ORCID Profile
0000-0001-6508-0185
Current Organisations
University of Queensland
,
RMIT University
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In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Polymers | Materials Engineering | Manufacturing Engineering Not Elsewhere Classified | Materials Engineering Not Elsewhere Classified | Packaging, Storage And Transportation | Nanotechnology |
Plastic products (incl. Construction materials) | Plastics in primary forms | Synthetic fibres, yarns and fabrics | Polymeric materials (e.g. paints)
Publisher: Informa UK Limited
Date: 21-11-2015
Publisher: Scientific Research Publishing, Inc.
Date: 2015
Publisher: Wiley
Date: 04-09-2014
DOI: 10.1111/JFQ.12097
Publisher: Elsevier BV
Date: 1995
DOI: 10.1016/0309-1740(95)80004-2
Abstract: The gelation of lean meat homogenates was examined in a thermal scanning rheology monitor, a device that non-destructively measures rigidity and elasticity, as response to a repetitive small movement. Salted (NaCl and pyrophosphate) homogenates were scanned from 10°C to 85°C at 1°C/min, continuously or with an isothermal hold period at 25, 35, 45, 50 or 55°C. The intention of isothermal holding was to visualize key features of the gelation process. Whatever the thermal path, the final properties of the gel were substantially the same. This indicates that heat-mediated gelation follows only one path and is complete by 85°C. The hold at 55°C yielded the most information on gelation. During the hold, gelation was very nearly complete while rigidity steadily increased. This showed that transition from the sol state to the gel and rigidity development are separate events. S les held at 25°C underwent pH-dependent transitions in rheological properties but at higher hold temperatures these transitions were often not observed. They were caused by a progressive loss of pyrophosphate due to an endogenous pyrophosphatase. The pH and temperature dependencies of the transitions were easily explained by classic enzymology. The enzyme activity could be inhibited by 10 mm NaF. Under these conditions the onset of final gelation occurred at a slightly, but significantly, lower temperature. Models to explain this and another subtle effect of pyrophosphate are presented. At a given pH, although gelation is subtly affected by pyrophosphate, the final rigidity and elasticity are much the same in its presence or absence. Pyrophosphate is in near universal use in salted meat products. Presumably its reported advantages, better water-holding capacity and greater gel strength, are not revealed by the thermal scanning technique.
Publisher: Elsevier BV
Date: 05-2008
Publisher: Elsevier BV
Date: 05-2008
Publisher: Springer Science and Business Media LLC
Date: 22-11-2008
Publisher: Wiley
Date: 16-11-2006
Publisher: MDPI AG
Date: 20-06-2022
Abstract: Whey protein isolate (WPI)-derived bioactive peptide fractions (1–3, 3–5, 5–10, 1–10, and kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive kDa fractions formed stable nanoemulsions (diameter = 174–196 nm) however, their performance was dependent on the peptide concentration (1–4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperatures. This study has shown that by optimizing peptide size using ultrafiltration, enzyme type and emulsification conditions (emulsifier concentration and storage conditions), stable nanoemulsions can be produced using WPI-derived bioactive peptides, demonstrating the dual-functionality of WPI peptides.
Publisher: Elsevier BV
Date: 09-2012
Publisher: Elsevier BV
Date: 08-2022
Publisher: Royal Society of Chemistry (RSC)
Date: 2022
DOI: 10.1039/D2AN01140A
Abstract: Raman spectra collected using subsurface measurement on a portable device can be used to quantify carotenoid and lipid levels in Atlantic salmon.
