Kasapis, Stefan - RMIT University - School of Science, Applied Sciences

研究领域

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.

近期论文

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Panyoyai, N.,Bannikova, A.,Small, D.,Kasapis, S. (2016). Diffusion kinetics of ascorbic acid in a glassy matrix of high-methoxy pectin with polydextrose In: Food Hydrocolloids, 53, 293 - 302 Paramita, V.,Bannikova, A.,Kasapis, S. (2016). Preservation of oleic acid entrapped in a condensed matrix of high-methoxy pectin with glucose syrup In: Food Hydrocolloids, 53, 284 - 292 Chuang, L.,Panyoyai, N.,Katopo, L.,Shanks, R.,Kasapis, S. (2016). Calcium chloride effects on the glass transition of condensed systems of potato starch In: Food Chemistry, 199, 791 - 798 Panyoyai, N.,Kasapis, S. (2016). A free-volume interpretation of the decoupling parameter in bioactive-compound diffusion from a glassy polymer In: Food Hydrocolloids, 54, 338 - 341 Kong, X.,Kasapis, S.,Zhu, P.,Sui, Z.,Bao, J.,Corke, H. (2016). Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars In: International Journal of Food Science and Technology, 51, 509 - 518 Timilsena, Y.,Adhikari, R.,Kasapis, S.,Adhikari, B. (2016). Molecular and functional characteristics of purified gum from Australian chia seeds In: Carbohydrate Polymers, 136, 128 - 136 Panyoyai, N.,Bannikova, A.,Small, D.,Shanks, R.,Kasapis, S. (2016). Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate In: Food Hydrocolloids, 52, 811 - 819 Alqahtani, N.,Ashton, J.,Katopo, L.,Jones, O.,Kasapis, S. (2016). Effect of oat particle concentration and size distribution on the phase behaviour of mixtures with gelatin In: Journal of Food and Nutrition Research, 4, 69 - 75 Alqahtani, N.,Ashton, J.,Katopo, L.,Haque, E.,Jones, O.,Kasapis, S. (2016). Effect of storage on the textural profile of insoluble fibre incorporating UHT beverage In: Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions, Royal Society of Chemistry, London, United Kingdom Savadkoohi, S.,Kasapis, S. (2016). High pressure effects on the structural functionality of condensed globular-protein matrices In: International Journal of Biological Macromolecules, 88, 433 - 442