Claire D Munialo

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Claire is a highly self-motivated professional combining a strong academic background with considerable experience in Food Science and Food Technology. Her main research interests are in Functional Properties of foods such as gel formation and rheological characterization of hydrocolloids, foaming tests, emulsification, and water binding capacity of food gels. Claire loves to contribute to new and better ways of teaching Food Science,conducting food research, developing better ways of processing, storing, and delivery of foods and food products.

Experience

  • 2023–present
    Senior lecturer, Harper Adams University
  • 2021–2022
    Lecturer, Coventry University
  • 2018–2021
    Assistant lecturer, Coventry University
  • 2018–2018
    Research fellow, University of Nottingham
  • 2015–2018
    Postdoctoral research associate, Heriot-Watt University

Education

  • 2015 
    Wageningen University, PhD

Publications

  • 2017
    Protein Gels,
  • 2016
    Activation Energy of the Disruption of Gel Networks In Relation To Elastically Stored Energy in Fine-Stranded Ovalbumin Gels, Food Hydrocolloids
  • 2016
    Water holding as determinant for the elastically stored energy in protein based gels , Journal of Food Science
  • 2015
    The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation, Food Hydrocolloids
  • 2015
    Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein g, Food Hydrocolloids
  • 2014
    The ability to store energy in pea protein gels is set by network dimensions smaller than fifty nanometres, Food Research International Journal
  • 2014
    Modification of Ovalbumin with Fructooligosaccharides: Consequences for Network Morphology and Mechanical Deformation Responses, Langmuir
  • 2014
    Formation of fibrils from pea protein and subsequent gelation, Journal of Agricultural and Food Chemistry
  • 2014
    Modulating Protein Interaction on a Molecular and Microstructural Level for Texture Control in Protein Based Gels., Gums and Stabilizers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, The Royal Society of Chemistry
  • 2013
    Modulation of the Gelation Efficiency of Fibrillar and Spherical Aggregates by Means of Thiolation, Journal of Agricultural and Food Chemistry

Professional Memberships

  • MIFST

Contact Claire for

  • General
  • Media request
  • Speaking request
  • Consulting / Advising
  • Research collaboration
  • Research supervision