Staff Profile:Dr Alan Bell

Name:

Dr Alan Bell

Job Title:

Lecturer, UG Director of Teaching & Learning, Special Needs Tutor

Responsibilities:

Special needs Tutor, Undergraduate Director of Teaching and Learning
Programme Director MSc Food Science (Food)

Areas of Interest:

Research work is primarily concerned with the application of non-destructive rheological techniques to soft food systems. The aim of this work is to improve the understanding of the underlying physical processes which give rise to bulk rheological properties.

Oscillatory testing Non-destructive oscillatory testing provides a unique method to follow the build-up or break-down of food systems with time and changes in the processing conditions used. It allows the assessment of the structure under investigation to be followed both as a function of strain ( amplitude) and rate ( frequency).

Older rheological methods Conventional methods of structural assessment in the food industry have tended to be of the "single point" type where the response is measured at a fixed strain or rate (or both). This in effect gives only one point in the rheological response "spectrum" and is analogous to measuring the colour of an object at one wavelength of light. This has in the past caused difficulty in correlating, for example, sensory data and mechanical testing.

Current interests:

• The dynamic rheological properties of gluten and gluten sub-fractions. Prof. D Schofield.
• Physical properties of water soluble polysaccharides ( Gum Arabic ).
• Modification of the physical properties of milk gels during manufacture. Dr R Robinson
• Changes in cell fragility during isolation from bioreactors. Dr. K Niranjan

Research groups / Centres:

Food and Bioprocessing Sciences

Publications:

Apichartsrangkoon,A., Bell, A.E., Ledward, D.A. and Brennan, 1. G. (1998).Physicochemical properties of high pressure treated wheat gluten. J. Food Chem. 63, No 2, 215-220.

Jirasubkunakorn, W.,Bell A.E., Gordon M.H., and Smith K. (2007) Ledward, D.A. and Schofield, J. D. (1999). Dynamic Viscoelastic Behaviour of High Pressure-Treated Wheat Gluten J. Cereal Sci., 76 No 5 777-782

Chattong U., Jirasubkunakorn, W. and Bell A.E., (2007) Effects of hyperocolloid addition and high pressure preocessing on the rheological properties and microstructure of a commercial meat product "Yor" (Thai sausage), Meat Science 76(3); 548-554 ISSN 0309-1740

Jirasubkunakorn, W.,Bell A.E., Gordon M.H., and Smith K. (2007). Effects of variation in Palm Stearin; Palm Oil Ratio on the crystallisation of a Low-Trans Shortening. J. Food Chem., 103 Issue 2, 477 -485

Jirasubkunakorn, W.,Bell A.E., and Gordon M.H. (2007). Effect of composition on fat rheology and crystalisation. J Food Chem., 101 Issue 2, 799-805

Ozer, B., Bell, A.E., Grandison, A. and Robinson, R.K. (1998). Rheoiogical Properties of Concentrated Yoghurt (Labneb). J. Texture Studies, 29, No1, 67-80.

Reneata T., Whye Pin Tham, Bell A.E., Frazier R. A. and Christianini (2007) Effects of high=pressure on technological functional properties of soy protein. J. Food Chem., 104, 140-147

Solorza, F.J. and Bell, A.E. (1998). Effect of calcium on the minerals retention and cheese making parameters of milk. Int. J . Dairy Tech. 51, No 2, 37-43

Saowapark S., Bell A.E., and Apichartsrangkoon,A., (2007) Rheology of denatured soy proteing gells. J. Food Chem. D-0700973

Toufeili, I., Ismail, B., Shadarevian, S., Baalbaki, R., Katkar, B.S., Bell, A.E-, and Schofield, J. D. (1999) The role of Gluten Proteins in the Baking of Arabic Bread. J. Cereal Science., 30,