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Prof. Brent S. Murray
Professor of Food Colloids
PUBLICATIONS LIST
School of Food Science & Nutrition
The University of Leeds
Leeds LS2 9JT
UK
Tel. +44 (0) 113 343 2962 (direct line)
+44 (0) 113 343 2958
Fax. +44 (0)113 343 2982
E-Mail b.s.murray@leeds.ac.uk
Web page http://www.food.leeds.ac.uk/
(In approximate reverse chronological order)
Ettelaie, R. and Murray, B. S. (2014) Colloids Surf. A. Evolution of bubble size distribution in
particle stabilised bubble dispersions: Competition between particle adsorption and dissolution
kinetics. http://dx.doi.org/10.1016/j.colsurfa.2014.10.005
Akhtar, M., Murray, B. S., Sifiso, D. (2014) Food Hydrocolloids 42, 223-228.
A novel continuous process for making mayonnaise and salad cream using the spinning disc
reactor: Effect of heat treatment. http://dx.doi.org/10.1016/j.foodhyd.2014.06.007
Ettelaie, R. and Murray, B. S. (2014). Effect of particle adsorption rates on the
disproportionation process in Pickering bubbles. J. Chem. Phys. 140, 204713.
http://dx.doi.org/10.1063/1.4878501
Phisarnchananan,N. and Murray, B. S. (2014) Food Hydrocolloids 42 (2014) 92-99. The
effect of nanoparticles on the phase separation of waxy corn starch + locust bean gum or guar
gum. http://dx.doi.org/10.1016/j.foodhyd.2014.01.004
Burke, J. Cox, A., Petkov, J. and Murray, B. S. (2014) Food Hydrocolloids 34, 119-127.
Interfacial rheology and stability of air bubbles stabilized by mixtures of type II hydrophobin
and beta-casein. http://dx.doi.org/10.1016/j.foodhyd.2012.11.026
Hanazawa, T. and Murray, B. S. (2014) Food Hydrocolloids 34, 128-137. The Influence of Oil
Droplets on the Phase Separation of Protein-Polysaccharide Mixtures.
http://dx.doi.org/10.1016/j.foodhyd.2012.11.
Akhtar, M., Murray, B. S., Afeisume, E.I. and Khew, S. H. (2014) Food Hydrocolloids 34, 6267. Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology.
http://dx.doi.org/10.1016/j.foodhyd.2012.12.025
Hanazawa, T. and Murray, B. S. (2013) Langmuir 29, 9841-9848. The effect of oil droplets
and their solid/liquid composition on the phase separation of protein-polysaccharide mixtures.
dx.doi.org/10.1021/la401595u
Wang, Y., Bouillon, C., Cox, A., Dickinson, E., Durga, K., Murray B. S. and Xu, R. (2013) J.
Agric. Food Chem. 61, 1554-1562. Interfacial study of class II hydrophobin and its mixtures
with milk proteins: relationship to bubble stability.
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Burke, J. Cox, A., Petkov, J. and Murray, B. S. (2012) Food Hydrocolloids. Interfacial rheology
and stability of air bubbles stabilized by mixtures of type ii hydrophobinand beta-casein.
http://dx.doi.org/10.1016/j.foodhyd.2012.11.026
Hanazawa, T. and Murray, B. S. (2012) Food Hydrocolloids. The influence of oil droplets on
the phase separation of protein-polysaccharide mixtures.
http://dx.doi.org/10.1016/j.foodhyd.2012.11.025
Akhtar, M., Murray, B. S., Khew, S. H. and Afeisume, E. (2012) Food Hydrocolloids.
Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology.
http://dx.doi.org/10.1016/j.foodhyd.2012.12.025
Atarés, L., Marshall, M., Akhtar, M. and Murray, B. S. (2012) Food Chemistry 134, 1418-1424.
Structure and oxidative stability of oil in water emulsions as affected by rutin and
homogenization procedure.
Luo, Z., Murray, B. S., Ross, A.-L., Yusoff, A., Morgan, M. R. A., Povey, M. J. W. and Day, A.
J. (2012) Colloids Surf. B. 92, 84-90. Effects of pH on the ability of flavonoids to act as
Pickering emulsion stabilizers.
