Molecular dynamics simulation of the effect of heat on the conformation of bovine β-lactoglobulin A: A comparison of conventional and accelerated methods von Euston, S.R.

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Oleogelation for saturated fat replacement in vegan cheese von Noon, J., Rousseau, D., Euston, S.R.

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Changes in the rheology and microstructure of processed cheese during cooking von Lee, S.K, Buwalda, R.J, Euston, S.R, Foegeding, E.A, McKenna, A.B

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Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing von Lonchamp, J., Clegg, P.S., Euston, S.R.

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Effects of sucrose and sodium chloride on foaming properties of egg white proteins von Raikos, Vassilios, Campbell, Lydia, Euston, Stephen R.

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Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt von Raikos, Vassilios, Campbell, Lydia, Euston, Stephen R.

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Lab scale fermentation studies with marine bacteria to maximize the production of bioemulsifiers for cosmetic and food industries von Molina, L., Salek, K., Picart, P., Euston, S.R., Gutierrez, T., Guillen, M., Caudepon, D.

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Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation von Poole, J., Bentley, J., Barraud, L., Samish, I., Dalkas, G., Matheson, A., Clegg, P., Euston, S.R., Kauffman Johnson, J., Haacke, C., Westphal, L., Molina Beato, L., Adams, M., Spiro, A.

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Separation and identification of hen egg protein isoforms using SDS–PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry von Raikos, Vassilios, Hansen, Rasmus, Campbell, Lydia, Euston, Stephen R.

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Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment von Campbell, Lydia, Raikos, Vassilios, Euston, Stephen R.

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Denaturation and aggregation of β-lactoglobulin—a preliminary molecular dynamics study von Euston, Stephen R., Ur-Rehman, Saif, Costello, Geoffrey

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Aggregation kinetics of heated whey protein-stabilized emulsions von Euston, S.R, Finnigan, S.R, Hirst, R.L

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Simulating the self-association of caseins von Euston, Stephen R., Horne, David S.

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Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein von Euston, Stephen R, Hirst, Robyn L

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The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System von Euston, S.R., Hirst, R.L

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14 - Modelling and computer simulation of food structures von Euston, S.R.

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Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets von Euston, S.R., Mayhill, P.G.

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Modelling and Computer Simulation of Food Structures von Euston, S.R

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Computer simulation of bridging flocculation von Dickinson, Eric, Euston, Stephen R.

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