Employment history

2013-                 Associate Professor in Food Chemical Physics, University of Leeds, Leeds.

2004 – 2013      Senior Lecturer in Food Chemical Physics, University of Leeds, Leeds.

2001 – 2004      Lecturer in Food Physical Chemistry, University of Leeds, Leeds.

1993 – 2001      Senior Research Scientist, ICI , Colloid and Rheology Unit, Wilton Centre, Middlesborough.

1989 – 1993      Senior Research Scientist, ICI Corporate Colloid Science Group, Runcorn, Cheshire

1987 – 1989     Postdoctoral Research Scientist. Central Electricity Research Laboratories / Imperial College, Leatherhead, Surrey.

Qualifications

1987      PhD, Theoretical Condensed Matter Physics, Manchester.

1983      Advance Diploma in Science (Physics), Manchester.

1982      BSc Hons (I), Physics and Electronic Engineering. Manchester

Other professional affiliations

- Visiting Professor, Department of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, Shanxi, China, 2016 – present

- Member of Liquids and Complex Fluid steering committee of Institute of Physics (IOP), 2001 – 2010 and 2018 – present

- Committee Member and honorary treasurer of Colloid and Interface science group of Royal Society of Chemistry, 1999-2006 (as the honorary treasurer of the committee from 2000-2006)

Organised Conferences / Organising Committees

- The Rheological Aspects of Surfactant Based Systems – CISG, Royal Society of Chemistry (Sept. 2000, Durham University), UK)  [with Prof.  R. Buscall]

- Dispersants by Design – CISG , Royal Society of Chemistry (April 2002, Imperial College, London, UK) [with Prof. B. Vincent]

- Simulation and Modelling of Colloidal systems  - Joined CISG (RSC) and Statistical and Thermodynamics group of IOP complex Fluids (Sept. 2004, Sheffield Hallam University, UK)  (with Prof.. D. Cleaver)

- Soft matter Approach to Structured Foods Faraday Discussion – 158: (July 2012, Wageningen University, Netherlands) [part of the organising committee]

Other Achievements

- Guest speaker at ACS symposium 1007, (2008) on Micro/Nanoencapsulation of active food ingredients

- Journal of rheology publication award for contribution to understanding the rheological behaviour of associating thickeners (1995) (see reference [54] below) Award for most cited paper in the journal “Advances in Colloid and interface science” for review paper on computer simulations of the process of competitive adsorption between protein and surfactant molecules (2004) (see reference [34] below]

Book Chapters

[1] Coupland J and Ettelaie R 2014 An Introduction to the Physical Chemistry of Foods (New York: Springer) pp 107-130

[2] Kostakis T, Ettelaie R and Murray B S 2007 Food Colloids: Self-Assembly and Material Science, ed E Dickinson and M E Leser (Cambridge: Royal Soc Chemistry) pp 357-68

[3] Ettelaie R, Dickinson E, Cao L and Pugnaloni L A 2007 Food Colloids: Self- Assembly and Material Science, ed E Dickinson and M E Leser (Cambridge: Royal Soc Chemistry) pp 245-56

[4] Pugnaloni L A, Ettelaie R and Dickinson E 2006 Water Properties of Food, Pharmaceutical, and Biological Materials, ed M DelPilarBuera, et al. (Boca Raton: Crc Press-Taylor & Francis Group) pp 401-12

[5] Pugnaloni L A, Ettelaie R and Dickinson E 2005 Food Colloids: Interactions, Microstructure and Processing, ed E Dickinson (Cambridge: Royal Soc Chemistry) pp 131-42

[6] Murray B S, Dickinson E, Du Z P, Ettelaie R, Kostakis T and Vallet J 2005 Food Colloids: Interactions, Microstructure and Processing, ed E Dickinson (Cambridge: Royal Soc Chemistry) pp 259-72

[7] Ettelaie R, Dickinson E and Murray B S 2005 Food Colloids: Interactions, Microstructure and Processing, ed E Dickinson (Cambridge: Royal Soc Chemistry) pp 74-84

[8] Murray B S, Dickinson E, Du Z P, Ettelaie R, Maisonneuve K and Soderberg I 2003 Food Colloids, Biopolymers and Materials, ed E Dickinson and T VanVliet (Cambridge: Royal Soc Chemistry) pp 165-75

[9] Annable T, Buscall R and Ettelaie R 2000 Amphiphilic Block Copolymers, ed P Alexandridis and B Lindman (Amsterdam: Elsevier) pp 281-304

[10] Buscall R, Ettelaie R, Frith W J and Sutton D 1998 Modern Aspects of Colloidal Dispersions: Results from the Dti Colloid Technology Programme, ed R H Ottewill and A R Rennie (Dordrecht: Springer) pp 193-203

Refereed Publications

[1] Zhang X M, Hou Y T, Ettelaie R, Guan R Q, Zhang M, Zhang Y B and Yang H Q 2019 Pickering Emulsion-Derived Liquid-Solid Hybrid Catalyst for Bridging Homogeneous and Heterogeneous Catalysis Journal of the American Chemical Society 141 5220-30

[2] Chen L, Ettelaie R and Akhtar M 2019 Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication Food Hydrocolloids 93 308-16

