Telephone
+44 (0)131 451 3045
Email
l.campbell@hw.ac.uk
Address
Room G.3
John Muir Building
Heriot-Watt University
Roles and responsibilities

Lydia Campbell is a food science lecturer within the School of Life Sciences.

Research

Lydia's main research interests are directed at improving functional properties of food proteins and proteins derived from food waste.

There is a demand in the food industry for protein-based fat replacers as well as replacement of costly dairy-based protein ingredients by low cost plant-based proteins. Lydia is in involved in modifying functional properties such as solubility, binding, foaming, thickening and gelling properties by heat-induced denaturation and/or glycation with sugars and oligosaccharides via the Maillard reaction. Nano-particles are generated by denaturation and polymerisation/aggregation and particle size is controlled by technology based on monitoring of light scattering. Soluble fibres (oligosaccharides) extracted from pulses, dates and seeds are extracted and characterised by HPLC and protein-fiber conjugates are formed by controlled denaturation and glycation. The physicochemical properties of the compounds are studied using proteomic techniques such as SDS PAGE and MALDITOF mass spectrometry, particle size analysis by zeta-sizer and confocal microscopy. Functional properties in food systems are measured by rheological, textural and viscometric techniques.

Selected publications

Comparing the heat stability of soya protein and milk whey protein emulsions. (2009). Stephen R. Euston, Al-Amari Al-Bakkush, Lydia Campbell. Food Hydrocolloids, Volume 23, Issue 8

Effect of thermal treatment at neutral pH on the properties of glucono-d-lactone-induced soy protein gels (2009.) Lydia J. Campbell, Xin Gu, Susan J. Dewar, Stephen R. Euston. Food Hydrocolloids, Volume 23, Issue 2

Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels (2009). Xin Gu, Lydia J. Campbell, Stephen R. Euston. Food Hydrocolloids, Volume 23, Issue 2

Effects of sucrose and sodium chloride on foaming properties of egg white proteins (2007) Vassilios Raikos, Lydia Campbell and Stephen R. Euston. Food Research International 40:347-355

Rheology and texture of hen’s egg protein heat-set gels as affected by pH and the addition of sugar and/or salt (2007). Vassilios Raikos, Lydia Campbell and Stephen R. Euston. Food Hydrocolloids 21:237-244

L. Campbell, V. Raikos, S. R. Euston, (2005). Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment. Food Hydrocolloids, Volume 19, Issue 3

Campbell, L., Raikos, V., and Euston, S. R. (2003) Modification of functional properties of egg with proteins: A review. Nahrung Food 47(6)

Biography

Lydia holds a PhD in Biochemistry and has extensive industrial R&D experience gained with Nestlé in Germany, Switzerland and South Africa. Her current research is focused on improvement of functional properties of food proteins such as whey, egg and pulse proteins.

In addition, she is the founding director of NANDI Proteins Ltd (www.nandiproteins.com), a spin-out from Heriot -Watt University. The company has developed and licensed the production of a whey protein based fat replacer that is commercially applied in low fat milk drinks, yoghurts and cheese.

Further information

Patents

1. CN1159892: A mayonnaise-like product and a process for its manufacture, August 1997, L. Campbell and H.U. Truck. Applicant: Nestlé SA (CH)

2. 2385769: Fat Replacement material, December 2001, L. Campbell. Applicant: Nandi Proteins Ltd. The patent has been granted in USA, EU, Great Britain and New Zealand

3. EP2104433: Protein Denaturation control, September 2009, L. Campbel. Applicant: Nandi Proteins Ltd. Granted in EU and Great Britain

4. Application: GB1020964.1: Protein extract from brewing and distilling waste, December 2010, L Campbell and H. Chen. Applicant: Heriot Watt University