Professor Stefan Kasapis

Position

Professor, Food Science

School /
Work Unit

Applied Sciences

Contact Details

+(61 3) 9925 5244

stefan.kasapis@rmit.edu.au

Location

Building: 39
Level: 4
Room: 6

City Campus

College/Portfolio

Science, Engineering & Health

Stefan Kasapis

University Education

1991

Ph.D. in Biopolymer Chemistry and Functionality, Silsoe College, Cranfield University, UK

1988

M.Sc. in Food and Management Science, King’s College, University of London, UK

1986

B.Sc. (Hons.) in Chemistry, Aristotle University of Thessaloniki, Greece

Employment History

2008-

Professor of Food Chemistry, RMIT University, Australia

2005-08

Associate Professor and Head of the FST Research Drive, NUS, Singapore

1999-04

Associate Professor and Head of the Department of Food Science, SQU, Oman

1998-99

Associate Professor and Assistant Dean for Graduate Studies and Research, SQU, Oman

1995-98

Senior Lecturer, Cranfield University, Silsoe College, UK

1993-95

Lecturer, Cranfield University, Silsoe College, UK

1991-93

Research Fellow, Cranfield University, Silsoe College, UK

Research and Scholarly Achievements

Papers:

  • Refereed:

163
  • Conference:

65

Books edited:

2

Book chapters and reviews:

11

Patents:

9

Invited lectures and chairing sessions:

61

Examination of PhD Theses:

11

Total:

322

Awards and Distinctions

  • Medal of the Royal Society of Chemistry Food Group for 1998; this award is presented for the most meritorious work published in any aspect of food chemistry in the UK by candidates under the age of 36
  • Editor of Food Hydrocolloids published by Elsevier, UK; the journal is ranked 5th out of 106 journals with impact factor in the field of Food Science and Technology (I.F.: 3.196)
  • Chairman of the 9th International Hydrocolloids Conference held in Singapore on 15th to 19th June 2008
  • Member of the Editorial Board of Carbohydrate Polymers published by Elsevier, UK
  • Member of the Editorial Board of the International Journal of Postharvest Technology and Innovation published by Inderscience Publishers, Genève, Switzerland
  • “Runner Up” Award and Second Prize in the Open Session of the Institute of Food Science and Technology Annual Conference held in conjunction with the Food Ingredients Europe Exhibition at Earls Court, London 4-6th October 1994
  • Outstanding Research Award for the best-published work at the College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman for 2000
  • Best poster award at the 9th International Hydrocolloids Conference (15th to 19th June 2008), entitled: “Unexpected phase behaviour of amylose in a high solids environment”
  • Best poster award at the 43rd AIFST Convention (25-28 July 2010) in the category “General Science”, entitled: "Utilisation of the concept of glass transition temperature (Tg) to control the kinetics of enzymatic activity in carbohydrate matrices".

Professional Affiliations

  • Member of the Board of Directors of the International Food Hydrocolloids Trust
  • Chartered Chemist (C Chem) and Member of the Royal Society of Chemistry (MRSC)
  • Member of the U.K. Institute of Food Science & Technology (MIFST)
  • Professional Member of the USA Institute of Food Technologists (MIFT)

Funding as Principal and Co-Investigator

No.

Amount (USD)

GRANTS

16

2,884,000

INDUSTRIAL CONTRACTS

5

1,631,000

Total

21

4,515,000

Research Interests

Research interests focus on the conformation-structure-function relationships of plant/marine/bacterial polysaccharides in model systems, and in the presence of proteins, lipids and other co-solutes (e.g., sugars) or bioactive compounds (e.g., antioxidants) in order to develop novel products for the food, nutraceutical and pharmaceutical industries.

Low and high-solid biomaterials increasingly include a number of proteins and non-starchy polysaccharides to deliver a range of properties such as structure, storage stability, processability and delivery control in a wide range of products. Under various conditions of industrial processing, food ingestion and drug delivery, proteins and polysaccharides exhibit a wide range of conformational properties, which should be understood on fundamental grounds for successful development of added value formulations.

Work utilises molecular understanding of biopolymer interactions and functionality in solutions, gels, composites with a crystalline phase, and rubbery/glassy systems. Modeling based on developing theoretical frameworks from the “sophisticated synthetic-polymer approach”, and in combination with rheological, calorimetric, optical and spectroscopic techniques, unveils the structure-function relationship. Recently, I have proposed a new concept, the network glass transition temperature (Tg), which emphasizes the macromolecular characteristics of a biopolymer network. This is distinct from the well known Tg obtained from DSC and NMR, techniques that offer micromolecular insights into bioglasses.