Firoozmand, H., Murray, B. S. and Dickinson, E. (2011) Food Hydrocolloids. Microstructure
and elastic modulus of mixed gels of gelatin + oxidized starch: Effect of pH.
Akhtar, M., Chan, P., Safriani, N., Murray, B.S., Clayton, G. (2011). Journal of Food
Processing & Technology, 2, 108. Concentration of Apple Juice Using Spinning Disc Reactor
Technology. DOIdoi: 10.4172/2157-7110.1000108.
Chen, J., Gaikwad, V., Holmes, M., Murray, B. S., Povey, M. J. W., Wang, Y.and Zhang, Y.
(2011) Food and Function. Development of a simple model device for in vitro gastric
digestion investigation. DOI: 0.1039/c0fo00159g
Zijun Luo, Z., Murray, B. S., Yusoff, A., Morgan, M. R. A., Povey, M. J. W. and Day, A. J.
(2011) J. Agric. Food Chem., 59, 2636-2645. Particle-stabilizing effects of flavonoids at the oil
water interface.
Murray, B. S., Durga, K., Yusoff, A. and Stoyanov, S. D. (2011) Food Hydrocolloids, 25, 627638. Stabilization of foams and emulsions by mixtures of surface active food-grade particles
and proteins.
Murray, B. S. (2011) Adv. Colloid Interface Sci., 165, 2–6. Eric Dickinson — Pioneer of Food
Colloids.
Murray, B. S. (2011) Rheological properties of protein films. Current Opinion Colloid
Interface Sci.,16, 27–35.
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Yusoff, A. and Murray, B. S. (2010) Food Hydrocolloids, 25, 42-55. Modified starch granules
as particle-stabilizers of oil-in-water emulsions.
Moschakis, M., Murray, B. S. and Dickinson, E. (2010) J. Colloid Interface Sci., 345, 278-285.
On the kinetics of acid sodium caseinate gelation using particle tracking to probe the
microrheology.
Moschakis, M., Murray, B. S. and Biliaderis, C. G. (2010) Food Hydrocolloids, 24, 8–17.
Modifications in stability and structure of whey protein-coated o/w emulsions by interacting
chitosan and gum arabic mixed dispersions.
Jourdain, L. S., Christophe Schmitt, C., Leser, M. E., Murray, B. S. and Dickinson, E. (2009)
Langmuir, 25, 10026-10037. Mixed layers of sodium caseinate + dextran sulfate: influence of
order of addition to oil–water interface.
Firoozmand, H., Murray, B. S. and Dickinson, E. (2009) Langmuir 25, 1300-1305. Interfacial
structuring in a phase-separating mixed biopolymer solution containing colloidal particles.
Firoozmand, H. Murray, B. S. and Dickinson, E. (2009) Food Hydrocolloids, 23, 1081–1088.
Microstructure and rheology of phase-separated gels of gelatin + starch.
Murray, B. S., Dickinson, E. and Wang, Y. (2009) Food Hydrocolloids, 23, 1198–1208.
Bubble stability in the presence of oil emulsion droplets: influence of surface shear versus
dilatational rheology.
Murray, B. S., Xu, R. and Dickinson, E. (2009) Food Hydrocolloids, 23, 1190–1197. Brewster
angle microscopy of adsorbed protein films at air-water and oil-water interfaces after
compression, expansion and heat processing.
Murray, B. S. (2008) in Gums and Stabilizers for the Food Industry 14; Williams,P.A. and
Phillips,G.O. (Eds.), The Royal Society of Chemistry, Cambridge. Controlling emulsion
stability: microstructural and microrheological origins of flocculating systems.
Dickinson, E., Murray, B. S. and Allen, K. E. (2008) Ann. Trans. Nordic Rheology Society, vol.
16. Protein-stabilized emulsions and whipped emulsions: aggregation and rheological
aspects.
Allen, K. E., Murray, B. S. and Dickinson, E.(2008) Int. Dairy J., 18, 1011-1021. Whipped
cream-like systems based on acidified caseinate-stabilized oil-in-water emulsions.
