Dr Derek Haisman

Research

The interface between food products and the science that underlies their production and performance.

Areas of research include:

• Oxidation processes in dairy products, emulsions, fruit and vegetable products
• Rheology of milk concentrates and gelatinized starch suspensions
• Enzyme reactions in cereals and fruits
• Exopolysaccharides in foods
• Natural colours

Selected Publications

• Binh Trinh, Haisman, D., and Khanh Tuoc Trinh. (2007) 'Rheological characterisation of age thickening with special reference to milk concentrates' . Journal of Dairy Research. 74, (1), 106-115.
• Goh, K. K. T., Haisman, D. R., Archer, R. H., and Singh, H. (2005)'Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media'.Food Research International, 38 (6), 605-613.
• Haisman, D. (2003). Imitation Dairy Products. In Encyclopedia of Dairy Sciences, ed. H Roginski, pp1380-1383.
• Evans, I. D., and Haisman, D. R. (1979). 'Rheology of gelatinised starch suspensions'. Journal of Texture Studies, 10, (4), 347-370.
• Haisman, D. R., and Clarke, M. W. (1975).The interfacial factor in the heat-induced conversion of chlorophyll to pheophytin in green leaves. Journal of the Science of Food & Agriculture, 26, (8), 1111-1126.
• Aylward, F., and Haisman, D. R. (1969). Oxidation systems in fruits and vegetables - their relation to the quality of preserved products. Advances in Food Research, 17, 1-76.
• Haisman, D.R., Knight, D.J. and Ellis, M.J. (1967).The electrophoretic separation of the ß-glucosidases of almond emulsion'. Phytochemistry. 6, 1501-1505.