Lydia Campbell

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Research International · 2006 · 153 citations

Food Chemistry, Sodium Chloride, Food Colloid +10

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Hydrocolloids · 2006 · 140 citations

Food Colloid, Sugar And/or Salt, Biochemistry +8

Separation and identification of hen egg protein isoforms using SDS–PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry

Vassilios Raikos, Rasmus Hansen, Lydia Campbell et al. · Food Chemistry · 2005 · 81 citations

Proteomic Technology, Biochemistry, Natural Sciences +14

Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake

Lydia Campbell, Stephen R. Euston, M. Abd El-Sattar Ahmed · Food Chemistry · 2015 · 61 citations

Food Chemistry, Nutrition, Cowpea Protein +7

Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Lydia Campbell, Vassilios Raikos, Stephen R. Euston · Food Hydrocolloids · 2004 · 59 citations

Heat Stability, Thermal Processing, Food Engineering +2