Brent Murray

Biography

Brent Murray is Professor of Food Colloids in the Department, appointed as lecturer in January 1995. Prior to this he spent 3 years in ICI's corporate colloid research group (UK) and 3 years in the Department of Physical Chemistry Colloid Group, at the University of Melbourne

Research Interest

Brent's principal research interests are as follows: Measurement of colloidal interaction forces between particles, e.g., emulsion droplets, via atomic force microscopy (AFM) and particle collision techniques, to enable predictions of emulsion rheology and stability, etc Measurements of interfacial rheology and interfacial phase behaviour of adsorbed biopolymer/biosurfactant films in relation to emulsion and foam formation and stability, including use of Brewster angle microscopy Development of methods for measuring the adsorption/desorption and conformation of biopolymers/biosurfactants at oil-water and air-water interfaces, such as Langmuir trough methods Applications of confocal microscopy, bulk rheology and particle tracking techniques to understand the relationship between colloidal microstructure and bulk texture Particle-stabilized foams and emulsions Biopolymer complex formation as a route to novel encapsulation, emulsification and controlled delivery of functional food ingredients Non-food uses of food materials in colloid and surface science technology