Technological aspects focus on the following:

  1. Providing an alternative to gelatin via polysaccharide utilization in confectioneries and ice cream, since the protein is increasingly falling “out of fashion” with consumers and producers alike (BSE scare, vegetarianism, and religious dietary laws of Muslims and Hindus).
  2. Flavor encapsulation and preservation of bioactive molecules (e.g., antioxidants) in amorphous / glassy protein and polysaccharide matrices of confectioneries and ice cream, or non-alcoholic beverages with a nutraceutical function.
  3. Development of protein and polysaccharide based capsules and tablets for sustained drug delivery, and fractionation or derivatization of biopolymers for use in oily liquids of cosmetic formulations as skin conditioning agents.
  4. Improving the eating quality of processed fish products by including in the formulation the right amount and type of soluble dietary fibre.
  5. Starch granule encapsulation via the formation of a polysaccharide network, and alpha-amylase inhibition by incorporation of green tea extracts (polyphenols) as avenues for glycemic response reduction in bakery products, and oriental foods (e.g., instant rice noodle).
  6. Extending fundamental understanding of protein/protein, polysaccharide/ polysaccharide and polysaccharide/protein interactions for the development of low-fat dairy products with improved mouthfeel.
  7. Sugar replacement for the development of confections with reduced caloric content and improved glycemic index. Successful replacement addresses the many different roles of sugar including sweetness, viscosity, bulk, crystallization and vitrification so that taste and texture are every bit as detectable as the original high calories formulation.
  8. Development of a sensory-evaluation protocol by employing quantitative descriptive tests with a "language" particular to each application, and a trained-assessors panel. This involvement in product development extends to filing patent applications in order to protect the intellectual property and commercial interests of the industrial partner.

Research Group

Postdoctoral Research Workers

  • Dr. Anna Bannikova (RiB Enterprise Connect with ProPortion Foods)

Research Assistants

  • Lita Katopo (ARC Linkage with Sanitarium Health and Wellbeing Australia)

PhD Scholars

  • Omar Masaud Al-Mrhag worked on “Sugar Replacement in Dietary-Fibre Containing Model Confectionery Systems (completed in 2012)
  • Paul George working on "Thermal and High Pressure Effects on the Structural Properties of Condensed Dairy Based Systems" (completed in 2013)
  • VinitaChaudhary worked on “Stabilisation of Enzymes and Bioactive Compounds via Encapsulation in a Glassy Carbohydrate Matrix” (completed in 2013)
  • Lillian Chuang working on “Effect of NaCl on the Glass Transitions of Starch and Cellulose in High-Solid Systems”
  • Thi Ngog Diep Duong working on “Molecular Understanding of the Gelation and Glass Transition Properties of Milk Protein Matrices for Improved Microencapsulation of Saccharomyces boulardii”
  • Anastasia Fitria Devi working on “High Pressure Processing (HPP) of Whey Protein-Hydrocolloid Mixtures”
  • Natasha Yang working on "Micro and Nano-encapsulation of Bioactive Compounds Using Whey Protein and Starch Mixtures as the Delivery Matrix"
  • Sobhan Savadkoohi working on “High Pressure Effects on the Structural Properties of Whey Protein Systems and Co-Solutes”
  • Naksit Panyoyai working on “Rationalisation of the Kinetics of Water and Lipid-Soluble Vitamins in a High-Solid Pectin Matrix”
  • Vilia Darma Paramita working on “Preservation of Essential Fatty Acids Encapsulated in a High-Solid Biopolymer Matrix with Glassy Consistency”

Masters by Research Scholars

  • Divya Sharma working on “Design, Preparation and Characterisation of Protein-Polysaccharide Composites for Delivery of High-Solid Biomaterials with Improved Structural Properties” (completed in 2010)
  • Lita Katopo working on “Whey Protein/Starch Interactions as Affected by Physicochemical Environment for the Development of Snacks and Breakfast Cereals with Improved Texture and Nutritional Value” (completed in 2011)
  • Buthgamuwa Baddegamage working on “Assessment of Proteolytic Activity in UHT treated Raw Milk and Reconstituted Milk Powders”

Technical Support

  • Karl Lang (Laboratory Coordinator)
  • Lillian Chuang (Technical Officer)

Publications since 2004

2013

Refereed Journal Publications

  • Devi, A.F., Buckow, R., Hemar, Y. & Kasapis, S. (2013). Structuring dairy systems through high pressure processing. Journal of Food Engineering, 114, 106-122.
  • Dissanayake, M., Kasapis, S., George, P., Adhikari, B., Palmer, M. & Meurer, B. (2013). Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems. Food Hydrocolloids, 30, 632-640.
  • Almrhag, O., George, P., Bannikova, A., Katopo, L., Chaudhary, D. & Kasapis, S. (2013). Investigation of the phase behaviour of gelatin/agarose mixture in an environment of reduced solvent quality. Food Chemistry, 136, 835-842.
  • Chaudhary, V., Small, D.M. & Kasapis, S. (2013). Structural studies on matrices of deacylated gellan with polydextrose. Food Chemistry, 137, 37-44.
  • Yang, N., Liu, Y.T., Ashton, J., Gorczyca, E. & Kasapis, S. (2013). Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein. Food Chemistry, 137, 76-82.
  • Joshi, M., Aldred, P., McKnight, S., Panozzo, J.F., Kasapis, S., Adhikari, R. & Adhikari, B. (2013). Physicochemical and functional characteristics of lentil starch. Carbohydrate Polymers, 92, 1484-1496.
  • George, P., Kasapis, S., Bannikova, A., Mantri, N., Palmer, M., Meurer, B. & Lundin, L. (2013). Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein. Food Hydrocolloids, 32, 286-293.
  • George, P., Lundin, L. & Kasapis, S. (2013). Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute. Food Chemistry, 139, 420-425.
  • Chaudhary, V., Small, D.M. & Kasapis, S. (2013). Effect of a glassy gellan/ polydextrose matrix on the activity of -D-glucosidase. Carbohydrate Polymers, 95, 389-396.
  • Agbenorhevi, J.K., Kontogiorgos, V. & Kasapis, S. (2013). Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight. Food Chemistry, in press.
  • Anand, S., Kamath, S., Chuang, L., Kasapis, S. & Lopata, A.L. (2013). Biochemical and thermo-mechanical analysis of collagen from the skin of Barramundi (Lates calcarifer) and Australasian Snapper (Pagrus auratus), an alternative for mammalian gelatin. European Food Research and Technology, in press.
  • Yang, N., Luan, J., Ashton, J., Gorczyca, E. & Kasapis, S. (2013). Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels. Food Hydrocolloids, in press.
  • Duongthingoc, D., George, P., Gorczyca, E. & Kasapis, S. (2013). Studies on the viability of Saccharomyces boulardii within microcapsules in relation to the thermomechanical properties of whey protein. Food Hydrocolloids, in press.
  • Savadkoohi, S., Bannikova, A., Van, T.T.H. & Kasapis, S. (2013). Inactivation of protease and foodborne pathogens in condensed globular protein systems following application of high pressure. Food Hydrocolloids, in press.
  • Devi, A.F., Liu, L.H., Hemar, Y., Buckow, R. & Kasapis, S. (2013). Effect of high pressure processing on rheological and structural properties of milk-gelatin mixtures. Food Chemistry, in press.

