Prof. Pete Wilde

Emeritus Fellow

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Food structure, colloids and digestion


I graduated with a degree in Biophysics from the University of East Anglia in 1985, and began my research career at the Institute of Food Research in the same year, working on the dielectric spectroscopy of protein systems. Since then my main research interest has been relating to the interfacial properties of surface-active food components with functional properties of foods. My initial research was to determine how molecular structure and properties influence interfacial behaviour, which in turn controls bulk functional behaviour (i.e. foam and emulsion stability). My main interest was to understand how proteins adsorb at interfaces, how they interact with surfactants and emulsifiers, what structural changes take place and how this affects interfacial tension, interfacial rheology, adsorbed layer dynamics and subsequent foam and emulsion properties.

My research focus has gradually changed over the years, and now the main aims of my research are to understand how the microstructure of food changes during digestion and the impact of this on health. I am interested in how the molecular and interfacial properties influence the fundamental mechanisms that control the texture breakdown and digestion of food emulsion systems in order to develop strategies for improving the nutritional impact of dietary fats. This includes investigating the key interfacial and colloidal mechanisms underpinning the digestion and absorption of dietary fat, and how this may impact on physiological responses such as satiety, serum lipids and cholesterol.

I also have a broader interest in how the different length scales of structure in food influence the way it is digested. I firmly believe that the structure of the food we eat is the single most important factor determining the health outcomes of our diet. By understanding the relationship between food structure and health, we can understand how foods can be designed to control the rate and extent of digestion and delivery of beneficial compounds to the microbiota. Controlling the kinetics of digestion and fermentation can lead to positive health benefits such as improved glucose, lipid and insulin response and promotion of satiety. These will ultimately lead to improved outcomes in individuals in terms of obesity, type 2 diabetes and related metabolic conditions.

I have published over 135 papers (h-index = 40, average citations = 33 per paper) and presented approximately 15 invited lectures at international meetings. I am a member of the Food Group Committee of the Royal Society of Chemistry. I am on the editorial board of Food Hydrocolloids and Colloids and Interfaces. I am an Honorary Professor in the School of Pharmacy at the University of East Anglia.

Key Publications

Wilde, PJ, Mackie, AR, Husband, FA, Gunning, AP, and Morris, VJ, Proteins and emulsifiers at liquid interfaces. Advances in Colloid and Interface Science, (2004). 108, 63-71.

Proctor, GB, Hamdan, S, Carpenter, GH, and Wilde, P, A statherin and calcium enriched layer at the air interface of human parotid saliva. Biochemical Journal, (2005). 389, 111-116.

Wilde, PJ and Chu, BS, Interfacial & colloidal aspects of lipid digestionAdv. Colloid Interface Sci. 2011, 165, 14-22.

Parker R, Rigby NM, Ridout MJ, Gunning AP and Wilde PJ. The adsorption–desorption behaviour and structure function relationships of bile salts. Soft Matter, 2014, 10, 6457-6466.

Buchweitz, M, Kroon PA, Rich, GT and Wilde PJ. Quercetin solubilisation in bile salts: A comparison with sodium dodecyl sulphate. Food Chemistry. 2016, 211, 356-364.

Zaeim D, Mulet-Cabero A, Read S, Liu W, Han J, Wilde . (2022)

Effect of oil droplet size on the gastric digestion of milk protein emulsions using a semi-dynamic gastric model

Food Hydrocolloids, 124, 107278

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Jin Y, Wilde P, Hou Y, Wang Y, Han J, Liu . (2022)

An evolving view on food viscosity regulating gastric emptying.

Critical reviews in food science and nutrition

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Colosimo RC,Warren FJW,Edwards CHE,Ryden PR,Dyer PSD,Finnigan TJAF,Wilde PJW. (2021)

Comparison of the behavior of fungal and plant cell wall during gastrointestinal digestion and resulting health effects: A review

Trends in Food Science & Technology, 110, 132-141

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Pabois O,Ziolek RM,Lorenz CD,Prévost S,Mahmoudi N,Skoda MWA,Welbourn RJL,Valero M,Harvey RD,Grundy MM,Wilde PJ,Grillo I,Gerelli Y,Dreiss CA. (2021)

Morphology of bile salts micelles and mixed micelles with lipolysis products, from scattering techniques and atomistic simulations.

Journal of colloid and interface science, 587, 522-537

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Colosimo R,Mulet Cabero A,Gotts K,Haider K,Edwards CH,Warren FJ,Finnigan TJA,Wilde PJ. (2021)

ß-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion

Journal of Functional Foods

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Mulet Cabero A,Wilde PJ. (2021)

Role of calcium on lipid digestion and serum lipids: a review.

Critical reviews in food science and nutrition

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Mubnoz-Almagro N, Villamiel M, Wilde PJ, Gunning AP, Montilla . (2021)

Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins

Food Hydrocolloids, 120, 106910

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