Publisher: Wiley
Date: 03-02-2020
DOI: 10.1002/JRS.5830
Publisher: Informa UK Limited
Date: 31-12-2004
Publisher: Elsevier BV
Date: 04-2011
Publisher: Wiley
Date: 04-02-2023
DOI: 10.1111/IJFS.16292
Abstract: Whey protein hydrolysates are important food emulsifiers and bioactive ingredients. This study investigated the stability of whey protein isolate (WPI) bioactive peptide fraction nanoemulsions under representative food processing and storage conditions: pH (3–9), ion concentration (Na + , 0–200 m m and Ca 2+ , 0–15 m m ), thermal treatment (30–90 °C) and freeze–thawing. Bioactive peptide fractions, UC–10 and UP–10, were obtained by ultrafiltration of chymotrypsin or pepsin WPI hydrolysates, respectively. The nanoemulsions produced with these fractions had droplet diameters of 177 ± 3.5 nm (UC–10) and 154 ± 1.6 nm (UP–10). Nanoemulsions destabilised at pH 3–5, around the isoelectric point of WPI proteins but were stable at higher pH values, 6–9. Nanoemulsion instability escalated above critical Na + (25 m m ) and Ca 2+ (2.5 m m ) concentrations, but Ca 2+ accelerated droplet aggregation more strongly than Na + . Furthermore, nanoemulsions were moderately stable to heating and freeze–thawing. Overall, both WPI bioactive peptide‐stabilised nanoemulsions showed consistent stability to the processing conditions. This study expands on designing, producing and utilising nanoemulsions based on WPI bioactive peptides.
Publisher: MDPI AG
Date: 15-12-2022
DOI: 10.3390/MA15248964
Abstract: The building and construction industry consumes a significant amount of virgin resources and minimizing the demand with alternative waste materials can provide a contemporary solution. In this study, thermal components of kraft fibres (KFs) derived from waste cardboard are investigated. The mechanical properties containing KFs within concrete composites are evaluated. Metakaolin (MK) and KFs were integrated into concrete s les as a partial substitute for cement. Silica Fume (SF) was applied to the KF (SFKFs) with a view to enhancing the fibre durability. The results indicated that there was a reduction in compressive strength of 44 and 56% when 10% raw and modified KFs were integrated, respectively. Raw, fibre and matrix-modified s les demonstrated a 35, 4 and 24% flexural strength reduction, respectively however, the tensile strength improved by 8% when the matrix was modified using MK and SFKF. The morphology of the fibres was illustrated using a scanning electron microscope (SEM), with an energy dispersion X-ray spectroscopy (EDS) provision and Fourier transform infrared spectroscopy (FT-IR) employed to gain insights into their chemical nature. The thermal, calorimetric and combustion attributes of the fibres were measured using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and pyrolysis combustion flow calorimetry (PCFC). SFKFs showed a lower heat release capacity (HRC), demonstrating a lower combustion propensity compared to raw KFs. Furthermore, the 45% decreased peak heat release rate (pHRR) of SFKFs highlighted the overall reduction in the fire hazards associated with these materials. TGA results also confirmed a lower mass weight loss of SFKFs at elevated temperatures, thus corroborating the results from the PCFC runs.
Publisher: Elsevier BV
Date: 12-2014
Publisher: Elsevier BV
Date: 09-2018
DOI: 10.1016/J.FOODCHEM.2018.04.013
Abstract: Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH s les using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.
Publisher: Informa UK Limited
Date: 03-02-2021
DOI: 10.1080/10408398.2021.1877108
Abstract: Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using the approach to target pathogenic bacteria. This review provides comprehensive information on the application of biopreservatives of microbial origin, mainly bacteriocins and protective cultures, in relation to bacterial spoilage of beef and lamb meat. The sensory effect of these biopreservatives, an aspect that often receives less attention in microbiological studies, is also reviewed. Microbial biopreservatives were found to be able to retard the growth of the major meat spoilage bacteria,
Publisher: Elsevier BV
Date: 03-2004
Publisher: Elsevier BV
Date: 03-2016
Publisher: MDPI AG
Date: 10-08-2018
DOI: 10.3390/FOODS7080127
Abstract: The important s ling parameters of a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure such as the extraction temperature, extraction time, and s le volume were optimized to quantify 23 important impact odorants in reduced alcohol red and white wines. A three-factor design of Box-Behnken experiments was used to determine the optimized s ling conditions for each analyte, and a global optimized condition at every ethanol concentration of interest determined using a desirability function that accounts for a low signal response for compounds. Shiraz and Chardonnay wines were dealcoholized from 13.7 and 12.2% v/v ethanol respectively, to 8 and 5% v/v, using a commercially available membrane-based technology. A s le set of the reduced alcohol wines were also reconstituted to their natural ethanol level to evaluate the effect of the ethanol content reduction on volatile composition. The three-factor Box-Behnken experiment ensured an accurate determination of the headspace concentration of each compound at each ethanol concentration, allowing comparisons between wines at varying ethanol levels to be made. Overall, the results showed that the main effect of extraction temperature was considered the most critical factor when studying the equilibrium of reduced alcohol wine impact odorants. The impact of ethanol reduction upon the concentration of volatile compounds clearly resulted in losses of impact odorants from the wines. The concentration of most analytes decreased with dealcoholization compared to that of the natural s les. Significant differences were also found between the reconstituted volatile composition and 5% v/v reduced alcohol wines, revealing that the dealcoholization effect is the result of a combination between the type of dealcoholization treatment and reduction in wine ethanol content.