Xu, R., Dickinson, E., Murray, B. S. (2008) Langmuir, 24,1979-1988. Morphological changes
in adsorbed protein films at the oil-water interface subjected to compression, expansion and
heat processing.
Allen, K. E., Murray, B. S. and Dickinson, E. (2008) Food Hydrocolloids, 22, 690-699.
Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and
added hydrocolloid.
Murray, B. S. (2007) Curr Opinion Colloid Interface Sci. 12, 232–241. Stabilization of bubbles
and foams.
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Portner, D. C., Murray, B. S. and Leuschner, R. G. K. (2007) Cryobiology 54, 265-270.
Optimising the viability during storage of freeze-dried cell preparations of Campylobacter jejuni.
Xu, R., Dickinson, E. and Murray, B. S. (2007) Langmuir, 23, 5005-5013. Morphological
changes in adsorbed protein films at the air-water interface subjected to large area variations,
as observed via by Brewster angle microscopy.
Firoozmand, H. Murray, B. S. and Dickinson, E. (2007) Langmuir 23, 4646-4650. Fractal-type
Particle Gel Formed from Gelatin + Starch Solution
Mussone, P. G.; Murray, B. S. and Miller, A. F. (2007) Langmuir 23, 3766-3773. Irreversible
collapse of poly(vinyl stearate) monolayers at the air-water interface.
Kostakis, T., Ettelaie, R. and Murray B. S. (2007). Enhancement of stability of bubbles to
disproportionation using hydrophilic silica particles mixed with surfactants or proteins. In "Food
Colloids: Self-Assembly and Material Science" (E. Dickinson and M. Leser, Eds.), Royal
Society of Chemistry, Cambridge, chap. 24, pp. 357-368.
Dickinson, E., Murray B. S. and Moschakis, T. (2007). Particle tracking as a probe of
microrheology in food colloids. In "Food Colloids: Self-Assembly and Material Science" (E.
Dickinson and M. Leser, Eds.), Royal Society of Chemistry, Cambridge, chap. 20, pp.305-318.
Murray B. S., Cox, A. Dickinson, E., Nelson, P. V. and Wang, Y. (2007). Coalescence of
expanding bubbles: effects of protein type and included oil droplets in "Food Colloids: SelfAssembly and Material Science" (E. Dickinson and M. Leser, Eds.), Royal Society of
Chemistry, Cambridge, chap. 25, pp.369-382.
Moschakis, T., Murray, B. S. and Dickinson, E. (2006) in Gums and Stabilizers for the Food
Industry 13; Williams,P.A. and Phillips,G.O. (Eds.), The Royal Society of Chemistry,
Cambridge, p. 315-326. Microstructural evolution of viscoelastic emulsions stabilized by
sodium caseinate and pectin.
Kerstens, S., Mugnier, C., Murray, B. S., Dickinson, E. (2006) Food Biophysics. 1, 133-143.
Influence of anionic and cationic surfactant on the microstructure of heat set β-lactoglobulinstabilized emulsion gels containing excess free protein.
Akhtar, M., Murray, B. S. and E. Dickinson. (2006) Food Hydrocolloids 20, 839–847.
Perception of Creaminess of Model Oil-in-Water Dairy Emulsions: Influence of the ShearThinning Nature of a Viscosity-Controlling Hydrocolloid,
Moschakis, T., Murray, B. S. and Dickinson, E. (2006) Langmuir 22, 4710-4719. Particle
tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion
containing non-adsorbing polysaccharide.
Dickinson, E., Akhtar, M. and Murray, B. S. (2006). Proceedings of the 4th International
Symposium on Food Rheology and Structure February. Perception of the creaminess of dairy
emulsions of well-defined droplet size and controlled rheology.
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Dickinson, E. and Murray, B. S. (2006) Proceedings of the 4th International Symposium on
Food Rheology and Structure February. Stabilization of bubbles and foams by adsorbed
proteins and nanoparticles.
Kerstens, S., Murray, B. S. and Dickinson, E. Microstructure of β-lactoglobulin-stabilized
emulsions containing non-ionic surfactant and excess free protein: influence of heating. (2006)
J. Colloid Interface Sci. 296, 332-341.
Adam Macierzanka, A, Szeląg, H., Moschakis, T. and Murray, B. S. (2006) Langmuir, 22,
2487-2497. Phase transitions and microstructure of model emulsion systems prepared with
acylglycerols / zinc stearate emulsifier.
