I teach on the Food and Nutrition courses covering modules in Food Chemistry, Food Biochemistry and Innovations in Food Science and Technology.
4 successful Ph.D. Completions and 2 successful M.Sc. Completions
Currently on the supervisory teams of two Ph.D. studies -
- Determination the vitamin D status of adults living in the UK and identification of factors influencing the
efficacy of dietary intervention.
- Effect of novel dietary fibre upon glycaemic responses and satiety in humans
I have recently acted as external examiner for a PhD at Nottingham University and am acting as internal examiner for a PhD within the department of health professions.
Extrusion processing /use of the extruder as a bioreactor
New Product Development
Waste minimisation and utilization of food co-products
Development of Gluten free products
A. Fadel, J. Ashworth, A. Plunkett, Y. Mahmoud, Y. Ranneh, et al. (2018). Improving the extractability of arabinoxylans and the molecular weight of wheat endosperm using extrusion processing. Journal of Cereal Science. 84, pp.55-61.
A. Fadel, AM. Mahmoud, JJ. Ashworth, W. Li, YL. Ng, et al. (2018). Health-related effects and improving extractability of cereal arabinoxylans. International Journal of Biological Macromolecules. 109, pp.819-831.
A. Fadel, A. Plunkett, W. Li, V. Gyamfi, R. Nyaranga, et al. (2018). Modulation of Innate and Adaptive Immune Responses by Arabinoxylans. Journal of Food Biochemistry. 42(2: e12473), pp.e12473-e12473.
A. Fadel, A. Plunkett, J. Ashworth, AM. Mahmoud, Y. Ranneh, et al. (2018). The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran. Journal of Food Science and Technology. 55(3), pp.1201-1206.
A. Fadel, A. Plunkett, W. Li, Y. Ranneh, V. Gyamfi, et al. (2018). Arabinoxylans from rice bran and wheat immunomodulatory potentials: A Review Article. Nutrition & Food Science. 48(1), pp.97-110.
A. Radovanovic, V. Stojceska, A. Plunkett, S. Jankovic, D. Milovanovic, et al. (2015). The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chem. 177, pp.81-88.
R. Potter, V. Stojceska, A. Plunkett (2014). An investigation of the consumer perception on the quality of the gluten and wheat free breads available on the UK market. Journal of Food Measurement and Characterization. 8(4), pp.362-372.
R. Potter, V. Stojceska, A. Plunkett (2013). The use of fruit powders in extruded snacks suitable for Children's diets. LWT - Food Science and Technology. 51(2), pp.537-544.
I. Alaunyte, V. Stojceska, A. Plunkett, P. Ainsworth, E. Derbyshire (2012). Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking. Journal of Cereal Science. 55(1), pp.22-30.
SK. Ng, A. Plunkett, V. Stojceska, P. Ainsworth, J. Lamont-Black, et al. (2011). Electro-Kinetic Technology as a Low-Cost Method for Dewatering Food By-Product. Drying Technology. 29(14), pp.1721-1728.
V. Stojceska, P. Ainsworth, A. Plunkett, Ş. İbanoğlu (2010). The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chemistry. 121(1), pp.156-164.
SK. Ng, A. Gibson, G. Parkinson, A. Haigh, P. Ainsworth, et al. (2009). Bimodal Method of Determining Fat and Salt Content in Beef Products by Microwave Techniques. IEEE Transactions on Instrumentation and Measurement. 58(10), pp.3778-3787.
V. Stojceska, P. Ainsworth, A. Plunkett, Ş. İbanoğlu (2009). The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chemistry. 114(1), pp.226-232.
V. Stojceska, P. Ainsworth, A. Plunkett, E. İbanoğlu, Ş. İbanoğlu (2008). Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering. 87(4), pp.554-563.
SK. Ng, P. Ainsworth, A. Plunkett, AD. Haigh, AAP. Gibson, et al. (2008). Determination of added fat in meat paste using microwave and millimetre wave techniques. Meat Sci. 79(4), pp.748-756.
V. Stojceska, P. Ainsworth, A. Plunkett, S. İbanogˇlu (2008). The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology. Journal of Cereal Science. 47(3), pp.469-479.
SK. Ng, P. Ainsworth, A. Plunkett, AD. Haigh, AAP. Gibson, et al. (2007). The characterisation of extruded brewer’s spent grain and resistant starch using a microwave transmission line technique. Journal of Food Engineering. 83(4), pp.614-620.
SK. Ng, P. Ainsworth, A. Plunkett, AAP. Gibson, G. Parkinson, et al. (2007). Measurement of the fat content of beef using microwave techniques. Food Science and Technology. 21(3), pp.14-15.
P. Ainsworth, Ş. İbanoğlu, A. Plunkett, E. İbanoğlu, V. Stojceska (2007). Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering. 81(4), pp.702-709.
A. Plunkett, P. Ainsworth (2007). The influence of barrel temperature and screw speed on the retention of l-ascorbic acid in an extruded rice based snack product. Journal of Food Engineering. 78(4), pp.1127-1133.
Ş. İbanogˇlu, P. Ainsworth, EA. Özer, A. Plunkett (2006). Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack. Journal of Food Engineering. 75(4), pp.469-472.
Q-B. Ding, P. Ainsworth, A. Plunkett, G. Tucker, H. Marson (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering. 73(2), pp.142-148.
P. Ainsworth, D. Fuller, A. Plunkett, S. Ibanoǧlu (1999). Influence of extrusion variables on the protein in vitro digestibility and protein solubility of extruded soy tarhana. Journal of the Science of Food and Agriculture. 79(5), pp.675-678.
P. Ainsworth, A. Plunkett (2007). Reducing salt in snack products. In: Reducing Salt in Foods. Elsevier, pp.296-315.
I. Kennedy, A. Plunkett, J. Haider (2013). Implementation of Lean Principles in a Food Manufacturing Company. pp.1579-1590.
SK. Ng, B. Noh, K. Williams, A. Gibson, A. Haigh, et al. (2008). An Automated Microwave Waveguide Measurement Technique. In: 2008 38th European Microwave Conference. 27/10/2008. pp.1322-1325.
SK. Ng, P. Ainsworth, A. Plunkett, A. Gibson, G. Parkinson, et al. (2007). Characterization of the fat content of beef using microwave techniques. In: 2007 European Microwave Conference. 9/10/2007. pp.929-932.
I am involved extensively with industry and is currently working on development projects for a variety of commercial products both through consultancy and Knowledge Transfer Partnerships.