School of Food Science and Nutrition

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Brent Murray

Professor of Food Colloids
Research section: Food Colloids and Processing

Contact details

Room: 1.24
Tel: +44 (0)113 3432962


interfacial rheology

Photograph of Brent Murray

Research interests

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. 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

The laboratory is equipped for this work with various specialist pieces of equipment including: interfacial rheometers, surface tension apparatus, Langmuir troughs, Brewster angle microscope, atomic force microscope (AFM), confocal laser scanning microscope, controlled stress rheometers, specialized bubble-forming rigs and pressure drop apparatus for foam stability measurements, excellent computing facilities.

This work has been sponsored by UK research councils, EU funding and in collaboration with a number of large national and international food companies. Post-doctoral fellows are very welcome to discuss related projects, funded for example via , UK Research Councils (BBSRC and EPSRC) the European Union (e.g., EU Marie Curie schemes) or the Royal Society, etc.

Useful links

Complete publication list   


Torres O, Tena NM, Murray B, Sarkar A Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology Carbohydrate Polymers 178 86-94, 2017
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Sarkar A, Zhang S, Murray B, Russell JA, Boxal S Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces Colloids and Surfaces B: Biointerfaces 158 137-146, 2017
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Torres O, Murray B, Sarkar A Design of novel emulsion microgel particles of tuneable size Food Hydrocolloids 71 47-59, 2017
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Darniadi S, Ho P, Murray BS Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties. Journal of the science of food and agriculture -, 2017
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Nicolai T, Murray BS Particle stabilized water in water emulsions Food Hydrocolloids 68 157-163, 2017
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Leser ME, Murray BS Food Colloids– A rapidly evolving area of science: In honour of Eric Dickinson Current Opinion in Colloid and Interface Science 28 A1-A2, 2017

Sanver D, Murray BS, Sadeghpour A, Rappolt M, Nelson AL Experimental Modeling of Flavonoid-Biomembrane Interactions Langmuir 32 13234-13243, 2016
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Pravinata L, Akhtar M, Bentley PJ, Mahatnirunkul T, Murray BS Preparation of alginate microgels in a simple one step process via the Leeds Jet Homogenizer Food Hydrocolloids 61 77-84, 2016
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Matsumiya K, Murray BS Soybean protein isolate gel particles as foaming and emulsifying agents Food Hydrocolloids 60 206-215, 2016
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Egger L, Ménard O, Delgado-Andrade C, Alvito P, Assunção R, Balance S, Barberá R, Brodkorb A, Cattenoz T, Clemente A, Comi I, Dupont D, Garcia-Llatas G, Lagarda MJ, Le Feunteun S, JanssenDuijghuijsen L, Karakaya S, Lesmes U, Mackie AR, Martins C, Meynier A, Miralles B, Murray BS, Pihlanto A, Picariello G,Santos CN, Simsek S, Recio I, Rigby N, Rioux L-E, Stoffers H, Tavares A, Tavares L, Turgeon S, Ulleberg EK, Vegarud GE, Vergères G, Portmann R The harmonized INFOGEST in vitro digestion method: From knowledge to action Food Research International 88 217-225, 2016
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Torres O, Murray B, Sarkar A Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules Trends in Food Science and Technology 55 98-108, 2016
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Sadahira MS, Rodrigues MI, Akhtar M, Murray BS, Netto FM Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties Food Hydrocolloids 58 1-10, 2016
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Murray BS, Phisarnchananan N Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions Food Hydrocolloids 56 161-169, 2016
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Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A, Yang X In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment Soft Matter 12 3558-3569, 2016
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Ettelaie R, Murray BS Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics Colloids and Surfaces A: Physicochemical and Engineering Aspects 475 27-36, 2015
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Akhtar M, Murray BS, Dowu S A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment Food Hydrocolloids 42 223-228, 2014
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Murray BS, Phisarnchananan N The effect of nanoparticles on the phase separation of waxy corn starch + locust bean gum or guar gum Food Hydrocolloids 42 92-99, 2014
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Ettelaie R, Murray B Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles Journal of Chemical Physics 140 -, 2014
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Hanazawa T, Murray BS The influence of oil droplets on the phase separation of protein-polysaccharide mixtures Food Hydrocolloids 34 128-137, 2014
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Burke J, Murray BS, Cox A, Petkov J Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin andβ-casein Food Hydrocolloids 34 119-127, 2014
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Akhtar M, Murray BS, Afeisume EI, Khew SH Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology Food Hydrocolloids 34 62-67, 2014
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Hanazawa T, Murray BS Effect of oil droplets and their solid/liquid composition on the phase separation of protein-polysaccharide mixtures Langmuir: the ACS journal of surfaces and colloids 29 9841-9848, 2013
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Wang Y, Bouillon C, Cox A, Dickinson E, Durga K, Murray BS, Xu R Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability. Journal of Agricultural and Food Chemistry 61 1554-1562, 2013
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Atarés L, Marshall LJ, Akhtar M, Murray BS Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure Food Chemistry 134 1418-1424, 2012
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Luo Z, Murray BS, Ross A-L, Povey MJW, Morgan MRA, Day AJ Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers. Colloids Surf B Biointerfaces 92 84-90, 2012
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Firoozmand H, Murray BS, Dickinson E Microstructure and elastic modulus of mixed gels of gelatin plus oxidized starch: Effect of pH FOOD HYDROCOLLOID 26 286-292, 2012

