Prof. Pete Wilde
WebsiteFood & Health Programme
My main research interest has been studying the interfacial properties of surface-active food components. The aim is to determine how molecular interfacial behaviour can explain bulk functional behaviour (i.e. foam and emulsion stability). The main focus has been to understand how proteins adsorb at interfaces, what structural changes take place and how this affects interfacial tension, interfacial rheology, adsorbed layer dynamics and subsequent foam and emulsion properties.
My current research is focussed on studying the fundamental mechanisms that control the texture breakdown and digestion of food emulsion systems in order to develop strategies for improving the nutritional impact of food emulsions. These include fundamental studies on how interfacial layers control emulsion rheology to develop novel fat reduction strategies, the design of interfacial structures which slow lipid digestion in order to promote satiety and understanding the physicochemical role played by the salivary film in perceiving fat content in emulsions.
Identifying crop variants with high resistant starch content to maintain healthy glucose homeostasis
Nutrition Bulletin 41 p372-377
Publisher’s version: 10.1111/nbu.12240
TeRiFiQ EU Project: Multiple Gel in Oil in Water Emulsions as Fat Replacers in Sauces and Ready Prepared Foods
Bulletin UASVM Food Science and Technology 73(1) p47-48
Publisher’s version: 10.15835/buasvmcn-fst:11905
Structural modifications of the salivary conditioning film upon exposure to sodium bicarbonate: implications for oral lubrication and mouthfeel.
Soft Matter 12 p2794-2801
Publisher’s version: 10.1039/C5SM01936B
One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches.
Soft Matter 12 p998-1008
Publisher’s version: 10.1039/c5sm01663k
Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions.
Journal of Agricultural and Food Chemistry 63 p10705-16
Publisher’s version: 10.1021/acs.jafc.5b05289
IFR scientists have shown how common chemicals found in foods and oral hygiene products can alter the structure of the protective film produced by human salivamore +
The Dynamic Gastric Model, developed from years of research at the Institute of Food Research, has taken significant steps towards improving its commercial use by food and drug companies worldwide.more +
Professor Pete Wilde from the Institute of Food Research (IFR), explains the aims of his research theme 'Food Structure in the Gastrointestinal Tract'.more +