Larsen NG - Search Results

1

Polymorphism and higher order structures of protein nanofibers from crude mixtures of fish lens crystallins: toward useful materials.

Healy J, Wong K, Sawyer EB, Roux C, Domigan L, Gras SL, Sunde M, Larsen NG, Gerrard J, Vasudevamurthy M. Healy J, et al. Among authors: larsen ng. Biopolymers. 2012 Aug;97(8):595-606. doi: 10.1002/bip.22045. Biopolymers. 2012. PMID: 22605551

2

Amyloid fibril formation from crude protein mixtures.

Rao SP, Meade SJ, Joyce NI, Healy JP, Sutton KH, Larsen NG, Gerrard JA. Rao SP, et al. Among authors: larsen ng. Biotechnol Prog. 2011 Nov-Dec;27(6):1768-76. doi: 10.1002/btpr.693. Epub 2011 Sep 9. Biotechnol Prog. 2011. PMID: 21910260

3

Amyloid fibrils as functionalizable components of nanocomposite materials.

Rao SP, Meade SJ, Healy JP, Sutton KH, Larsen NG, Staiger MP, Gerrard JA. Rao SP, et al. Among authors: larsen ng. Biotechnol Prog. 2012 Jan-Feb;28(1):248-56. doi: 10.1002/btpr.726. Epub 2011 Oct 14. Biotechnol Prog. 2012. PMID: 22002950

4

The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion.

Ogilvie O, Roberts S, Sutton K, Larsen N, Gerrard J, Domigan L. Ogilvie O, et al. Food Chem. 2021 Mar 15;340:127903. doi: 10.1016/j.foodchem.2020.127903. Epub 2020 Aug 26. Food Chem. 2021. PMID: 32889205

5

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility.

Ogilvie O, Roberts S, Sutton K, Gerrard J, Larsen N, Domigan L. Ogilvie O, et al. Food Res Int. 2021 Feb;140:109988. doi: 10.1016/j.foodres.2020.109988. Epub 2020 Dec 24. Food Res Int. 2021. PMID: 33648223

6

The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread.

Ogilvie O, Roberts S, Sutton K, Gerrard J, Larsen N, Domigan L. Ogilvie O, et al. Food Chem. 2021 Oct 15;359:129841. doi: 10.1016/j.foodchem.2021.129841. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33940468

7

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis.

Ogilvie OJ, Gerrard JA, Roberts S, Sutton KH, Larsen N, Domigan LJ. Ogilvie OJ, et al. Nutrients. 2021 Jun 1;13(6):1906. doi: 10.3390/nu13061906. Nutrients. 2021. PMID: 34206002 Free PMC article.

8

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.

Ogilvie O, Roberts S, Sutton K, Domigan L, Larsen N, Gerrard J, Demarais N. Ogilvie O, et al. Food Chem. 2020 Dec 15;333:127466. doi: 10.1016/j.foodchem.2020.127466. Epub 2020 Jul 5. Food Chem. 2020. PMID: 32659668

9

A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices.

Ogilvie O, Larsen N, Sutton K, Domigan L, Gerrard J, Demarais N, Roberts S. Ogilvie O, et al. MethodsX. 2020 Sep 25;7:101076. doi: 10.1016/j.mex.2020.101076. eCollection 2020. MethodsX. 2020. PMID: 33033691 Free PMC article.

10

Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition.

Gerrard JA, Lasse M, Cottam J, Healy JP, Fayle SE, Rasiah I, Brown PK, BinYasir SM, Sutton KH, Larsen NG. Gerrard JA, et al. Among authors: larsen ng. Br J Nutr. 2012 Aug;108 Suppl 2:S288-97. doi: 10.1017/S000711451200236X. Br J Nutr. 2012. PMID: 23107540 Free article.

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