Publisher: Wiley
Date: 19-09-2022
Abstract: High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly upon extrusion processing and to correlate this understanding to the structure of the final products. Although there is no consensus on the relative importance of a certain type of bond on extrudates’ structure, literature suggests that, regardless of moisture level, these linkages and interactions give rise to distinctive hierarchical order. Both noncovalent and disulfide bonds contribute to the extrudates’ fibrous structure. At high water levels, hydrogen and disulfide bonds play a dominant role in extrudates’ texture. The process parameters including cooking temperature, screw speed, and moisture content have significant albeit different levels of impact on the texturization process. Their correlation with the ingredients’ physiochemical properties provides a greater insight into the process–structure–function relationship of meat analogs. The tendency of protein and polysaccharide blends to phase separate rather than produce a homogeneous mix is a particularly important aspect that leads to the formation of fibrous layers when extruded. This review shows that systematic studies are required to measure and explain synergistic and competitive interactions between proteins and other ingredients such as carbohydrates with a focus on their incompatibility. The wide range of plant protein source can be utilized in the HMEC process to produce texturized products, including meat analogs.
Publisher: Elsevier BV
Date: 03-2014
Publisher: CRC Press
Date: 02-12-2014
DOI: 10.1201/B17843-12
Publisher: Informa UK Limited
Date: 06-05-2009
Publisher: Springer Science and Business Media LLC
Date: 05-2008
Publisher: Wiley
Date: 27-06-2018
DOI: 10.1002/JSFA.8434
Abstract: Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry.
Publisher: Elsevier BV
Date: 10-2013
Publisher: MDPI AG
Date: 18-11-2020
DOI: 10.3390/SU12229622
Abstract: Concrete is the most used construction material in the world. Consequently, the mass extraction of virgin materials required for concrete production causes major environmental impacts. With a focus on promoting sustainability, numerous research studies on incorporating waste materials to replace virgin substances in concrete were undertaken. Despite this vast volume of published literature, systematic research studies on these sustainable concrete mixes that inform various stakeholders on current research trends, future research directions, and marketability options products are seldom conducted. This paper presents a decade review on sustainable concrete with a focus on virgin materials being replaced with waste materials. It aims to inform researchers of current research trends and gaps in the research area of waste material use in concrete. The review also identifies key parameters that restrict the marketability of these sustainable concrete products. The three-step research methodology involves a bibliometric assessment, a key review of selected waste materials, and an interview with a panel of experts focusing on impediments towards the transition of sustainable concrete products into the industry market. Bibliometric assessment was based on 1465 research publications in which five key materials (plastic, glass, fly ash, slag) and construction and demolition waste were selected for the review. The interview was conducted with ten industry experts to discuss the industry limitations in the commercial establishment of materials. The review of existing knowledge and the findings on sustainable concrete presented in this paper provide directions for both research academics and industry stakeholders to systematically focus on sustainable concrete products that are market-ready.
Publisher: Royal Society of Chemistry (RSC)
Date: 2019
DOI: 10.1039/C8AN01958D
Abstract: Spatially off-set Raman spectroscopy (SORS) offers non-invasive chemical characterisation of the sub-surface of various biological tissues as it permits the assessment of diffusely scattering s les at depths of several orders of magnitude deeper than conventional Raman spectroscopy.