[3] Rong X, Ettelaie R, Lishchuk S V, Cheng H G, Zhao N, Xiao F K, Cheng F Q and Yang H Q 2019 Liquid marble-derived solid-liquid hybrid superparticles for CO2 capture Nat. Commun. 10 10

[4] Mu M D, Farshchi A, Holmes M, Chen J S and Ettelaie R 2019 Effect of storage temperature and relative humidity on long-term colloidal stability of reconstitutable emulsions stabilised by hydrophobically modified starch Food Hydrocolloids 95 62-75

[5] Valadbaigi P, Ettelaie R, Kulak A N and Murray B S 2019 Generation of ultra-stable Pickering microbubbles via poly alkylcyanoacrylates J. Colloid Interface Sci. 536 618-27

[6] Sarkar A, Zhang S N, Holmes M and Ettelaie R 2019 Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics Adv. Colloid Interface Sci. 263 195-211

[7] Orozco-Fuentes S, Griffiths G, Holmes M J, Ettelaie R, Smith J, Baggaley A W and Parker N G 2019 Early warning signals in plant disease outbreaks Ecol. Model. 393 12-9

[8] Ding R, Valicka E, Akhtar M and Ettelaie R 2017 Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein-maltodextrin conjugates prepared via Maillard reactions Food Struct.-Neth. 12 43-53

[9] Zhang M, Ettelaie R, Yan T, Zhang S J, Cheng F Q, Binks B P and Yang H Q 2017 Ionic Liquid Droplet Microreactor for Catalysis Reactions Not at Equilibrium Journal of the American Chemical Society 139 17387-96

[10] Ettelaie R, Zengin A and Lishchuk S V 2017 Novel food grade dispersants: Review of recent progress Curr. Opin. Colloid Interface Sci. 28 46-55

[11] Lishchuk S V, Ettelaie R and Annable T 2017 On the structural polydispersity of random copolymers adsorbed at interfaces: comparison of surface and bulk distributions Molecular Physics 115 1343-51

[12] Aktar T, Chen J S, Ettelaie R, Holmes M and Henson B 2017 Human roughness perception and possible factors effecting roughness sensation Journal of Texture Studies 48 181-92

[13] Shahbazi M, Ettelaie R and Rajabzadeh G 2016 Physico-mechanical analysis data in support of compatibility of chitosan/κ-carrageenan polyelectrolyte films achieved by ascorbic acid, and the thermal degradation theory of κ-carrageenan influencing the properties of its blends Data in Brief 9 648-60

[14] Shahbazi M, Rajabzadeh G, Rafe A, Ettelaie R and Ahmadi S J 2016 The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition Food Hydrocolloids 60 393-404

[15] Shahbazi M, Rajabzadeh G, Ettelaie R and Rafe A 2016 Kinetic study of kappa-carrageenan degradation and its impact on mechanical and structural properties of chitosan/kappa-carrageenan film Carbohydrate Polymers 142 167-76

[16] Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A and Yang X Y 2016 In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment Soft Matter 12 3558-69

[17] Lishchuk S V and Ettelaie R 2016 Detachment Force of Particles with Pinning of Contact Line from Fluid Bubbles/Droplets Langmuir 32 13040-5

[18] Ettelaie R, Holmes M, Chen J S and Farshchi A 2016 Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin Food Hydrocolloids 58 364-77

[19] Laguna L, Aktar T, Ettelaie R, Holmes M and Chen J 2016 A Comparison between young and elderley adults investigating the manual and oral capabilities during the eating process Journal of Texture Studies 47 361-72

[20] Aktar T, Chen J, Ettelaie R and Holmes M 2015 Tactile sensitivity and capability of soft-solid texture discrimination Journal of Texture Studies 46 429-39

[21] Ettelaie R and Murray B S 2015 Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics Colloid Surf. A-Physicochem. Eng. Asp. 475 27-36

[22] Ettelaie R and Lishchuk S V 2015 Detachment force of particles from fluid droplets Soft Matter 11 4251-65

[23] Aktar T, Chen J, Ettelaie R and Holmes M 2015 Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity Journal of Sensory Studies 30 98-107

[24] Ettelaie R, Dickinson E and Pugnaloni L 2014 First-order phase transition during displacement of amphiphilic biomacromolecules from interfaces by surfactant molecules Journal of physics. Condensed matter 26 464109

[25] Ettelaie R, Zengin A and Lee H 2014 Fragmented proteins as food emulsion stabilizers: A theoretical study Biopolymers 101 945-58

[26] Ettelaie R and Murray B 2014 Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles J. Chem. Phys. 140 204713

[27] Ettelaie R, Khandelwal N and Wilkinson R 2014 Interactions between casein layers adsorbed on hydrophobic surfaces from self consistent field theory: kappa-casein versus para-kappa-casein Food Hydrocolloids 34 236-46

[28] Ettelaie R and Akinshina A 2014 Colloidal interactions induced by overlap of mixed protein + olysaccharide interfacial layers Food Hydrocolloids 42 106-17

[29] Ettelaie C, Collier M E W, Maraveyas A and Ettelaie R 2014 Characterization of physical properties of tissue factor-containing microvesicles and a comparison of ultracentrifuge-based recovery procedures Journal of extracellular vesicles 3 23592

[30] Farshchi A, Ettelaie R and Holmes M 2013 Influence of pH value and locust bean gum concentration on the stability of sodium caseinate- stabilized emulsions Food Hydrocolloids 32 402-11