Greg Martin

Mechanism of low-frequency and high-frequency ultrasound-induced inactivation of soy trypsin inhibitors

Yue Wu, Wu Li, Gregory JO Martin, Muthupandian Ashokkumar

Journal article  |  2021  |  FOOD CHEMISTRY

In this study, the effect of ultrasonic frequency and power on the inactivation of soy trypsin inhibitors (TIs) was investigated t..

Direct Air Capture of CO2 by Microalgae with Buoyant Beads Encapsulating Carbonic Anhydrase

Xiaoyin Xu, Sandra E Kentish, Gregory JO Martin

Journal article  |  2021  |  ACS SUSTAINABLE CHEMISTRY & ENGINEERING

Microalgae cultures have promise as a CO2sink for atmospheric carbon and as a sustainable source of food and chemical feedstocks. ..

Multilayer co-encapsulation of probiotics and gamma-amino butyric acid (GABA) using ultrasound for functional food applications

Pooja Pandey, Srinivas Mettu, Hari Niwas Mishra, Muthupandian Ashokkumar, Gregory JO Martin

Journal article  |  2021  |  LWT-FOOD SCIENCE AND TECHNOLOGY

Double emulsion (W1/O/W2) microcapsules containing probiotic lactic acid bacteria (LAB) and bioactive γ-aminobutyric acid (GABA) w..

Characterization of particle deposition during crossflow filtration as influenced by permeate flux and crossflow velocity using a microtiuidic filtration system

Hongzhan Di, Gregory JO Martin, Dave E Dunstan

Journal article  |  2021  |  Frontiers of Chemical Science and Engineering

Particle deposition during crossflow filtration is significantly influenced by the operating conditions, in particular the permeat..

Interplay between interfacial behaviour, cell structure and shear enables biphasic lipid extraction from whole diatom cells (Navicula sp.)

Bhagya Yatipanthalawa, Wu Li, David RA Hill, Zlatan Trifunovic, Muthupandian Ashokkumar, Peter J Scales, Gregory JO Martin

Journal article  |  2021  |  JOURNAL OF COLLOID AND INTERFACE SCIENCE

HYPOTHESIS: Bacillariophyceae (i.e., diatoms) are an important class of algae with potential use in the production of proteins and..

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Monalisha Pattnaik, Pooja Pandey, Gregory JO Martin, Hari Niwas Mishra, Muthupandian Ashokkumar

Journal article  |  2021  |  FOODS

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic wa..

Conventional and novel approaches to extract food ingredients and nutraceuticals from microalgae

Bhagya Yatipanthalawa, Gregory Martin

Book Chapter  |  2021

Ultrasound – The Physical and Chemical Effects Integral to Food Processing

Wu Li, Charitha J Gamlath, Rachana Pathak, Gregory JO Martin, Muthupandian Ashokkumar

Book Chapter  |  2021

Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems

CJ Gamlath, TSH Leong, M Ashokkumar, GJO Martin

Journal article  |  2020  |  Food Hydrocolloids

Native whey proteins (WP) are expulsed from cheese coagulation during syneresis. Although incorporating denatured WP aggregates in..

Simulating the ultrafiltration of whey proteins isolate using a mixture model

Malavika Haribabu, Dave E Dunstan, Gregory JO Martin, Malcolm R Davidson, Dalton JE Harvie

Journal article  |  2020  |  Journal of Membrane Science

Ultrafiltration (UF) is widely used in the fractionation and concentration of milk proteins. During this process, proteins concent..