Juliet A. Gerrard

University of Auckland — New Zealand

Materials Science · Physical Sciences

44h-index6.4kcitations267works1.62yr avg
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Research Topics

Enzyme Structure and Function(70), Biochemical and Molecular Research(51), Proteins in Food Systems(35), Supramolecular Self-Assembly in Materials(26), Advanced Glycation End Products research(21)

Publications267 total

Effect of protein charge manipulation on αs1-casein-enriched protein self-assembly
International Dairy Journal·2024
Effect of dephosphorylation on calcium binding to αs1-casein-enriched protein
International Dairy Journal·2024· 2 cited
<scp>Self‐assembling</scp> bioactive peptides for gastrointestinal delivery— <scp>Bioinformatics‐driven</scp> discovery and <i>in vitro</i> assessment
International Journal of Food Science & Technology·2024· 3 citedOpen Access
The effect of succinylation on the properties of αs1-casein enriched protein
International Dairy Journal·2024· 3 cited
Author response for "Self-assembling bioactive peptides for gastrointestinal delivery-Bioinformatics-driven discovery and &lt;i&gt;in vitro&lt;/i&gt; assessment"
2024
The Leptospermum scoparium (Mānuka)-Specific Nectar and Honey Compound 3,6,7-Trimethyllumazine (LepteridineTM) That Inhibits Matrix Metalloproteinase 9 (MMP-9) Activity
Foods·2023· 6 citedOpen Access
Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry
Food Chemistry X·2023· 9 citedOpen Access
The effect of dephosphorylation on the properties of αS1-casein enriched protein
International Dairy Journal·2023· 13 citedOpen Access
Characterizing Lysinoalanine Crosslinks in Food Systems: Discovery of a Diagnostic Ion in Model Peptides Using Maldi Mass Spectrometry
SSRN Electronic Journal·2023· 3 citedOpen Access
The Effect of Dephosphorylation on the Properties of Αs1-Casein Enriched Protein
SSRN Electronic Journal·2023Open Access
Insight into the self-assembly and gel formation of a bioactive peptide derived from bovine casein
BBA Advances·2023· 14 citedOpen Access
Foreword
New Zealand Science Review·2022· 1 citedOpen Access
Corrigendum to “Reaction dynamics and residue identification of haemoglobin modification by acrolein, a lipid-peroxidation by-product” [Biochimica et Biophysica Acta (BBA) - General Subjects Volume 1865, Issue 12, December 2021, 130013]
Biochimica et Biophysica Acta (BBA) - General Subjects·2022
Reaction dynamics and residue identification of haemoglobin modification by acrolein, a lipid-peroxidation by-product
Biochimica et Biophysica Acta (BBA) - General Subjects·2021· 8 cited
A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis
Nutrients·2021· 11 citedOpen Access
Juliet A. Gerrard
Current Biology·2021Open Access
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread
Food Chemistry·2021· 12 cited
The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility
Food Research International·2020· 24 cited
Polystyrene-<i>block</i>-poly(ethylene oxide) Thin Films Fabricated from a Solvent Mixture for the Co-Assembly of Polymers and Proteins
ACS Omega·2020· 4 citedOpen Access
The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion
Food Chemistry·2020· 39 cited
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Frequent Co-authors

Renwick C. J. Dobson(14), F. Grant Pearce(10), Matthew A. Perugini(9), S. E. Fayle(8), Michael D. W. Griffin(8), Susie J. Meade(6), Craig A. Hutton(4), Geoffrey B. Jameson(4), Elizabeth A. Reid(3), Jackie P. Healy(3), Antonia G. Miller(3), Sarah C. Atkinson(3), Sarah J. Roberts(3), Sean R. A. Devenish(3), P.K Brown(3), Mazdak Radjainia(3), Alok K. Mitra(3), Moritz Lassé(2), Marcus Newberry(2), M. Ross(2)