Roman Buckow

Professor of Practice

University of Sydney

Australia

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About

Professor Roman Buckow is a Professor of Practice at The University of Sydney, Australia. His research primarily focuses on the physicochemical properties of food proteins and their modifications, alongside sustainable dietary fiber enhancement in food products. Recent articles highlight his work on high-pressure processing of various fish and plant protein gels, as well as the functional and nutritional aspects of plant-based proteins.

Articles (17)

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2025

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2021

Collaborators (1)

Asgar Farahnaky

Professor in Food Technology and Innovation

RMIT University

AUSTRALIA

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Roman Buckow

Research Interests

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Articles (17)

Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods

Changes in the Physicochemical Properties of Reduced Salt Pangasius (Pangasianodon hypophthalmus) Gels Induced by High Pressure and Setting Treatment

Modification of Faba Bean Protein Gels Using Thermal Treatment and Calcium Sulphate

High-Pressure Processing of Reduced Salt Pangasius Catfish (Pangasianodon hypophthalmus) Minced Muscle: The Effects on Selected Quality Properties of Its Gels

Phytochemistry, Bioaccessibility, and Bioactivities of Sesame Seeds: An Overview

Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients

Functional and food application of plant proteins – a review

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside

An Emerging Segment of Functional Legume-Based Beverages: A Review

Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions

High Pressure Processing Applications in Plant Foods

High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt

Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

ICEF13 special issue on Food Engineering for Nutrition and Digestion

Collaborators (1)

Asgar Farahnaky

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