Publisher: Informa UK Limited
Date: 26-08-2023
Publisher: Wiley
Date: 07-11-2016
DOI: 10.1002/JSFA.8074
Publisher: Elsevier BV
Date: 09-2011
Publisher: Informa UK Limited
Date: 28-07-2014
Publisher: Elsevier BV
Date: 09-2016
Publisher: CRC Press
Date: 16-07-2007
Publisher: Elsevier BV
Date: 11-2009
Publisher: MDPI AG
Date: 06-07-2023
DOI: 10.3390/FERMENTATION9070635
Abstract: A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food crops owing to their rich nutrient profile, cost-effective production and resource usage efficiency. Furthermore, they have the potential to meet the protein needs of the future. There are however several limitations associated with legumes in terms of their sensory, nutritional, and functional properties, which make them challenging for the food industry to use. In this review, these challenges are discussed in detail with particular reference to fermentation as a strategy for overcoming them. A major focus is on examining the potential application of fermentation for modifying techno-functional properties, such as foaming and emulsifying properties, solubility, and water and oil binding capacities of legume substrates. In many studies, fermentation has been demonstrated to enhance the techno-functional, sensory and nutritional attributes of various legume substrates. Future studies must focus on developing scalable fermentation processes to utilize the technology for improving the techno-functional and sensory properties of legume-based ingredients at industrial scale.
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.FOODRES.2018.04.057
Abstract: The aim of this study was to compare the volatile and sensory profiles of Australian Shiraz red wines produced by several methods to achieve alcohol concentrations of 10.5 and 13.5% v/v. These levels were considerably lower contents than the commercial wine (16-17% v/v) that was produced from this vineyard site. Wines were produced by: (i) harvest timing (19.3, 24 and 29.3 Brix) (ii) blending equal proportions of early harvest (19.3 Brix) and late harvest wines (29.3 Brix) and (iii) dealcoholization using reverse osmosis followed by a membrane contactor. Dealcoholization caused a significant loss of volatile compounds, particularly esters, while the blending treatment had an averaging effect on most analytes. Sensory descriptive analysis of treatments with 10.5% v/v alcohol showed that the perception of the herbaceous attribute was more intense in the early harvest wines in comparison to the dealcoholized wines, while those of dark fruit, raisin rune, astringency and alcohol were lower. No sensory differences were found amongst the 13.5% v/v wines, except for alcohol. Sensory and compositional data were modelled by means of Common Dimension (ComDim) multi-block analysis and indicated which chemical components are important to the perceived wine sensory properties. Insights from this study will provide knowledge that may be applied to control or moderate both unripe sensory attributes in addition to a deficiency of ripe fruit aromas or mouthfeel characteristics in reduced-alcohol red wines.
Publisher: Informa UK Limited
Date: 2009
Publisher: Elsevier BV
Date: 04-2021
Publisher: Elsevier BV
Date: 11-2008
Publisher: Elsevier BV
Date: 11-2005
Publisher: Elsevier BV
Date: 10-2020
Publisher: Wiley
Date: 12-05-2017
DOI: 10.1002/JSFA.7757
Abstract: A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds the retention properties of the wine non-volatile matrix and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry.