Conference Proceedings

  • Ng, P.H.C., Gorczyca, E. & Kasapis, S. (2013). Using bio-mimicry to evaluate the effect of whey protein and chitosan on starch hydrolysis. In 13th ASEAN Food Conference (AFC2013), Singapore, September 9-11, in press.

2012

Refereed Journal Publications

  • Wong, S.S., Kasapis, S. & Huang, D. (2012). Molecular weight and crystallinity alteration of cellulose via prolonged ultrasound fragmentation. Food Hydrocolloids, 26, 365-369.
  • Katopo, L., Kasapis, S. & Hemar, Y. (2012). Segregative phase separation in agarose/whey protein systems induced by sequence-dependent trapping and change in pH. Carbohydrate Polymers, 87, 2100-2108.
  • Kasapis, S. (2012). Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review. Food Hydrocolloids, 26, 464-472.
  • Bruno, L., Kasapis, S. & Heng, P.W.S. (2012). Effect of hydration on the structure of non-aqueous ethyl cellulose/propylene glycol dicaprylate gels. International Journal of Biological Macromolecules, 50, 385-392.
  • Bruno, L., Kasapis, S. & Heng, P.W.S. (2012). Effect of polymer molecular weight on the structural properties of non-aqueous ethylcellulose gels intended for topical drug delivery. Carbohydrate Polymers, 88, 382-388.
  • Jiang, B., Kasapis, S. & Kontogiorgos, V. (2012). Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/co-solute system. Biopolymers, 97, 303-310.
  • Kong, X.L., Kasapis, S., Bao, J.S. & Corke, H. (2012). Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content. Journal of the Science of Food and Agriculture, 92, 1800-1807.
  • Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F., Kasapis, S. & Barrow, C.J. (2012). Interfacial and emulsifying properties of Lentil protein isolate. Food Chemistry, 134, 1343-1353.
  • Almrhag, O., George, P., Bannikova, A., Katopo, L., Chaudhary, D. & Kasapis, S. (2012). Phase behaviour of gelatin/polydextrose mixtures at high levels of solids, Food Chemistry, 134, 1938-1946.
  • Almrhag, O., George, P., Bannikova, A., Katopo, L. & Kasapis, S. (2012). Networks of polysaccharides with hydrophilic and hydrophobic characteristics in the presence of co-solute. International Journal of Biological Macromolecules, 51, 138-145.
  • Almrhag, O., George, P., Bannikova, A., Katopo, L., Chaudhary, D. & Kasapis, S. (2012). Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin. Food Chemistry, 135, 1455-1462.
  • Dissanayake, M., Kasapis, S., Chaudhary, V., Adhikari, B., Palmer, M. & Meurer, B. (2012). Unexpected high pressure effects on the structural properties of condensed whey protein systems. Biopolymers, 97, 963-973.

