基本信息
浏览量:2
![](https://originalfileserver.aminer.cn/sys/aminer/icon/show-trajectory.png)
个人简介
My research focuses on plant-based foods and is centred around extraction and isolation of hydrocolloid (protein, carbohydrates) and the associated functional properties, and Fermentation as a technique to develop food structure and flavour from different plant sources.
Extraction of functional macromolecules; the increased awareness of the impact of our activities on the environment has renewed the interest in functional macromolecules for food and packaging. Specifically, the global shift in diet towards more plant-based has increased the demand for ingredients and foods with desirable functionality in both physical and biological functionality. Side streams form good starting points to explore for macromolecules to meet this growing demand. I’ve successfully let commercial projects exploring side-streams for this purpose, specific examples are my work on canola seedcake, a by-product of canola oil production, and starch extraction from bread returns for the purpose of generating thermoplastic starch for biodegradable packaging applications. Currently I’m also supervising PhD students, as part of the Riddet II core program. One project explores the impact of extraction conditions and pulsed electric field pre-treatment on plant-protein structure and function in semi-refined plant-based foods using infrared spectroscopic techniques. The second project is on the impact of pre-treatment and fermentation on the mechanical properties plant-based yoghurts.
In the area of fermentation, I’m interested in understanding how lactic acid fermentation impacts and contributes to the development of food structure and flavour in plant protein foods. Specifically, I’ve been investigating how autochthones lactic acid bacteria isolated from spontaneous ferments with specific desirable traits (e.g. fast acidification, volatile production, and protease activity, and exopolysaccharide production) impact the food structure. In ongoing work I’m looking at the fermentation dynamics and the impact of available nutrients on the fermentation process and sensory quality of fermented plant-based dairy alternatives like yoghurt. Through a collaboration with the University of canterbury I’m supervising a Riddet affiliated PhD student, exploring mechanism of action of cell envelope proteinases on selected plant proteins (on maternity leave Jan22-Jan23), and I’m supporting a master student investigating the structure function relationship of this enzyme.
Further skills are in synthetic organic chemistry, specialised in carbohydrate chemistry and the total synthesis of oligosaccharide, and biochemistry.
研究兴趣
论文共 13 篇作者统计合作学者相似作者
按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选
时间
引用量
主题
期刊级别
合作者
合作机构
Biophysical Journalno. 10 (2019): 1887-1897
crossref(2017)
crossref(2016)
crossref(2016)
加载更多
作者统计
合作学者
合作机构
D-Core
- 合作者
- 学生
- 导师
数据免责声明
页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn