Jo Gould's profile

Jo Gould

Principal Investigator

University of Nottingham

I'm working on

7 months ago

Functional properties of materials to allow bubbles and expansion

About

Research focuses on exploring ways of incorporating sources of protein - plant and insect - into food microstructures with a particular focus on aerated and expanded products. Strong collaboration with Prof. Hill of Biopolymer Solutions Ltd (BSL).

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University of Nottingham

Composition versus microstructure in the formation of legume expanded extrudates

Research collaboration to investigate how plant cell microstructure—not bulk composition—drives expansion behavior of legume extrudates during thermomechanical extrusion. The project uses model isolate mixtures and air-c...

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Jo Gould

Principal Investigator

University of Nottingham

Work experience

University of Nottingham

Principal Investigator

Top industry applications

Food processing technology

Open to opportunities in

Food Chemistry & BiochemistryFood Engineering & ProcessingFood Science

Last updated Mar 2026