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Mike Boland

Massey University

H指数:39

被引数:4,774

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Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Lupinus angustifolius) Fermented with Rhizopus oligosporus

甜羽扇豆（Lupinus angustifolius）经米根霉（Rhizopus oligosporus）发酵后，粒径对其理化及功能特性的影响

IF5.1

2026-09-180

OA

Food processing and sustainability: Exploring new multidisciplinary perspectives

食品加工与可持续性：探索新的跨学科视角

GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT

IF9.6

2025-06-010

PRE

Food Proteins: Processing, Interactions, Functionality and Bioavailability

食品蛋白质：加工、相互作用、功能性和生物利用度

IF5.1

2025-03-030

OA

Digestion of Gluten-Derived Immunogenic Peptides along the Gastrointestinal Tract of the Growing Pig as a Model for the Adult Human Is Enhanced with Simultaneous Consumption of Exogenous Proteases

JOURNAL OF NUTRITION

IF3.8

2025-01-010

PRE

Analyzing the complexity of animal products' processing and its impact on sustainability

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2024-08-212

OA

Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility

IF9.8

2024-02-019

OA

Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features

FOOD RESEARCH INTERNATIONAL

IF8

2022-11-0111

PRE

Actinidin reduces gluten-derived immunogenic peptides reaching the small intestine in an in vitro semi-dynamic gastrointestinal tract digestion model

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-012

PRE

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

IF5.4

2022-01-012

PRE

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

内源性蛋白水解系统和肉的嫩度: 死后储存和加工的影响

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2021-07-0136

OAAI

Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure

IF9.8

2021-05-0119

PREAI

The kiwifruit enzyme actinidin enhances the hydrolysis of gluten proteins during simulated gastrointestinal digestion

IF9.8

2021-03-0118

PREAI

Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket

牛腩低温贮藏和低温加工过程中组织蛋白酶活性的变化

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2020-04-3032

OAAI

8th International symposium on delivery of functionality in complex food systems (DOF 2019)

FOOD & FUNCTION

IF5.4

2020-01-010

OAAI

Possibility of minimizing gluten intolerance by co-consumption of some fruits - A case for positive food synergy?

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2019-12-0110

PREAI

eNutrition - The next dimension for eHealth?

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2019-09-0110

PREAI

The Rate at Which Digested Protein Enters the Small Intestine Modulates the Rate of Amino Acid Digestibility throughout the Small Intestine of Growing Pigs

JOURNAL OF NUTRITION

IF3.8

2018-11-0122

OAAI

Thermal inactivation of actinidin as affected by meat matrix

IF6.1

2018-11-018

PRE

Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility

IF6.1

2018-11-0161

PRE

Human digestion-a processing perspective

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2016-02-0588

PREAI