Michael Boland
Massey University
H-index: 42
Oceania-New Zealand
Top articles of Michael Boland
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility | Food Chemistry | Mariero Gawat Mike Boland Jim Chen Jaspreet Singh Lovedeep Kaur | 2024/2/15 |
Goat Meat: Production and Quality Attributes | Mariero Gawat Mike Boland Jaspreet Singh Lovedeep Kaur | 2023/8/21 | |
Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison | Foods | Lovedeep Kaur Amrutha Elamurugan Feng Ming Chian Xianqian Zhu Mike Boland | 2023/3/14 |
Rapid proteolysis of gluten-derived immunogenic peptides in bread by actinidin in a combined in vivo and in vitro oro-gastrointestinal digestion model | Food & Function | Isuri A Jayawardana Mike J Boland Trevor S Loo Warren C McNabb Carlos A Montoya | 2022 |
Actinidin reduces gluten-derived immunogenic peptides reaching the small intestine in an in vitro semi-dynamic gastrointestinal tract digestion model | Food Research International | Isuri A Jayawardana Mike J Boland Trevor S Loo Warren C McNabb Carlos A Montoya | 2022/9/1 |
5. Hydrolysis of wheat proteins and gluten immunogenic peptides in bread by actinidin in an in vitro semi-dynamic gastrointestinal digestion model | EFFECT OF KIWIFRUIT ACTINIDIN ON THE DIGESTION OF GLUTEN PROTEINS | IA Jayawardana MJ Boland T Loo WC McNabb CA Montoya | 2022 |
3. Hydrolysis of gluten proteins by actinidin during in vitro static gastrointestinal digestion | EFFECT OF KIWIFRUIT ACTINIDIN ON THE DIGESTION OF GLUTEN PROTEINS | IA Jayawardana MJ Boland K Higgs M Zou T Loo | 2022 |
2. Literature Review: Exogenous enzyme therapy to digest gluten proteins for gluten-related health disorders | IA Jayawardana CA Montoya WC McNabb MJ Boland | 2022 | |
Biophysical and Gastro-Intestinal Engineering Aspects of Nutrient Absorption and Physiological Function | Mike Boland | 2022 | |
Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features | Food Research International | Mariero Gawat Lovedeep Kaur Jaspreet Singh Mike Boland | 2022/11/1 |
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing | Lovedeep Kaur Seah Xin Hui James D Morton Ramandeep Kaur Feng Ming Chian | 2021/7 | |
Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure | Food Chemistry | Feng Ming Chian Lovedeep Kaur Thierry Astruc Annie Vénien Anna-Sophie Stübler | 2021/5/1 |
The kiwifruit enzyme actinidin enhances the hydrolysis of gluten proteins during simulated gastrointestinal digestion | Food Chemistry | Isuri A Jayawardana Mike J Boland Keriane Higgs Maggie Zou Trevor Loo | 2021/3/30 |
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket | Foods | Feng Ming Chian Lovedeep Kaur Indrawati Oey Thierry Astruc Suzanne Hodgkinson | 2021/3/1 |
Preface to the Third Edition | Wanda M Haschek Colin G Rousseaux Matthew A Wallig | 2013/1/1 | |
Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris | Foods | Norma Cecille Bagarinao Lovedeep Kaur Mike Boland | 2020/8/14 |
Effects of drying and storage on milk proteins | Alan Baldwin Kerianne Higgs Mike Boland Pierre Schuck | 2020/1/1 | |
FIET Project update | Food New Zealand | Mike Boland Seah Xin Hui Lovedeep Kaur | 2020/6 |
World supply of food and the role of dairy protein | Mike Boland Jeremy Hill | 2020/1/1 | |
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket | Food science of animal resources | Lovedeep Kaur Seah Xin Hui Mike Boland | 2020/4 |
Co-Authors
