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Publication Title | Professor of Food Colloids and Director of Research Research section: Food Colloids and Processing

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Brent Murray

Professor of Food Colloids and Director of Research Research section: Food Colloids and Processing

Contact details

Room: 1.24

Tel: +44 (0)113 3432962 Email: B.S.Murray@leeds.ac.uk

Keywords

emulsions

foams

proteins polysaccharides surfactants interfacial rheology

Research interests

Brent Murray is Professor of Food Colloids in the Department, appointed as lecturer in January 1995. Prior to this he spent 3 years in ICI's corporate colloid research group (UK) and 3 years in the Department of Physical Chemistry Colloid Group, at the University of Melbourne. Brent's principal research interests are as follows:

 Measurement of colloidal interaction forces between particles, e.g., emulsion droplets, via atomic force microscopy (AFM) and particle collision techniques, to enable predictions of emulsion rheology and stability, etc

 Measurements of interfacial rheology and interfacial phase behaviour of adsorbed biopolymer/biosurfactant films in relation to emulsion and foam formation and stability, including use of Brewster angle microscopy

 Development of methods for measuring the adsorption/desorption and conformation of biopolymers/biosurfactants at oil-water and air-water interfaces, such as Langmuir trough methods

 Applications of confocal microscopy, bulk rheology and particle tracking techniques to understand the relationship between colloidal microstructure and bulk texture

 Particle-stabilized foams and emulsions

 Biopolymer complex formation as a route to novel encapsulation, emulsification and controlled delivery

of functional food ingredients

 Non-food uses of food materials in colloid and surface science technology

The laboratory is equipped for this work with various specialist pieces of equipment including: interfacial rheometers, surface tension apparatus, Langmuir troughs, Brewster angle microscope, atomic force microscope (AFM), confocal laser scanning microscope, controlled stress rheometers, specialized bubble-forming rigs and pressure drop apparatus for foam stability measurements, excellent computing facilities.

This work has been sponsored by UK research councils, EU funding and in collaboration with a number of large national and international food companies. Post-doctoral fellows are very welcome to discuss related projects, funded for example via , UK Research Councils (BBSRC and EPSRC) the European Union (e.g., EU Marie Curie schemes) or the Royal Society, etc.

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