Shishikura, Y., Khokhar, S. and Murray, B. S. (2006) J. Agric. Food Chem. 54, 1906-1913.
Effects of tea polyphenols on emulsification of olive oil in a small intestine model system.
Murray, B. S., Dickinson, E., Clarke, D. A. and Rayner, C. M. (2006) Chem. Comm. 14101412. Stabilization of carbon dioxide-in-water emulsions by proteins.
Kostakis, T, Murray, B. S. and Ettelaie, R. (2006) Langmuir, 22, 1273-1280 The effect of
high salt concentrations on the stabilization of bubbles by silica particles.
Allen, K. E., Dickinson, E. and Murray, B. S. (2006) Lebensm.-Wiss. Technol. 39, 225–234.
Acidified Sodium Caseinate Emulsion Foams Containing Liquid Fat: A Comparison with
Whipped Cream.
Murray, B. S., Dickinson, E., Gransard, C. and Söderberg, I. (2006) Food Hydrocolloids 20,
114–123. Effect of thickeners on the coalescence of protein-stabilized air bubbles undergoing
a pressure drop.
Booth, D. Wainwright, C. Sharpe, O., Akhtar, M., Murray, B. and Dickinson, E. (2006).
Integration of viscosity and microstructure into creamy texture. Appetite 47, 257–279.
Murray, B. S., Dickinson, E. Lau, C. K. and Schmidt, E. (2005) Langmuir 21, 4622-4630.
Coalescence stability of protein-stabilized bubbles when undergoing expansion at a
simultaneously expanding planar air-water interface.
Moschakis, T., Murray, B. S. and Dickinson, E. (2005) J. Colloid Interface Sci. 284, 714-728.
Microstructural evolution of viscoelastic emulsions stabilized by sodium caseinate and xanthan
gum.
Ettelaie, R., Dickinson and Murray, B. S. (2005). Self-Consistent-Field Studies of Mediated
Steric Interactions in Mixed Protein+Polysaccharide Solutions in "Food Colloids: Interactions,
Microstructure and Processing" (E. Dickinson , Ed.), Royal Society of Chemistry, Cambridge,
pp.74-84.
Murray, B. S., Dickinson, E., Du, Z., Ettelaie, R., Kostakis, T. and Vallet, J. (2005)
Disproportionation kinetics of air bubbles stabilized by food proteins and nanoparticles in
"Food Colloids: Interactions, Microstructure and Processing" (E. Dickinson , Ed.), Royal
Society of Chemistry, Cambridge, pp. 259-272.
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Akhtar, M., Stenzel, J., Murray, B. S. and Dickinson, E. (2005) Food Hydrocolloids 19, 521526. Factors Affecting the Perception of Creaminess of Oil-in-Water Emulsions.
Kerstens, S., Murray, B. S. and Dickinson, E. (2005) Food Hydrocolloids 19, 625-633.
Confocal microscopy of heat-induced aggregation and gelation of -lactoglobulin in presence
of non-ionic surfactant.
Murray, B. S. and Ettelaie, R. (2004) Curr Opinion Colloid Interface Sci. 9, 314-320. Foam
stability: proteins and nanoparticles.
Dickinson, E., Ettelaie, R., Kostakis, T. and Murray, B. S. (2004) Langmuir 20, 8517-8525.
Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic
silica nanoparticles
Du, Z., Murray, B. S., Ettelaie, R., Dickinson, E., Bos, M. and van Vliet, T.. Disproportionation
in Systems of Protein-Stabilized Gas Bubbles. Proceedings of the 3rd International
Symposium on Food Rheology and Structure (2003) 401-406.
Ettelaie, R., Murray, B. S. and James, E. L. .(2003) Colloids Surf. B 31, 195-206. Protein
mediated steric interactions: role of block size and addition of hydrophilic side chains.
