Mark Traynor

Bio: Mark Traynor is an academic researcher from Auburn University. The author has contributed to research in topics: Molecular gastronomy & Marketing. The author has an hindex of 5, co-authored 14 publications receiving 107 citations. Previous affiliations of Mark Traynor include Dublin Institute of Technology & Florida International University.

Formation and Stability of an Oil in Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower Oil

Abstract: The optimisation of the formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil was evaluated using Response Surface Methodology (RSM) and nonlinear regression. The main and combined effects of three independent variables; concentration of sunflower oil (10-20% v/v), soy lecithin (1-5% w/v) and xanthan gum (0.01-3% w/v) on the responses were examined. The main objectives of the study were to model and optimise maximum emulsion storage stability and to study interactive effects of emulsion ingredient. Emulsion stability and mean droplet diameter were measured over 14 days of storage using an image processing procedure developed. Xanthan gum and lecithin were found to have significant influences on emulsion stability and mean droplet diameter. Optimum concentrations were found to be sunflower oil 19.02% v/v, soy lecithin 1.2% w/v and xanthan gum 0.28% w/v.

Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

Abstract: A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investi...

Utilizing trade market analysis to identify the economic impact of a multiday special event in Miami Beach, Florida:

Abstract: Many events occur each year in rural and urban communities Some of these events include sporting events and festivals (music, food/beverage, heritage, and art) Some of these events occur for 1 da

Molecular Gastronomy in Ireland

Abstract: This article summarizes the activities of molecular gastronomy (MG) in Ireland since the scientific discipline was first introduced in the country. MG has been developing over the last five years, however, the authors of this article have been trying to establish a strong MG infrastructure in Ireland. Indeed, a lot of work still needs to be done, but public interest and positive perceptions of “chemistry” have increased very quickly; consequently, there is great potential for further development. Indeed, we can now say that MG has crossed the Rubicon in Ireland.

Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose.

Abstract: Emulsion stabilization by native cellulose has been mainly hampered because of its insolubility in water. Chemical modification is normally needed to obtain water-soluble cellulose derivatives. These modified celluloses have been widely used for a range of applications by the food, cosmetic, pharmaceutic, paint and construction industries. In most cases, the modified celluloses are used as rheology modifiers (thickeners) or as emulsifying agents. In the last decade, the structural features of cellulose have been revisited, with particular focus on its structural anisotropy (amphiphilicity) and the molecular interactions leading to its resistance to dissolution. The amphiphilic behavior of native cellulose is evidenced by its capacity to adsorb at the interface between oil and aqueous solvent solutions, thus being capable of stabilizing emulsions. In this overview, the fundamentals of emulsion formation and stabilization by biomolecules are briefly revisited before different aspects around the emerging role of cellulose as emulsion stabilizer are addressed in detail. Particular focus is given to systems stabilized by native cellulose, either molecularly-dissolved or not (Pickering-like effect).