M., Murray, B. S., Sifiso, D. (2014) Food Hydrocolloids 42, 223-228.

A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment.

Ettelaie, R. and Murray, B. S. (2014). Effect of particle adsorption rates on the disproportionation process in Pickering bubbles. J. Chem. Phys. 140, 204713.

Phisarnchananan,N. and Murray, B. S. (2014) Food Hydrocolloids 42 (2014) 92-99. The effect of nanoparticles on the phase separation of waxy corn starch + locust bean gum or guar gum.

Burke, J. Cox, A., Petkov, J. and Murray, B. S. (2014) Food Hydrocolloids 34, 119-127. Interfacial rheology and stability of air bubbles stabilized by mixtures of type II hydrophobin and beta-casein.

Hanazawa, T. and Murray, B. S. (2014) Food Hydrocolloids 34, 128-137. The Influence of Oil Droplets on the Phase

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