List of works by Mary Ann Augustin

Advances in high frequency ultrasound separation of particulates from biomass

scientific article published on 07 May 2016

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

scientific article published on 03 April 2020

Beta-lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability

scientific article published on 03 August 2006

Binding of resveratrol with sodium caseinate in aqueous solutions

scientific article published on 26 March 2013

Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models

scientific article published on 03 February 2015

Bioequivalence of n-3 fatty acids from microencapsulated fish oil formulations in human subjects.

scientific article

Broccoli byproducts for protection and co-delivery of EGCG and tuna oil

scientific article published on 04 May 2020

Challenges and solutions to incorporation of nutraceuticals in foods.

scientific article

Changes in β-Lactoglobulin Conformation at the Oil/Water Interface of Emulsions Studied by Synchrotron Radiation Circular Dichroism Spectroscopy ⬇️

scientific article published on August 9, 2010

Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type

scientific article published on 09 March 2018

Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties

scientific article published on 10 November 2010

Chronic administration of a microencapsulated probiotic enhances the bioavailability of orange juice flavanones in humans.

scientific article published on 20 March 2015

Comparison of the adsorption behaviour of catechin onto cellulose and pectin

scientific article published on 03 August 2018

Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability.

scientific article

Degradation of curcuminoids by in vitro pure culture fermentation.

scientific article

Development of broccoli by-products as carriers for delivering EGCG

scientific article published on 31 July 2019

Digestion of microencapsulated oil powders: in vitro lipolysis and in vivo absorption from a food matrix.

scientific article published in November 2014

Effect of Drying Methods on Protein and DNA Conformation Changes in Lactobacillus rhamnosus GG Cells by Fourier Transform Infrared Spectroscopy.

scientific article

Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions.

scientific article published on 30 July 2016

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal

scientific article published on 29 July 2017

Encapsulation of mixtures of tuna oil, tributyrin and resveratrol in a spray dried powder formulation

scientific article

Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions

scientific article published on 29 January 2016

Esterification of high amylose starch with short chain fatty acids modulates degradation by Bifidobacterium spp

Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product

scientific article published on 16 January 2019

Fermentation by Probiotic <i>Lactobacillus gasseri</i> Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

scientific article published on 04 December 2020

Fermentation for tailoring the technological and health related functionality of food products

scientific article published on 04 October 2019

Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria

scientific article published on 14 February 2019

Food for an Urban Planet: Challenges and Research Opportunities

scientific article published in January 2017

Food matrix effects on in vitro digestion of microencapsulated tuna oil powder

scientific article published on 13 July 2011

Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios

scientific article published on 12 December 2014

High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders

article by Mary Ann Augustin et al published 24 September 2012 in Journal of Dairy Research

Hydrodynamic radii of solubilized high amylose native and modified starches by pulsed field gradient NMR diffusion measurements

Impact of extra virgin olive oil and ethylenediaminetetraacetic acid (EDTA) on the oxidative stability of fish oil emulsions and spray-dried microcapsules stabilized by sugar beet pectin

scientific article published on 23 December 2011

In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt

scientific article published on 17 January 2019

Influence of processing on functionality of milk and dairy proteins.

scientific article

Interaction between whole buttermilk and resveratrol

scientific article published on 11 July 2013

Interactions of buttermilk with curcuminoids.

scientific article

Intestinal passage of microencapsulated fish oil in rats following oral administration

scientific article published on 17 October 2011

Liquid–liquid extraction and liquid chromatography–mass spectrometry detection of curcuminoids from bacterial culture medium

article

Microencapsulated Lactobacillus rhamnosus GG powders: relationship of powder physical properties to probiotic survival during storage.

scientific article

Microencapsulated krill and tuna oil blend raises plasma long-chain n-3 polyunsaturated fatty acid levels compared to tuna oil with similar increases in ileal contractility in rats

scientific article published on 18 September 2016

Mild heat combined with lactic acid fermentation: a novel approach for enhancing sulforaphane yield in broccoli puree

scientific article published on 01 January 2020

Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment

scientific article published on 30 November 2011

Nano- and micro-encapsulated systems for enhancing the delivery of resveratrol.

scientific article published on July 2013

Nano- and micro-particles for delivery of catechins: Physical and biological performance

scientific article published on 18 January 2018

Nano- and micro-structured assemblies for encapsulation of food ingredients

scientific article

Nanostructured materials in the food industry

scientific article

Naturally p-Hydroxybenzoylated Lignins in Palms

Oat Fiber As a Carrier for Curcuminoids

scientific article published on 08 December 2014

Omega-3 fatty acids in ileal effluent after consuming different foods containing microencapsulated fish oil powder - an ileostomy study.

scientific article

Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose

scientific article

Oxidative stability of spray dried matcha-tuna oil powders

scientific article published on 01 February 2020

Physical characterisation of high amylose maize starch and acylated high amylose maize starches

scientific article

Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.

scientific article published on 27 July 2017

Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition

scientific article published on 12 April 2018

Protection of epigallocatechin gallate against degradation during in vitro digestion using apple pomace as a carrier

scientific article published on 04 December 2014

Raman spectroscopic analysis of Lactobacillus rhamnosus GG in response to dehydration reveals DNA conformation changes.

scientific article

Sequential low and medium frequency ultrasound assists biodegradation of wheat chaff by white rot fungal enzymes

scientific article

Site specific delivery of microencapsulated fish oil to the gastrointestinal tract of the rat.

scientific article published on 10 July 2008

Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability

scientific article

Synergism between ultrasonic pretreatment and white rot fungal enzymes on biodegradation of wheat chaff.

scientific article published on 25 March 2014

The batch adsorption of the epigallocatechin gallate onto apple pomace

scientific article published on 27 March 2014

The degradation of curcuminoids in a human faecal fermentation model.

scientific article

The effect of extrusion on the functional properties of oat fibre

The emulsion flocculation stability of protein-carbohydrate diblock copolymers

scientific article published on 29 April 2007

The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk

scientific article

The science of food security

scientific article published on 06 August 2018

The use of sedimentation field flow fractionation and photon correlation spectroscopy in the characterization of casein micelles

scientific article published on November 2003

Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG

scientific article published on 16 September 2011

Ultrasound effects on the assembly of casein micelles in reconstituted skim milk.

scientific article published on 19 December 2013

Ultrasound improves the renneting properties of milk.

scientific article published on 13 April 2014

Use of FTIR and mass spectrometry for characterization of glycated caseins.

scientific article

Vibrational spectroscopy combined with transcriptomic analysis for investigation of bacterial responses towards acid stress.

scientific article published on 29 October 2017

Water sorption properties, molecular mobility and probiotic survival in freeze dried protein-carbohydrate matrices.

scientific article

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