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Publications (16)
Australia has many unique features that make the approach to a transition to circular economy different to other countries. There is growing recognition that the current linear economy of ‘take-make-waste’ is unsustainable, and this has driven research and government policy into attempting to develop a circular economy in Australia. This systematic...
Food systems encompass all the activities, knowledge (and related cultural routines), relating to the production, processing, transport, consumption, and disposal of food. Food systems also include supporting enabling mechanisms, such as economic and political systems, and the technologies to allow food to travel from producer to consumer. As a res...
The formation of gel particles from alginate and ι-carrageenan was studied through a novel pathway of formation via an amorphous spray-dried intermediate. Dried biopolymer particles were suspended in solutions of different Ca2+ concentration. Particle size ranges and microscopic observation demonstrated that a range of swelling behaviour could be i...
The formation of gel particles from alginate and iota-carrageenan was studied through a novel pathway of formation via an amorphous spray-dried intermediate. Dried biopolymer particles were suspended in solutions of different Ca2+ concentration. Particle size ranges and microscopic observation demonstrated that a range of swelling behaviour could b...
A confectionery gel (CG) consists of high sugar components of sucrose and glucose syrup, combined with gelling components such as starch, gelatin, or pectin, along with food acid, flavourings and colourings. Common CG products include jelly snakes, jelly babies, jelly beans, and form a portion of the lucrative confectionery market; however, there a...
Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their biocompatibility, perception as "natural" materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in conf...
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydro...
