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Pete Wilde

Research Leader

Research Area: Food Structure and Health

Contact Details:

Institute of Food Research,
Norwich Research Park,
Colney, Norwich,
NR4 7UA
UK
+44 (0)1603 255258
peter.wilde@ifr.ac.uk

Research interests

My main research interest has been studying the interfacial properties of surface-active food components. the aim is to determine how molecular interfacial behaviour can explain bulk functional behaviour (i.e. foam and emulsion stability). My main focus has been to understand how proteins adsorb at interfaces, what structural changes take place and how this affects interfacial tension, interfacial rheology, adsorbed layer dynamics and subsequent foam and emulsion properties.

My current research is focussed on studying the fundamental mechanisms that control the texture breakdown and digestion of food emulsion systems in order to develop strategies for improving the nutritional impact of food emulsions. These include fundamental studies on how interfacial layers control emulsion rheology to develop novel fat reduction strategies, the design of interfacial structures which slow lipid digestion in order to promote satiety and understanding the physico chemical role played by the salivary film in perceiving fat content in emulsions.

I have 100 refereed publications in field of food colloids, with three papers with over 130 citations. Two further papers have received highly cited awards in the field of colloid and interface science from Elsevier. I have given around 20 invited lectures at international conferences.

Selected Publications

Maldonado-Valderrama J., Miller R., Fainerman V. B., Wilde P. J., Morris V. J. (2010)
The effect of gastric conditions on beta-lactoglobulin interfacial networks: Influence of the oil phase on protein structure
Langmuir 26 (20) 15901-15908
Arboleya J. C., Ridout M. J., Wilde P. J. (2009)
Rheological behaviour of aerated palm kernel oil/water emulsions
Food Hydrocolloids 23 (5) 1358-1365
Chu B. S., Rich G. T., Ridout M. J., Faulks R. M., Wickham M. S. J., Wilde P. J. (2009)
Modulating pancreatic lipase activity with galactolipids: Effects of emulsion interfacial composition.
Langmuir 25 (16) 9352-9360
DOI:10.1021/la9008174
Maldonado-Valderrama J., Gunning A. P., Ridout M. J., Wilde P. J., Morris V. J. (2009)
The effect of physiological conditions on the surface structure of proteins: setting the scene for human digestion of emulsions
The European Physical Journal E - Soft Matter and Biological Physics 30 (2) 165-174
DOI:10.1140/epje/i2008-10426-0
Wilde P. J. (2009)
Emulsions and nanoemulsions using dairy ingredients
Dairy-Derived Ingredients: Food and Nutraceutical Uses
Woodhead Publishing
(22) Part 4 pp
Woodward N. C., Gunning A. P., Mackie A. R., Wilde P. J., Morris V. J. (2009)
A comparison of the orogenic displacement of sodium caseinate with the caseins from the air-water interface by non-ionic surfactants
Langmuir 25 (12) 6739-6744
DOI:10.1021/la900241q
Mackie A. R., Wickham M. S. J., Faulks R. M., Wilde P. J., Ridout M. J. (2008)
Modulating lipid delivery in food emulsions
Micro/Nano-Encapsulation of Active Food Ingredients: ACS Symposium Series
American Chemical Society
1007 (4) 67-88
Dauphas S. , Beaumal V. , Gunning P. A. , Mackie A. R. , Wilde P. J. , Vie V. , Riaublanc A. , Anton M. (2007)
Structures and rheological properties of hen egg yolk low density lipoproteins layers spread at the air-water interface at pH 3 and 7
Colloids and Surfaces B: Biointerfaces 57 124-133
Dauphas S. , Beaumal V. , Gunning P. A. , Mackie A. R. , Wilde P. J. , Vie V. , Riaublanc A. , Anton M. (2007)
Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45 mN/m observed by AFM
Colloids and Surfaces B: Biointerfaces 54 241-248
Mackie A. R., Ridout M. J., Moates G., Husband F. A., Wilde P. J. (2007)
Effect of the interfacial layer composition on the properties of emulsion creams
Journal of Agricultural and Food Chemistry 55 5611-5619
Wijesinha-Bettoni R. , Gao C. , Jenkins J. , Mackie A. , Wilde P. , Mills C. , Smith L. (2007)
Heat treatment of bovine alpha-lactalbumin results in partially folded, disulfide bond shuffled states with enhanced surface activity
Biochemistry 46 9774-9784
Wijesinha-Bettoni R. , Gao C. , Jenkins J. A. , Mackie A. R. , Wilde P. J. , Mills E. N. C. , Smith L. J. (2007)
Post-translational modification of barley LTP1b: the lipid adduct lies in the hydrophobic cavity and alters the protein dynamics
FEBS Letters 581 4557-4561
Salt L. J. , Wilde P. J. , Georget D. , Wellner N. , Skeggs P. K. , Mills E. N. C. (2006)
Composition and surface properties of dough liquor
Journal of Cereal Science 43 284-292

Recent Publications

Maldonado-Valderrama J., Wilde P. J., Macierzanka A., Mackie A. R. (2011)
The role of bile salts in digestion.
Advances in Colloid and Interface Science 165 (1) 36-46
DOI:10.1016/j.cis.2010.12.002
Wilde P. J., Chu B. S. (2011)
Interfacial and colloidal aspects of lipid digestion
Advances in Colloid and Interface Science 165 (1) 14-22
DOI:10.1016/j.cis.2011.02.004
Chu B. S., Gunning A. P., Rich G. T., Ridout M. J., Faulks R. M., Wickham M. S. J., Morris V. J., Wilde P. J. (2010)
Adsorption of bile salts, pancreatic colipase and lipase onto digalactosyldiacylglycerol and dipalmitoylphosphatidylcholine monolayers
Langmuir 26 (12) 9782-9793
Maldonado-Valderrama J., Gunning A. P., Wilde P. J., Morris V. J. (2010)
In-vitro gastric digestion of interfacial protein structures: visualisation by afm
Soft Matter 6 (19) 4908-4915
Woodward N. C., Gunning A. P., Maldonado-Valderrama J., Wilde P. J., Morris V. J. (2010)
Probing the in situ competitive displacement of protein by non-ionic surfactant using atomic force microscopy
Langmuir 26 (15) 12560-12566

Prof Pete Wilde

 
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