Journal
Germond, A., Fardet, A., Álvarez García, C., Boland, M., Ming Hoang, H., Mullen, AM., . . . Kaur, L. (2024). Analyzing the complexity of animal products’ processing and its impact on sustainability.
Frontiers in Sustainable Food Systems. 8
[Journal article]Authored by: Boland, M., Kaur, L.Read article at Massey Research Online:
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Ajomiwe, N., Boland, M., Phongthai, S., Bagiyal, M., Singh, J., & Kaur, L. (2024). Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.
Foods. 13(11)
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.Read article at Massey Research Online:
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Gawat, M., Boland, M., Chen, J., Singh, J., & Kaur, L. (2024). Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility.
Food Chemistry. 434
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.Read article at Massey Research Online:
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Gawat, M., Boland, M., Singh, J., & Kaur, L. (2023). Goat Meat: Production and Quality Attributes.
Foods. 12(16)
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.Read article at Massey Research Online:
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Kaur, L., Elamurugan, A., Chian, FM., Zhu, X., & Boland, M. (2023). Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison.
Foods. 12(6)
[Journal article]Authored by: Boland, M., Kaur, L., Zhu, X.Read article at Massey Research Online:
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Gawat, M., Kaur, L., Singh, J., & Boland, M. (2022). Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features.
Food Research International. 161
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.Read Online:
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Jayawardana, IA., Boland, MJ., Loo, TS., McNabb, WC., & Montoya, CA. (2022). Actinidin reduces gluten-derived immunogenic peptides reaching the small intestine in an in vitro semi-dynamic gastrointestinal tract digestion model.
Food Research International. 159
[Journal article]Authored by: Boland, M., McNabb, W.Read Online:
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Jayawardana, IA., Boland, MJ., Loo, TS., McNabb, WC., & Montoya, CA. (2022). Rapid proteolysis of gluten-derived immunogenic peptides in bread by actinidin in a combined in vivo and in vitro oro-gastrointestinal digestion model.
Food and Function. 13(10), 5654-5666
[Journal article]Authored by: Boland, M., McNabb, W.Read Online:
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Kaur, L., Hui, SX., Morton, JD., Kaur, R., Chian, FM., & Boland, M. (2021). Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing.
Food Science of Animal Resources. 41(4), 589-607
[Journal article]Authored by: Boland, M., Kaur, L.Read article at Massey Research Online:
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Chian, FM., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2021). Effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket.
Foods. 10(3)
[Journal article]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Read Online:
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Chian, FM., Kaur, L., Astruc, T., Vénien, A., Stübler, AS., Aganovic, K., . . . Boland, M. (2021). Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure.
Food Chemistry. 343
[Journal article]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Read Online:
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Jayawardana, IA., Boland, MJ., Higgs, K., Zou, M., Loo, T., Mcnabb, WC., . . . Montoya, CA. (2021). The kiwifruit enzyme actinidin enhances the hydrolysis of gluten proteins during simulated gastrointestinal digestion.
Food Chemistry. 341
[Journal article]Authored by: Boland, M., McNabb, W.Read Online:
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Vicente, AA., Boland, M., & Livney, YD. (2020). 8th International symposium on delivery of functionality in complex food systems (DOF 2019).
Food and Function. 11(11), 9316
[Journal article]Authored by: Boland, M.Edited by: Boland, M.Bagarinao, NC., Kaur, L., & Boland, M. (2020). Effects of ultrasound treatments on tenderness and in vitro protein digestibility of New Zealand abalone, haliotis iris.
Foods. 9(8)
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Kaur, L., Hui, SX., & Boland, M. (2020). Changes in cathepsin activity during low-temperature storage and sous vide processing of beef brisket.
Food Science of Animal Resources. 40(3), 415-425
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Jayawardana, IA., Montoya, CA., McNabb, WC., & Boland, MJ. (2019). Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy?.
Trends in Food Science and Technology. 94, 91-97
[Journal article]Authored by: Boland, M., McNabb, W.Read Online:
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Boland, M., & Bronlund, J. (2019). eNutrition - The next dimension for eHealth?.
Trends in Food Science and Technology. 91, 634-639
[Journal article]Authored by: Boland, M.Read Online:
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Chian, FM., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2019). Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis.
LWT. 103, 253-259
[Journal article]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Read Online:
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Montoya, CA., Cabrera, DL., Zou, M., Boland, MJ., & Moughan, PJ. (2018). The Rate at Which Digested Protein Enters the Small Intestine Modulates the Rate of Amino Acid Digestibility throughout the Small Intestine of Growing Pigs.
Journal of Nutrition. 148(11), 1743-1750
[Journal article]Authored by: Boland, M.Read Online:
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Zhu, X., Kaur, L., & Boland, M. (2018). Thermal inactivation of actinidin as affected by meat matrix.
Meat Science. 145, 238-244
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Zhu, X., Kaur, L., Staincliffe, M., & Boland, M. (2018). Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility.
Meat Science. 145, 256-265
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Boland, M., & Kaur, L. (2018). The use of Kiwifruit for Tenderizing Meat.
Food New Zealand. 18(1), 17-19
[Journal article]Authored by: Boland, M., Kaur, L.Read Abstract:
Boland, M. (2016). Human digestion - a processing perspective.
Journal of the Science of Food and Agriculture. 96(7), 2275-2283
[Journal article]Authored by: Boland, M.Read Online:
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Kaur, L., Astruc, T., Vénien, A., Loison, O., Cui, J., Irastorza, M., . . . Boland, M. (2016). High pressure processing of meat: Effects on ultrastructure and protein digestibility.
Food and Function. 7(5), 2389-2397
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Khan, RS., Grigor, JV., Win, AG., & Boland, M. (2014). Differentiating aspects of product innovation processes in the food industry: An exploratory study on New Zealand.
British Food Journal. 116(8), 1346-1368
[Journal article]Authored by: Boland, M.Read Online:
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Montoya, CA., Hindmarsh, JP., Gonzalez, L., Boland, MJ., Moughan, PJ., & Rutherfurd, SM. (2014). Dietary actinidin from kiwifruit (Actinidia deliciosa cv. Hayward) increases gastric digestion and the gastric emptying rate of several dietary proteins in growing rats.
Journal of Nutrition. 144(4), 440-446
[Journal article]Authored by: Boland, M., Hindmarsh, J.Read Online:
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Montoya, CA., Rutherfurd, SM., Olson, TD., Purba, AS., Drummond, LN., Boland, MJ., . . . Moughan, PJ. (2014). Actinidin from kiwifruit (Actinidia deliciosa cv. Hayward) increases the digestion and rate of gastric emptying of meat proteins in the growing pig.
British Journal of Nutrition. 111(6), 957-967
[Journal article]Authored by: Boland, M.Read Online:
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Kaur, L., Maudens, E., Haisman, DR., Boland, MJ., & Singh, H. (2014). Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries.
LWT. 55(2), 612-620
[Journal article]Authored by: Boland, M., Kaur, L., Singh, H.Read Online:
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Stojmirovi膰, A., Andreae, P., Boland, M., Jordan, TW., & Pestov, VG. (2013). PFMFind: A system for discovery of peptide homology and function.
Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics). 8199 LNCS, 319-324
[Journal article]Authored by: Boland, M.Read Online:
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Pinheiro, AC., Lad, M., Silva, HD., Coimbra, MA., Boland, M., & Vicente, AA. (2013). Unravelling the behaviour of curcumin nanoemulsions during in vitro digestion: Effect of the surface charge.