Conference Proceedings

  • Agbenorhevi, J.K., Kontogiorgos, V. & Kasapis, S. (2012). Phase behaviour of β-glucan/sodium caseinate mixtures varying in molecular weight. In Gums and Stabilisers for the Food Industry 16, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 133-140.
  • Kasapis, S. (2012). High-solid biopolymer matrices for the development of materials with superior structural property and biofunctionality. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 10.
  • Chaudhary, V., Kasapis, S. & Small, D.M. (2012). Enzymatic activity in the vicinity of glass transition temperature in low moisture carbohydrate matrice. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 12.
  • George, P., Lundin, L. & Kasapis, S. (2012). Going beyond structural considerations in the low-solid regime by identifying a universality in the glass-transition patterns of condensed globular protein systems. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 12.
  • Dissanayake, M., Chaudhary, V. & Kasapis, S. (2012). Unexpected high pressure effects on the structural properties of condensed whey protein systems. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 16.
  • Bannikova, A., Dissanayake, M., George, P. & Kasapis, S. (2012). Unexpected structural behaviour and nutritional profile in condensed bovine serum albumin systems following application of high pressure. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 17.
  • Savadkoohi, S., Bannikova, A. & Kasapis, S. (2012). Effect of high hydrostatic pressure on rheological, thermal and mechanical properties of glycinin. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 18.
  • Devi, A.F., Liu, L.H., Hemar, Y., Buckow, R. & Kasapis, S. (2012). Effect of high pressure processing on rheological and structural properties of milk-gelatin mixtures. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 19.
  • Almrhag, O., George, P. & Kasapis, S. (2012). Fundamental understanding of the glass transition behaviour in the hydrocolloid/polydextrose system for replacing sugar in high-solid formulations. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 26.
  • Chuang, L., Kasapis, S., Shanks, R. & Jollands, M. (2012). Effects of added counterions on the glass transition properties at high-solid polysaccharide based systems. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 29.
  • Katopo, L., Kasapis, S. & Hemar, Y. (2012). Structural properties of agarose/whey protein gels influenced by change in pH. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 32.
  • Yang, N., Kasapis, S., Ashton, J.F., Pepler, T. & Ginn, P. (2012). Investigating phase morphology of whey protein and wheat starch systems. In Australian Food Science Summer School, The University of Melbourne, Victoria, February 1-3, pp. 37.
  • Kasapis, S. (2012). Rheology of Hydrocolloids. In International Conference on Halal Gums, Penang, Malaysia, December 5-7, pp. 3.
  • Chuang, L., Kasapis, S., Shanks, R. & Jollands, M. (2012). Effect of added counterions on the glass transition properties at high-solid polysaccharide based systems. In International Conference on Halal Gums, Penang, Malaysia, December 5-7, pp. 11.
  • Yang, N., Liu, Y.T., Ashton, J., Gorczyca, E. & Kasapis, S. (2012). Network formation and microstructure of whey protein and wheat starch systems. In International Conference on Halal Gums, Penang, Malaysia, December 5-7, pp. 25.
  • Savadkoohi, S., Bannikova, A. & Kasapis, S. (2012). Structural behaviour in condensed glycinin systems following application of high pressure. In International Conference on Halal Gums, Penang, Malaysia, December 5-7, pp. 26.
  • Chaudhary, V., Small, D.M. & Kasapis, S. (2012). Structural and enzymatic studies of deacylated gellan with polydextrose mixtures. In International Conference on Halal Gums, Penang, Malaysia, December 5-7, pp. 32.

2011

Refereed Journal Publications

  • Jiang, B., Kasapis, S. & Kontogiorgos, V. (2011). Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems. Carbohydrate Polymers, 83, 926-933.
  • Chaudhary, D.S., Adhikari, B.P. & Kasapis, S. (2011). Glass-transition behaviour of plasticized starch biopolymer system – A modified Gordon-Taylor approach. Food Hydrocolloids, 25, 114-121.
  • Koh, L.W., Jiang, B., Kasapis, S. & Foo, C.W. (2011). Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products. Food Hydrocolloids, 25, 159-164.
  • Koh, L.W. & Kasapis, S. (2011). Orientation of short microcrystalline cellulose fibers in a gelatin matrix. Food Hydrocolloids, 25, 1402-1405.
  • Sharma, D., George, P., Button, P.D., May, B.K. & Kasapis, S. (2011). Thermomechanical study on the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as the co-solute. Food Chemistry, 127, 1784-1791.
  • Bruno, L., Kasapis, S., Chaudhary, V., Chow, K.T., Heng, P.W.S & Leong, L.P. (2011). Temperature and time effects on the structural properties of a non-aqueous ethylcellulose topical drug delivery system. Carbohydrate Polymers, 86, 644-651.
  • Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F. & Kasapis, S. (2011). Physicochemical and functional properties of lentil protein isolates prepared by different drying methods. Food Chemistry, 129, 1513-1522.
  • Considine, T., Noisuwan, A., Hemar, Y., Wilkinson, B., Bronlund, J. & Kasapis, S. (2011). Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review. Food Hydrocolloids, 25, 2008-2017.
  • Jiang, B. & Kasapis, S. (2011). Kinetics of a bioactive-compound (caffeine) mobility at the vicinity of the mechanical glass transition temperature induced by gelling polysaccharide. Journal of Agricultural and Food Chemistry, 59, 11825-11832.

