Stephen Euston
Stephen Euston
Professor of Food & Beverage Science, Heriot-Watt University
Verified email at - Homepage
Cited by
Cited by
Modification of functional properties of egg‐white proteins
L Campbell, V Raikos, SR Euston
Food/Nahrung 47 (6), 369-376, 2003
Aggregation kinetics of heated whey protein-stabilized emulsions
SR Euston, SR Finnigan, RL Hirst
Food Hydrocolloids 14 (2), 155-161, 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
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
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
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
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
Sustainable microbial biosurfactants and bioemulsifiers for commercial exploitation
K Sałek, SR Euston
Process Biochemistry 85, 143-155, 2019
Stability of food emulsions containing both protein and polysaccharide
E Dickinson, SR Euston
Food polymers, gels and colloids, 132-146, 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
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
Food polymers, gels and colloids
E Dickinson
Elsevier, 1991
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
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
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
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
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
Computer simulation of proteins: adsorption, gelation and self-association
SR Euston
Current opinion in colloid & interface science 9 (5), 321-327, 2004
Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides
SR Euston, SR Finnigan, RL Hirst
Food hydrocolloids 16 (5), 499-505, 2002
Emulsifiers in dairy products and dairy substitutes
SR Euston, HD Goff
Food emulsifiers and their applications, 217-254, 2019
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