Publisher: CRC Press
Date: 02-12-2014
DOI: 10.1201/B17843
Publisher: Elsevier BV
Date: 05-2016
Publisher: Wiley
Date: 06-08-2012
Publisher: Elsevier BV
Date: 02-2014
Publisher: Elsevier BV
Date: 07-2021
Publisher: Elsevier BV
Date: 04-2007
DOI: 10.1016/J.MEATSCI.2006.09.010
Abstract: Tenderness is an important meat quality parameters and the use of high power ultrasound to disrupt muscle structure may prove effective for reducing both myofibrillar and collagenous toughness. The experiment was carried out with Longissimus lumborum et thoracis and Semitendinosus muscles from 3 to 4 year old steers. Uncooked beef s les (60×40×20mm) were treated with high power ultrasound (24kHz, 12W/cm(2)) for up to 240s, and aged for up to 8.5 days before evaluation of pH, drip loss, cook losses Warner-Bratzler shear (WBS), compression hardness, and colour. Ultrasound treatment significantly reduced WBS force and hardness, but significantly increased pH. Ageing significantly reduced hardness and WBS force, but there was no significant interaction between ultrasound treatment and ageing time. Ultrasound treatment did not affect any of the colour parameters (L(∗)a(∗)b(∗), chroma and hue) but the ageing time significantly increased the lightness, chroma and hue. There was no significant effect of ultrasound treatment on drip loss, but it did significantly reduce the cook and total loss. During ageing, cook loss and total losses significantly increased. The results suggest that high power ultrasound is capable of reducing objective texture measurements of beef without compromising the other quality parameters investigated.
Publisher: Elsevier BV
Date: 04-2006
Publisher: Elsevier BV
Date: 08-2000
DOI: 10.1016/S0309-1740(00)00004-8
Abstract: Compared to processed meat product made from normal pork, products made from pale soft exudative (PSE) pork have higher cook loss (CL) and weaker texture. In this study interactions between a range of processing conditions (ionic strength, polyphosphate addition, polyphosphate chain length, pH, cooking temperature and time between preparation and cooking), and their effect on the texture [shear stress (SS), true shear strain (TSS)] and CL of gels made from normal and PSE pork were examined. Of the processing conditions studied, ionic strength, polyphosphate addition and polyphosphate chain length affected the functional properties of normal and PSE pork differently. Generally, the functional properties of normal pork were superior to PSE pork, with no combination of conditions making all the functional properties of PSE pork equal to those of normal pork under the same conditions. The combination of conditions that was most effective in reducing the difference between normal and PSE pork was high ionic strength in the presence of added polyphosphate. Under these conditions there was no significant difference in CL between normal and PSE pork, although the texture (SS and TSS) of the PSE pork s les was still inferior.
Publisher: CRC Press
Date: 10-06-2020
Publisher: MDPI AG
Date: 19-08-2020
DOI: 10.3390/MOLECULES25173776
Abstract: Aquaculture represents a major part of the world’s food supply. This area of food production is developing rapidly, and as such the tools and analytical techniques used to monitor and assess the quality of fish need to also develop and improve. The use of spatially off-set Raman spectroscopy (SORS) is particularly well-suited for these applications, given the ability of this technique to take subsurface measurements as well as being rapid, non-destructive and label-free compared to classical chemical analysis techniques. To explore this technique for analysing fish, SORS measurements were taken on commercially significant whole fish through the skin in different locations. The resulting spectra were of high quality with subsurface components such as lipids, carotenoids, proteins and guanine from iridophore cells clearly visible in the spectra. These spectral features were characterised and major bands identified. Chemometric analysis additionally showed that clear differences are present in spectra not only from different sections of a fish but also between different species. These results highlight the potential application for SORS analysis for rapid quality assessment and species identification in the aquaculture industry by taking through-skin measurements.
Publisher: Informa UK Limited
Date: 06-09-2022
DOI: 10.1080/10408398.2022.2119202
Abstract: Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.
Publisher: Elsevier BV
Date: 1992
Publisher: Wiley
Date: 1991
Publisher: MDPI AG
Date: 28-03-2023
DOI: 10.3390/MPS6020035
Abstract: Increasing evidence strongly supports the key role of the tumour microenvironment in response to systemic therapy, particularly immune checkpoint inhibitors (ICIs). The tumour microenvironment is a complex tapestry of immune cells, some of which can suppress T-cell immunity to negatively impact ICI therapy. The immune component of the tumour microenvironment, although poorly understood, has the potential to reveal novel insights that can impact the efficacy and safety of ICI therapy. Successful identification and validation of these factors using cutting-edge spatial and single-cell technologies may enable the development of broad acting adjunct therapies as well as personalised cancer immunotherapies in the near future. In this paper we describe a protocol built upon Visium (10x Genomics) spatial transcriptomics to map and characterise the tumour-infiltrating immune microenvironment in malignant pleural mesothelioma. Using ImSig tumour-specific immune cell gene signatures and BayesSpace Bayesian statistical methodology, we were able to significantly improve immune cell identification and spatial resolution, respectively, improving our ability to analyse immune cell interactions within the tumour microenvironment.