Borbás, R., Murray, B. S., Kiss, E., Colloids Surf. A. (2003) 213, 93-103. Interfacial rheological
behaviour of proteins in two liquid systems with low interfacial tension.
Söderberg, I., Dickinson, E. and Murray, B. S. (2003) Colloids Surf. B., 30, 237-248.
Coalescence stability of gas bubbles subjected to rapid pressure change at a planar air/water
interface.
Du, Z., Bilbao-Montoya, M. P., Binks, B. P., Dickinson, E., Ettelaie, R. and Murray, B. S.
(2003) Langmuir, 19, 3106-3108. Outstanding stability of particle-stabilized bubbles.
Ettelaie, R., Dickinson, E., Du, Z. and Murray, B. S. Disproportionation of clustered proteinstabilized bubbles at planar air-water interfaces. J. Colloid Interface Sci. 2003, 263, 47-58.
Borbas, R., Kiss, E. and Murray, B. S., Interfacial rheology and interfacial gelation partitioning.
(2003) In Food Colloids, Biopolymers and Materials, Dickinson, E. and van Vliet, T. (Ed),
Royal Society of Chemistry, Cambridge,pp. 368-376.
Murray, B. S., Dickinson, E., Du, Z., Ettelaie, R., Maisonneuve, K. and Söderberg, I. (2003).
pp. 165-175. Measurement of bubble instability under conditions of rapid pressure changes.
In Food Colloids, Biopolymers and Materials, Dickinson, E. and van Vliet, T. (Ed), Royal
Society of Chemistry, Cambridge, pp. 165-175.
Murray, B. S., Cattin, B., Schüler, E. and Sonmez, Z. O. (2002) Langmuir 18, 9476-9484. The
Response of Adsorbed Protein Films to Rapid Expansion.
Murray, B. S. (2002) Curr. Opp. Colloid Interface Sci. 7, 426-431. Interfacial rheology of food
emulsifiers and proteins.
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Dickinson, E., Ettelaie, R., Murray, B. S., Du, Z. (2002) J Colloid Interface Sci, 252, 202-213.
Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilised by
food proteins.
Murray, B. S., Campbell, I., Dickinson, E., Maisonneuve, K., Nelson, P. V. and Söderberg, I.
(2002). Langmuir 18, 5007- 5014. A Novel Technique for Studying the Effects of Rapid
Surface Expansion on Bubble Stability.
Garofalakis, G. and Murray, B. S. (2002). Langmuir, 18 (12), 4765-4774. Surface pressure
isotherms, dilatational rheology and Brewster angle microscopy of insoluble monolayers of
sugar monoesters.
Antipova, A. S., Dickinson, E., Murray, B. S. and Semenova, M. G. (2002). Colloids Surf. B
27, 123-131. On the effect of calcium ions on the sticking behaviour of Casein-Coated
particles in shear flow.
Semenova, M. G., Chen, J., Dickinson, E., Murray, B. S. and Whittle, M. (2001). Colloids Surf.
B 22, 237-244. Sticking of Protein-Coated Particles in a Shear Field.
Willats, W. G. T, Orfila, C., Limberg, G., Buchholt, H. C., van Alebeek, G. J. W. M., Voragen,
A. G. J., Marcus, S. E., Christensen, T. M. I. E, Mikkelsen, J. D., Murray, B. S., Knox, J. P.
(2001) 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. J. Biol. Chem. 276 (22), 19404-19413.
Garofalakis, G. and Murray, B. S. (2001) Dilatational rheology and foaming properties of
sucrose monoesters in the presence of -lactoglobulin. Colloids Surf. B, 21, 3-17.
Morton, P. A. J. and Murray, B. S. (2001) Acid Beverage Floc: Protein-Saponin Interactions
and an Unstable Emulsion Model. Colloids Surf. B 21, 101-106.
Dickinson, E., Murray, B. S.,Whittle, M. and Chen, J. Dynamic interactions between adsorbed
protein layers from colloidal particle scattering in shear flow. In Food Colloids, Fundamentals
of Formulation, Dickinson, E. and Miller, R. (Eds.), Royal Society of Chemistry, Cambridge,
pp. 36-51 (2001).
