Rammile Ettelaie

Associate Professor in Food Chemical Physics

University of Leeds

United Kingdom

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Rammile Ettelaie is an Associate Professor in Food Chemical Physics at the University of Leeds, UK. His research focuses on protein interactions, food packaging, and emulsification processes, as evidenced by his recent articles exploring topics such as legume proteins, protein-fungal hyphae interactions, and the development of advanced food materials. Through his work, he aims to enhance the understanding of food systems at a molecular level.

Articles (18)

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2026

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2021

Collaborators (5)

Anwesha Sarkar

Professor of Colloids and Surfaces

University of Leeds

UNITED KINGDOM

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Fei Sheng

UNITED KINGDOM

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Megan Povey

Professor of Food Physics

University of Leeds

UNITED KINGDOM

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Yoselin Benitez-Alfonso

Associate Professor

University of Leeds

UNITED KINGDOM

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Mahdiyar Shahbazi

University of Natural Resources and Life Sciences

AUSTRIA

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Rammile Ettelaie

Research Interests

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About

Articles (18)

Surface adsorption of legume proteins upon tryptic hydrolysis: Theoretical and experimental study

Unravelling Protein–Fungal Hyphae Interactions at the Nanoscale

A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue

A versatile food packaging film fabricated by gallic acid/octanoic acid grafted chitosan: Preparation, characterization, high-efficient cells capture and photodynamic eradication of bacteria and biofilms

Pickering emulsion droplets and solid microspheres acting synergistically for continuous-flow cascade reactions

Demulsification of Pickering emulsions: advances in understanding mechanisms to applications

Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein

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

Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis

A supraparticle-based biomimetic cascade catalyst for continuous flow reaction

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Dual metal nanoparticles within multicompartmentalized mesoporous organosilicas for efficient sequential hydrogenation

A liquid marble method for synthesizing large-sized carbon microspheres with controlled interior structures

Highly Selective Catalysis at the Liquid–Liquid Interface Microregion

Synergistic Interactions of Plant Protein Microgels and Cellulose Nanocrystals at the Interface and Their Inhibition of the Gastric Digestion of Pickering Emulsions

Collaborators (5)

Anwesha Sarkar

Fei Sheng

Megan Povey

Yoselin Benitez-Alfonso

Mahdiyar Shahbazi

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