Callaghan Innovation 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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Author Title [ Year(Asc)]
Filters: Author is Gerrard, J.A.  [Clear All Filters]
2014
The influence of emulsion structure on the Maillard reaction of ghee, Newton, A.E., Fairbanks A.J., Golding M., Andrewes P., and Gerrard J.A. , Food Chemistry, 2014, Volume 173, p.1243 - 1249, (2014)
The influence of emulsion structure on the Maillard reaction of ghee, Newton, A.E., Fairbanks A.J., Golding M., Andrewes P., and Gerrard J.A. , Food Chemistry, 2014, Volume 173, p.1243 - 1249, (2014)
The influence of emulsion structure on the Maillard reaction of ghee, Newton, A.E., Fairbanks A.J., Golding M., Andrewes P., and Gerrard J.A. , Food Chemistry, 2014, Volume 173, p.1243 - 1249, (2014)
Peroxiredoxin is a versatile self-assembling tecton for protein nanotechnology, Phillips, A.J., Littlejohn J., Yewdall N.A., Zhu T., Valéry C., Pearce F.G., Mitra A.K., Radjainia M., and Gerrard J.A. , Biomacromolecules, 2014, Volume 15, Issue 5, p.1871 - 1881, (2014)
Protein nanostructures in food - Should we be worried?, Raynes, J.K., Carver J.A., Gras S.L., and Gerrard J.A. , Trends in Food Science and Technology, 2014, Volume 37, Issue 1, p.42 - 50, (2014)
Stability and cytotoxicity of crystallin amyloid nanofibrils, Kaur, M., Healy J., Vasudevamurthy M., Lassé M., Puskar L., Tobin M.J., Valéry C., Gerrard J.A., and Sasso L. , Nanoscale, 2014, Volume 6, Issue 21, p.13169 - 13178, (2014)
Versatile multi-functionalization of protein nanofibrils for biosensor applications, Sasso, L., Suei S., Domigan L., Healy J., Nock V., Williams M.A.K., and Gerrard J.A. , Nanoscale, 2014, Volume 6, Issue 3, p.1629 - 1634, (2014)
2011
Crystallization and preliminary X-ray diffraction analysis of dihydrodipicolinate synthase 2 from Arabidopsis thaliana, Griffin, M.D.W., Billakanti J.M., Gerrard J.A., Dobson R.C.J., and Pearce F.G. , Acta Crystallographica Section F: Structural Biology and Crystallization Communications, 2011, Volume 67, Issue 11, p.1386 - 1390, (2011)

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