Murray, B. S., Liang, H.-J., Bone, S. and Consuelo López-Díez, E. (2001) The effects of
sugars in protecting the functional properties of dried proteins. In Food Colloids, Fundamentals
of Formulation, Dickinson, E. and Miller, R. (Eds.), Royal Society of Chemistry, Cambridge,
pp.272-281.
Whittle, M., Murray, B. S., Chen, J. and Dickinson, E. (2000) Langmuir, 16, 9784-9791.
Simulation and experiemnts on colloidal particle capture in a shear field.
Garofalakis, G., Murray, B. S. and Sarney, D. B. (2000) J. Colloid Interface Sci., 229, 391-398.
Surface activity and critical aggregation concentrations of pure sugar esters with different
sugar headgroups.
Casanova, H., Chen, J., Dickinson, E., Murray, B. S., Nelson, P. V and Whittle, M. (2000)
Phys. Chem. Chem. Phys., 2, 3861-3869. Dynamic colloidal interactions between protein-
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stabilised particles - experiment and simulation.
Murray, B. S. and Deshaires, C. (2000) J. Colloid Interface Sci., 227, 32-41. Monitoring
protein fouling of metal surfaces via a quartz crystal microbalance.
Murray, B. S. and Liang, H.-.J (2000) Langmuir, 16, 6061-6063. Evidence for conformational
stabilisation of -lactoglobulin when dried with trehalose.
Whittle, M., Murray, B. S. and Dickinson, E. (2000) J. Colloid Interface Sci., 225, 367-377.
Simulation of Colloidal Particle Scattering: Sensitivity to Attractive Forces.
Roth, S., Murray, B. S. and Dickinson, E. (2000) J.Agric.Food Chem. 48, 1491-1497.
Interfacial shear rheology of aged and heat-treated -lactoglobulin films: displacement by nonionic surfactant.
Whittle, M., Murray, B. S., Dickinson, E. and Pinfield, V. J. (2000) J. Colloid Interface Sci.,
223, 273-284. Determination of Interparticle Forces by Colloidal Particle Scattering: A
Simulation Study.
Murray, B. S. and Cros, L.(1999) in "Fouling and Cleaning in Food Processing '98", Wilson,
D.I., Fryer. P.J. and Hasting, A.P.M. (Eds.) European Commission, Luxembourg, pp 9-16. A
quartz crystal microbalance study of protein adsorption at gold and hydrophobic gold surfaces.
Murray, B. S. and Liang, H.-J. (1999) J. Agric. Food Chem., 47, 4984-4991. Enhancement of
the foaming properties of protien dried in the presence of trehalose.
Liang, H.-J. and Murray, B. S. (1999) "Effects of sugars on the foaming of native and dried
proteins." Pages 161-171 in "Bubbles in Food" Campbell, G. M., Webb, C., Pandiella, S. S.
and Niranjan K.(Eds.), American Association of Cereal Chemists, St.Paul, Minnesota, USA.
Garofalakis, G. and Murray, B. S., Food Science and Technology Today, 13 (1999) 151-153.
Interactions between -lactoglobulin sucrose stearate at the air-water interface.
Murray, B. S. and Garofalakis, G. Colloids Surf B. (1999) 12, 231-237. Effect of the film aging
on the surface properties of -lactoglobulin and -lactoglobulin + sugar surfactant monolayers.
Faergemand, M., Murray, B. S., Dickinson, E., Qvist, K. B. (1999) Int. Dairy J. 9, 3-6. Crosslinking of adsorbed casein films with transglutaminase.
Murray, B. S., Færgemand, M., Trotereau, M. and Ventura, A. (1998) in Food Emulsions and
Foams: Interfaces, Interactions and Stability, Dickinson, E. and Patino, J. M., (Eds.), Royal
Society of Chemistry, Cambridge, pp. 223 –235. Comparison of the dynamic behaviour of
protein films at the air-water and oil-water interfaces.
Murray, B. S., Lallemant, C. and Ventura, A., Colloids Surf. A. (1998) 143, 211-219.
Dilatational rheology of protein + non-ionic surfactant films at air-water and oil-water interfaces.