Soft Matter. 9(11), 3147-3154
[Journal article]Authored by: Boland, M.Read article at Massey Research Online:
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Boland, M. (2013). Kiwifruit Proteins and Enzymes. Actinidin and Other Significant Proteins.. 68, 59-80
[Journal article]Authored by: Boland, M.Edited by: Boland, M.Read Online:
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Bunting, H., Chamberlain, K., Grigor, J., & Boland, M. (2013). Functional food and health: A discursive approach.
PSYCHOLOGY & HEALTH. 28, 75-75
[Journal article]Authored by: Boland, M.Boland, MJ., Rae, AN., Vereijken, JM., Meuwissen, MPM., Fischer, ARH., van Boekel, MAJS., . . . Hendriks, WH. (2013). The future supply of animal-derived protein for human consumption.
Trends in Food Science and Technology. 29(1), 62-73
[Journal article]Authored by: Boland, M.Read Online:
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Kaur, L., & Boland, M. (2013). Influence of Kiwifruit on Protein Digestion. 68, 149-167
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Berg, T., Singh, J., Hardacre, A., & Boland, MJ. (2012). The role of cotyledon cell structure during in vitro digestion of starch in navy beans.
Carbohydrate Polymers. 87(2), 1678-1688
[Journal article]Authored by: Boland, M., Singh, J.Read Online:
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Henare, SJ., Rutherfurd, SM., Drummond, LN., Borges, V., Boland, MJ., & Moughan, PJ. (2012). Digestible nutrients and available (ATP) energy contents of two varieties of kiwifruit (Actinidia deliciosa and Actinidia chinensis).
Food Chemistry. 130(1), 67-72
[Journal article]Authored by: Boland, M., Henare, S.Read Online:
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Montoya, C., Hindmarsh, J., Boland, M., Mougham, J., & Rutherfurd, S. (2011). Development and validation of a magnetic resonance spectroscopy technique for measuring stomach emptying rate.
ANNALS OF NUTRITION AND METABOLISM. 58, 421-421
[Journal article]Authored by: Boland, M.Rutherfurd, SM., Montoya, CA., Zou, ML., Moughan, PJ., Drummond, LN., & Boland, MJ. (2011). Effect of actinidin from kiwifruit (Actinidia deliciosa cv. Hayward) on the digestion of food proteins determined in the growing rat.
Food Chemistry. 129(4), 1681-1689
[Journal article]Authored by: Boland, M.Read Online:
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Han, KS., Balan, P., Molist Gasa, F., & Boland, M. (2011). Green kiwifruit modulates the colonic microbiota in growing pigs.
Letters in Applied Microbiology. 52(4), 379-385
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ. (2010). Foods of the futre - six things you need to know.
Primary Industry Management. 14(4), 6-11
[Journal article]Authored by: Boland, M.Boland, M., Kaur, L., & Rutherfurd, S. (2010). Food synergy: What is it and why does it matter.
Food New Zealand: The official Journal of the New Zealand Institute of Food Science and Technology Inc.. 10(6), 10-10
[Journal article]Authored by: Boland, M., Kaur, L.Kaur, L., Rutherfurd, SM., Moughan, PJ., Drummond, L., & Boland, MJ. (2010). Actinidin enhances protein digestion in the small intestine as assessed using an in vitro digestion model.
Journal of Agricultural and Food Chemistry. 58(8), 5074-5080
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Kaur, L., Rutherfurd, SM., Moughan, PJ., Drummond, L., & Boland, MJ. (2010). Actinidin enhances gastric protein digestion as assessed using an in vitro gastric digestion model.
Journal of Agricultural and Food Chemistry. 58(8), 5068-5073
[Journal article]Authored by: Boland, M., Kaur, L.Read Online:
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Han, KS., Boland, M., Singh, H., & Moughan, PJ. (2009). The in vitro anti-pathogenic activity of immunoglobulin concentrates extracted from ovine blood.
Applied Biochemistry and Biotechnology. 157(3), 442-452
[Journal article]Authored by: Boland, M., Singh, H.Read Online:
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Boland, M. (2008). Innovation in the food industry: Personalised nutrition and mass customisation.
Innovation: Management, Policy and Practice. 10(1), 53-60
[Journal article]Authored by: Boland, M.Read Abstract:
Hemar, Y., Hardacre, A., Hedderley, DI., Clark, S., Illingworth, D., Harper, JW., . . . Boland, M. (2007). Relationship between the pasting behaviour and the phosphorus content of different potato starches.
Starch/Staerke. 59(3-4), 149-155
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ. (2006). Perspective: Mass customisation of food..
Journal of the Science of Food and Agriculture. 86(1), 7-9
[Journal article]Authored by: Boland, M.Bertolini, AC., Creamer, LK., Eppink, M., & Boland, M. (2005). Some rheological properties of sodium caseinate-starch gels.
Journal of Agricultural and Food Chemistry. 53(6), 2248-2254
[Journal article]Authored by: Boland, M.Read Abstract:
Lowe, EK., Anema, SG., Boland, MJ., Jimenez-Flores, R., & Creamer, LK. (2004). Evidence that the major novel disulfide bond in heated cows milk is between beta-lactoglobulin Cys160 and kappa-casein Cys88.
POULTRY SCIENCE. 83, 97-98
[Journal article]Authored by: Boland, M.Lowe, EK., Anema, SG., Bienvenue, A., Boland, MJ., Creamer, LK., & Jimenez-Flores, R. (2004). Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine beta-lactoglobulin and kappa-casein.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 52(25), 7669-7680
[Journal article]Authored by: Boland, M.Read Abstract:
Auldist, MJ., Johnston, KA., White, NJ., Fitzsimons, WP., & Boland, MJ. (2004). A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows.
Journal of Dairy Research. 71(1), 51-57
[Journal article]Authored by: Boland, M.Read Abstract:
Creamer, LK., Bienvenue, A., Nilsson, H., Paulsson, M., Van Wanroij, M., Lowe, EK., . . . Jiménez-Flores, R. (2004). Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine 尾-lactoglobulin.
Journal of Agricultural and Food Chemistry. 52(25), 7660-7668
[Journal article]Authored by: Boland, M.Read Abstract:
Sawyer, L., Barlow, PN., Boland, MJ., Creamer, LK., Denton, H., Edwards, PJB., . . . Norris, GE. (2002). Milk protein structure--what can it tell the dairy industry? [Erratum: 2002, v. 12 (8), p. 709.].
International Dairy Journal.. 12(4), 299-310
[Journal article]Authored by: Boland, M., Edwards, P., Jameson, G.Read Online:
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Boland, M. (2002). Editorial: Milk protein special issue.
International Dairy Journal. 12(4), 297
[Journal article]Authored by: Boland, M.Sawyer, L., Barlow, PN., Boland, MJ., Creamer, LK., Denton, H., Edwards, PJB., . . . Wu, SY. (2002). Erratum: Milk protein structure - What can it tell the dairy industry? (International Dairy Journal (2002) 12:4 (299-310) PII: S0958694602000250).
International Dairy Journal. 12(8), 709
[Journal article]Authored by: Boland, M., Edwards, P., Jameson, G.Boland, M., Bystrom, C., & Higgs, KC. (2002). Milk proteomics at Fonterra Research Centre.
NZ BioScience. (May), 10
[Journal article]Authored by: Boland, M.Creamer, LK., Pearce, LE., Hill, JP., & Boland, MJ. (2002). Milk and dairy products in the 21st century.
Journal of Agricultural and Food Chemistry. 50(25), 7187-7193
[Journal article]Authored by: Boland, M.Read Abstract:
Ng-Kwai-Hang, KF., Johnston, K., Boland, MJ., & Auldist, MJ. (2002). Cheddar cheesemaking characteristics of Jersey milk containing genetic variants A, B and C of 尾-lactoglobulin.
