Stephen Euston
Stephen Euston
Professor of Food & Beverage Science, Heriot-Watt University
Verified email at hw.ac.uk - Homepage
TitleCited byYear
Modification of functional properties of egg‐white proteins
L Campbell, V Raikos, SR Euston
Food/Nahrung 47 (6), 369-376, 2003
1512003
Aggregation kinetics of heated whey protein-stabilized emulsions
SR Euston, SR Finnigan, RL Hirst
Food Hydrocolloids 14 (2), 155-161, 2000
1402000
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
1162003
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
1012007
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
971999
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
912007
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
831990
Stability of food emulsions containing both protein and polysaccharide
E Dickinson, SR Euston
Food polymers, gels and colloids, 132-146, 1991
821991
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
782006
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
772009
Food polymers, gels and colloids
E Dickinson
Elsevier, 1991
701991
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
672009
Understanding and controlling the microstructure of complex foods
DJ McClements
Elsevier, 2007
592007
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
532005
Computer simulation of proteins: adsorption, gelation and self-association
SR Euston
Current opinion in colloid & interface science 9 (5), 321-327, 2004
532004
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
522009
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
522002
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
522001
Aggregation kinetics of heated whey protein-stabilised emulsions: effect of low-molecular weight emulsifiers
SR Euston, SR Finnigan, RL Hirst
Food Hydrocolloids 15 (3), 253-262, 2001
442001
Monte Carlo simulation of colloidal systems
E Dickinson, SR Euston
Advances in colloid and interface science 42, 89-148, 1992
431992
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