Stephanie Bull
-
+44 (0) 118 378 8593
-
Lecturer
- Sensory Science Centre Manager
- Admissions Tutor (Undergraduate programmes)
Office
2-65bBuilding location
Harry NurstenAreas 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
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Methven, L.
,
Lignou, S.
ORCID: 0000-0001-6971-2258
,
Bull, S.
ORCID: 0000-0001-5129-1731
,
Oruna-Concha, M.
ORCID: 0000-0001-7916-1592
,
Sullivan, R.
(2023)
Physiology of sensory perception of flavour and mouthfeel stimuli imparted by dairy products.
In:
Tuohy, J.
, (eds.)
Sensory Profiling of Dairy Products.
John Wiley & Sons
pp.
18-43.
ISBN:
9781119619215
|
doi:
https://dx.doi.org/10.1002/9781119619383.ch2
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Kampa, J.
,
Bull, S.
ORCID: 0000-0001-5129-1731
,
Signorello, A.
,
Frazier, R.
,
Rodriguez Garcia, J.
ORCID: 0000-0002-4986-3144
(2023)
Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions.
npj Science of Food
, 7
(1).
ISSN:
2396-8370
|
doi:
https://dx.doi.org/10.1038/s41538-023-00202-5
-
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
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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