Dr Loveday’s research explores how molecular interactions in foods drive meso- and macro-scale structure and functionality. He uses structure-function linkages to add value to high-protein foods by optimising properties such as texture, shelf-life and digestibility.

Current research interests include whey protein nanofibrils, protein-polysaccharide interactions, in vitro digestion simulations, microencapsulation of bioactives, and mathematical modelling of chemical reaction kinetics. He has previous experience with high-protein nutrition bars, vitamin-fortified beverages and bakery products.

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