Milchwissenschaft. 57(7), 383-387
[Journal article]Authored by: Boland, M.Read Abstract:
Ng-Kwai-Hang, KF., Otter, DE., Lowe, E., Boland, MJ., & Auldist, MJ. (2002). Influence of genetic variants of 尾-lactoglobulin on milk composition and size of casein micelles.
Milchwissenschaft. 57(6), 303-306
[Journal article]Authored by: Boland, M.Read Abstract:
Ng-Kwai-Hang, KF., Dodds, C., Boland, MJ., & Auldist, MJ. (2002). The influence of genetic variants of 尾-lactoglobulin on gelation speed and firmness of rennet curd.
Milchwissenschaft. 57(5), 267-269
[Journal article]Authored by: Boland, M.Read Abstract:
Boland, MJ. (2002). Aqueous two-phase extraction and purification of animal proteins.
Applied Biochemistry and Biotechnology - Part B Molecular Biotechnology. 20(1), 85-93
[Journal article]Authored by: Boland, M.Read Abstract:
Sawyer, L., Barlow, PN., Boland, MJ., Creamer, LK., Denton, H., Edwards, PJB., . . . Wu, SY. (2002). Milk protein structure - What can it tell the dairy industry?.
International Dairy Journal. 12(4), 299-310
[Journal article]Authored by: Boland, M., Edwards, P., Jameson, G.Read Abstract:
Hill, J., & Boland, M. (2001). A1 / A2 milk science confused; change to A2 herds 'premature'.
Dairy Exporter. , 154-155
[Journal article]Authored by: Boland, M.Foegeding, EA., Lowe, R., Boland, MJ., & Hill, JP. (1999). Effect of genetic polymorphism on the gelation of 尾-lactoglobulin.
Macromolecular Symposia. 140, 137-143
[Journal article]Authored by: Boland, M.Read Online:
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Foegeding, EA., Lowe, R., Boland, MJ., & Hill, JP. (1998). Effect of genetic polymorphism of 尾-lactoglobulin on the gelation of whey proteins.
American Chemical Society, Polymer Preprints, Division of Polymer Chemistry. 39(1), 671-672
[Journal article]Authored by: Boland, M.Boland, MJ. (1992). Extraction and purification of proteins from animal tissue using aqueous phase systems..
Australasian biotechnology. 2(1), 47-52
[Journal article]Authored by: Boland, M.Read Abstract:
Boland, MJ., Hill, JP., & Creamer, LK. (1992). Genetic manipulation of milk proteins and its consequences for the dairy industry..
Australasian biotechnology. 2(6), 355-360
[Journal article]Authored by: Boland, M.Read Abstract:
Boland, MJ., Hesselink, PGM., Papamichael, N., & Hustedt, H. (1991). Extractive purification of enzymes from animal tissue using aqueous two phase systems: pilot scale studies.
Journal of Biotechnology. 19(1), 19-33
[Journal article]Authored by: Boland, M.Read Online:
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KENNEDY, LD., JANSSEN, DE., FRUDE, MJ., & BOLAND, MJ. (1991). AN INDEPENDENT PILOT-SCALE FERMENTATION FACILITY FOR RECOMBINANT MICROORGANISMS.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES. 646, 378-380
[Journal article]Authored by: Boland, M.Boland, MJ. (1990). Extraction of proteins from animal tissue using multiphase aqueous systems..
Bioseparation. 1(3-4), 293-304
[Journal article]Authored by: Boland, M.Read Abstract:
Reynolds, PHS., Boland, MJ., McNaughton, GS., More, RD., & Jones, WT. (1990). Induction of ammonium assimilation: leguminous roots compared with nodules using a split root system.
Physiologia Plantarum. 79(2), 359-367
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., Hesselink, PGM., & Hustedt, H. (1989). Extractive purification of enzymes from animal tissue using aqueous phase systems.
Journal of Biotechnology. 11(4), 337-352
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ. (1985). BIOCHEMCIAL PROCESSING: OVERVIEW, STATE OF THE ART AND POSSIBILITIES FOR NEW ZEALAND..
New Zealand Journal of Technology. 1(1), 15-26
[Journal article]Authored by: Boland, M.Read Abstract:
Robertson, JG., Thomas, JE., Gowing, LR., & Boland, MJ. (1984). Mg<sup>2+</sup> adenosine triphosphatase from cell envelopes of free-living and bacteroid forms of Rhizobium lupini strain NZP2257.
Archives of Biochemistry and Biophysics. 232(1), 337-347
[Journal article]Authored by: Boland, M.Read Online:
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BOLAND, MJ., & SCHUBERT, KR. (1983). PHOSPHOGLYCERATE DEHYDROGENASE FROM SOYBEAN NODULES - PARTIAL-PURIFICATION AND SOME KINETIC-PROPERTIES.
PLANT PHYSIOLOGY. 71(3), 658-661
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., & Schubert, KR. (1983). Biosynthesis of purines by a proplastid fraction from soybean nodules.
Archives of Biochemistry and Biophysics. 220(1), 179-187
[Journal article]Authored by: Boland, M.Read Online:
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Lucas, K., Boland, MJ., & Schubert, KR. (1983). Uricase from soybean root nodules: Purification, properties, and comparison with the enzyme from cowpea.
Archives of Biochemistry and Biophysics. 226(1), 190-197
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., Blevins, DG., & Randall, DD. (1983). Soybean nodule xanthine dehydrogenase: A kinetic study.
Archives of Biochemistry and Biophysics. 222(2), 435-441
[Journal article]Authored by: Boland, M.Read Online:
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REYNOLDS, PHS., BOLAND, MJ., BLEVINS, DG., SCHUBERT, KR., & RANDALL, DD. (1982). ENZYMES OF AMIDE AND UREIDE BIOGENESIS IN DEVELOPING SOYBEAN NODULES.
PLANT PHYSIOLOGY. 69(6), 1334-1338
[Journal article]Authored by: Boland, M.Read Online:
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Reynolds, PHS., Blevins, DG., Boland, MJ., Schubert, KR., & Randall, DD. (1982). Enzymes of ammonia assimilation in legume nodules: A comparison between ureide鈥� and amide鈥恡ransporting plants.
Physiologia Plantarum. 55(3), 255-260
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., Hanks, JF., Reynolds, PHS., Blevins, DG., Tolbert, NE., & Schubert, KR. (1982). Subcellular organization of ureide biogenesis from glycolytic intermediates and ammonium in nitrogen-fixing soybean nodules.
Planta. 155(1), 45-51
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., & Schubert, KR. (1982). Purine biosynthesis and catabolism in soybean root nodules: Incorporation of <sup>14</sup>C from <sup>14</sup>CO<inf>2</inf> into xanthine.
Archives of Biochemistry and Biophysics. 213(2), 486-491
[Journal article]Authored by: Boland, M.Read Online:
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Reynolds, PHS., Boland, MJ., Blevins, DG., Randall, DD., & Schubert, KR. (1982). Ureide biogenesis in leguminous plants.
Trends in Biochemical Sciences. 7(10), 366-368
[Journal article]Authored by: Boland, M.Read Online:
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Cormack, DKM., Farnden, KJF., & Boland, MJ. (1982). Purification and properties of glutamine synthetase from the plant cytosol fraction of lupin nodules.
Archives of Biochemistry and Biophysics. 218(2), 561-571
[Journal article]Authored by: Boland, M.Read Online:
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BOLAND, MJ. (1981). NADH鈥怐ependent Glutamate Synthase from Lupin Nodules: Reactions with Oxidised and Reduced 3鈥怉cetylpyridine—adenine Dinucleotide.
European Journal of Biochemistry. 115(3), 485-489
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., & Court, CB. (1981). Glutamate synthase (NADH) from lupin nodules. Specificity of the 2-oxoglutarate site.
