Emeritus Professor Laurence Melton

MSc, PhD (Simon Fraser),CChem, FRSC, FAIC, FNZIFST, FNZIC, FIAFST

Research | Current

The chemical interaction of food molecules particularly macromolecules. For example protein dimerisation, protein-polysaccharide interactions and polysaccharide interactions to form plant cell walls (dietary fiber).Bioactive compounds in fruit are another research field.


Current projects

  • Protein-polysaccharide interactions at the atomic level with the aim of understanding the structure of foods. The Interactions of a range of pectins with β-lactoglobulin. The project involves scientists at the Riddet Centre of Research Excellence.
  • Can the health claims for antioxidants in fruit be justified? Done in conjunction with theCentre for Free Radical Research, University of Otago

  • How cellulose microfibrils are arranged with celery collenchyma tissue in celery. (The fibres that stick between your teeth). Done in conjunction with Dr Zoe Poper, University of Ireland at Galway.

Committees/Professional groups/Services

Editor of Food Chemistry

Selected publications and creative works (Research Outputs)

  • Chen, D., Melton, L. D., Zujovic, Z., & Harris, P. J. (2019). Developmental changes in collenchyma cell-wall polysaccharides in celery (Apium graveolens L.) petioles. BMC plant biology, 19 (1)10.1186/s12870-019-1648-7
  • Silva, F. V. M., & Sulaiman, A. (2019). Polyphenoloxidase in Fruit and Vegetables: Inactivation by Thermal and Non-thermal Processes. In L. Melton, F. Shahidi, P. Varelis (Eds.) Encyclopedia of Food Chemistry (pp. 287-301). Elsevier. 10.1016/B978-0-08-100596-5.21636-3
    URL: http://hdl.handle.net/2292/45310
    Other University of Auckland co-authors: Filipa Silva
  • Xiang, L., Melton, L. D., & Leung, I. K. H. (2019). Interactions of β-Lactoglobulin With Small Molecules. In P. Varelis, L. Melton, F. Shahidi (Eds.) Encyclopedia of Food Chemistry (pp. 560-565). Elsevier. 10.1016/B978-0-08-100596-5.21488-1
    URL: http://hdl.handle.net/2292/45305
    Other University of Auckland co-authors: Ivanhoe Leung
  • Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., ... Ismail, A. B. (2018). Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?. Food chemistry, 264, 471-475. 10.1016/j.foodchem.2018.04.012
    Other University of Auckland co-authors: Paul Kilmartin
  • Xu, A. Y., Melton, L. D., Ryan, T. M., Mata, J. P., Rekas, A., Williams, M. A. K., & McGillivray, D. J. (2018). Effects of polysaccharide charge pattern on the microstructures of β-lactoglobulin-pectin complex coacervates, studied by SAXS and SANS. Food Hydrocolloids, 77, 952-963. 10.1016/j.foodhyd.2017.11.045
    Other University of Auckland co-authors: Duncan McGillivray
  • Tang, J. S., Vissers, M. C. M., Anderson, R. F., Sreebhavan, S., Bozonet, S. M., Scheepens, A., & Melton, L. D. (2018). Bioavailable Blueberry-Derived Phenolic Acids at Physiological Concentrations Enhance Nrf2-Regulated Antioxidant Responses in Human Vascular Endothelial Cells. Molecular nutrition & food research, 62 (5).10.1002/mnfr.201700647
    Other University of Auckland co-authors: Bob Anderson
  • Chen, D., Harris, P. J., Sims, I. M., Zujovic, Z., & Melton, L. D. (2017). Polysaccharide compositions of collenchyma cell walls from celery (Apium graveolens L.) petioles. BMC Plant Biology, 1710.1186/s12870-017-1046-y
    URL: http://hdl.handle.net/2292/42910
    Other University of Auckland co-authors: Zoran Zujovic
  • Xu, A. Y., Melton, L. D., Ryan, T. M., Mata, J. P., Jameson, G. B., Rekas, A., ... McGillivray, D. J. (2017). Sugar-coated proteins: The importance of degree of polymerisation of oligo-galacturonic acid on protein binding and aggregation. Soft Matter, 13 (14), 2698-2707. 10.1039/c6sm02660e
    Other University of Auckland co-authors: Duncan McGillivray

Contact details

Primary office location

SCIENCE CENTRE - CHEMISTRY - Bldg 301
Level 5, Room 507
23 SYMONDS ST
AUCKLAND 1010
New Zealand