Items where authors include "Murray, BS"

Article

Nimaming, N, Sadeghpour, A, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2023) Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties. Trends in Food Science and Technology, 138. pp. 671-684. ISSN 0924-2244

Okeudo-Cogan, MC, Murray, BS orcid.org/0000-0002-6493-1547, Ettelaie, R orcid.org/0000-0002-6970-4650 et al. (4 more authors) (2023) Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein. Food Hydrocolloids, 140. 108606. ISSN 0268-005X

Stubley, SJ, Cayre, OJ orcid.org/0000-0003-1339-3686, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2023) Emulsifying properties of sugar beet pectin microgels. Food Hydrocolloids, 137. 108291. p. 108291. ISSN 0268-005X

Zhang, S, Murray, BS orcid.org/0000-0002-6493-1547, Holmes, M et al. (2 more authors) (2023) Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study. Food Biophysics, 18 (1). pp. 120-132. ISSN 1557-1858

Teixeira-Costa, BE, Ferreira, WH, Goycoolea, FM et al. (2 more authors) (2023) Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules. Molecules, 28 (3). 1507. ISSN 1420-3049

You, K-M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2023) Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels. Food Hydrocolloids, 134. 108009. ISSN 0268-005X

Stubley, SJ, Cayre, OJ orcid.org/0000-0003-1339-3686, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2022) Pectin-based microgels for rheological modification in the dilute to concentrated regimes. Journal of Colloid and Interface Science, 628 (Part 1A). pp. 684-695. ISSN 1095-7103

Lefroy, KS, Murray, BS orcid.org/0000-0002-6493-1547 and Ries, ME orcid.org/0000-0002-8050-3200 (2022) Effect of Oil on Cellulose Dissolution in the Ionic Liquid 1-Butyl-3-methyl Imidazolium Acetate. ACS Omega, 7 (42). pp. 37532-37545. ISSN 2470-1343

Han, R, Hernández Álvarez, AJ, Maycock, J et al. (2 more authors) (2022) Differential effects of oilseed protein hydrolysates in attenuating inflammation in murine macrophages. Food Bioscience, 49. 101860. ISSN 2212-4292

Lefroy, KS, Murray, BS orcid.org/0000-0002-6493-1547 and Ries, ME (2022) Relationship between size and cellulose content of cellulose microgels (CMGs) and their water-in-oil emulsifying capacity. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 647. 128926. ISSN 0927-7757

Soltanahmadi, S, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2022) Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations. Food Hydrocolloids. ISSN 0268-005X

Leser, ME and Murray, BS orcid.org/0000-0002-6493-1547 (2021) Editorial Overview: Food Colloids (2021) Moving towards designing new plant-based materials for sustainable foods. Current Opinion in Colloid and Interface Science, 56. 101542. ISSN 1359-0294

Stubley, SJ, Cayre, OJ orcid.org/0000-0003-1339-3686, Murray, BS orcid.org/0000-0002-6493-1547 et al. (2 more authors) (2021) Enzyme cross-linked Pectin Microgel Particles for Use in Foods. Food Hydrocolloids, 121. 107045. ISSN 0268-005X

Murray, BS orcid.org/0000-0002-6493-1547, Ettelaie, R, Sarkar, A orcid.org/0000-0003-1742-2122 et al. (2 more authors) (2021) The perfect hydrocolloid stabilizer: imagination versus reality. Food Hydrocolloids, 117. 106696. ISSN 0268-005X

Lefroy, KS, Murray, BS orcid.org/0000-0002-6493-1547 and Ries, ME orcid.org/0000-0002-8050-3200 (2021) Rheological and NMR Studies of Cellulose Dissolution in the Ionic Liquid BmimAc. The Journal of Physical Chemistry B, 125 (29). acs.jpcb.1c02848. pp. 8205-8218. ISSN 1520-6106

Lefroy, KS, Murray, BS orcid.org/0000-0002-6493-1547, Ries, ME orcid.org/0000-0002-8050-3200 et al. (1 more author) (2021) A natural, cellulose-based microgel for water-in-oil emulsions. Food Hydrocolloids, 113. 106408. ISSN 0268-005X

Han, R, Hernández Álvarez, AJ, Maycock, J et al. (2 more authors) (2021) Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties. Current Research in Food Science, 4. pp. 141-149. ISSN 2665-9271

You, K-M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2021) Rheology and tribology of starch + κ‐carrageenan mixtures. Journal of Texture Studies, 52 (1). pp. 16-24. ISSN 0022-4901

Zhang, S, Murray, BS orcid.org/0000-0002-6493-1547, Suriyachay, N et al. (3 more authors) (2021) Synergistic interactions of plant protein microgels and cellulose nanocrystals at the interface and their inhibition of gastric digestion of Pickering emulsions. Langmuir, 37 (2). pp. 827-840. ISSN 0743-7463