BBA - Enzymology. 657(2), 539-542
[Journal article]Authored by: Boland, M.Read Online:
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BOLAND, MJ. (1981). NAD+ - XANTHINE DEHYDROGENASE FROM NODULES OF NAVY BEANS - PARTIAL-PURIFICATION AND PROPERTIES.
BIOCHEMISTRY INTERNATIONAL. 2(6), 567-574
[Journal article]Authored by: Boland, M.Reynolds, PHS., Boland, MJ., & Farnden, KJF. (1981). Enzymes of nitrogen metabolism in legume nodules: Partial purification and properties of the aspartate aminotransferases from lupine nodules.
Archives of Biochemistry and Biophysics. 209(2), 524-533
[Journal article]Authored by: Boland, M.Read Online:
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BROAD, TE., MILLIGAN, LP., & BOLAND, MJ. (1980). ARTERIOVENOUS CHANGES IN THE CONCENTRATION OF GLUTAMINE AND OTHER METABOLITES ACROSS THE RUMEN OF SHEEP.
CANADIAN JOURNAL OF ANIMAL SCIENCE. 60(1), 59-64
[Journal article]Authored by: Boland, M.Baker, EN., Boland, MJ., Calder, PC., & Hardman, MJ. (1980). The specificity of actinidin and its relationship to the structure of the enzyme..
Biochimica et biophysica acta. 616(1), 30-34
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., & Wong, E. (1979). Mechanism of action of chalcone isomerase.
Bioorganic Chemistry. 8(1), 1-8
[Journal article]Authored by: Boland, M.Read Online:
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BOLAND, MJ. (1979). Kinetic Mechanism of NADH鈥怐ependent Glutamate Synthase from Lupin Nodules.
European Journal of Biochemistry. 99(3), 531-539
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., & Kennedy, LD. (1979). Stereospecificity and NADH-H<inf>2</inf>O hydrogen exchange of NADH-dependent glutamate synthase from lupin nodules.
FEBS Letters. 108(1), 237-239
[Journal article]Authored by: Boland, M.BOLAND, MJ., FORDYCE, AM., & GREENWOOD, RM. (1978). ENZYMES OF NITROGEN-METABOLISM IN LEGUME NODULES - COMPARATIVE-STUDY.
AUSTRALIAN JOURNAL OF PLANT PHYSIOLOGY. 5(5), 553-559
[Journal article]Authored by: Boland, M.BOLAND, MJ., & BENNY, AG. (1977). Enzymes of Nitrogen Metabolism in Legume Nodules: Purification and Properties of NADH鈥怐ependent Glutamate Synthase from Lupin Nodules.
European Journal of Biochemistry. 79(2), 355-362
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., & Gutfreund, H. (1975). Pig heart lactate dehydrogenase. Binding of pyruvate and the interconversion of pyruvate containing ternary complexes.
Biochemical Journal. 151(3), 715-727
[Journal article]Authored by: Boland, M.Read Online:
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BOLAND, MJ., & WONG, E. (1975). Purification and Kinetic Properties of Chalcone鈥怓lavanone Isomerase from Soya Bean.
European Journal of Biochemistry. 50(2), 383-389
[Journal article]Authored by: Boland, M.Read Online:
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Boland, MJ., Hardman, MJ., & Watson, ID. (1974). Rate enhancement by catalytic groups in enzymes. Imidazole catalysis of the hydrolysis of N,O-diacetylserinamide as a model for general base catalysis in chymotrypsin.
Bioorganic Chemistry. 3(2), 213-220
[Journal article]Authored by: Boland, M.Read Online:
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BOLAND, MJ., HARDMAN, MJ., & WATSON, ID. (1974). CONTRIBUTION OF GENERAL BASE CATALYSIS BY IMIDAZOLE TO CATALYSIS BY CHYMOTRYPSIN.
CHEMISTRY IN NEW ZEALAND. 38(4), 115-115
[Journal article]Authored by: Boland, M.Boland, MJ., & Hardman, MJ. (1973). The Actinidin鈥怌atalysed Hydrolysis of N鈥愇扁�怋enzyloxycarbonyl鈥恖鈥恖ysine p鈥怤itrophenyl Ester: pH Dependence and Mechanism.
European Journal of Biochemistry. 36(2), 575-582
[Journal article]Authored by: Boland, M.Read Online:
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BOLAND, MJ. (1973). PROPERTIES OF ACTINIDIN.
CHEMISTRY IN NEW ZEALAND. 37(3), 83-&
[Journal article]Authored by: Boland, M.Boland, MJ., & Hardman, MJ. (1972). Kinetic studies on the thiol protease from Actinidia chinensis.
FEBS Letters. 27(2), 282-284
[Journal article]Authored by: Boland, M.Moustafa, E., Boland, M., & Greenwood, RM. (1971). Transport of phosphate from leaves to leguminous root nodules.
Plant and Soil. 35(1), 651-653
[Journal article]Authored by: Boland, M.Read Online:
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MOUSTAFA, E., BOLAND, M., & GREENWOO, RM. (1971). TRANSPORT OF PHOSPHATE FROM LEAVES TO LEGUMINOUS ROOT NODULES.
PLANT AND SOIL. 35(3), 651-&
[Journal article]Authored by: Boland, M.view less...
Book
Boland, M. (2022). Biophysical and Gastro-Intestinal Engineering Aspects of Nutrient Absorption and Physiological Function. In
Food Engineering Series. (pp. 105 - 135).
[Chapter]Authored by: Boland, M.Read Online:
Read Abstract:
Hill, JP., & Boland, MJ. (2021). Diabetes mellitus and consumption of milk and dairy products. In
Encyclopedia of Dairy Sciences: Third edition. (pp. 847 - 852).
[Chapter]Authored by: Boland, M.Singh, H., & Ye, A. (2019). Interactions and functionality of milk proteins in food emulsions. In
Milk Proteins: From Expression to Food. (pp. 467 - 497).
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Boland, M., Singh, H.Read Online:
Read Abstract:
Boland, M. (2019). Milk proteins: The future. In
Milk Proteins: From Expression to Food. (pp. 715 - 730).
[Chapter]Authored by: Boland, M.Edited by: Boland, M.Read Online:
Read Abstract:
Bijl, E., Holland, JW., & Boland, M. (2019). Posttranslational modifications of caseins. In
Milk Proteins: From Expression to Food. (pp. 173 - 211).
[Chapter]Authored by: Boland, M.Edited by: Boland, M.Read Online:
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Boland, M., & Hill, J. (2020). World supply of food and the role of dairy protein. In M. Boland, & H. Singh (Eds.)
Milk Proteins (Third Edition): From Expression to Food. (pp. 1 - 19). London, United Kingdom: Academic Press
[Chapter]Authored by: Boland, M.Edited by: Boland, M.Read Online:
Read Abstract:
Baldwin, A., Higgs, K., Boland, M., & Schuck, P. (2019). Effects of drying and storage on milk proteins. In
Milk Proteins: From Expression to Food. (pp. 423 - 466).
[Chapter]Authored by: Boland, M.Edited by: Boland, M.Read Online:
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Goh, KKT., Teo, A., Sarkar, A., & Singh, H. (2019). Milk protein-polysaccharide interactions. In
Milk Proteins: From Expression to Food. (pp. 499 - 535).
[Chapter]Authored by: Goh, K., Singh, H.Edited by: Boland, M., Singh, H.Read Online:
Read Abstract:
Boland, M., Alam, F., & Bronlund, J. (2019). Modern Technologies for Personalized Nutrition. In
Trends in Personalized Nutrition. (pp. 195 - 222).
