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Julien Lonchamp
RMIT University
Denaturation (biochemistry)ChemistryWhey proteinEmulsionChromatography
12Publications
5H-index
125Citations
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Publications 13
Newest
#1Julien Lonchamp (RMIT: RMIT University)H-Index: 5
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
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This work was supported by the Engineering and Physical Sciences Research Council [grant number EP/J501682/1 Foaming and Fat Replacer Ingredients].
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#1Julien Lonchamp (RMIT: RMIT University)H-Index: 5
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
view all 4 authors...
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 conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-p...
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#1Julien Lonchamp (Queen Margaret University)H-Index: 5
#2Paul S. Clegg (Edin.: University of Edinburgh)H-Index: 20
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
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This study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 ...
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#1Zhuo Zhang (Heriot-Watt University)H-Index: 3
#2Valeria Arrighi (Heriot-Watt University)H-Index: 19
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
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Abstract Partially denatured whey protein products (PDWPC's) can be classified based on the viscoelastic properties of their solutions. Strain sweeps show that PDWPC-A and –B and microparticulated WPC (MPWPC) with compact, spherical aggregated particles exhibit a strong strain overshoot. PDWPC-C and –D, on the other hand, which have open, elongated porous particles show a weak strain overshoot. The concentration dependence of the elastic modulus G′ in the linear viscoelastic region has a biphasi...
2 CitationsSource
#1Kayode OduseH-Index: 1
#2Lydia Campbell (Heriot-Watt University)H-Index: 13
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
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ABSTRACTFive types of electrostatic complex (macromolecular complexes, core–shell particles, and mixed homogeneous particles) were formed between whey protein (whey protein concentrate [WPC]) and pectin. By controlling the thermal treatment, composition, and order of mixing, it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein–pectin complexes showed higher foaming ability and stability than native or heated WPC without...
2 CitationsSource
#1Zhuo Zhang (Heriot-Watt University)H-Index: 3
#2Valeria Arrighi (Heriot-Watt University)H-Index: 19
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
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Partial denaturation of whey protein concentrates has been used to make protein powders with differing viscosity properties. PDWPC particles have been manufactured to have a range of aggregate sizes (3.3–17 μm) and structures (compact particle gel to open fibrillar gel). In solution the PDWPC samples show complex viscosity behaviour dependant on the size and morphology of the PDWPC aggregate particles. For the same protein content the compact particles have a lower viscosity than open, fibrillar...
9 CitationsSource
#1Ibrahim A. Akasha (Heriot-Watt University)H-Index: 2
#2Lydia Campbell (Heriot-Watt University)H-Index: 13
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
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Abstract 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 β-conglycinin, although over 300 proteins were detected, 91 of which were identified with confidence. In terms of protein type, the largest numbers of proteins were associated, not unexpectedly, with metabolism and energy functions, which reflected the requirements of th...
9 CitationsSource
#1C. D. Shaw (Strathclyde Institute of Pharmacy and Biomedical Sciences)H-Index: 2
#2Julien Lonchamp (Strathclyde Institute of Pharmacy and Biomedical Sciences)H-Index: 5
Last. Katharine C. Carter (Strathclyde Institute of Pharmacy and Biomedical Sciences)H-Index: 23
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n this study, we followed the genomic, lipidomic and metabolomic changes associated with the selection of miltefosine (MIL) resistance in two clinically derived Leishmania donovani strains with different inherent resistance to antimonial drugs (antimony sensitive strain Sb-S; and antimony resistant Sb-R). MIL-R was easily induced in both strains using the promastigote-stage, but a significant increase in MIL-R in the intracellular amastigote compared to the corresponding wild-type did not occur ...
27 CitationsSource
#1C. D. ShawH-Index: 2
#2Julien LonchampH-Index: 5
Last. Hideo ImamuraH-Index: 17
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In this study we followed the genomic, lipidomic and metabolomic changes associated with the selection of miltefosine (MIL) resistance in two clinically derived L. donovani strains with different inherent resistance to antimonial drugs (antimony sensitive strain Sb-S; and antimony resistant Sb-R). MIL-R was easily induced in both strains using the promastigotestage, but a significant increase in MIL-R in the intracellular amastigote compared to the corresponding WT did not occur until promastigo...
#1Zhuo Zhang (Heriot-Watt University)H-Index: 3
#2Valeria Arrighi (Heriot-Watt University)H-Index: 19
Last. Stephen R. Euston (Heriot-Watt University)H-Index: 20
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Abstract 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 in free sulphydryl content of the protein as heating progresses. This allows the formation of soluble whey protein aggregates of diverse particle size and morphology. The PDWPC's have been made using different manufacturing conditions (temperature, pH, degree of denatur...
13 CitationsSource
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