Lefroy, KS, Murray, BS orcid.org/0000-0002-6493-1547 and Ries, ME orcid.org/0000-0002-8050-3200 (2021) Advances in the use of microgels as emulsion stabilisers and as a strategy for cellulose functionalisation. Cellulose, 28 (2). pp. 647-670. ISSN 0969-0239

Murray, BS orcid.org/0000-0002-6493-1547 (2020) Recent developments in food foams. Current Opinion in Colloid & Interface Science, 50. 101394. ISSN 1359-0294

Zembyla, M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2020) Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review. Trends in Food Science & Technology, 104. pp. 49-59. ISSN 0924-2244

Zembyla, M, Lazidis, A, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2020) Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature. Journal of Food Engineering, 281. 109991. ISSN 0260-8774

Li, X, Yanjun, Y, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2020) Combination of egg white protein and microgels to stabilize foams: impact of processing treatments. Journal of Food Engineering, 275. 109860. ISSN 0260-8774

Darniadi, S, Ifie, I, Luna, P et al. (2 more authors) (2020) Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices. Food and Bioprocess Technology, 13 (6). pp. 988-997. ISSN 1935-5130

Li, X, Murray, BS orcid.org/0000-0002-6493-1547, Yang, Y et al. (1 more author) (2020) Egg white protein microgels as aqueous pickering foam stabilizers: Bubble stability and interfacial properties. Food Hydrocolloids, 98. 105292. ISSN 0268-005X

Zembyla, M orcid.org/0000-0001-7913-5829, Lazidis, A, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2019) Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle Interactions. Langmuir, 35 (40). pp. 13078-13089. ISSN 0743-7463

Murray, BS orcid.org/0000-0002-6493-1547 (2019) Microgels at fluid-fluid interfaces for food and drinks. Advances in Colloid and Interface Science, 271. 101990. ISSN 0001-8686

Zembyla, M orcid.org/0000-0001-7913-5829, Murray, BS orcid.org/0000-0002-6493-1547, Radford, SJ et al. (1 more author) (2019) Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein. Journal of Colloid and Interface Science, 548. pp. 88-99. ISSN 0021-9797

Ettelaie, R orcid.org/0000-0002-6970-4650, Murray, BS orcid.org/0000-0002-6493-1547 and Liu, S (2019) On the Origin of Seemingly Non-Surface Active Particles Partitioning between Phase Separated Solutions of Incompatible Non-Adsorbing Polymers and Their Adsorption at the Phase Boundary. Langmuir: the ACS journal of surfaces and colloids, 35 (29). pp. 9493-9503. ISSN 0743-7463

Darniadi, S, Ifie, I, Ho, P orcid.org/0000-0002-2533-0183 et al. (1 more author) (2019) Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder. Journal of Food Measurement and Characterization, 13 (2). pp. 1599-1606. ISSN 2193-4126

Murray, BS orcid.org/0000-0002-6493-1547 (2019) Pickering emulsions for food and drinks. Current Opinion in Food Science, 27. pp. 57-63. ISSN 2214-7993

Valadbaigi, P, Ettelaie, R orcid.org/0000-0002-6970-4650, Kulak, AN orcid.org/0000-0002-2798-9301 et al. (1 more author) (2019) Generation of Ultra-stable Pickering Microbubbles via Poly alkylcyanoacrylates. Journal of Colloid and Interface Science, 536. pp. 618-627. ISSN 0021-9797

Pravinata, LC and Murray, BS orcid.org/0000-0002-6493-1547 (2019) Encapsulation of water-insoluble polyphenols and β-carotene in Ca-alginate microgel particles produced by the Leeds Jet Homogenizer. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 561. pp. 147-154. ISSN 0927-7757

Han, R, Maycock, J, Murray, BS et al. (1 more author) (2019) Identification of angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory peptides derived from oilseed proteins using two integrated bioinformatic approaches. Food Research International, 115. pp. 283-291. ISSN 0963-9969

Sarkar, A orcid.org/0000-0003-1742-2122 and Murray, BS orcid.org/0000-0002-6493-1547 (2018) 17th food colloids conference: “Application of soft matter concepts” April 8-11, 2018, University of Leeds, Leeds, UK. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 588. pp. 632-633. ISSN 0927-7757

Zembyla, M orcid.org/0000-0001-7913-5829, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2018) Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals. Langmuir, 34 (34). pp. 10001-10011. ISSN 0743-7463

Wouters, AGB, Rombouts, I, Fierens, E et al. (4 more authors) (2018) Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein. Food Hydrocolloids, 77. pp. 176-186. ISSN 0268-005X

