Stephen Euston

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Paul S. CleggProfessor of Applied Physics, University of EdinburghVerified email at ed.ac.uk
Julien LonchampQueen Margaret UniversityVerified email at qmu.ac.uk
Andrew B MathesonUniversity of EdinburghVerified email at ed.ac.uk
Georgios DalkasHeriot-Watt UniversityVerified email at hw.ac.uk
Valeria ArrighiAssociate Professor, Heriot-Watt UniversityVerified email at hw.ac.uk
Aglaia PappaProfessor, Department of Molecular Biology & GeneticsVerified email at mbg.duth.gr
Mihalis I. PanagiotidisSenior Scientist & Department Head, The Cyprus Institute of Neurology & GeneticsVerified email at cing.ac.cy
Vasileios KoutsosProfessor, The University of EdinburghVerified email at ed.ac.uk
Claire D MunialoHarper Adams UniversityVerified email at harper-adams.ac.uk
Alex GalanisAssociate Professor, Department of Molecular Biology & Genetics, DUTHVerified email at mbg.duth.gr
Ioannis AnestopoulosAssociate Scientist, The Cyprus Institute of Neurology and GeneticsVerified email at cing.ac.cy
Despoina Eugenia KiousiPhD Candidate, Democritus University of ThraceVerified email at mbg.duth.gr
Ibrahim M. BanatProfessor of Microbial Biotechnology, University of Ulster, UKVerified email at ulster.ac.uk
Paul HughesOregon State UniversityVerified email at oregonstate.edu
Georgios A. SpyrouliasProfessor, University of Patras, Department of PharmacyVerified email at upatras.gr
Mohammed Alshareef (Mohamed Ahm...PhD, Department of Food Sci. and Tech., Faculty of Engineering Sci. and Tech., Sebha UniversityVerified email at sebhau.edu.ly
E. Allen FoegedingProfessor Emeritus of Food Science, North Carolina State UniversityVerified email at ncsu.edu
Aikaterini ZompraDepartment of Pharmacy Univerity of Patras, Post doc researcherVerified email at upatras.gr
Tomasz JanekWrocław University of Environmental and Life SciencesVerified email at upwr.edu.pl
Rasmus HansenKumquat BiosciencesVerified email at kumquatbio.com

Stephen Euston

Professor of Food & Beverage Science, Heriot-Watt University

Verified email at hw.ac.uk - Homepage

Food chemistry protein chemistry molecular simulation


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Modification of functional properties of egg‐white proteins L Campbell, V Raikos, SR Euston Food/Nahrung 47 (6), 369-376, 2003	262	2003
Aggregation kinetics of heated whey protein-stabilized emulsions SR Euston, SR Finnigan, RL Hirst Food Hydrocolloids 14 (2), 155-161, 2000	199	2000
Effects of sucrose and sodium chloride on foaming properties of egg white proteins V Raikos, L Campbell, SR Euston Food Research International 40 (3), 347-355, 2007	183	2007
Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt V Raikos, L Campbell, SR Euston Food Hydrocolloids 21 (2), 237-244, 2007	180	2007
Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate LJ Campbell, X Gu, SJ Dewar, SR Euston Food Hydrocolloids 23 (2), 344-351, 2009	156	2009
Changes in the rheology and microstructure of processed cheese during cooking SK Lee, RJ Buwalda, SR Euston, EA Foegeding, AB McKenna LWT-Food Science and technology 36 (3), 339-345, 2003	148	2003
Sustainable microbial biosurfactants and bioemulsifiers for commercial exploitation K Sałek, SR Euston Process Biochemistry 85, 143-155, 2019	138	2019
Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein SR Euston, RL Hirst International Dairy Journal 9 (10), 693-701, 1999	131	1999
Food polymers, gels and colloids E Dickinson Elsevier, 1991	118	1991
Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels X Gu, LJ Campbell, SR Euston Food Hydrocolloids 23 (2), 314-326, 2009	117	2009
Stability of food emulsions containing both protein and polysaccharide E Dickinson, SR Euston Food polymers, gels and colloids, 132-146, 1991	112	1991
Separation and identification of hen egg protein isoforms using SDS–PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry V Raikos, R Hansen, L Campbell, SR Euston Food chemistry 99 (4), 702-710, 2006	110	2006
Effects of different oils on the properties of soy protein isolate emulsions and gels X Gu, LJ Campbell, SR Euston Food Research International 42 (8), 925-932, 2009	105	2009
Competitive adsorption of food macromolecules and surfactants at the oil-water interface E Dickinson, SR Euston, CM Woskett Surfactants and Macromolecules: Self-Assembly at Interfaces and in Bulk, 65-75, 1990	97	1990
Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment L Campbell, V Raikos, SR Euston Food Hydrocolloids 19 (3), 533-539, 2005	82	2005
Heat-induced destabilization of oil-in-water emulsions formed from hydrolyzed whey protein SR Euston, SR Finnigan, RL Hirst Journal of Agricultural and Food Chemistry 49 (11), 5576-5583, 2001	78	2001
Microstructure of β-Sitosterol: γ-Oryzanol edible organogels AB Matheson, V Koutsos, G Dalkas, S Euston, P Clegg Langmuir 33 (18), 4537-4542, 2017	71	2017
Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake L Campbell, SR Euston, MA Ahmed Food chemistry 194, 1230-1237, 2016	69	2016
Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food A Matheson, G Dalkas, PS Clegg, SR Euston Nutrition bulletin 43 (2), 189-194, 2018	67	2018
Computer simulation of proteins: adsorption, gelation and self-association SR Euston Current opinion in colloid & interface science 9 (5), 321-327, 2004	65	2004

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