[Chapter]Authored by: Boland, M.Read Online:
Read Abstract:
Edwards, PJB., & Jameson, GB. (2019). Structure and stability of whey proteins. In
Milk Proteins: From Expression to Food. (pp. 251 - 291).
[Chapter]Authored by: Edwards, P., Jameson, G.Edited by: Boland, M.Read Online:
Read Abstract:
Ye, A., Roy, D., & Singh, H. (2019). Structural changes to milk protein products during gastrointestinal digestion. In
Milk Proteins: From Expression to Food. (pp. 671 - 700).
[Chapter]Authored by: Roy, D., Singh, H., Ye, A.Edited by: Boland, M., Singh, H.Read Online:
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Moughan, PJ. (2019). Milk proteins: A rich source of bioactives for developing functional foods. In
Milk Proteins: From Expression to Food. (pp. 633 - 649).
[Chapter]Edited by: Boland, M.Read Online:
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Boland, M., & Singh, H. (Eds.) (2019).
Milk Proteins: From Expression to Food. London, United Kingdom: Academic Press
[Edited Book]Edited by: Boland, M., Singh, H.Read Online:
Read Abstract:
Boland, M., Alam, F., & Bronlund, J. (2019). Modern Technologies for Personalized Nutrition. In C. Galankis (Ed.)
Trends in Personalized Nutrition. (pp. 195 - 222). Cambridge, Massachusetts: Academic Press
[Chapter]Authored by: Boland, M.Read Online:
Read Abstract:
Boland, M., Kaur, L., Chian, FM., & Astruc, T.L. Melton, F. Shahidi, & P. Varelis (Eds.)November(pp. 164 - 179). NovemberAprilBoland, M., Kaur, L., Chian, FM., & Astruc, T.(pp. 164 - 179). JanuaryBoland, M., Kaur, L., Chian, FM., & Astruc, T.L. Melton, F. Shahidi, & P. Varelis (Eds.)MarchNovemberMarchMarch
[Reference Book]Authored by: Boland, M., Kaur, L.Read Online:
Read Abstract:
Boland, MJ., Hill, J., Ansell, J., & Kelly, S.(2017).
Foods in a digital world. : Riddet Institute
[Authored Book]Authored by: Boland, M.Boland, MJ. (2017). Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function. In A. Vicente, C. González, & C. Silva (Eds.)
Delivering functionality in foods: from structure design to product engineering.
[Chapter]Authored by: Boland, M.Chatterjee, S., Sarkar, A., & Boland, MJ. (2014). The World Supply of Food and the Role of Dairy Protein. In
Milk Proteins: from Expression to Food, Second Edition. (pp. 1 - 18).
[Chapter]Authored by: Boland, M.Read Online:
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Holland, JW., & Boland, MJ. (2014). Post-translational Modifications of Caseins. In
Milk Proteins: from Expression to Food, Second Edition. (pp. 141 - 168).
[Chapter]Authored by: Boland, M.Read Online:
Read Abstract:
Boland, MJ. (2014). Milk Proteins: The Future. In
Milk Proteins: from Expression to Food, Second Edition. (pp. 571 - 583).
[Chapter]Authored by: Boland, M.Read Online:
Read Abstract:
Singh, H., Boland, M., & Thompson, A.(2014).
Milk Proteins: From Expression to Food, SECOND EDITION.
[Authored Book]Authored by: Boland, M., Singh, H.Read Online:
Read Abstract:
Higgs, K., & Boland, MJ. (2014). Changes in Milk Proteins during Storage of Dry Powders. In
Milk Proteins: from Expression to Food, Second Edition. (pp. 343 - 357).
[Chapter]Authored by: Boland, M.Read Online:
Read Abstract:
Singh, H., Thompson, A., & Boland, M.(2014).
Preface to the Second Edition.
[Authored Book]Authored by: Boland, M., Singh, H.Thompson, A., Boland, M., & Singh, H.(2014).
Preface to the First Edition.
[Authored Book]Authored by: Boland, M., Singh, H.Edwards, PJ., & Jameson, GB. (2014). Structure and stability of whey proteins. In H. singh, M. boland, & A. thompson (Eds.)
Milk Proteins: From expression to food. (pp. 201 - 242). : Academic Press
[Chapter]Authored by: Edwards, P., Jameson, G.Edited by: Boland, M.Read Online:
Read Abstract:
Considine, T., Flanagan, J., & Loveday, SDM. (2014). Interactions between milk proteins and micronutrients. In H. singh, M. boland, & A. thompson (Eds.)
Milk Proteins: From Expression to Food. (pp. 421 - 449). United States of America: Elsevier
[Chapter]Edited by: Boland, M.Boland, MJ. (2014). Milk Proteins: The future. In H. Singh, M. Boland, & AK. Thompson (Eds.)
Milk Proteins: From expression to food. (pp. 571 - 583). USA: Academic Press
[Chapter]Authored by: Boland, M.Higgs, K., & Boland, MJ. (2014). Changes in Milk Proteins during Storage of Dry Powders. In H. Singh, M. Boland, & AK. Thompson (Eds.)
Milk Proteins: From expression to food. (pp. 343 - 357). USA: Academic Press
[Chapter]Authored by: Boland, M.Holland, JW., & Boland, MJ. (2014). Post-translational Modifications of Caseins. In H. Singh, M. Boland, & AK. Thompson (Eds.)
Milk Proteins: From expression to food. (pp. 141 - 168). USA
[Chapter]Authored by: Boland, M.Boland, M., & Hill, J. (2019). World supply of food and the role of dairy protein. In
Milk Proteins: From Expression to Food. (pp. 1 - 19).
[Chapter]Authored by: Boland, M.Read Abstract:
Singh, H., Boland, M., & Thompson, AK. (Eds.) (2014).
Milk Proteins: From expression to food. USA: Academic Press
[Edited Book]Authored by: Boland, M.Edited by: Singh, H.Mela, DJ., & Boland, MJ. (2014). Applying Structuring Approaches for Satiety: Challenges Faced, Lessons Learned. In
Food Structures, Digestion and Health. (pp. 363 - 388).
[Chapter]Authored by: Boland, M.Read Abstract:
Singh, J., Berg, T., Hardacre, A., & Boland, MJ. (2014). Cotyledon Cell Structure and In Vitro Starch Digestion in Navy Beans. In
Food Structures, Digestion and Health. (pp. 193 - 222).
[Chapter]Authored by: Boland, M., Singh, J.Read Abstract:
Boland, M., & Moughan, PJ. (2013). Preface. Kiwifruit. In M. Boland, & P. Moughan (Eds.)
Advances in Food and Nutrition Research - Nutritional Benefits of Kiwifruit. (pp. xv - xvii). United Kingdom: Academic Press, Elsevier
[Chapter]Authored by: Boland, M.Edited by: Boland, M.Boland, MJ., & Moughan, PJ. (Eds.) (2013).
Advances in food and nutrition research: Nutritional benefits of kiwifruit. (Vol. 68) USA: Elsevier
[Edited Book]Edited by: Boland, M.Boland, M., & Singh, J. (2013). Actinidain. In
Handbook of Proteolytic Enzymes. (pp. 1879 - 1884).
[Chapter]Authored by: Boland, M., Singh, J.Read Online:
Read Abstract:
Schubert, KR., & Boland, MJ. (2012). The Ureides. In
The Biochemistry of Plants: A Comprehensive Treatise. (pp. 197 - 282).
[Chapter]Authored by: Boland, M.Boland, MJ. (2011). Food of the future. In PJ. Moughan, & P. McCool (Eds.)
Floreat Scientia - Celebrating New Zealands's Agrifood Innovation. (pp. 240 - 244). Auckland, New Zealand: Wairau Press
[Chapter]Authored by: Boland, M.Boland, MJ. (2011). Whey Proteins. In G. Phillips, & P. Williams (Eds.)