Atarés L, Marshall LJ, Akhtar M, Murray BS Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure Food Chemistry -, 2012

Murray BS, Durga K, de Groot PWN, Kakoulli A, Stoyanov SD Preparation and Characterization of the Foam-Stabilizing Properties of Cellulose-Ethyl Cellulose Complexes for Use in Foods JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59 13277-13288, 2011

Murray BS, Durga K, de Groot PWN, Kakoulli A, Stoyanov SD Preparation and characterization of the foam-stabilizing properties of cellulose-ethyl cellulose complexes for use in foods. J Agric Food Chem 59 13277-13288, 2011
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Murray BS Eric Dickinson-Pioneer of food colloids ADV COLLOID INTERFAC 165 2-6, 2011

Murray BS, Durga K, Yusoff A, Stoyanov SD Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins FOOD HYDROCOLLOIDS 25 627-638, 2011

Luo Z, Murray BS, Yusoff A, Morgan MRA, Povey MJW, Day AJ Particle-stabilizing effects of flavonoids at the oil-water interface. J Agric Food Chem 59 2636-2645, 2011
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Luo Z, Murray BS, Yusoff A, Morgan MRA, Povey MJW, Day AJ Particle-Stabilizing Effects of Flavonoids at the Oil-Water Interface Journal of Agriculture and Food Chemistry 59 2636-2645, 2011
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Murray BS Rheological properties of protein films CURR OPIN COLLOID IN 16 27-35, 2011

Yusoff A, Murray BS Modified starch granules as particle-stabilizers of oil-in-water emulsions FOOD HYDROCOLLOID 25 42-55, 2011

Moschakis T, Murray BS, Dickinson E On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology J COLLOID INTERF SCI 345 278-285, 2010

Moschakis T, Murray BS, Biliaderis CG Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions FOOD HYDROCOLLOID 24 8-17, 2010

Jourdain LS, Schmitt C, Leser ME, Murray BS, Dickinson E Mixed Layers of Sodium Caseinate plus Dextran Sulfate: Influence of Order of Addition to Oil-Water Interface LANGMUIR 25 10026-10037, 2009

Firoozmand H, Murray BS, Dickinson E Microstructure and rheology of phase-separated gels of gelatin plus oxidized starch FOOD HYDROCOLLOIDS 23 1081-1088, 2009

