Joanne Gould

Assistant Professor in Food Science

University of Nottingham

United Kingdom

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About

Joanne Gould is an Assistant Professor in Food Science at the University of Nottingham, UK. Her research focuses on the sensory analysis of edible insects, formulation engineering for emulsions, and the nutritional implications of processing methods on legumes. Recently, she has published articles that explore sustainable food consumption habits and the effects of various cooking processes on food properties.

Articles (12)

Year:

2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

Year:

2022

Year:

2022

Year:

2020

Collaborators (5)

Pete Rose

Lecturer

Brose

UNITED KINGDOM

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Ourania Gouseti

Københavns Universitet

DENMARK

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GARY ADAMS

University of Nottingham

UNITED KINGDOM

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Qian Yang

Assistant Professor in Sensory and Consumer Sciences

University of Nottingham

UNITED KINGDOM

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David A. Gray

University of Nottingham

UNITED KINGDOM

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Joanne Gould

Research Interests

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Articles (12)

Development of a lexicon for the sensory description of edible insects commercially available in Australia

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems

Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans

"I guess it's quite trendy": A qualitative insight into young meat-eaters' sustainable food consumption habits and perceptions towards current and future protein alternatives

Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK

Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches

Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

Food biotechnology

Collaborators (5)

Pete Rose

Ourania Gouseti

GARY ADAMS

Qian Yang

David A. Gray

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