Author
David John Wedlock
Other affiliations: Shell Oil Company, American Cyanamid
Bio: David John Wedlock is an academic researcher from Royal Dutch Shell. The author has contributed to research in topics: Base oil & Pour point. The author has an hindex of 16, co-authored 67 publications receiving 1976 citations. Previous affiliations of David John Wedlock include Shell Oil Company & American Cyanamid.
Topics: Base oil, Pour point, Fuel oil, Lubricant, Viscosity index
Papers published on a yearly basis
Papers
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Book•
01 Jan 1996
TL;DR: Protein functional properties Milk proteins Gelatins - physicochemical properties, source dependence and applications Properties and applications of soy proteins Securing food proteins: From by-products to functional ingredient Protein-polysaccharide interactions: Phase behaviour and applications Modulating protein interaction on a molecular and micro-structural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan as mentioned in this paper.
Abstract: Protein functional properties Milk proteins Gelatins - physicochemical properties, source dependence and applications Properties and applications of soy proteins Securing food proteins: From by-products to functional ingredient Protein-polysaccharide interactions: Phase behaviour and applications Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume Solution properties of Brachystegia Eurycoma seed polysaccharide Studies on pomelo pectin: Characterisation and rheological properties Influence of storage on the water binding of pectin: Determination by DSC Effects of ball milling on the properties of colored rice bran Thickening properties of corn fiber gum with other carbohydrate polymers Non-linear dynamic viscoelasticity of xanthan gum solutions Effect of guar gum on 'weak gel' rheology of microdispersed oxidised cellulose (MDOC) Properties of weak LMA-pectin and alginate - gels Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels Compression test of food gels on an artificial tongue and its comparison with sensory tests Protein stabilised submicron emulsions The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods Okra extracts as emulsifiers for acidic emulsions Functional properties of hydrophobically modified inulin Stabilisation of foams by whey protein gel particles Ethocel for oil structuring in food applications Use of polysaccharides as stabilisers for specialised oxygen cocktails Hydrocolloids as edible or active packaging materials Design of colloidal foods for healthier diets Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions Interactions between hydrocolloids and bile salts during human digestion of emulsions Synergistic roles of alginates and -glucans in gastric raft formulations Comparison of two tests used for the classification of food thickeners in the management of dysphagia Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies Development of a dairy dessert with functional properties
784 citations
Patent•
[...]
13 Feb 2002
TL;DR: In this article, a base oil composition comprising at least 95 % saturates, of which saturates fraction between 19 and 30 % are cyclo-paraffins and the remainder being n-and iso-Paraffins, having a viscosity index of above 120 and a pour point of below -15 °C.
Abstract: Lubrication base oil composition comprising at least 95 wt % saturates, of which saturates fraction between 19 and 30 wt % are cyclo-paraffins and the remainder being n-and iso-paraffins, said composition having a viscosity index of above 120 and a pour point of below -15 °C.
299 citations
TL;DR: In this article, the influence of ionic polysaccharides on the stability of hydrocarbon oil-in-water emulsions made using sodium caseinate as emulsifier has been investigated at neutral pH.
145 citations
Patent•
15 Dec 1983
TL;DR: The hyaluronic acid on the surface of the polymeric material may optionally be cross-linked as mentioned in this paper, which is a technique used in the making of various prosthetic devices including heart valves, intraocular lenses, vascular grafts, pacemaker leads and the like.
Abstract: Polymeric materials (and articles made therefrom) including polyurethanes, polyesters, polyolefins, polyamides, polysiloxanes, vinylic and acrylic polymers are rendered biocompatible by including with the polymeric material hyaluronic acid or a salt thereof. The hyaluronic acid may be coated onto the surface of the polymeric material, dispersed throughout the body of the polymeric material, or both. The hyaluronic acid on the surface of the polymeric material may optionally be cross-linked. The biocompatible polymeric materials are used in the making of various prosthetic devices including heart valves, intraocular lenses, vascular grafts, pacemaker leads and the like.
83 citations
Book•
15 May 1994
TL;DR: In this article, the atom-atom method was used to calculate the intermolecular force of molecular crystals through solid state intermolescular force calculations using the atom method.
Abstract: CONTENTS INCLUDE: Preface Sol-gel processing Formation of monodisperse inorganic particulates Particle formation during agglomerative precipitation processes Computational studies of the morphology of molecular crystals through solid-state intermolecular force calculations using the atom-atom method Aerosol formation Bubble nucleation and growth Emulsions and droplet size control Particle size of emulsion polymers Microencapsulation - techniques of formation and characterisation Production of vesicles of defined size Control of solid particle comminution On-line measurement and control of particle production and handling processes.
80 citations
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TL;DR: A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein this article.
1,663 citations
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.
1,436 citations
01 Jan 2009
TL;DR: The CRC Emulsifying Biopolymer (CRCRBP) as mentioned in this paper is an emulsifying biopolymer that can be used for coating and adhesives of soybeans.
Abstract: Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates. Frutafit-Inulin. The CRC Emulsifying Biopolymer.
1,290 citations
TL;DR: In this article, the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents are considered, and the criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening.
1,049 citations
TL;DR: There is a need for new measuring devices that monitor several interfacial properties on a mesoscopic and microscopic scale at the same time, and for physical models describing the various processes of importance for proteins.
856 citations