Area of research
Food Science · Nutrition and Dietetics
Research interest
Research focused on Rheology and Food science, with related work in Mouthfeel, Sodium Caseinate, Chemical engineering. Notable publications include 'A study of saliva lubrication using a compliant oral mimic', 'Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel', and 'Rheology and dispensing of real and vegan mayo: the chickpea or egg problem'.
Rheology of animal and plant milks featuring dripping-onto-substrate protocols
Pinching dynamics, extensional rheology, and stringiness of saliva substitutes
The bubbly life and death of animal and plant milk foams
Rheology and dispensing of real and vegan mayo: the chickpea or egg problem
Ultrathin Micellar Foam Films of Sodium Caseinate Protein Solutions
Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel
A study of saliva lubrication using a compliant oral mimic