Handbook of Food Proteins. (pp. 30 - 51). Oxford, United Kingdom: Woodhead Publishing Ltd
[Chapter]Authored by: Boland, M.Hill, JP., Boland, MJ., & Landells, VA. (2011). Nutrition and Health: Diabetes Mellitus and Consumption of Milk and Dairy Products. In
Encyclopedia of Dairy Sciences: Second Edition. (pp. 1046 - 1050).
[Chapter]Authored by: Boland, M.Read Online:
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Boland, M. (2010). 'Designer' milks: Functional foods from milk. In
Improving the Safety and Quality of Milk: Improving Quality in Milk Products. (pp. 74 - 93).
[Chapter]Authored by: Boland, M.Read Abstract:
Singh, H., & Ye, A. (2008). Interactions and Functionality of Milk Proteins in Food Emulsions. In
Milk Proteins. (pp. 321 - 345).
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Boland, M., Singh, H.Read Online:
Read Abstract:
Boland, M. (2008). Milk Proteins: The Future. In
Milk Proteins. (pp. 501 - 511).
[Chapter]Authored by: Boland, M.Read Abstract:
Higgs, K., & Boland, M. (2008). Changes in Milk Proteins During Storage of Dry Powders. In
Milk Proteins. (pp. 307 - 320).
[Chapter]Authored by: Boland, M.Read Abstract:
Goh, KKT., Sarkar, A., & Singh, H. (2008). Milk Protein-Polysaccharide Interactions. In
Milk Proteins. (pp. 347 - 376).
[Chapter]Authored by: Goh, K., Singh, H.Edited by: Boland, M.Read Online:
Read Abstract:
Boland, MJ. (2008). Innovation in the foods industry: Functional foods. In PJ. Moughan, CM. Bruhn, & JL. Mercure (Eds.)
Innovation Management Policy & Practice. (pp. 53 - 60). Australia: eContent Management
[Chapter]Authored by: Boland, M.Thompson, A., Boland, M., & Singh, H. (2008). Milk Proteins.
[Chapter]Authored by: Boland, M., Singh, H.Read Abstract:
Boland, M. (2003). Influences on raw milk quality. In
Dairy Processing: Improving Quality. (pp. 42 - 67).
[Chapter]Authored by: Boland, M.Boland, MJ., Asmundsen, RV., Moore, DWG., Davis, W., & Winiata, W. (1990). Kaanga wai : a New Zealand Maori Corn Fermentation. In P-L. Yu (Ed.)
Fermentation Technologies: Industrial Applications..
[Chapter]Authored by: Boland, M.Boland, MJ., Kennedy, LD., Janssen, DE., & Frude, MJ. (1990). Designing a pilot-scale fermentation facility for use with genetically modified micro-organisms.. In P-L. Yu (Ed.)
Fermentation Technologies: Industrial Applications.. (pp. 383 - 387).
[Chapter]Authored by: Boland, M.Boland, MJ., Hustedt, H., Schutte, H., & Paulsen, J. (1990). Protein purification by two-step extraction followed by hydrophobic interaction chromatography.. In P-L. Yu (Ed.)
Fermentation Technologies: Industrial Applications.. (pp. 439 - 444). : Elsevier Applied Science
[Chapter]Authored by: Boland, M.Boland, MJ., & Lancaster, JE. (1990). Flavor Biochemistry. In JL. Brewster, & HD. Rabinowitch (Eds.)
Onions and Allied Crops Volume III, Biochemistry, Food Science and Minor Crops. (pp. 33 - 72). Boca Raton, Florida, USA: CRC Press
[Chapter]Authored by: Boland, M.view less...
Conference
Jayawardena, I., Montoya, C., Boland, M., & McNabb, W. (2019).
Actinidin: an exogenous enzyme to digest gluten and reduce gluten immunogenicity. Poster session presented at the meeting of 6th International Conference on Food Digestion. Granada, Spain
[Conference Poster]Authored by: Boland, M., McNabb, W.Chian, F., Kaur, L., Astruc, T., Venien, A., Loison, O., Stubler, A-S., . . . Boland, M.
THE EFFECT OF SHOCKWAVE PROCESSING ON MUSCLE PROTEIN STRUC TU RE AND DIGESTIBILITY IN VITRO. Paper presented at the meeting of http://icomst-proceedings.helsinki.fi/papers/2018_12_01.pdf. Melbourne
[Conference Paper]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Contributed to by: Boland, M.Read article at Massey Research Online:
Kaur, L., Chain, FM., Zhu, X., ASTRUC, T., Hodgkinson, S., & Boland, MJ. (2017). Improving protein digestibility and texture of beef meat with novel processing technologies. In D. Troy, C. McDonnell, L. Hinds, & J. Kerry (Eds.)
63rd International Congress of Meat Science and Technology. Nurturing locally, growing globally. (pp. 676 - 677). : 63rd International Congress of Meat Science and Technology Nurturing locally, growing globally
[Conference Paper in Published Proceedings]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Chian, FM., Kaur, L., Astruc, T., Oei, I., Hodgkinson, SM., & Boland, M.(2017, July). The effect of pulsed electric field on bovine muscle protein digestibility in vitro.
NZIFST Conference 2017 Poster Abstracts. (pp. 15 - 15).
[Conference]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Read Abstract:
Boland, MJ.
Smart Foods: Nutrition, health, convenience and less waste. . Palmerston North, New Zealand
[Conference Paper]Authored by: Boland, M.view more...
Boland, MJ.
New Zealand as a smart food producer. . Nelson, New Zealand
[Conference Paper]Authored by: Boland, M.Read Abstract:
Boland, MJ.
Food synergy: The effect of eating kiwifruit on the digestion of meat. . Clermont-Ferrand, France
[Conference Paper]Authored by: Boland, M.Boland, MJ. (2014). Human digestion: A processing perspective. In
Book of Abstracts of the 1st Congress on Food Structure Design(pp. 100 - 100). , 1st Congress on Food Structure Design Braga, Portugal: Universidade do Minoho, Departamento de Engenharia Biologica, Portugal
[Conference Abstract]Authored by: Boland, M.Theron, L., Venien, A., Boland, MJ., Kaur, L., Loison, O., Chambon, C., . . . Astruc, T. (2014). Meat proteolysis by pepsin highlighted by maldi imaging mass spectrometry.
Archivos Latinoamericanos de Produccion Animal. Vol. 22 (pp. 535 - 537). : 60th International Congress of Meat Science and Technology
[Conference Paper in Published Proceedings]Authored by: Boland, M., Kaur, L.Read article at Massey Research Online:
Read Abstract:
Boland, MJ., Kaur, L., Venien, A., Loison, O., Sante-Lhoutellier, V., & Astruc, T. (2014, July). Digestion and digestibility of meat: An investigation of the effects of processing and preparation. Presented at
New Zealand Institute of Food Science and Technology Conference. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Boland, M., Kaur, L.Boland, MJ. (2014, October). Human digestion: A processing perspective. Presented at
1st Congress on Food Structure Design. Porto, Portugal.
[Conference Oral Presentation]Authored by: Boland, M.Read Abstract:
Boland, MJ., & Moughan, PJ.Preface.
Advances in Food and Nutrition Research. 1043-4526.
