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Chemistry

D-Index
70
Citations
13719
World Ranking
6034
National Ranking
348

Overview

Peter J. Wilde is a researcher affiliated with Norwich Research Park in the United Kingdom, with a focus spanning multiple areas within agricultural and biological sciences. Their work includes significant contributions to food science and nutrition, with numerous publications relating to proteins in food systems, food composition, and polysaccharide applications.

Their research covers various subfields including food science, nutrition and dietetics, plant science, molecular biology, and physiology. The main topics addressed in their studies include:

  • Proteins in Food Systems
  • Food composition and properties
  • Polysaccharides Composition and Applications
  • Microbial Metabolites in Food Biotechnology
  • Polysaccharides and Plant Cell Walls
  • Biochemical Analysis and Sensing Techniques
  • Phytochemicals and Antioxidant Activities

Peter J. Wilde has collaborated frequently with a number of coauthors, among them:

  • Ana-Isabel Mulet-Cabero
  • Weilin Liu
  • Jianzhong Han
  • Frederick J. Warren
  • Tim J. A. Finnigan

Their publications frequently appear in specific scientific journals and venues including:

  • Food Hydrocolloids
  • Food & Function
  • Critical Reviews in Food Science and Nutrition
  • Food Chemistry
  • Journal of Colloid and Interface Science

Recent published works illustrate the focus and scope of their research, such as:

  • "Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption," 2020, Food Chemistry
  • "Mechanisms, physiology, and recent research progress of gastric emptying," 2020, Critical Reviews in Food Science and Nutrition
  • "A natural mutation in Pisum sativum L. (pea) alters starch assembly and improves glucose homeostasis in humans," 2020, Nature Food
  • "Dairy structures and physiological responses: a matter of gastric digestion," 2020, Critical Reviews in Food Science and Nutrition
  • "Protein bioaccessibility from mycoprotein hyphal structure: In vitro investigation of underlying mechanisms," 2020, Food Chemistry

The research involving digestion processes, food protein structures, and their physiological impacts reflects a multidisciplinary approach that bridges applied food science and nutritional physiology. This body of work contributes to understanding how food components interact during digestion and influence human health.

Best Publications

  • The role of bile salts in digestion

    Julia Maldonado-Valderrama;Pete Wilde;Adam Macierzanka;Alan Mackie

  • Proteins and emulsifiers at liquid interfaces

    Peter Wilde;Alan Mackie;Fiona Husband;Patrick Gunning

  • Interfaces: their role in foam and emulsion behaviour

    P.J Wilde

  • Orogenic displacement of protein from the air/water interface by competitive adsorption

    AR Mackie;AP Gunning;PJ Wilde;VJ Morris

  • Defects and diffusion in pyrochlore structured oxides

    P.J. Wilde;C.R.A. Catlow

  • Interfacial & colloidal aspects of lipid digestion.

    P.J. Wilde;B.S. Chu

  • Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

    Luis A. Pugnaloni;Eric Dickinson;Rammile Ettelaie;Alan R. Mackie

  • The influence of surface composition and molecular diffusion on the stability of foams formed from protein/surfactant mixtures

    Mark Coke;Peter J Wilde;Elizabeth J Russell;David C Clark

  • Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review.

    Tim J A Finnigan;Benjamin T Wall;Peter J Wilde;Francis B Stephens

  • Interfacial Characterization of β-Lactoglobulin Networks: Displacement by Bile Salts

    Julia Maldonado-Valderrama;Nicola C. Woodward;A. Patrick Gunning;Mike J. Ridout

  • Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk

    Ana-Isabel Mulet-Cabero;Ana-Isabel Mulet-Cabero;Alan R. Mackie;Peter J. Wilde;Mark A. Fenelon

  • Modulating Pancreatic Lipase Activity with Galactolipids: Effects of Emulsion Interfacial Composition

    Boon-Seang Chu;Gillian T. Rich;Mike J. Ridout;Richard M. Faulks

  • Emulsions—creaming and rheology

    Margaret M Robins;Andrew D Watson;Peter J Wilde

  • Foam formation and stability

    P. J. Wilde;D. C. Clark

  • The role of interactions in defining the structure of mixed protein-surfactant interfaces.

    Alan Mackie;Peter Wilde

  • Bubble Formation and Stabilization in Bread Dough

    E.N.C. Mills;P.J. Wilde;L.J. Salt;P. Skeggs

  • Orogenic Displacement in Mixed β-Lactoglobulin/β-Casein Films at the Air/Water Interface

    Alan R. Mackie;A. Patrick Gunning;Michael J. Ridout;and Peter J. Wilde

  • Competitive Displacement of β-Lactoglobulin from the Air/Water Interface by Sodium Dodecyl Sulfate

    Alan R. Mackie;A. Patrick Gunning;and Peter J. Wilde;Victor J. Morris

  • Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin

    R. Wustneck;J. Kragel;R. Miller;V.B. Fainerman

  • Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose

    Juan-Carlos Arboleya;Peter J. Wilde

  • The Competitive Displacement of β-Lactoglobulin by Tween 20 from Oil-Water and Air-Water Interfaces

    Peter J. Wilde;David C. Clark

Frequent Co-Authors

Alan R. Mackie
Alan R. Mackie University of Leeds
Victor J. Morris
Victor J. Morris Norwich Research Park
Reinhard Miller
Reinhard Miller Max Planck Society
Jürgen Krägel
Jürgen Krägel Max Planck Society
Eric Dickinson
Eric Dickinson University of Leeds
Mary L. Parker
Mary L. Parker Norwich University
Juan M. Rodríguez Patino
Juan M. Rodríguez Patino University of Seville
Richard P. Haslam
Richard P. Haslam Rothamsted Research
Peter R. Shewry
Peter R. Shewry Rothamsted Research
Giuseppina Mandalari
Giuseppina Mandalari University of Messina

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