Murray BS, Xu R, Dickinson E Brewster angle microscopy of adsorbed protein films at air-water and oil-water interfaces after compression, expansion and heat processing FOOD HYDROCOLLOIDS 23 1190-1197, 2009

Murray BS, Dickinson E, Wang YW Bubble stability in the presence of oil-in-water emulsion droplets: Influence of surface shear versus dilatational rheology FOOD HYDROCOLLOIDS 23 1198-1208, 2009

Firoozmand H, Murray BS, Dickinson E Interfacial Structuring in a Phase-Separating Mixed Biopolymer Solution Containing Colloidal Particles LANGMUIR 25 1300-1305, 2009

Allen KE, Murray BS, Dickinson E Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions INT DAIRY J 18 1011-1021, 2008

Allen KE, Murray BS, Dickinson E Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid FOOD HYDROCOLLOID 22 690-699, 2008

Xu R, Dickinson E, Murray BS Morphological changes in adsorbed protein films at the oil-water interface subjected to compression, expansion, and heat processing. Langmuir 24 1979-1988, 2008
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Murray BS Controlling emulsion stability: Microstructural and microrheological origins of flocculating systems Gums and Stabilisers for the Food Industry 14 211-220, 2008

Murray BS Stabilization of bubbles and foams CURR OPIN COLLOID IN 12 232-241, 2007

Portner DC, Leuschner RGK, Murray BS Optimising the viability during storage of freeze-dried cell preparations of Campylobacter jejuni CRYOBIOLOGY 54 265-270, 2007

Xu R, Dickinson E, Murray BS Morphological changes in adsorbed protein films at the air-water interface subjected to large area variations, as observed by brewster angle microscopy. Langmuir 23 5005-5013, 2007
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Firoozmand H, Murray BS, Dickinson E Fractal-type particle gel formed from gelatin plus starch solution LANGMUIR 23 4646-4650, 2007

Mussone PG, Ip AWF, Schroeder SLM, Murray BS, Miller AF Irreversible collapse of poly(vinyl stearate) monolayers at the air-water interface LANGMUIR 23 3766-3773, 2007

Dickinson E, Murray BS, Moschakis T Particle tracking as a probe of microrheology in food colloids ROY SOC CH 302 , 2007

Kostakis T, Ettelaie R, Murray BS Enhancement of stability of bubbles to disproportionation using hydrophilic silica particles mixed with surfactants or proteins ROY SOC CH 302 357-368, 2007

Murray BS, Cox A, Dickinson E, Nelson PV, Wang Y Coalescence of expanding bubbles: Effects of protein type and included oil droplets ROY SOC CH 302 , 2007

Kerstens S, Mugnier C, Murray BS, Dickinson E Influence of ionic surfactants on the microstructure of heat-set beta-lactoglobulin-stabilized emulsion gels FOOD BIOPHYS 1 133-143, 2006

Akhtar M, Murray BS, Dickinson E Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid FOOD HYDROCOLLOID 20 839-847, 2006

Moschakis T, Murray BS, Dickinson E Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide. Langmuir 22 4710-4719, 2006
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Kerstens S, Murray BS, Dickinson E Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating. J Colloid Interface Sci 296 332-341, 2006
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Macierzanka A, Szelag H, Moschakis T, Murray BS Phase transitions and microstructure of emulsion systems prepared with acylglycerols/zinc stearate emulsifier LANGMUIR 22 2487-2497, 2006

Shishikura Y, Khokhar S, Murray BS Effects of tea polyphenols on emulsification of olive oil in a small intestine model system. J Agric Food Chem 54 1906-1913, 2006
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Kostakis T, Ettelaie R, Murray BS Effect of high salt concentrations on the stabilization of bubbles by silica particles LANGMUIR 22 1273-1280, 2006

Moschakis T, Murray BS, Dickinson E Microstructural evolution of viscoelastic emulsions stabilized by sodium caseinate and pectin Gums and Stabilisers for the Food Industry 13 315-326, 2006

