Human digestion - a processing perspective von Boland, Mike

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Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility von Zhu, Xiaojie, Kaur, Lovedeep, Staincliffe, Maryann, Boland, Mike

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The future supply of animal-derived protein for human consumption von Boland, Mike J., Rae, Allan N., Vereijken, Johan M., Meuwissen, Miranda P.M., Fischer, Arnout R.H., van Boekel, Martinus A.J.S., Rutherfurd, Shane M., Gruppen, Harry, Moughan, Paul J., Hendriks, Wouter H.

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The role of cotyledon cell structure during in vitro digestion of starch in navy beans von Berg, Thilo, Singh, Jaspreet, Hardacre, Allan, Boland, Mike J.

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Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries von Kaur, Lovedeep, Maudens, Elise, Haisman, Derek R., Boland, Mike J., Singh, Harjinder

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Goat Meat: Production and Quality Attributes von Gawat, Mariero, Boland, Mike, Singh, Jaspreet, Kaur, Lovedeep

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The kiwifruit enzyme actinidin enhances the hydrolysis of gluten proteins during simulated gastrointestinal digestion von Jayawardana, Isuri A., Boland, Mike J., Higgs, Keriane, Zou, Maggie, Loo, Trevor, Mcnabb, Warren C., Montoya, Carlos A.

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The Rate at Which Digested Protein Enters the Small Intestine Modulates the Rate of Amino Acid Digestibility throughout the Small Intestine of Growing Pigs von Montoya, Carlos A, Cabrera, Diana L, Zou, Maggie, Boland, Mike J, Moughan, Paul J

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Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy? von Jayawardana, Isuri A., Montoya, Carlos A., McNabb, Warren C., Boland, Mike J.

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Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket von Kaur, Lovedeep, Hui, Seah Xin, Boland, Mike

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Actinidin reduces gluten-derived immunogenic peptides reaching the small intestine in an in vitro semi-dynamic gastrointestinal tract digestion model von Jayawardana, Isuri A., Boland, Mike J., Loo, Trevor S., McNabb, Warren C., Montoya, Carlos A.

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Actinidin Enhances Gastric Protein Digestion As Assessed Using an in Vitro Gastric Digestion Model von Kaur, Lovedeep, Rutherfurd, Shane M, Moughan, Paul J, Drummond, Lynley, Boland, Mike J

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Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris von Bagarinao, Norma Cecille, Kaur, Lovedeep, Boland, Mike

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Actinidin from kiwifruit (Actinidia deliciosa cv. Hayward) increases the digestion and rate of gastric emptying of meat proteins in the growing pig von MONTOYA, Carlos A, RUTHERFURD, Shane M, OLSON, Trent D, PURBA, Ajitpal S, DRUMMOND, Lynley N, BOLAND, Mike J, MOUGHAN, Paul J

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Actinidin Enhances Protein Digestion in the Small Intestine As Assessed Using an in Vitro Digestion Model von Kaur, Lovedeep, Rutherfurd, Shane M, Moughan, Paul J, Drummond, Lynley, Boland, Mike J

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Milk Proteins - from Expression to Food von Boland, Mike, Singh, Harjinder, Thompson, Abby

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Dietary Actinidin from Kiwifruit (Actinidia deliciosa cv. Hayward) Increases Gastric Digestion and the Gastric Emptying Rate of Several Dietary Proteins in Growing Rats von MONTOYA, Carlos A, HINDMARSH, Jason P, GONZALEZ, Lucrecia, BOLAND, Mike J, MOUGHAN, Paul J, RUTHERFURD, Shane M

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Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health von Ajomiwe, Nneka, Boland, Mike, Phongthai, Suphat, Bagiyal, Manisha, Singh, Jaspreet, Kaur, Lovedeep

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Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing von Kaur, Lovedeep, Hui, Seah Xin, Morton, James D., Kaur, Ramandeep, Chian, Feng Ming, Boland, Mike

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Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket von Chian, Feng Ming, Kaur, Lovedeep, Oey, Indrawati, Astruc, Thierry, Hodgkinson, Suzanne, Boland, Mike

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