Peter Wilde Email & Phone Number

My main research interest is to understand the breakdown of food structures during digestion and the subsequent health benefits. Since 1990 my focus was studying the interfacial properties of surface-active food components and understanding the fundamental mechanisms underlying interfacial and colloidal behaviour over a wide range of length scales from how molecular structure influences the physical properties of the interfacial film, which in turn can explain bulk functional behaviour (i.e. foam and emulsion stability). I played a major role in formulating hypotheses regarding the problems encountered with the competitive destabilisation of proteins by surfactants. My current research is focussed on studying the fundamental mechanisms that control the structural breakdown of foods during digestion and the subsequent protection and release of bioactives. One aspect is understanding how interfacial properties can be used to control emulsion functionality to reduce fat intake or promote satiety. Another is to determine the physico-chemical mechanisms underpinning lipid digestion and in the upper GI tract, in order to develop strategies for improving the nutritional impact of food emulsions. The rate of digestion of food structures, both natural and manufactured, is of particular interest, as controlling the rate of digestion and uptake of nutrients has positive health benefits including prolonging satiety and reducing hyperlipaemia / hyperglycaemia. I have experience in submitting and leading a range of multipartner collaborative projects funded through BBSRC, LINK, DTI and EU, involving partners from both academia and industry.

Listed skills include Science, Research And Development, Food Science, Research, and 2 others.

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  University Of East Anglia

  Biophysics