Our Organisation Search
Quick Links
Toggle: Topics

André Brodkorb

Research Officer

Research Interests

Structure/function relationship of food proteins from farm to processing to gut

Structural changes of food and food components during in vitro and in vivo gastrointestinal digestion

Food colloids and protein colloids

Microencapsulation – protection sensitive food ingredients

Education

MSc Chemistry - 1995 Friedrich Schiller Universität Jena, Germany

PhD in Bio-Physical chemistry, 2001 Université Libré de Bruxelles, Belgium

Below is a list of selected publications. For a complete list of publications, please see profiles on ResearchGate, Google ScholarOrcid or Publon.

Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., . . . Recio, I. (2019). INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols, 14(4), 991-1014. doi:10.1038/s41596-018-0119-1

Baugreet, S., Gomez, C., Auty, M., Kerry, J. P., Hamill, R. M., & Brodkorb, A. (2019). In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing. Innovative Food Science and Emerging Technologies, 54, 152-161. doi:10.1016/j.ifset.2019.04.005

Li, M., Auty, M. A. E., Crowley, S. V., Kelly, A. L., O'Mahony, J. A., & Brodkorb, A. (2019). Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature. Food Hydrocolloids, 88, 190-198. doi:10.1016/j.foodhyd.2018.09.035

Mulet-Cabero, A.-I., Mackie, A. R., Wilde, P. J., Fenelon, M. A., & Brodkorb, A. (2019). Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk. Food Hydrocolloids, 86, 172-183. doi:10.1016/j.foodhyd.2018.03.035

Gough, R., Cabrera Rubio, R., O'Connor, P. M., Crispie, F., Brodkorb, A., Miao, S., . . . Rea, M. C. (2018). Oral Delivery of Nisin in Resistant Starch Based Matrices Alters the Gut Microbiota in Mice. Frontiers in microbiology, 9(1186). doi:10.3389/fmicb.2018.01186

Gaspard, S. J., Auty, M. A. E., Kelly, A. L., O’Mahony, J. A., & Brodkorb, A. (2017). Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation. International Dairy Journal, 73, 98-108. doi:10.1016/j.idairyj.2017.05.012

Gough, R., Gómez-Sala, B., O’Connor, P. M., Rea, M. C., Miao, S., Hill, C., & Brodkorb, A. (2017). A Simple Method for the Purification of Nisin. Probiotics and Antimicrobial Proteins, 9(3), 363-369. doi:10.1007/s12602-017-9287-5

Gough, R., O'Connor, P. M., Rea, M. C., Gómez-Sala, B., Miao, S., Hill, C., & Brodkorb, A. (2017). Simulated gastrointestinal digestion of nisin and interaction between nisin and bile. LWT - Food Science and Technology, 86, 530-537. doi:10.1016/j.lwt.2017.08.031

Levi, C. S., Alvito, P., Andrés, A., Assunção, R., Barberá, R., Blanquet-Diot, S., . . . Lesmes, U. (2017). Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends in Food Science & Technology, 60, 52-63. doi:10.1016/j.tifs.2016.10.017

Mulet-Cabero, A.-I., Rigby, N. M., Brodkorb, A., & Mackie, A. R. (2017). Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour. Food Hydrocolloids, 67, 63-73. doi:10.1016/j.foodhyd.2016.12.039

O’Loughlin, I. B., Kelly, P. M., Murray, B. A., FitzGerald, R. J., & Brodkorb, A. (2015). Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities. Journal of Agricultural and Food Chemistry, 63(10), 2708-2714. doi:10.1021/jf505817a

Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., . . . Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food - an international consensus. Food & Function, 5(6), 1113-1124. doi:10.1039/C3FO60702J

O’Loughlin, I. B., Murray, B. A., FitzGerald, R. J., Brodkorb, A., & Kelly, P. M. (2014). Pilot-scale production of hydrolysates with altered bio-functionalities based on thermally-denatured whey protein isolate. International Dairy Journal, 34, 146-152. doi:10.1016/j.idairyj.2013.07.009

Le Maux, S., Bouhallab, S., Giblin, L., Brodkorb, A., & Croguennec, T. (2013). Complexes between linoleate and native or aggregated β-lactoglobulin: Interaction parameters and in vitro cytotoxic effect. Food Chemistry, 141(3), 2305-2313. doi:10.1016/j.foodchem.2013.05.031

O’Loughlin, I. B., Murray, B. A., Brodkorb, A., FitzGerald, R. J., Robinson, A. A., Holton, T. A., & Kelly, P. M. (2013). Whey protein isolate polydispersity affects enzymatic hydrolysis outcomes. Food Chemistry, 141(3), 2334-2342. doi:10.1016/j.foodchem.2013.05.056

Doherty, S. B., Auty, M. A., Stanton, C., Ross, R. P., Fitzgerald, G. F., & Brodkorb, A. (2012). Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit. International Dairy Journal, 22(1), 31-43. doi:10.1016/j.idairyj.2011.06.009

Doherty, S. B., Auty, M. A., Stanton, C., Ross, R. P., Fitzgerald, G. F., & Brodkorb, A. (2012). Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation. Journal of Microencapsulation, 29(8), 713-728. doi:10.3109/02652048.2011.638994

O’Loughlin, I. B., Murray, B. A., Kelly, P. M., FitzGerald, R. J., & Brodkorb, A. (2012). Enzymatic Hydrolysis of Heat-Induced Aggregates of Whey Protein Isolate. Journal of Agricultural and Food Chemistry, 60(19), 4895-4904. doi:10.1021/jf205213n

Doherty, S. B., Gee, V. L., Ross, R. P., Stanton, C., Fitzgerald, G. F., & Brodkorb, A. (2011). Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection. Food Hydrocolloids, 25(6), 1604-1617. doi:10.1016/j.foodhyd.2010.12.012

Kehoe, J. J., Wang, L., Morris, E. R., & Brodkorb, A. (2011). Formation of non-native β-lactoglobulin during heat-induced denaturation Food Biophysics, 6(4), 487-496. doi:10.1007/s11483-011-9230-3