• Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers 

  Lonchamp, Julien; Akintoye, M.; Clegg, P. S.; Euston, S. R. (Springer, 2019)

  The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The ...

• Focus group methodology: Some ethical challenges 

  Sim, Julius; Waterfield, Jackie (Springer, 2019-07-16)

  Focus group methodology generates distinct ethical challenges that do not correspond fully to those raised by one-to-one interviews. This paper explores, in both conceptual and practical terms, three key issues: consent; ...

• A systematic review of N-3 and N-6 polyunsaturated fatty acid concentration in childhood cancer patients and associated clinical outcomes 

  Revuelta-Iniesta, Raquel; Wyness, Laura; Wilson, David C. (E-Cronicon Open Access, 2019-08-22)

  Background: This systematic review evaluated primary research to establish blood omega-3 polyunsaturated fatty acids (n-3 PUFA); eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and omega-6 polyunsaturated fatty ...

• The major proteins of the seed of the fruit of the date palm (phoenix dactylifera l.): Characterisation and emulsifying properties 

  Akasha, Ibrahim; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. (Elsevier, 2015-11-11)

  Proteins were extracted from the seeds of the fruit of the date palm. Proteomic analysis and SDS-PAGE electrophoresis of the extracted proteome suggested it is composed predominantly of the storage proteins glycinin and ...

• Properties of partially denatured whey protein products: Formation and characterisation of structure 

  Zhang, Zhuo; Arrighi, Valeria; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. (Elsevier, 2015-06-22)

  Partially denatured whey protein (PDWPC) products have been manufactured using a controlled heating process that allows control of the degree of denaturation of the whey proteins. This is assessed by following the change ...

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