Professor Brent S. Murray
- Position: Professor of Food Colloids
- Areas of expertise: colloids; emulsions; foams; dispersions; adsorption; proteins; polysaccharides; surfactants; interfacial tension; interfacial rheology; encapsulation; microgels; monolayers; confocal microscopy; AFM.
- Email: B.S.Murray@food.leeds.ac.uk
- Phone: +44(0)113 343 2962
- Location: 1.24 Food Science & Nutrition (Stead House)
Brent Murray is Professor of Food Colloids in the Department, appointed as lecturer in January 1995. Prior to this he spent 3 years in ICI's corporate colloid research group (UK) and 3 years in the Department of Physical Chemistry Colloid Group at the University of Melbourne.
- Head of Food Colloids & Bioprocessing Research Group
- Deputy Director of Soft Matter and Functional Interfaces CDT
Brent's principal research interests are as follows:
- Particle-stabilized foams and emulsions
- Protein and polysaccharide microgel particles
- Biopolymer complex formation as a route to novel encapsulation, emulsification and controlled delivery of functional food ingredients
- Measurements of interfacial rheology and interfacial phase behaviour of adsorbed biopolymer/biosurfactant films in relation to emulsion and foam formation and stability, including use of Brewster angle microscopy
- Development of methods for measuring the adsorption/desorption and conformation of biopolymers/biosurfactants at oil-water and air-water interfaces, such as Langmuir trough methods
- Applications of confocal microscopy, bulk rheology and particle tracking techniques to understand the relationship between colloidal microstructure and bulk texture
- Measurement of colloidal interaction forces between particles, e.g., emulsion droplets, via atomic force microscopy (AFM) and particle collision techniques, to enable predictions of emulsion rheology and stability, etc
- Non-food uses of food materials in colloid and surface science technology
The laboratory is equipped for this work with various specialist pieces of equipment including: interfacial rheometers, surface tension apparatus, Langmuir troughs, Brewster angle microscope, atomic force microscope (AFM), confocal laser scanning microscope, controlled stress rheometers, specialized bubble-forming rigs and pressure drop apparatus for foam stability measurements, excellent computing facilities.
This work has been sponsored by UK research councils, EU funding and in collaboration with a number of large national and international food companies. Post-doctoral fellows are very welcome to discuss related projects, funded for example via , UK Research Councils (BBSRC and EPSRC) the European Union (e.g., EU Marie Curie schemes) or the Royal Society, etc.<h4>Research projects</h4> <p>Any research projects I'm currently working on will be listed below. Our list of all <a href="https://environment.leeds.ac.uk/dir/research-projects">research projects</a> allows you to view and search the full list of projects in the faculty.</p>
- Royal Society of Chemistry
Past and present teaching responsibilities
- Module Leader of Food Colloids modules.
Research groups and institutes
- Food Colloids and Processing
- Food Colloids and Soft Matter at Interfaces
- Digestion and Delivery
- Novel Food Design and Processing
- Theoretical Modelling and Simulation
- Functional Biopolymers for Food and Health