Nano- and micro-structured assemblies for encapsulation of food ingredients von Augustin, Mary Ann, Hemar, Yacine

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Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH von Wong, Benjamin T., Day, Li, Augustin, Mary Ann

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Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains von Knorr, Dietrich, Augustin, Mary Ann, Tiwari, Brijesh

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Protection of Epigallocatechin Gallate against Degradation during in Vitro Digestion Using Apple Pomace as a Carrier von Wu, Liangyu, Sanguansri, Luz, Augustin, Mary Ann

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Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree von Cai, Yan Xue, Wang, Ji Hui, McAuley, Catherine, Augustin, Mary Ann, Terefe, Netsanet Shiferaw

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Impact of Co-Delivery of EGCG and Tuna Oil within a Broccoli Matrix on Human Gut Microbiota, Phenolic Metabolites and Short Chain Fatty Acids In Vitro von Shi, Meng, Watson, Emma, Conlon, Michael, Sanguansri, Luz, Augustin, Mary Ann

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Food Matrix Effects on in Vitro Digestion of Microencapsulated Tuna Oil Powder von Shen, Zhiping, Apriani, Christina, Weerakkody, Rangika, Sanguansri, Luz, Augustin, Mary Ann

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Chitosan−Glucose Conjugates: Influence of Extent of Maillard Reaction on Antioxidant Properties von Kosaraju, Shantha Lakshmi, Weerakkody, Rangika, Augustin, Mary Ann

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Industrial hemp seed: from the field to value-added food ingredients von Burton, Rachel A, Andres, Mike, Cole, Martin, Cowley, James M, Augustin, Mary Ann

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Maillard reaction products as encapsulants for fish oil powders von Augustin, M.A, Sanguansri, L, Bode, O

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Food for an Urban Planet: Challenges and Research Opportunities von Knorr, Dietrich, Khoo, Chor San Heng, Augustin, Mary Ann

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Extrusion of a Curcuminoid‐Enriched Oat Fiber‐Corn‐Based Snack Product von Sayanjali, Sara, Sanguansri, Luz, Ying, Danyang, Buckow, Roman, Gras, Sally, Augustin, Mary Ann

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Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage von Ying, Dan Yang, Phoon, Mei Chi, Sanguansri, Luz, Weerakkody, Rangika, Burgar, Iko, Augustin, Mary Ann

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Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice von Ying, DanYang, Schwander, Stephanie, Weerakkody, Rangika, Sanguansri, Luz, Gantenbein-Demarchi, Corinne, Augustin, Mary Ann

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Food Safety and Health von Cole, Martin, Augustin, Mary Ann

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Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli von Ying, Danyang, Sanguansri, Luz, Cheng, Lijiang, Augustin, Mary Ann

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Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients von Shokri, Sajad, Jegasothy, Hema, Augustin, Mary Ann, Terefe, Netsanet Shiferaw

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Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice von Xu, Yue, Hlaing, Mya Myintzu, Glagovskaia, Olga, Augustin, Mary Ann, Terefe, Netsanet Shiferaw

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In vitro lipolysis of fish oil microcapsules containing protein and resistant starch von Chung, Cheryl, Sanguansri, Luz, Augustin, Mary Ann

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Degradation of Curcuminoids by in Vitro Pure Culture Fermentation von Tan, Suryani, Rupasinghe, Thusitha W. T, Tull, Dedreia L, Boughton, Berin, Oliver, Christine, McSweeny, Chris, Gras, Sally L, Augustin, Mary Ann

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