Conference Proceedings

  • Al-Mrhag, O.M., George, P. & Kasapis, S. (2011). Fundamental studies of biopolymer interactions in high solid/co-solute systems. In Australian Food Science Summer School, University of Queensland, Brisbane, February 9-11, pp. 21.
  • Chaudhary,V., Kasapis, S. & Small, D. (2011). Enzymatic activity in carbohydrate matrices at the vicinity of the glass transition temperature. In Australian Food Science Summer School, University of Queensland, Brisbane, February 9-11, pp. 7
  • Chuang, L., Kasapis, S., Shanks, R. & Jollands, M. (2011). Effect of added counter-ions on the glass transition properties of high-solid starch based systems with variable moisture content and relative humidity. In Australian Food Science Summer School, University of Queensland, Brisbane, February 9-11, pp. 23.
  • George, P., Lundin, L. & Kasapis, S. (2011). Fundamental studies on the aggregation and structural behaviour of whey protein isolate in the presence of sugar as the co-solute. In Australian Food Science Summer School, University of Queensland, Brisbane, February 9-11, pp. 16.
  • Kasapis, S. (2011). Biopolymer phase separation as a tool for the development of processed foods with added value. In “Tackling Tomorrow Today” – 44th Annual AIFST Convention, Sydney, July 10-13, pp. 26.
  • Kurniati, A., Button, P.D., Kasapis, S., Ashton, J.F., Pepler, T. & Ginn, P. (2011). Development of a state diagram for use in predicting physical functionality of sucrose-based syrups. In “Tackling Tomorrow Today” – 44th Annual AIFST Convention, Sydney, July 10-13, pp. 46.
  • Devi, A.F., Hemar, Y., Buckow, R., Liu, L.H. & Kasapis, S. (2011). Effect of high pressure processing on rheological and structural properties of milk-gelatin mixtures. In “Tackling Tomorrow Today” – 44th Annual AIFST Convention, Sydney, July 10-13, pp. 48.
  • Yang, N., Kasapis, S., Ashton, J.F., Pepler, T. & Ginn, P (2011). Investigating the phase morphology of whey protein and wheat starch binary mixtures as a function of processing conditions. In “Tackling Tomorrow Today” – 44th Annual AIFST Convention, Sydney, July 10-13, pp. 55.
  • Bannikova, A.B., Ptichkina, N.M. & Kasapis, S. (2011). Structure-function relationships in polysaccharides and their mixtures used as stabilisers of whipped cream foams. In “Tackling Tomorrow Today” – 44th Annual AIFST Convention, Sydney, July 10-13, pp. 45.
  • Joshi, M., Adhikari, B., Panozzo, J., Kasapis, S. & Aldred, P. (2011). Physicochemical and rheological properties of spray-, freeze- and vacuum-dried lentil protein isolate. In “Tackling Tomorrow Today” – 44th Annual AIFST Convention, Sydney, July 10-13, pp. 50.

2010

Refereed Journal Publications

  • Shan, H., Gorczyca, E., Kasapis, S. & Lopata, A. (2010). Optimisation of hydrogen-peroxide washing of common carp kamaboko using response surface methodology. Lebensm.-Wiss. u.-Technol.,43, 765-770.
  • Koh, L.W., Wong, L.L., Loo, Y.Y., Kasapis, S. & Huang, D. (2010). Evaluation of different teas against starch digestibility by mammalian glycosidases. Journal of Agricultural and Food Chemistry,58, 148-154.
  • Shrinivas, P. & Kasapis, S. (2010). Unexpected phase behavior of amylose in a high solids environment. Biomacromolecules, 11, 421-429.
  • Wong, S.S., Ngiam, Z.J., Kasapis, S. & Huang, D. (2010). Novel sulfation of curdlan assisted by ultrasonication. International Journal of Biological Macromolecules, 46, 385-388.
  • Kasapis, S. & Shrinivas, P. (2010). Combined use of thermodynamics and UV spectroscopy to rationalize the kinetics of bioactive-compound (caffeine) mobility in a high solids matrix. Journal of Agricultural and Food Chemistry, 58, 3825-3832.
  • Kontogiorgos, V. & Kasapis, S. (2010). Temperature dependence of relaxation spectra for highly hydrated gluten networks. Journal of Cereal Science, 52, 100-105.
  • Kong, X.L, Kasapis, S., Bertoft, E. & Corke, H. (2010). Rheological properties of starches from grain amaranth and their relationship to starch structure. Starch, 62, 302-308.

Patents

  • Foo, C.W., Kasapis, S., Koh, L.W. & Jiang, B. (2010). Alginate use to encapsulate starch in instant soup-based rice noodle. WO Patent 022764.

Books Edited

  • Novel Food Processing – Effects on Rheological and Functional Properties. Editors: J. Ahmed, H.S. Ramaswamy, S. Kasapis & J. I. Boye. CRC Press, Boca Raton, 2010, pp. 1-491.

Book Chapters

  • Kasapis, S. (2010). Fundamental considerations in the comparison between thermal and non-thermal characterisation of bioglasses. In Novel Food Processing – Effects on Rheological and Functional Properties, eds. J. Ahmed, H.S. Ramaswamy, S. Kasapis & J. I. Boye, CRC Press, pp. 187-206.

