Eduardo J. Vernon-Carter

What is he best known for?

The fields of study he is best known for:

• Organic chemistry
• Food science
• Botany

Eduardo J. Vernon-Carter focuses on Food science, Gum arabic, Emulsion, Microstructure and Water activity. In the field of Food science, his study on Food additive overlaps with subjects such as Bacterial growth. His Gum arabic research includes elements of Analytical chemistry, Biopolymer and Particle size.

The study incorporates disciplines such as Pectin, Aqueous two-phase system and Chemical composition in addition to Emulsion. His research in Microstructure intersects with topics in Rheology, Texture, Dynamic mechanical analysis, Dynamic modulus and Scanning electron microscope. His Water activity research integrates issues from Spray drying, Sorption and Thermodynamics.

His most cited work include:

• Microstructure and texture of yogurt as influenced by fat replacers (233 citations)
• Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers (171 citations)
• Determination of the gum Arabic-chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates (145 citations)

What are the main themes of his work throughout his whole career to date?

Food science, Starch, Chromatography, Rheology and Botany are his primary areas of study. His Food science research is multidisciplinary, incorporating elements of Microstructure, Antioxidant and Texture. His biological study spans a wide range of topics, including Crystallinity and Hydrolysis.

In his work, Biopolymer, Emulsion, Maltodextrin, Polysaccharide and Coacervate is strongly intertwined with Gum arabic, which is a subfield of Chromatography. Eduardo J. Vernon-Carter combines subjects such as Shear stress, Viscoelasticity and Adsorption with his study of Rheology. The various areas that he examines in his Botany study include Mesquite gum, Horticulture and Natural gum.

He most often published in these fields:

• Food science (37.85%)
• Starch (21.47%)
• Chromatography (19.77%)

What were the highlights of his more recent work (between 2017-2021)?

• Starch (21.47%)
• Food science (37.85%)
• Rheology (19.77%)

In recent papers he was focusing on the following fields of study:

Eduardo J. Vernon-Carter mainly investigates Starch, Food science, Rheology, Fourier transform infrared spectroscopy and Resistant starch. His Starch research is multidisciplinary, incorporating perspectives in Wheat flour, Hydrolysis, Crystallinity and Protein digestibility. His work carried out in the field of Food science brings together such families of science as Apparent viscosity, In vitro and Antioxidant.

The Apparent viscosity study combines topics in areas such as Emulsion, Oil droplet, Creaming and Whey protein. His Emulsion research incorporates elements of Contact angle, Gum arabic, Biopolymer and Surface tension. Eduardo J. Vernon-Carter works mostly in the field of Rheology, limiting it down to topics relating to Viscoelasticity and, in certain cases, Mechanics.

Between 2017 and 2021, his most popular works were:

• Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces (29 citations)
• Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum (14 citations)
• Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux (14 citations)

In his most recent research, the most cited papers focused on:

• Organic chemistry
• Biochemistry
• Botany

Eduardo J. Vernon-Carter mostly deals with Starch, Food science, Emulsion, Adsorption and Fourier transform infrared spectroscopy. His work deals with themes such as Rheology and Phase, which intersect with Starch. Rheology is a subfield of Composite material that Eduardo J. Vernon-Carter studies.

His Protein content and Protein digestibility investigations are all subjects of Food science research. His studies deal with areas such as Chromatography, Contact angle, Gum arabic and Protein secondary structure as well as Emulsion. His Fourier transform infrared spectroscopy research incorporates themes from Leaching, Wheat flour, Crystallinity and Mass fraction.