| The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion O Ogilvie, S Roberts, K Sutton, N Larsen, J Gerrard, L Domigan Food Chemistry 340, 127903, 2021 | 29 | 2021 |
| Proteomic modelling of gluten digestion from a physiologically relevant food system: A focus on the digestion of immunogenic peptides from wheat implicated in celiac disease O Ogilvie, S Roberts, K Sutton, L Domigan, N Larsen, J Gerrard, ... Food Chemistry 333, 127466, 2020 | 23 | 2020 |
| The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility O Ogilvie, S Roberts, K Sutton, J Gerrard, N Larsen, L Domigan Food Research International 140, 109988, 2021 | 14 | 2021 |
| Recipes for cultured meat LJ Domigan, V Feisst, OJ Ogilvie Nature Food 3 (1), 9-10, 2022 | 11 | 2022 |
| A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices O Ogilvie, N Larsen, K Sutton, L Domigan, J Gerrard, N Demarais, ... MethodsX 7, 101076, 2020 | 9 | 2020 |
| The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread O Ogilvie, S Roberts, K Sutton, J Gerrard, N Larsen, L Domigan Food Chemistry 359, 129841, 2021 | 8 | 2021 |
| A case study of the response of immunogenic gluten peptides to sourdough proteolysis OJ Ogilvie, JA Gerrard, S Roberts, KH Sutton, N Larsen, LJ Domigan Nutrients 13 (6), 1906, 2021 | 7 | 2021 |
| Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review OJ Ogilvie, RZ Bennie, HJF Trlin, LSW Loo, H Zhou, A Jin, JK Oh, ... Food Structure, 100361, 2023 | 2 | 2023 |
| Perceptions of cultivated meat in millennial and generation X consumers resident in aotearoa New Zealand C Giezenaar, AJR Godfrey, OJ Ogilvie, P Coetzee, M Weerawarna NRP, ... Sustainability 15 (5), 4009, 2023 | 2 | 2023 |
| Sculpting the future of meat: Biomaterial approaches and structural engineering for large‐scale cell‐based production A Jin, RZ Bennie, OJ Ogilvie, HJF Trlin, NS Kong, H Yu, RCJ Dobson, ... Sustainable Food Proteins 2 (1), 3-20, 2024 | | 2024 |
| Food processing and gluten digestibility: a peptidomic investigation of celiac peptide release O Ogilvie PhD Thesis-University of Auckland, 2020 | | 2020 |
| Changes in dough macro-structure can influence celiac peptide release in breads OJ Ogilvie 2018 AACC International Annual Meeting, 2018 | | 2018 |
| Food Structure OJ Ogilvie, RZ Bennie, HJF Trlin, LSW Loo, H Zhou, A Jin, JK Oh, ... | | |
| The influence of dough macrostructure on protein digestion and celiac peptide release in breads O Ogilvie, N Larsen, S Roberts, L Domigan, J Gerrard | | |
Laura DomiganDepartment of Chemical and Materials Engineering, University of Auckland在 auckland.ac.nz 的电子邮件经过验证
