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Chemistry

D-Index
67
Citations
14154
World Ranking
7012
National Ranking
401

Overview

Brent S. Murray is affiliated with the University of Leeds in the United Kingdom. Their research primarily spans the fields of Agricultural and Biological Sciences and Materials Science, with particular focus on Food Science, Materials Chemistry, Biomaterials, Molecular Biology, and Organic Chemistry.

The main topics addressed in their work include:

  • Proteins in Food Systems
  • Pickering emulsions and particle stabilization
  • Polysaccharides Composition and Applications
  • Food Chemistry and Fat Analysis
  • Surfactants and Colloidal Systems
  • Protein Hydrolysis and Bioactive Peptides
  • Advanced Cellulose Research Studies

The scientist has produced important contributions published across several venues. Frequent publication outlets for their work include:

  • Food Hydrocolloids
  • Current Opinion in Colloid & Interface Science
  • Langmuir
  • Trends in Food Science & Technology
  • Molecules

Selected recent papers authored or co-authored by Brent S. Murray include:

  • Recent developments in food foams, 2020, Current Opinion in Colloid & Interface Science
  • Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review, 2020, Trends in Food Science & Technology
  • Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties, 2023, Trends in Food Science & Technology
  • Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates - Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties, 2021, Current Research in Food Science
  • Advances in the use of microgels as emulsion stabilisers and as a strategy for cellulose functionalisation, 2020, Cellulose

Collaborative work is a significant aspect of this scientist's career. Frequent co-authors include:

  • Anwesha Sarkar
  • Rammile Ettelaie
  • Amin Sadeghpour
  • Simon D. Connell
  • Isabel Celigueta Torres

Best Publications

  • Modulation of the Degree and Pattern of Methyl-esterification of Pectic Homogalacturonan in Plant Cell Walls IMPLICATIONS FOR PECTIN METHYL ESTERASE ACTION, MATRIX PROPERTIES, AND CELL ADHESION

    William G.T. Willats;Caroline Orfila;G Limberg;Hans Christian Buchholt

  • Foam stability: proteins and nanoparticles

    Brent S. Murray;Rammile Ettelaie

  • Stabilization of bubbles and foams

    Brent S. Murray

  • Outstanding Stability of Particle-Stabilized Bubbles

    Zhiping Du;† Maria P. Bilbao-Montoya;Bernard P. Binks;Eric Dickinson

  • Modified starch granules as particle-stabilizers of oil-in-water emulsions

    Anida Yusoff;Brent S. Murray

  • Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles

    Eric Dickinson;Rammile Ettelaie;Thomas Kostakis;Brent S Murray

  • Interfacial rheology of food emulsifiers and proteins

    Brent S Murray

  • The harmonized INFOGEST in vitro digestion method: From knowledge to action

    Lotti Egger;Olivia Ménard;Cristina Delgado-Andrade;Paula Alvito

  • Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review

    Morfo Zembyla;Brent S. Murray;Anwesha Sarkar

  • Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants

    Brent S. Murray;Eric Dickinson

  • In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment.

    Anwesha Sarkar;Brent Murray;Melvin Holmes;Rammile Ettelaie

  • Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

    Brent S. Murray;Kalpana Durga;Anida Yusoff;Simeon D. Stoyanov

  • Rheological properties of protein films

    Brent S. Murray

  • Effects of tea polyphenols on emulsification of olive oil in a small intestine model system.

    Yoko Shishikura;Santosh Khokhar;Brent S Murray

  • Particle-stabilizing effects of flavonoids at the oil-water interface.

    Zijun Luo;Brent S. Murray;Anida Yusoff;Michael R. A. Morgan

  • Pickering emulsions for food and drinks

    Brent S Murray

  • Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

    Ophelie Torres;Brent Murray;Anwesha Sarkar

  • Recent developments in food foams

    Brent S. Murray

  • Factors affecting the perception of creaminess of oil-in-water emulsions

    Mahmood Akhtar;Juliane Stenzel;Brent S. Murray;Eric Dickinson

  • Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum

    Thomas Moschakis;Brent S. Murray;Eric Dickinson

  • Surface Activity and Critical Aggregation Concentration of Pure Sugar Esters with Different Sugar Headgroups.

    Gorgias Garofalakis;Brent S. Murray;Douglas B. Sarney

  • Coalescence stability of emulsion-sized droplets at a planar oil–water interface and the relationship to protein film surface rheology

    Eric Dickinson;Brent S. Murray;George Stainsby

Frequent Co-Authors

Eric Dickinson
Eric Dickinson University of Leeds
Anwesha Sarkar
Anwesha Sarkar University of Leeds
Franz Grieser
Franz Grieser University of Melbourne
Martin E. Leser
Martin E. Leser University of Fribourg
Thomas W. Healy
Thomas W. Healy University of Melbourne
Alan R. Mackie
Alan R. Mackie University of Leeds
Geoffrey W. Stevens
Geoffrey W. Stevens University of Melbourne
Calum J. Drummond
Calum J. Drummond RMIT University
Peter J. Scales
Peter J. Scales University of Melbourne
Taco Nicolai
Taco Nicolai Centre national de la recherche scientifique, CNRS

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