Jo Gould

Contact

• workRoom A23 Food Sciences
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• work01159516145
• Joanne.Gould@nottingham.ac.uk

Research Summary

My research group seeks to explore ways of incorporating sustainable sources of protein - insect and plant proteins - into food microstructures, by understanding the relationship between processing -… read more

Recent Publications

• FOSTER, TIM, ADAMS, GARY, DI BARI, VINCENZO, CONNERTON, IAN, GOULD, JOANNE, GOUSETI, OURANIA, GRAY, DAVID and YAKUBOV, GLEB, 2020. Food biotechnology CURRENT OPINION IN CHEMICAL ENGINEERING. 30, 53-59
• GOULD, JOANNE and WOLF, BETTINA, 2018. Interfacial and emulsifying properties of mealworm protein at the oil/water interface FOOD HYDROCOLLOIDS. 77, 57-65
• GOULD, JOANNE, GARCIA-GARCIA, GUILLERMO and WOLF, BETTINA, 2016. Pickering Particles Prepared from Food Waste MATERIALS. 9(9),
• GOULD, JOANNE M., FURSE, SAMUEL and WOLF, BETTINA, 2016. The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa FRONTIERS IN CHEMISTRY. 4,

• View all publications

Current Research

My research group seeks to explore ways of incorporating sustainable sources of protein - insect and plant proteins - into food microstructures, by understanding the relationship between processing - functionality - safety of ingredients. With a focus on extruded and popped food matrices.

Current projects include:

Thermo-mechanical extrusion of future food materials - funded by EPSRC Industrial Challenge Strategy Fund.

Interfacial functionality of insect protein - UoN Studentship.

Natural protein ingredients - the impacts of reduced refinement - studentship funded by Future Protein Platform part of Future Food Beacon at UoN.

Characterising the structure of insect protein - funded by BBSRC Doctoral Training Programme

Study into the feasibility of producing a high protein expanded snack project based on Arthropods and starchy materials indigenous to Nigeria - Innovate Agri-tech 8 funded project

• FOSTER, TIM, ADAMS, GARY, DI BARI, VINCENZO, CONNERTON, IAN, GOULD, JOANNE, GOUSETI, OURANIA, GRAY, DAVID and YAKUBOV, GLEB, 2020. Food biotechnology CURRENT OPINION IN CHEMICAL ENGINEERING. 30, 53-59
• GOULD, JOANNE and WOLF, BETTINA, 2018. Interfacial and emulsifying properties of mealworm protein at the oil/water interface FOOD HYDROCOLLOIDS. 77, 57-65
• GOULD, JOANNE, GARCIA-GARCIA, GUILLERMO and WOLF, BETTINA, 2016. Pickering Particles Prepared from Food Waste MATERIALS. 9(9),
• GOULD, JOANNE M., FURSE, SAMUEL and WOLF, BETTINA, 2016. The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa FRONTIERS IN CHEMISTRY. 4,
• GOULD, JOANNE, VIEIRA, JOSELIO and WOLF, BETTINA, 2013. Cocoa particles for food emulsion stabilisation FOOD & FUNCTION. 4(9), 1369-1375