Murray, B. S., Dickinson, E., McCarney, J. M., Nelson, P. V. and Whittle, M., (1998) Langmuir
14, 3466 – 3469. Observation of dynamic colloidal interaction forces between casein-coated
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latex particles.
Murray, B. S. and Cros, L. (1998) Colloids Surf. B., 10, 227-241. Adsorption of -lactoglobulin
and -casein to metal surfaces and their removal by a non-ionic surfactant, as monitored by a
quartz crystal microbalance.
Færgemand, M. and Murray, B. S. (1998) J. Agric. Food Chem., 46, 884 – 890. Interfacial
dilatational properties of milk proteins cross-linked by transglutaminase.
Murray, B. S., (1998) in Proteins at Liquid Interfaces, Miller, R. and Möbius, D. (Eds.) Elsevier
Science, Amsterdam. Interfacial rheology of mixed food protein and surfactant adsorption
layers with respect to emulsion and foam stability. 179-220.
Dickinson, E. Murray, B. S. and Pawlowsky, K. (1997) Food Hydrocolloids 11, 507. On the
effect of high-pressure treatment on the surface activity of -casein.
Færgemand, M. Murray, B. S. and Dickinson, E. (1997) J. Agric. Food Chem. 45, 2514-2519.
Cross-linking of milk proteins with transglutaminase at the oil-water interface.
Murray, B. S., (1997) Prog. Colloid Polym. Sci., 103, 41-50. Dynamics of Proteins at AirWater and Oil-Water Interfaces Using Novel Langmuir Trough Methods.
Murray, B. S., (1997) Langmuir, 13, 1850. Adsorption Kinetics of Non-radiolabelled Lysozyme
via Surface Pressure - Area Isotherms
Murray, B. S., (1997) Colloids Surf. A, 125, 73-83. Equilibrium and dynamic surface pressurearea measurements on protein films at air-water and oil-water interfaces.
Murray, B. S. and Nelson, P. V. (1996) UK Patent 96 11936.7 Molecule Compression
Apparatus.
Murray, B. S. and Nelson, P. V. (1996) Langmuir, 12, 5973-5976. “ A novel Langmuir trough
for equilibrium and dynamic measurements on air-water and oil-water monolayers”.
Murray, B. S. and Dickinson, E. (1996) Food Sci. Technol. International, 2, 131. Interfacial
rheology and the dynamic properties of adsorbed films of food proteins and surfactants.
Barron, W., Murray, B. S., Scales, P. J., F., Healy, T. W., Dixon, D. R. and Pascoe, M. (1994)
Colloids Surf. 88, 129. The streaming current detector - a comparison with conventional
electrokinetic techniques.
McCulloch, J. K., Fornasiero, D., Perera, J. M., Murray, B. S., Stevens, G. W. and Grieser, F.
(1993) J. Colloid Interface Sci. 157, 180. An NMR study on the adsorption of a metal chelating
agent at a micelle/water interface.
Barron, W., Healy, T. W., Scales, P. J., Murray, B. S., Dixon, D. R. and Pascoe, M., Urban
Water Research Association of Australia Research Report No. 44. Applications of the
streaming current detector in water treatment.
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Perera, J. M., McCulloch, J. K., Murray, B. S., Grieser, F. and Stevens, G. W. (1992)
Langmuir, 8, 366. An attenuated total internal reflection study of the kinetics of metal ion
extraction at the decane - aqueous solution interface.
Drummond, C. J. and Murray, B. S. (1992) Prog. Colloid Polymer Sci. 88, 23-29.
potentials in concentrated isotropic micellar systems.
Surface
Murray, B. S., Grieser, F., Healy, T. W. and Scales, P. J. (1992) Langmuir, 8, 217.
Spectroscopic and electrokinetic study of the pH dependent ionization and reversible
aggregation of Langmuir-Blodgett films. 2.
Murray, B. S., Godfrey, J. S., Grieser, F., Healy, T. W., Lovelock, B. and Scales, P. J. (1991)
Langmiur, 7, 3057. Spectroscopic and electrokinetic study of the pH dependent ionization of
Langmiur-Blodgett films.
Trau, M., Murray, B. S., Grant, K. and Grieser, F. (1991) J. Colloid Interface Sci., 148, 182.