Conference Proceedings

  • Kontogiorgos, V. & Kasapis, S. (2010). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. In Gums and Stabilisers for the Food Industry 15, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 93-99.
  • Bruno, L., Jiang, B., Chow, K.T., Kasapis, S. & Heng, P.W.S. (2010). Structural properties of non aqueous ethyl cellulose systems used in topical drug delivery. In Gums and Stabilisers for the Food Industry 15, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 414-419.
  • Jiang, B. & Kasapis, S. (2010). Application of the coupling model to the relaxation dynamics of polysaccharide / co-solute systems. In Gums and Stabilisers for the Food Industry 15, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 84-92.
  • Wong, S.S., Sun, Y., Ngiam, Z.J., Kasapis, S. & Huang, D. (2010). Polysaccharide ultrasonication – beyond depolymerization. In Gums and Stabilisers for the Food Industry 15, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 77-83.
  • Kasapis, S. (2010). Biopolymer/co-solute interactions and phase behaviour from low-solid gelled systems to high-solid glassy matrices. In 10th International Hydrocolloids Conference, Shanghai, China, June 20-24, pp. 97.
  • Jiang, B. & Kasapis, S. (2010). Effect of matrix vitrification on the diffusional mobility of a bioactive compound. In 10th International Hydrocolloids Conference, Shanghai, China, June 20-24, pp. 87.
  • Bruno, L., Kasapis, S. & Heng, P.W.S. (2010). Effect of moisture on the structural properties of a non aqueous ethyl-cellulose gel. In 10th International Hydrocolloids Conference, Shanghai, China, June 20-24, pp. 76.
  • Wong, S.S., Kasapis, S. & Huang, D. (2010). Molecular weight alteration of crystalline cellulose via prolonged ultrasound fragmentation – A kinetic study. In 10th International Hydrocolloids Conference, Shanghai, China, June 20-24, pp. 84.
  • Koh, L.W. & Kasapis, S. (2010). Retardation of in-vitro digestion of rice dough in soup based instant noodle. In “Creating the Future of Food – 43rdAnnual AIFST Convention, Melbourne, July 25-28, pp. 31.

2009

Refereed Journal Publications

  • Sablani, S.S., Bruno, L., Kasapis, S. & Symaladevi, R.M. (2009). Thermal transitions of rice: Development of a state diagram. Journal of Food Engineering, 90, 110-118.
  • Kasapis, S. (2009). Developing minced fish products of improved eating quality: An interplay of instrumental and sensory texture. International Journal of Food Properties, 12, 11-26.
  • Dharmawan, J., Kasapis, S., Sriramula, P., Lear, M.J. & Curran, P. (2009). Evaluation of aroma active compounds in Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution and omission test. Journal of Agricultural and Food Chemistry, 57, 239-244.
  • Kontogiorgos, V., Jiang, B. & Kasapis, S. (2009). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Food Research International, 42, 130-136.
  • Koh, L.W., Kasapis, S., Lim, K.M & Foo, C.W. (2009). Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate, Food Hydrocolloids, 23, 1458-1464.
  • Wong, S.S., Kasapis, S. & Tan, Y. M. (2009). Bacterial and plant cellulose modification using ultrasound sonication. Carbohydrate Polymers, 77, 280-287.
  • Kasapis, S. & Tay, S.L. (2009). Morphology of molecular soy protein fractions in binary composite gels. Langmuir, 25, 8538-8547.
  • Shrinivas, P., Kasapis, S. & Tongdang, T. (2009). Morphology and mechanical properties of bicontinuous gels of agarose and gelatin and the effect of added lipid phase. Langmuir, 25, 8763-8773.
  • Kong, X.L, Kasapis, S., Bao, J.S. & Corke, H. (2009). Effect of gamma irradiation on the thermal and rheological properties of grain amaranth starch. Radiation Physics and Chemistry, 78, 954-960.

Special Issue Edited

  • Food Hydrocolloids. Editor: Kasapis, S. Volume 23, Issue 6, Pages 1457-1630 (August 2009). Special issue that published peer reviewed articles from the oral presentations of the 9th International Hydrocolloids Conference.

Books Edited

  • Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Applications. Editors: Kasapis, S., Norton, I.T. & Ubbink, J. B. (2009), Elsevier, New York, pp. 1-627.

Book Chapters

  • Kasapis, S. (2009). Glass transitions in foodstuffs and biomaterials: Theory and measurements. In Food Properties Handbook, ed. M. Shafiur Rahman, CRC Press, Boca Raton, pp. 207-245.
  • Kasapis, S. (2009). Unified application of the materials-science approach to the structural properties of biopolymer co-gels throughout the industrially relevant level of solids. In Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Applications, eds. S. Kasapis, I.T. Norton & J.B. Ubbink, Elsevier, 225-260.

2008

Refereed Journal Publications

  • Dharmawan, J., Kasapis, S. & Curran, P. (2008). Characterisation of volatile compounds in selected citrus fruits from Asia – Part II: Peel oil. Journal of Essential Oil Research, 20, 21-24.
  • Kasapis, S. & Sablani, S.S. (2008). The effect of pressure on the structural properties of biopolymer / co-solute. Part II: The example of gelling polysaccharides. Carbohydrate Polymers, 72, 537-544.
  • Kasapis, S. (2008). Beyond the free volume theory: Introduction of the concept of cooperativity to the chain dynamics of biopolymers during vitrification. Food Hydrocolloids, 22, 84-90.
  • Torley, P.J., de Boer, J., Bhandari, B.R., Kasapis, S., Shrinivas, P. & Jiang, B. (2008). Application of the synthetic polymer approach to the glass transition of fruit leathers. Journal of Food Engineering, 86, 243-250.
  • Kasapis, S. (2008). Recent advances and future challenges in the explanation and exploitation of the network glass transition of high sugar / biopolymer mixtures. Critical Reviews in Food Science and Nutrition, 48, 185-203.
  • Kasapis, S. (2008). Phase separation in biopolymer gels: A low to high-solid exploration of structural morphology and functionality. Critical Reviews in Food Science and Nutrition, 48, 341-359.
  • Tay, S.L., Kasapis, S. & Han A.T.K. (2008). Phase model interpretation of the structural properties of two molecular soy protein fractions. Journal of Agricultural and Food Chemistry, 56, 2490-2497.
  • Leong, W.L., Tam, A.Y.-Y., Batabyal, S.K., Koh, L.W., Kasapis, S., Yam, V.W.-W. & Vittal, J.J. (2008). Fluorescence enhancement of coordination polymeric gel. Chemical Communications, 31, 3628-3630.
  • Jiang, B., Kontogiorgos, V., Kasapis, S. & Goff, H.D. (2008). Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. Journal of Food Engineering, 89, 42-48.
  • Kontogiorgos, V., Goff, D.H. & Kasapis, S. (2008). Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures. Food Hydrocolloids, 22, 1135-1147.
  • Leong, W.L., Batabyal, S.K., Kasapis, S. & Vittal, J.J. (2008). Fluorescent magnesium (II) coordination polymeric hydrogel, Chemistry - A European Journal, 14, 8822-8829.