Publisher: Hindawi Limited
Date: 17-02-2015
DOI: 10.1111/JFPP.12231
Publisher: MDPI AG
Date: 21-07-2018
DOI: 10.20944/PREPRINTS201807.0394.V1
Abstract: The important s ling parameters of a headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure, extraction temperature, extraction time and s le volume were optimized to quantify 23 important impact odorants in reduced alcohol red and white wines. A three-factor design of Box-Behnken experiments was used to determine optimized s ling conditions for each analyte, and a global optimized condition at every ethanol concentration of interest determined using a desirability function that accounts for a low signal response for compounds. Shiraz and Chardonnay wines were dealcoholized from 13.7 and 12.2% v/v ethanol respectively, to 8 and 5% v/v, using a commercially available membrane-based technology. A s le set of the reduced alcohol wines were also reconstituted to their natural ethanol level to evaluate the effect of ethanol content reduction on volatile composition. The three-factor Box-Behnken experiment ensured an accurate determination of the headspace concentration of each compound at each ethanol concentration, allowing comparisons between wines at varying ethanol levels to be made. Overall, the results showed that the main effect of extraction temperature was considered the most critical factor when studying the equilibrium of reduced alcohol wine impact odorants. The impact of ethanol reduction upon the concentration of volatile compounds clearly resulted in losses of impact odorants from the wines. The concentration of most analytes decreased with dealcoholization compared to that of the natural s les. Significant differences were also found between the reconstituted volatile composition and 5% v/v reduced alcohol wines, revealing that the dealcoholization effect is the result of a combination between the type of dealcoholization treatment and reduction in wine ethanol content.
Publisher: Elsevier BV
Date: 11-2017
Publisher: Elsevier BV
Date: 2020
Publisher: Elsevier BV
Date: 02-2013
DOI: 10.1016/J.FOODCHEM.2012.09.053
Abstract: Heat pre-treated and non heat pre-treated whey protein isolate (WPI) were hydrolysed using α-chymotrypsin (chymotrypsin), pepsin and trypsin. The in vitro antioxidant activity, ACE-inhibition activity and surface hydrophobicities of the hydrolysates were measured in order to determine if peptides with dual functionalities were present. Dual functional peptides have both biological (e.g. antioxidant, ACE-inhibition, opioid activities) and technological (e.g. nanoemulsification abilities) functions in food systems. Heat pre-treatment marginally enhanced the hydrolysis of WPI by pepsin and trypsin but had no effect on WPI hydrolysis with chymotrypsin. With the exception of the hydrolysis by trypsin, heat pre-treatment did not affect the peptide profile of the hydrolysates as analysed using size exclusion chromatography, or the antioxidant activity (P>0.05). Heat pre-treatment significantly affected the ACE-inhibition activities and the surface hydrophobicities of the hydrolysates (P 0.05) but in some instances caused a reduction in the antioxidant activity of WPI hydrolysates. The chymotrypsin hydrolysate showed a broad MW size range, and was followed by pepsin and then trypsin. The bioactivities of the hydrolysates generally decreased in the order chymotrypsin>trypsin>pepsin. This study showed that by manipulating protein conformation with pre-hydrolysis heat treatment, combined with careful enzyme selection, peptides with dual functionalities can be produced from WPI for use as functional ingredients in the manufacture of functional foods.
Publisher: AIP
Date: 2008
DOI: 10.1063/1.2964788
Publisher: Springer Science and Business Media LLC
Date: 17-11-2023
Location: New Zealand
Start Date: 2007
End Date: 12-2012
Amount: $31,500.00
Funder: Australian Research Council
View Funded ActivityStart Date: 09-2007
End Date: 05-2009
Amount: $300,000.00
Funder: Australian Research Council
View Funded Activity