University of Reading cookie policy

We use cookies on reading.ac.uk to improve your experience, monitor site performance and tailor content to you

Read our cookie policy to find out how to manage your cookie settings

Stephanie Bull

Email:
stephanie.bull@reading.ac.uk
Phone:
+44 (0) 118 378 8593
Job title:
Lecturer

Responsibilities:

Sensory Science Centre Manager
Admissions Tutor (Undergraduate programmes)

Office

2-65b

Building location

Harry Nursten

Areas of interest

With a background of Chemistry and Sensory Evaluation, I am an interdisciplinary researcher combining sensory science and chemical analysis.

My research to date has focussed on the interactions between proteins and oral mucosa and how this influences mouthdrying sensations. This research incorporates the study of protein interactions, physicochemical analysis, saliva and oral processing, and the perception of texture and mouthfeel using temporal sensory methods.

I am also developing research in the areas of virtual reality and contextual cues in sensory perception.

Research centres and groups

Sensory Science Centre
Food Research Group

Publications

Bull, S. ORCID: 0000-0001-5129-1731 , Khutoryanskiy, V. , Parker, J. ORCID: 0000-0003-4121-5481 , Faka, M. , Methven, L. (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.. Food Chemistry , 374 pp 0. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2021.131650

Needs, S. , Donmez, S. , Bull, S. , McQuaid, C. , Osborn, H. , Edwards, A. ORCID: 0000-0003-2369-989X (2020) Challenges in microfluidic and point-of-care phenotypic antimicrobial resistance tests. Frontiers in Mechanical Engineering , 6 ISSN: 2297-3079 | doi: https://dx.doi.org/10.3389/fmech.2020.00073
Norton, V. , Lignou, S. , Bull, S. , Gosney, M. , Methven, L. (2020) Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow. Foods , 9 (9). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods9091328
Norton, V. , Lignou, S. , Bull, S. , Gosney, M. , Methven, L. (2020) An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages. Nutrients , 12 (9). ISSN: 2072-6643 | doi: https://dx.doi.org/10.3390/nu12092506
Needs, S. , Bull, S. , Bravo, J. , Walker, S. ORCID: 0000-0001-5942-1836 , Little, G. , Hart, J. , Edwards, A. ORCID: 0000-0003-2369-989X (2020) Remote videolink observation of model home sampling and home testing devices to simplify usability studies for point-of-care diagnostics. Wellcome Open Research , 5 (174). ISSN: 2398-502X | doi: https://dx.doi.org/10.12688/wellcomeopenres.16105.1
Bull, S. , Needs, S. , Edwards, A. (2020) Building open lab hardware to tackle antimicrobial resistance. University of Reading | doi: https://dx.doi.org/10.17864/1926.89600

Needs, S. , Diep, T. , Bull, S. , Lindley-Decaire, A. , Ray, P. , Edwards, A. , eds. (2019) Exploiting open source 3D printer architecture for laboratory robotics to automate high-throughput time-lapse imaging for analytical microbiology. In: Kusters, I. , (eds.) PLOS ONE , 14 (11). ISSN: 1932-6203 | doi: https://dx.doi.org/10.1371/journal.pone.0224878
Bull, S. (2019) The effect of thermal denaturation on whey protein derived mouthdrying and investigations into mucoadhesion as a mechanism of action. | doi: https://dx.doi.org/10.48683/1926.00085030