Food Science and Technology
Dr Loveday's research explores how molecular interactions in foods drive meso- and macro-scale structure and functionality. He uses structure-function linkages to add value to high-protein foods by optimising properties such as texture, shelf-life and digestibility. Current research interests include whey protein nanofibrils, protein-polysaccharide interactions, in vitro digestion simulations, microencapsulation of bioactives, and mathematical modelling of chemical reaction kinetics. He has previous experience with high-protein nutrition bars, vitamin-fortified beverages and bakery products.
protein nanofibrils, protein-polysaccharide interactions