Claire is a highly self-motivated professional combining a strong academic background with considerable experience in Food Science and Food Technology. Her main research interests are in Functional Properties of foods such as gel formation and rheological characterization of hydrocolloids, foaming tests, emulsification, and water binding capacity of food gels. Claire loves to contribute to new and better ways of teaching Food Science,conducting food research, developing better ways of processing, storing, and delivery of foods and food products.
Experience
2023–present
Senior lecturer, Harper Adams University
2021–2022
Lecturer, Coventry University
2018–2021
Assistant lecturer, Coventry University
2018–2018
Research fellow, University of Nottingham
2015–2018
Postdoctoral research associate, Heriot-Watt University
Education
2015
Wageningen University, PhD
Publications
2017
Protein Gels,
2016
Activation Energy of the Disruption of Gel Networks In Relation To Elastically Stored Energy in Fine-Stranded Ovalbumin Gels, Food Hydrocolloids
2016
Water holding as determinant for the elastically stored energy in protein based gels , Journal of Food Science
2015
The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation, Food Hydrocolloids
2015
Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein g, Food Hydrocolloids
2014
The ability to store energy in pea protein gels is set by network dimensions smaller than fifty nanometres, Food Research International Journal
2014
Modification of Ovalbumin with Fructooligosaccharides: Consequences for Network Morphology and Mechanical Deformation Responses, Langmuir
2014
Formation of fibrils from pea protein and subsequent gelation, Journal of Agricultural and Food Chemistry
2014
Modulating Protein Interaction on a Molecular and Microstructural Level for Texture Control in Protein Based Gels., Gums and Stabilizers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, The Royal Society of Chemistry
2013
Modulation of the Gelation Efficiency of Fibrillar and Spherical Aggregates by Means of Thiolation, Journal of Agricultural and Food Chemistry