An ellipsometric study of thin films on silica plates formed by alkylchlorosilylation reagents.
Murray, B. S., Drummond, C. J., Gale, L., Grieser, F. and White, L. R. (1990) Colloids Surf.,
52, 287. Electrostatic surface potentials of cationic and anionic oil-in-water microemulsion
droplets free from added electrolyte.
Murray, B. S., Drummond, C. J., Grieser, F. and White, L. R. (1990) J. Phys. Chem., 94,
6804. Determination of electrostatic surface potentials of oil-in-water microemulsion droplets
using a lipoidal acid-base spectroscopic probe.
Healy, T. W., Drummond, C. J., Grieser, F. and Murray, B. S. (1990) Langmuir, 6, 506.
Electrostatic surface potential and critical micelle concentration relationship for ionic micelles.
Dickinson,E., Murray, B. S. and Stainsby,G. (1989) Lebensm.-Wiss. Technol., 22, 25-28. A
rapid, routine method for monitoring creaming behaviour in small samples of food emulsions.
Dickinson, E., Elverson, D. J. and Murray, B. S. (1989) Food Hydrcolloids, 3, 101. On the filmforming and emulsion stabilizing properties of gum arabic: dilution and flocculation aspects.
Dickinson,E., Murray, B. S., Stainsby,G. and Anderson,D.M.W. (1988) Food Hydrocolloids, 2,
477. Surface activity and emulsifying behaviour of some Acacia gums.
Dickinson,E., Murray, B. S. and Stainsby,G.(1988) in Advances in Food Emulsions and
Foams; Dickinson,E. (Ed.), Elsevier Applied Science, London, Chpt. 4. Protein adsorption at
air-water and oil-water interfaces.
Dickinson,E., Murray, B. S. and Stainsby,G. (1988) in Gums and Stabilisers for the Food
Industry; Phillips,G.O., Wedlock, D.J., Williams,P.A. (Eds.), Elsevier Applied Science, London,
Vol.4, p.463. Coalescence kinetics of protein-stabilised emulsion droplets.
Dickinson,E., Murray, B. S. and Stainsby,G. (1988) J. Chem. Soc. Faraday Trans. I, 84, 871883. Coalescence stability of emulsion-sized droplets at a planar oil-water interface and the
relationship to protein film surface rheology.
11
Dickinson,E., Murray, B. S., Stainsby,G. and Brock, C.J. (1987) Int. J. Biol. Macromol., 9, 302.
Behviour of adsorbed myosin at the oil-water interface.
Muschiolik, G., Dickinson,E., Murray, B. S. and Stainsby,G. (1987) Food Hydrocolloids, 1,
191. Interfacial and emulsifying behaviour of acetylated field bean protein isolate.
Castle,J., Dickinson,E., Murray, B. S. and Stainsby,G. (1987) in A.C.S. Symposium Series,
343, 118-134. Proteins at Interfaces; Brash,J.L. and Horbett,T.A. (Eds.), Chpt. 8. Mixed
protein films at the oil-water interface.
Dickinson,E., Murray, B. S. and Stainsby,G. (1987) in Food Emulsions and Foams;
Dickinson,E. (Ed.), Royal Society of Chemistry, London, p.286. Direct, automated observation
of the coalescence of emulsion droplets.
Dickinson,E., Murray,A., Murray, B. S. and Stainsby,G. (1987) in Food Emulsions and Foams;
Dickinson,E. (Ed.), Royal Society of Chemistry, London, p.86. Properties of adsorbed layers in
emulsions containing a mixture of caseinate and gelatin.
Castle.J., Dickinson,E., Murray,A., Murray, B. S. and Stainsby,G. (1986) in Gums and
Stabilisers for the Food Industry; Phillips,G.O., Wedlock, D.J. and Williams,P.A. (Eds.),
Elsevier Applied Science, London, Vol.3, p.409. Surface behaviour of adsorbed films of food
proteins.
Dickinson,E.,Murray, B. S. and Stainsby,G. (1985) J. Colloid Interface Sci.,106, 259-262.
Time-dependent surface viscosity of adsorbed films of casein and gelatin.