[Conference]Authored by: Boland, M.Kaur, L., Le Cam, N., Haisman, DR., Boland, MJ., & Singh, H. (2012). The effect of sous vide cooking on in vitro protein digestibility of beef meat. In
The NZIFST 2012 Conference Handbook(pp. 13 - 13). , NZIFST Conference 2012
[Conference Abstract]Authored by: Boland, M., Kaur, L., Singh, H.Berg, T., Singh, J., Hardacre, A., & Boland, MJ. (2012). Food microstructure influences the digestion of starch: an in vitro study on cooked navy beans. (pp. 42 - 42). , Food structures, digestion & health: Riddet Institute
[Conference Abstract]Authored by: Boland, M., Singh, J.Kaur, L., Maudens, E., Haisman, DR., Boland, MJ., & Singh, H. (2012). Microstructure and in vitro gastro-intestinal protein digestibility of beef meat as affected by cooking. In
Abstract published in Conference Handbook(pp. 68 - 68). , Food structures, digestion and health
[Conference Abstract]Authored by: Boland, M., Kaur, L., Singh, H.Boland, M. (2012, September). Insight, hindsight and foresight: Functional foods, probiotics and the consumer. Presented at
Implication of Nutrition and Gut Microbiota on Health: KBBE Food and Health Theme - Workshop. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Boland, M.Read article at Massey Research Online:
Boland, M. (2012, June). Proteos: The world's need for protein and New Zealand's role. Presented at
The New Zealand Institute of Food Science and Technology [NZIFST]Conference: Let's Talk - co-operation, Collaboration, Communication. Hamilton, New Zealand.
[Conference Oral Presentation]Authored by: Boland, M.Boland, M. (2012, October). Open innovation from both sides. Presented at
The Business of High Margin Food. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Boland, M.Montoya, C., Hindmarsh, J., Boland, M., Drummond, LN., Moughan, P., & Rutherfurd, S. (2011). Poster: Actinidin-containing kiwifruit extract enhances the gastric protein digestion of some dietary proteins in rats. In
Annals of Nutrition and Metabolism: European journal of nutrition, metabolic diseases and dietetics Vol. 58 (pp. 130 - 131). , 11th European Nutrition Conference (FENS): S. Krager Medical and Scientific Publishers
[Conference Abstract]Authored by: Boland, M., Hindmarsh, J.Read Abstract:
Montoya, C., Hindmarsh, J., Boland, M., Moughan, P., & Rutherfurd, S. (2011). Poster: Development and validation of a magnetic resonance spectroscopy technique for measuring stomach emptying rate. In
Annals of Nutrition and Metabolism: European journal of nutrition, metabolic diseases and dietetics Vol. 58 (pp. 421 - 421). , 11th European Nutrition Conference (FENS): S. Krager Medical and Scientific Publishers
[Conference Abstract]Authored by: Boland, M., Hindmarsh, J.Read Abstract:
Montoya, CA., Hindmarsh, JP, ., Boland, MJ, ., Drummond, LN, ., Moughan, PJ., & Rutherfurd, SM.(2011, November 29). Actinidin-containing kiwifruit extract enhances the gastric protein digestion of some dietary proteins in rats. In
The Proceedings of the Nutrition Society of Australia Vol. 35 (pp. 45 - 45). , Joint Annual Scientific Meeting of the Nutriton Society of New Zealand and the Nutrition Society of Australia: The Nutrition Society of Australia
[Conference Abstract]Authored by: Boland, M.Boland, MJ. (2011, April). Milk Quality Part 2: Management and feeding. Presented at
Forum das America: Leite e Derivados. Brazil.
[Conference Oral Presentation]Authored by: Boland, M.Boland, MJ. (2011, July). Milk Quality Part 1: Breeds and genetics. Presented at
Forum das Americas: Leite e Derivados. Brazil.
[Conference Oral Presentation]Authored by: Boland, M.Boland, M. (2011, April). Food synergy: The interaction of kiwifruit with other dietary components. Presented at
Science Symposium 2011: Connecting science to consumers. University of Auckland, Auckland.
[Conference Oral Presentation]Authored by: Boland, M.Boland, M. (2011, March). Implications of the digestion process for the design of new foods. Presented at
COST Action: FA1001-Developing an integrated process and product design approach for multiphase structured foods and health benefits and optimal sesnsory characteristics. Institute of Food Engineering for Development, Universidad Politecnica de Valencia, Valencia, Spain.
[Conference Oral Presentation]Authored by: Boland, M.Kaur, L., Haisman, DR., Boland, M., & Singh, H. (2011).
The impact of cooking on microstructure and gastrointestinal digestibility of beef meat as assessed using an in vitro protein digestion model. Poster session presented at the meeting of International Symposium Dietary Protein for Human Health Symposium. Auckland, New Zealand
[Conference Poster]Authored by: Boland, M., Kaur, L., Singh, H.Read Abstract:
Sarkar, A., Chatterjee, S., Das, S., & Boland, M. (2011). Global patterns of protein production and consumption: A nutritional perspective. In
International Symposium Dietary Protein for Human Health Symposium Proceedings(pp. 116 - 116). : Riddet Institute
[Conference Abstract]Authored by: Boland, M.Sarkar, A., Chatterjee, S., Das, S., & Boland, M. (2011).
Global patterns of protein production and consumption: A nutritional perspective. Poster session presented at the meeting of International Symposium on Dietary Protein for Human Health. Auckland, New Zealand
[Conference Poster]Authored by: Boland, M.Montoya, C., Hindmarsh, J., Boland, M., Drummond, L., Moughan, P., & Rutherfurd, S. (2011).
Effect of an actindin-containing kiwifruit extract on stomach emptying rate in rats. Poster session presented at the meeting of 2011 International Symposium on Dietary Protein for Human Health. Auckland, New Zealand
[Conference Poster]Authored by: Boland, M., Hindmarsh, J.Montoya, C., Hindmarsh, J., Boland, M., Drummond, L., Moughan, P., & Rutherfurd, S. (2011). Effect of an actindin-containing kiwifruit extract on stomach emptying rate in rats. In
Dietary Protein for Human Health Symposium Proceedings(pp. 108 - 108). : Riddet Institute
[Conference Abstract]Authored by: Boland, M., Hindmarsh, J.Boland, MJ., Kaur, L., Rutherfurd, SM., Moughan, PJ., & Drummond, L.(2010, November 8). Effect of consumption of kiwifruit on the gastric digestion of milk proteins. , IDF World Dairy Summit: International Dairy Federation
[Conference Abstract]Authored by: Boland, M.Boland, MJ., Kaur, L., Rutherfurd, SM., Moughan, PJ., & Drummond, L. (2010).
Effect of consumption of kiwifruit on the gastric digestion of milk proteins. Poster session presented at the meeting of IDF World Dairy Summit. Auckland, New Zealand
[Conference Poster]Authored by: Boland, M.Boland, M., Kaur, L., & Rutherfurd, S. (2010).
Food synergy: What is it and why does it matter?. Poster session presented at the meeting of NZ Institute of Food Science & Technology Conference 2010. Auckland
[Conference Poster]Authored by: Boland, M., Kaur, L.Boland, M. (2010, November). Personalised nutrition. Presented at
Food and Health Twinning Workshop. Brussels, Belgium.
[Conference Oral Presentation]Authored by: Boland, M.Boland, M. (2010, August). Effect of seasonality and climate change on milk properties. Presented at
Commonwealth Scientific and Industrial Research Organisation (CSIRO) 5th Innovative Foods Conference. Melbourne, Australia.
[Conference Oral Presentation]Authored by: Boland, M.Boland, M. (2010). Future foods future needs: The challenges for science.
Agri-Food Summit Meeting. (pp. 95 - 99).
[Conference Paper in Published Proceedings]Authored by: Boland, M.Boland, MJ. (2010, September). Detection of adulteration of milk. Presented at
Dairy Course Programme, Fraser & Neave Limited. Singapore.
[Conference Oral Presentation]Authored by: Boland, M.Boland, M.Whey proteins.
