Research papers

Our scientists and engineers publish papers in a range of academic journals. This database provides you access to a list of their papers.

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Sub-Ångstrom structure of collagen model peptide (GPO)10 shows a hydrated triple helix with pitch variation and two proline ring conformations Food Chemistry Google Scholar RTF Suzuki, Hironori, Mahapatra, Deepti, Board, Amanda J., Steel, Peter J., Dyer, Jolon M., Gerrard, Juliet A., Dobson, Renwick C.J., Valéry, Céline 2020
Sub-Ångstrom structure of collagen model peptide (GPO)<inf>10</inf> shows a hydrated triple helix with pitch variation and two proline ring conformations Food Chemistry Google Scholar RTF
Suzuki, Hironori, Mahapatra, Deepti, Board, Amanda J., Steel, Peter J., Dyer, Jolon M., Gerrard, Juliet A., Dobson, Renwick C.J., Valéry, Céline
2020
Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white Food Chemistry Google Scholar RTF Lassé, Moritz, Ulluwishewa, Dulantha, Healy, Jackie, Thompson, Dion, Miller, Antonia, Roy, Nicole, Chitcholtan, Kenny, Gerrard, Juliet A. 2016
Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white Food Chemistry Google Scholar RTF
Lassé, Moritz, Ulluwishewa, Dulantha, Healy, Jackie, Thompson, Dion, Miller, Antonia, Roy, Nicole, Chitcholtan, Kenny, Gerrard, Juliet A.
2016
The influence of emulsion structure on the Maillard reaction of ghee Food Chemistry Google Scholar RTF Newton, Angela E., Fairbanks, Antony J., Golding, Matt, Andrewes, Paul, Gerrard, Juliet A. 2015
The influence of emulsion structure on the Maillard reaction of ghee Food Chemistry Google Scholar RTF
Newton, Angela E., Fairbanks, Antony J., Golding, Matt, Andrewes, Paul, Gerrard, Juliet A.
2015
The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein Journal of Food Composition and Analysis Google Scholar RTF Lassé, Moritz, Deb-Choudhury, Santanu, Haines, Stephen, Larsen, Nigel, Gerrard, Juliet A., Dyer, Jolon M. 2015
The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein Journal of Food Composition and Analysis Google Scholar RTF
Lassé, Moritz, Deb-Choudhury, Santanu, Haines, Stephen, Larsen, Nigel, Gerrard, Juliet A., Dyer, Jolon M.
2015
Protein nanostructures in food - Should we be worried? Trends in Food Science & Technology Google Scholar RTF Raynes, Jared K., Carver, John A., Gras, Sally L., Gerrard, Juliet A. 2014
Protein nanostructures in food - Should we be worried? Trends in Food Science & Technology Google Scholar RTF
Raynes, Jared K., Carver, John A., Gras, Sally L., Gerrard, Juliet A.
2014
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