Lista de obras - Mary Ann Augustin - Dominio Público Uruguay

Advances in high frequency ultrasound separation of particulates from biomass

artículo científico publicado en 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

artículo científico publicado en 2013

Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models

artículo científico publicado en 2015

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

artículo científico publicado en 2015

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

artículo científico publicado en 2020

Challenges and solutions to incorporation of nutraceuticals in foods.

artículo científico publicado en 2014

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

artículo científico publicado el 9 de agosto de 2010

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

artículo científico publicado en 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.

artículo científico publicado en 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.

artículo científico publicado en 2012

Degradation of curcuminoids by in vitro pure culture fermentation.

artículo científico publicado en 2014

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.

artículo científico publicado en 2014

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

artículo científico publicado en 2017

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

artículo científico publicado en 2016

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

artículo científico publicado en 2017

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

artículo científico publicado en 2013

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

artículo científico publicado en 2019

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

artículo científico publicado en 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

artículo científico publicado en 2019

Food Matrix Effects on in Vitro Digestion of Microencapsulated Tuna Oil Powder ⬇️

artículo científico publicado el 13 de julio de 2011

Food for an Urban Planet: Challenges and Research Opportunities

artículo científico publicado en 2017

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.

artículo científico publicado en 2007

Interaction between whole buttermilk and resveratrol

artículo científico publicado en 2013

Interactions of buttermilk with curcuminoids.

artículo científico publicado en 2013

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.

artículo científico publicado en 2010

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

artículo científico publicado en 2020

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

artículo científico publicado en 2011

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

artículo científico

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

artículo científico publicado en 2018

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

artículo científico publicado en 2008

Nanostructured materials in the food industry

artículo científico publicado en 2009

Naturally p-Hydroxybenzoylated Lignins in Palms

Oat Fiber As a Carrier for Curcuminoids

artículo científico publicado en 2014

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

artículo científico publicado en 2012

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

artículo científico publicado en 2010

Oxidative stability of spray dried matcha-tuna oil powders

artículo científico publicado en 2020

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

artículo científico publicado en 2014

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

artículo científico publicado en 2017

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

artículo científico publicado en 2018

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

artículo científico publicado en 2014

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

artículo científico publicado en 2016

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

artículo científico publicado en 2014

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

artículo científico publicado en 2008

Structural Rearrangement of β-Lactoglobulin at Different Oil–Water Interfaces and Its Effect on Emulsion Stability ⬇️

artículo científico publicado el 6 de julio de 2011

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

artículo científico publicado en 2014

The batch adsorption of the epigallocatechin gallate onto apple pomace

artículo científico publicado en 2014

The degradation of curcuminoids in a human faecal fermentation model.

artículo científico publicado en 2015

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

artículo científico publicado en 2010

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

artículo científico publicado en 2003

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

artículo científico publicado en 2011

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

artículo científico publicado en 2013

Ultrasound improves the renneting properties of milk

artículo científico publicado en 2014

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

artículo científico publicado en 2009

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

artículo científico publicado en 2017

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

artículo científico publicado en 2013

Lista de obras de Mary Ann Augustin

Advances in high frequency ultrasound separation of particulates from biomass

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

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

Binding of resveratrol with sodium caseinate in aqueous solutions

Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models

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

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

Challenges and solutions to incorporation of nutraceuticals in foods.

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

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

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

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

Comparison of the adsorption behaviour of catechin onto cellulose and pectin

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

Degradation of curcuminoids by in vitro pure culture fermentation.

Development of broccoli by-products as carriers for delivering EGCG

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

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

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

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

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

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

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

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

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

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

Food Matrix Effects on in Vitro Digestion of Microencapsulated Tuna Oil Powder ⬇️

Food for an Urban Planet: Challenges and Research Opportunities

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

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

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

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

Influence of processing on functionality of milk and dairy proteins.

Interaction between whole buttermilk and resveratrol

Interactions of buttermilk with curcuminoids.

Intestinal passage of microencapsulated fish oil in rats following oral administration

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

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

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

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

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

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

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

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

Nanostructured materials in the food industry

Naturally p-Hydroxybenzoylated Lignins in Palms

Oat Fiber As a Carrier for Curcuminoids

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

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

Oxidative stability of spray dried matcha-tuna oil powders

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

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

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

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

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

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

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

Structural Rearrangement of β-Lactoglobulin at Different Oil–Water Interfaces and Its Effect on Emulsion Stability ⬇️

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

The batch adsorption of the epigallocatechin gallate onto apple pomace

The degradation of curcuminoids in a human faecal fermentation model.

The effect of extrusion on the functional properties of oat fibre

The emulsion flocculation stability of protein-carbohydrate diblock copolymers

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

The science of food security

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

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

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

Ultrasound improves the renneting properties of milk

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

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

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