Murray BS, Dickinson E, Clarke DA, Rayner CM Stabilization of carbon dioxide-in-water emulsions by proteins CHEM COMMUN 1410-1412, 2006

Murray BS, Dickinson E, Gransard C, Soderberg I Effect of thickeners on the coalescence of protein-stabilized air bubbles undergoing a pressure drop FOOD HYDROCOLLOID 20 114-123, 2006

Ettelaie R, Murray BS, James EL Steric interactions mediated by multiblock polymers and biopolymers: role of block size and addition of hydrophilic side chains COLLOIDS AND SURFACES B-BIOINTERFACES 31 195-206, 2003

Ettelaie R, Dickinson E, Du ZP, Murray BS Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces J COLLOID INTERF SCI 263 47-58, 2003

Borbas R, Murray BS, Kiss E Interfacial shear rheological behaviour of proteins in three-phase partitioning systems COLLOID SURFACE A 213 93-103, 2003

Antipova AS, Dickinson E, Murray BS, Semenova MG On the effect of calcium ions on the sticking behaviour of casein-coated particles in shear flow COLLOID SURFACE B 27 123-131, 2003

Du Z, Murray BS, Ettelaie R, Dickinson E, Bos M, van Vliet T Disproportionation in systems of protein-stabilized gas bubbles In Proceedings of 3rd International Symposium on Food Rheology and Structure , 2003

Du Z, Bilbao-Montoya MP, Binks BP, Dickinson E, Ettelaie R, Murray BS Outstanding stability of particle-stabilized bubbles Langmuir 19 3106-3108, 2003

Soderberg IM, Dickinson E, Murray BS Coalescence stability of gas bubbles subjected to rapid pressure change at a planar air/water interface Colloids and Surfaces B: Biointerfaces 30 237-248, 2003

Murray BS, Dickinson E, Du ZP, Ettelaie R, Maisonneuve K, Soderberg I Measurement of bubble instability under conditions of rapid pressure change ROY SOC CH 165-175, 2003

Dickinson E, Ettelaie R, Murray BS, Du Z Kinetics of Disproportionation of Air Bubbles beneath a Planar Air–Water Interface Stabilized by Food Proteins Journal of Colloid and Interface Science 252 202-213, 2002

Garofalakis G, Murray BS Surface pressure isotherms, dilatational rheology, and brewster angle Microscopy of insoluble monolayers of sugar monoesters LANGMUIR 18 4765-4774, 2002

Murray BS, Campbell I, Dickinson E, Maisonneuve K, Nelson PV, Soderberg IM Technique for studying the effects of rapid surface expansion on bubble stability Langmuir 18 5007-5014, 2002

Semenova MG, Chen J, Dickinson E, Murray BS, Whittle M Sticking of protein-coated particles in a shear field Colloids and Surfaces B: Biointerfaces 22 237-244, 2001

Willats WGT, Orfila C, Limberg G, Buchholt HC, van Alebeek GJWM, Voragen AGJ, Marcus SE, Christensen TMIE, Mikkelsen JD, Murray BS, Knox JP Modulation of the degree and pattern of methyl-esterification of pectic homogalacturonan in plant cell walls - Implications for pectin methyl esterase action, matrix properties, and cell adhesion J BIOL CHEM 276 19404-19413, 2001

Dickinson E, Murray BS, Whittle M, Chen JS Dynamic interactions between adsorbed protein layers from colloidal particle scattering in shear flow ROY SOC CH 36-51, 2001

Murray BS, Liang HJ, Bone S, Lopez-Diez C Effects of sugars in protecting the functional properties of dried proteins ROY SOC CH 272-281, 2001

Wouters AGB, Rombouts I, Fierens E, Brijs K, Blecker C, Delcour JA, Murray BS Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein Food Hydrocolloids -,
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