Patents

  • Foo, C.W., Kasapis, S., Koh, L.W. & Jiang, B. Alginate use to encapsulate starch in instant soup-based rice noodle. Priority Date: 26 August 2008; Patent Application No. PCT/EP08/061103; Publication Date: February 2010.

Book Reviews

  • Kasapis, S. (2008). Functional Food Carbohydrates, ed. C.G. Biliaderis & M.S. Izylorczyk, CRC Press, Boca Raton, pp. 570. Trends in Food Science & Technology, 19, 218.

Conference Proceedings

  • Kasapis, S. & Tay, S.L. (2008). 2S soy protein: A misnomer hence forgotten but functional nevertheless. In Gums and Stabilisers for the Food Industry 14, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 96-104.
  • Shrinivas, P., Tongdang, T. & Kasapis, S. (2008). Structural properties and phase model interpretation of the tertiary system comprising gelatin, agarose and a lipid phase. In Gums and Stabilisers for the Food Industry 14, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 419-426.
  • Koh, L.W., Kasapis, S. & Tam, D.T.L. (2008). The effect of filler orientation on the mechanical properties of gelatin-MCC composites. In Gums and Stabilisers for the Food Industry 14, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 454-460.

2007

Refereed Journal Publications

  • Kontogiorgos, V., Goff, H.D. & Kasapis, S. (2007). Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules, 8, 1293-1299.
  • Kasapis, S., Sablani, S.S., Rahman, M.S., Al-Marhoobi I.M. & Al-Amri, I.S. (2007). Porosity and the effect of structural changes on the mechanical glass transition temperature. Journal of Agricultural and Food Chemistry, 55, 2459-2466.
  • Sablani, S.S., Kasapis, S. & Rahman, M.S. (2007). Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering, 78, 266-271.
  • Rahman, M.S., Kasapis, S., Al-Kharusi, N.S.Z., Al-Marhubi, I.M. & Khan, A.J. (2007). Composition characterisation and thermal transition of date pits powders. Journal of Food Engineering,80, 1-10.
  • Sablani, S.S., Kasapis, S., Al-Tarqe, Z.H., Al-Marhubi, I., Al-Khuseibi, M. & Al-Khabori, T. (2007). Isobaric and isothermal kinetics of gelatinization of waxy maize starch. Journal of Food Engineering, 82, 443-449.
  • Kasapis, S. (2007). The effect of pressure on the glass transition of biopolymer / co-solute. Part I: The example of gelatin. International Journal of Biological Macromolecules, 40, 491-497.
  • Rahman, M.S., Al-Waili, H., Guizani, N. & Kasapis, S. (2007). Instrumental-sensory evaluation of texture for fish sausage and its storage stability. Fisheries Science, 73, 1166-1176.
  • Dharmawan, J., Kasapis, S., Curran, P. & Johnson, J.R. (2007). Characterisation of volatile compounds in selected citrus fruits from Asia – Part I: freshly-squeezed juice. Flavour and Fragrance Journal, 22, 228-232.

Conference Proceedings

  • Chow, K.T., Jiang, B., Kasapis, S., Chan, L.W. & Heng, P.W.S. (2007). Gel formation behaviour and network structure of non-aqueous ethylcellulose gel. In 2007 AAPS National Biotechnology Conference, San Diego, CA, United States, June 24-27.

2006

Refereed Journal Publications

  • Kasapis, S. (2006). Building on the WLF / free volume framework: Utilisation of the coupling model in the relaxation dynamics of the gelatin / co-solute system. Biomacromolecules, 7, 1671-1678.
  • Tay, S.L., Kasapis, S., Perera, C.O. & Barlow, P.J. (2006). Functional and structural properties of 2S soy protein in relation to other molecular protein fractions. Journal of Agricultural and Food Chemistry, 54, 6046-6053.
  • Kasapis, S. (2006). The morphology of the gellan network in a high-sugar environment. Food Hydrocolloids, 20, 132-136.
  • Kasapis, S. (2006). Definition and applications of the network glass transition temperature. Food Hydrocolloids, 20, 218-228.
  • Kontogiorgos, V., Ritzoulis, C., Biliaderis, C.G. & Kasapis, S. (2006). Effect of barley -glucan concentration on the microstructural and mechanical behaviour of sodium caseinate gels. Food Hydrocolloids, 20, 749-756.
  • Guizani, N., Al-Attabi, Z., Kasapis, S. & Gaafar, O.M. (2006). Ripening profile of semi-hard standard goat cheese made from pasteurised milk. International Journal of Food Properties, 9, 523-532.
  • Al-Rawahi, A.S., Kasapis, S. & Al-Maamari, S. & Al-Saadi, A.M. (2006). Development of a date confectionery. Part 2. Relating instrumental texture to sensory evaluation. International Journal of Food Properties,9, 365-375.
  • Sablani, S.S. & Kasapis, S. (2006). Glass transition and water activity of freeze-dried shark. Drying Technology, 24, 1003-1009.

