Megan Povey

Professor of Food Physics

University of Leeds

United Kingdom

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About

Professor Megan Povey is a faculty member at the University of Leeds, UK. Her research focuses on food physics, particularly in areas related to food safety, preservation, and innovative packaging solutions. Professor Povey's recent publications include studies on self-healing hydrogels, environmentally friendly chitin pretreatment, and advanced imaging techniques for quality inspection of produce.

Articles (18)

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2025

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2023

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2023

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2023

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2022

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2020

Collaborators (3)

nicholas watson

Professor of Artificial Intelligence in Food

University of Leeds

UNITED KINGDOM

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Fei Sheng

UNITED KINGDOM

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Rammile Ettelaie

Associate Professor in Food Chemical Physics

University of Leeds

UNITED KINGDOM

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Megan Povey

Research Interests

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About

Articles (18)

Hyperspectral Imaging and Deep Learning for Quality and Safety Inspection of Fruits and Vegetables: A Review

Transient Energy Released by a Tribological Process

Self-healing carboxymethyl chitosan hydrogel with anthocyanin for monitoring the spoilage of flesh foods

Environmentally friendly pretreatment of chitin using relatively low concentration KOH/urea mixture for enhanced nanofiber preparation

Emerging Pickering emulsion films for bio-based food packaging applications

Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation

A ratiometric fluorescence amine sensor based on carbon quantum dot-loaded electrospun polyvinylidene fluoride film for visual monitoring of food freshness

A silicon-based functional self-assembled aptasensor for the detection of aflatoxin B1 by SERS sensing

Rapid and Facile Synthesis of Homoporous Colorimetric Films Using Leaf Vein-Mediated Emulsion Evaporation Method for Visual Monitoring of Food Freshness

Physics cookbook fails to gel

Improving properties of Litsea cubeba oil Pickering emulsion-loaded gelatin-based bio-nanocomposite film via optimizing blending ratio: Application for mango preservation

“Sounding” out crystal nuclei—A mathematical-physical and experimental investigation

A smart bilayer film containing zein/gelatin/carvacrol and polyvinyl alcohol/chitosan/anthocyanin for Lateolabrax japonicus preservation and freshness monitoring

Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability

Novel gellan gum-based probiotic film with enhanced biological activity and probiotic viability: Application for fresh-cut apples and potatoes

A visual bi-layer sensor based on Agar/TiO2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness

Agar/TiO2/radish anthocyanin/neem essential oil bionanocomposite bilayer films with improved bioactive capability and electrochemical writing property for banana preservation

Acoustic attenuation spectroscopy and helium ion microscopy study of rehydration of dairy powder

Collaborators (3)

nicholas watson

Fei Sheng

Rammile Ettelaie

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