Darniadi, S, Ho, P orcid.org/0000-0002-2533-0183 and Murray, BS orcid.org/0000-0002-6493-1547 (2018) Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties. Journal of the Science of Food and Agriculture, 98 (5). pp. 2002-2010. ISSN 0022-5142

Sadahira, MS, Rodrigues, MI, Akhtar, M orcid.org/0000-0002-8135-362X et al. (2 more authors) (2018) Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. LWT - Food Science and Technology, 89. pp. 350-357. ISSN 0023-6438

Sarkar, A orcid.org/0000-0003-1742-2122, Kanti, F, Gulotta, A et al. (2 more authors) (2017) Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles. Langmuir, 33 (51). pp. 14699-14708. ISSN 0743-7463

Nicolai, T and Murray, BS orcid.org/0000-0002-6493-1547 (2017) Particle stabilized water in water emulsions. Food Hydrocolloids, 68. pp. 157-163. ISSN 0268-005X

Leser, ME and Murray, BS orcid.org/0000-0002-6493-1547 (2017) Food Colloids – A rapidly evolving area of science: In honour of Eric Dickinson. Current Opinion in Colloid and Interface Science, 28. A1-A2. ISSN 1359-0294

Sanver, D, Murray, BS orcid.org/0000-0002-6493-1547, Sadeghpour, A et al. (2 more authors) (2016) Experimental Modeling of Flavonoid-Biomembrane Interactions. Langmuir, 32 (49). pp. 13234-13243. ISSN 0743-7463

Pravinata, L, Akhtar, M, Bentley, PJ et al. (2 more authors) (2016) Preparation of alginate microgels in a simple one step process via the Leeds Jet Homogenizer. Food Hydrocolloids, 61. pp. 77-84. ISSN 0268-005X

Matsumiya, K and Murray, BS (2016) Soybean protein isolate gel particles as foaming and emulsifying agents. Food Hydrocolloids, 60. pp. 206-215. ISSN 0268-005X

Egger, L, Ménard, O, Delgado-Andrade, C et al. (35 more authors) (2016) The harmonized INFOGEST in vitro digestion method: From knowledge to action. Food Research International, 88 (Part B). pp. 217-225. ISSN 0963-9969

Sadahira, MS, Rodrigues, MI, Akhtar, M et al. (2 more authors) (2016) Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids, 58. pp. 1-10. ISSN 0268-005X

Murray, BS and Phisarnchananan, N (2016) Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions. Food Hydrocolloids, 56. pp. 161-169. ISSN 0268-005X

Ettelaie, R and Murray, BS (2015) Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 475. 27 - 36. ISSN 0927-7757

Akhtar, M, Murray, BS and Dowu, S (2014) A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment. Food Hydrocolloids, 42 (1). 223 - 228. ISSN 0268-005X

Akhtar, M, Murray, BS, Afeisume, EI et al. (1 more author) (2014) Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology. Food Hydrocolloids, 34. 62 - 67. ISSN 0268-005X

Burke, J, Cox, A, Petkov, J et al. (1 more author) (2014) Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein. Food Hydrocolloids, 34. 119 - 127. ISSN 0268-005X

Hanazawa, T and Murray, BS (2014) The influence of oil droplets on the phase separation of protein-polysaccharide mixtures. Food Hydrocolloids, 34. 128 - 137. ISSN 0268-005X

Hanazawa, T and Murray, BS (2013) Effect of oil droplets and their solid/liquid composition on the phase separation of protein-polysaccharide mixtures. Langmuir: the ACS journal of surfaces and colloids, 29 (31). 9841 - 9848. ISSN 1520-5827

Wang, Y, Bouillon, C, Cox, A et al. (4 more authors) (2013) Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability. Journal of Agricultural and Food Chemistry, 61 (7). pp. 1554-1562. ISSN 0021-8561

Book Section

Murray, BS orcid.org/0000-0002-6493-1547 and Ettelaie, R orcid.org/0000-0002-6970-4650 (2020) Bijel Systems Based on the Phase Separation of Biological Macromolecules. In: Clegg, PS, (ed.) Soft Matter Series. Soft Matter Series, 10 . Royal Society of Chemistry , pp. 114-136. ISBN 9781788015202

Proceedings Paper

Han, R, Maycock, J, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2018) Release of Angiotensin-Converting Enzyme (ACE) and Dipeptidyl Peptidase-IV (DPP-IV) inhibitory peptides from oilseed proteins – a bioinformatic prediction approach. In: Proceedings of the Nutrition Society. Summer Conference 2018: Getting energy balance right, 10-12 Jul 2018, University of Leeds, UK. Cambridge University Press , E230-E230.