Book Chapters

  • Kasapis, S. (2006). Composition and structure-function relationships in gums. In Handbook of Food Science, Technology and Engineering, ed. Y.H. Hui, Taylor & Francis (CRC), Boca Raton, pp. 92-1 to 92-19.
  • Kasapis, S. (2006). Glass transitions in frozen foods and biomaterials. In Handbook of Frozen Food Processing and Packaging, ed. Da-Wen Sun, Taylor & Francis (CRC), Boca Raton, pp. 33-56.

Conference Proceedings

  • Kasapis, S. & Al-Marhoobi, I.M.A. (2006). Structural properties of high- and low-water -carrageenan / gelatin mixtures. In Gums and Stabilisers for the Food Industry 13, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 201-210.
  • Tay, S.L., Perera, C.O., Barlow, P.J. & Kasapis, S. (2006). Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate. In Gums and Stabilisers for the Food Industry 13, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 342-349.
  • Dharmawan, J., Kasapis, S. & Curran, P. (2006). Behind the sweetness of oranges from Borneo. Abstracts of Papers, 232nd ACS National Meeting, San Francisco, CA, United States, Sept. 10-14.

2005

Refereed Journal Publications

  • Kasapis, S. & Al-Marhoobi, I.M. (2005). Bridging the divide between the high- and low-solid analyses in the gelatin / -carrageenan mixture. Biomacromolecules, 6, 14-23.
  • Al-Marhoobi, I.M. & Kasapis, S. (2005). Further evidence of the changing nature of biopolymer networks in the presence of sugar. Carbohydrate Research, 340, 771-774.
  • Kasapis, S. (2005). Glass transition phenomena in dehydrated model systems and foods: A review. Drying Technology, 23, 731-757.
  • Al-Bulushi, I.M., Kasapis, S., Al-Oufi, H. & Al-Maamari, S. (2005). Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science, 71, 648-654.
  • Kasapis, S.& Sablani, S.S. (2005). A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin. International Journal of Biological Macromolecules, 36, 71-78.
  • Al-Amri, I.S., Al-Adawi, K.M., Al-Marhoobi, I.M. & Kasapis, S. (2005). Direct imaging of the changing polysaccharide network at high levels of co-solute. Carbohydrate Polymers, 61, 379-382.
  • Al-Rawahi, A.S., Kasapis, S. & Al-Bulushi, I.M. (2005). Development of a date confectionery: Part 1. Relating formulation to instrumental texture. International Journal of Food Properties,8, 457-468.

2004

Refereed Journal Publications

  • Kasapis, S., Mitchell, J., Abeysekera, R. & MacNaughtan, W. (2004). Rubber-to-glass transitions in high sugar/biopolymer mixtures. Trends in Food Science and Technology, 15, 298-304.
  • Kasapis, S. (2004). Definition of a mechanical glass transition temperature for dehydrated foods. Journal of Agricultural and Food Chemistry, 52, 2262-2268.
  • Kasapis, S., Al-Oufi, H.S., Al-Maamari, S., Al-Bulushi, I.M. & Goddard, S. (2004). Scientific and technological aspects of fish product development. Part I: Handshaking instrumental texture with consumer preference in burgers. International Journal of Food Properties, 7, 1-14.
  • Marcotte, M., Sablani, S.S., Kasapis, S., Baik, O.-D. & Fustier, P. (2004). The thermal kinetics of starch gelatinization in the presence of other cake ingredients. International Journal of Food Science & Technology, 39, 807-810.
  • Sablani, S.S., Kasapis, S., Rahman, M.S., Al-Jabri, A. & Al-Habsi, N. (2004). Sorption isotherms and the state diagram for evaluating stability criteria of abalone. Food Research International, 37, 915-924.

Patents

  • Kasapis, S., Al-Oufi, H. S. & Al-Maamari, S. (2004). Minced fish products of improved eating quality. GCC Patent 4037.

Book Reviews

  • Kasapis, S. (2004). Amorphous Food and Pharmaceutical Systems, ed. H. Levine, The Royal Society of Chemistry, Cambridge, pp. xliv + 346. International Journal of Food Properties, 7, 153-154.

Conference Proceedings

  • Sablani, S.S., Kasapis, S., Rahman, M.S., Al-Jabri, A. & Al-Habsi, N. (2004). Sorption isotherms and state diagram for evaluating stability criteria of abalone. In International Congress on Engineering and Food, Montpellier, France, pp. 385-395.
  • Kasapis, S., Al-Marhoobi, I.M.A., Deszczynski, M., Mitchell, J.R. & Abeysekera, R. (2004). Structural properties of gelatin in mixture with sugar. In Gums and Stabilisers for the Food Industry 12, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 437-449.