Lydia Campbell - Concepedia

Author

Lydia Campbell

Heriot-Watt University

Also Known As

Campbell, Lydia, L CAMPBELL, Lydia Boyd Campbell, Lydia Campbell

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Heriot-Watt University

About

Lydia Campbell is an author at Heriot-Watt University specializing in biochemistry, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	6	6	509
2	Natural Sciences	5	5	466
3	Health Sciences	4	4	187
4	Engineering	3	3	100
5	Medicine	3	3	277

Lydia Campbell

Publications

770

Citations

H-Index

Page 1

	Year	Citations
Effects of sucrose and sodium chloride on foaming properties of egg white proteins Vassilios Raikos, Lydia Campbell, Stephen R. Euston Food Research International Food ChemistrySodium ChlorideFood ColloidBiochemistryFood Physic	2006	153
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 Food ColloidSugar And/or SaltBiochemistryNatural SciencesFood Biophysics	2006	140
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, Food Chemistry Proteomic TechnologyBiochemistryNatural SciencesMedicineBioanalysis	2005	81
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 Food ChemistryNutritionCowpea ProteinSponge CakeFood Analysis	2015	61
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 Heat StabilityThermal ProcessingFood EngineeringWhole EggEgg Yolk	2004	59
The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties Ibrahim Akasha, Lydia Campbell, Julien Lonchamp, Food Chemistry Food ChemistryPlant BiologyBiologyBotanyBiochemistry	2015	56
Properties of partially denatured whey protein products: Formation and characterisation of structure Zhuo Zhang, Valeria Arrighi, Lydia Campbell, Food Hydrocolloids Protein ChemistryBiochemistryProtein FoldingFood StructureWhey Protein Products	2015	43
Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents K. A. Oduse, Lydia Campbell, Julien Lonchamp, International Journal of Food Properties Food ColloidEngineeringMixed BiopolymersEmulsionFood Chemistry	2017	37
Competitive Adsorption of Dihydroxy and Trihydroxy Bile Salts with Whey Protein and Casein in Oil-in-Water Emulsions Stephen R. Euston, William G. Baird, Lydia Campbell, Biomacromolecules Food ChemistryProtein ChemistryFood ColloidWhey ProteinEngineering	2013	36
Comparing the heat stability of soya protein and milk whey protein emulsions Stephen R. Euston, Al-Amari Al-Bakkush, Lydia Campbell Food Hydrocolloids Food ChemistryFood ColloidHeat StabilityProtein EmulsionsFood Engineering	2009	33

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