[Conference Oral Presentation]Authored by: Boland, M.Read Abstract:
Boland, MJ. (2010, August). Personalised nutrition. Presented at
Successful Development of Healthy Foods Conference. Singapore.
[Conference Oral Presentation]Authored by: Boland, M.Boland, MJ. (2010, August). High pressure processing. Presented at
Successful Development of Healthy Foods Conference. Singapore.
[Conference Oral Presentation]Authored by: Boland, M.Boland, MJ. (2010, August). Open innovation from both sides. Presented at
Successful Development of Healthy Foods Conference. Singapore.
[Conference Oral Presentation]Authored by: Boland, M.Boland, MJ. (2009, November). Future of Food. Presented at
Visit to Palmerston North by NZ Institute of Food Science and Technology and NZ Institute of Primary Industries Management. 羞羞视频, Palmerston North.
[Conference Oral Presentation]Authored by: Boland, M.Kaur, L., Rutherfurd, SM., Boland, MJ., & Moughan, PJ. (2009). Eating kiwifruit: a key to healthy digestion. In
NZIFST Conference(pp. Unpaged). : Pall-Food and Beverage, Formula Foods, Orica Chemnet
[Conference Abstract]Authored by: Boland, M., Kaur, L.Kaur, L., Rutherfurd, SM., Boland, MJ., & Moughan, PJ. (2009, July). Eating kiwifruit: a key to healthy digestion. Presented at
MoRST/FRST - JST Functional Food Workshop
[Conference Oral Presentation]Authored by: Boland, M., Kaur, L.Kaur, L., Rutherfurd, SM., Boland, MJ., & Moughan, PJ. (2009). Eating kiwifruit: a key to healthy digestion. In
MoRST/FRST - JST Functional Food Workshop(pp. 16 - 16). : Foundation for Research Science & Technology, JST, Ministry of Research Science and Technology
[Conference Abstract]Authored by: Boland, M., Kaur, L.Boland, MJ. (2008, June). Collaborative projects and models: The Riddet Institute. Presented at
Models of Collaboration in Food Research: The NCEFF Legacy. Sydney, NSW.
[Conference Oral Presentation]Authored by: Boland, M.Boland, MJ. (2008, March). SWOT analysis for the collaboration. Presented at
2nd Annual Meeting of the International Food Research Collaboration. Vancouver, BC.
[Conference Oral Presentation]Authored by: Boland, M.Boland, MJ. (2008, April). Feeling good - Functional foods improving health. Presented at
China-New Zealand Science to Market Conference. Beijing, China.
[Conference Oral Presentation]Authored by: Boland, M.Boland, M.Mass customisation of food.
[Conference Oral Presentation]Authored by: Boland, M.Rawson, P., Peng, L., Beddeck, A., Boland, MJ., Snell, R., Lehnert, K., . . . Jordan, B. (2006, February). Mammary proteomics: Profiling proteins associated with mammary biology and milk composition. Presented at
Milk Proteins: From Expression to Food. 羞羞视频, Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Boland, M.Lowe, EK., Anema, SG., Boland, MJ., Jimnez-Flores, R., & Creamer, LK. (2004). Evidence that the major novel disulfide bond in heated cows milk is between beta-lactoglobulin Cys160 and kappa-casein Cys88. In
JOURNAL OF DAIRY SCIENCE Vol. 87 (pp. 97 - 98). : AMER DAIRY SCIENCE ASSOC
[Conference Abstract]Authored by: Boland, M.Crawford, RA., Boland, MJ., & Hill, JP.Changes over time in the associations between deaths due to ischaemic heart disease and some main food types.
Australian Journal of Dairy Technology. 58
(2)(pp. 183). 0004-9433.
[Conference]Authored by: Boland, M.Read Abstract:
Norris, CS., Coker, CJ., Boland, MJ., & Hill, JP.Analysis of cheeses for ß-casomorphin-7, its precursors and its analogues.
Australian Journal of Dairy Technology. 58
(2)(pp. 201). 0004-9433.
[Conference]Authored by: Boland, M.Read Abstract:
Hill, JP., Boland, MJ., Crawford, RA., & Norris, CS.Milk consumption changes and the incidence of type-1 diabetes and ischaemic heart disease.
Australian Journal of Dairy Technology. 58
(2)(pp. 188). 0004-9433.
[Conference]Authored by: Boland, M.Read Abstract:
Bienvenue, A., Norris, CS., Boland, MJ., Creamer, LK., & Jimenez Flores, R. (2002). Disulfide bonding patterns between 尾-lactoglobulin and 魏-casein in a heated and spray-dried milk-model. In
Journal of Dairy Science Vol. 85 (pp. 340). , 2002 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science Savoy, IL: American Dairy Science Association
[Conference Abstract]Authored by: Boland, M.Greenwood, S., Johnston, K., Boland, M., & Auldist, M. (2002).
Breed effects on the sensory properties of cheese and milk.
[Conference Poster]Authored by: Boland, M.Read Abstract:
Hill, JP., Crawford, RA., & Boland, M. (2002). Milk and consumer health: A review of the evidence for a relationship between the consumption of beta-casein A1 with heart disease and insulin-dependent diabetes mellitus. In DE. Ed (Ed.)
Proceedings of the New Zealand Society of Animal Production. Vol. 62 (pp. 111 - 114). Palmerston North, NZ: 62nd New Zealand Society of Animal Production Conference
[Conference Paper in Published Proceedings]Authored by: Boland, M.Boland, M. (2002). The dairy product value chain: New opportunities from a holistic approach?. In DE. Ed (Ed.)
Proceedings of the New Zealand Society of Animal Production. Vol. 62 (pp. 86 - 89). Palmerston North, NZ: 62nd New Zealand Society of Animal Production Conference
[Conference Paper in Published Proceedings]Authored by: Boland, M.Sawyer, L., Barlow, PN., Boland, M., Creamer, LK., Denton, H., Edwards, PJ., . . . Wu, S. (2002). Milk protein structure: What can it tell the dairy industry?.
International Dairy Journal. Vol. 12 (pp. 299 - 310). Essex, UK: Australia-New Zealand Milk Proteins Workshop
[Conference Paper in Published Proceedings]Authored by: Boland, M., Edwards, P., Jameson, G.Auldist, M., Johnston, K., Fitzsimons, P., & Boland, M. (2001).
Effect of breed of cow on cheese yield.
[Conference Poster]Authored by: Boland, M.Boland, M., MacGibbon, A., & Hill, J. (2001). Designer milks for the new millennium.
Livestock Production Science. Vol. 72 (pp. 99 - 109).
[Conference Paper in Published Proceedings]Authored by: Boland, M.Read Abstract:
Hill, J., & Boland, M. (2001). Milk protein variants - Relationships with health and disease.
Australian Journal of Dairy Technology. Vol. 56 (pp. 117 - 122).
[Conference Paper in Published Proceedings]Authored by: Boland, M.Read Abstract:
Boland, M., & Hill, J. (2001). Genetic selection to increase cheese yield - The Kaikoura experience.
Australian Journal of Dairy Technology. Vol. 56 (pp. 171 - 176).
[Conference Paper in Published Proceedings]Authored by: Boland, M.Read Abstract:
Hill, J., Boland, M., & Paterson, G. (2000). Impact of genetic polymorphism on milk powder manufacture and processing.
Milk Composition. Vol. 25 (pp. 87 - 92). : International Symposium organized by the British Society of Animal Science
[Conference Paper in Published Proceedings]Authored by: Boland, M.Boland, M., Hill, J., & O'Connor, P. (2000). Changing the milk supply to increase cheese yield: The Kaikoura experience. In RE. Agnew, KW. Agnew, & AMF. Eds (Eds.)
Milk Composition. Vol. 25 (pp. 305 - 316). : International Symposium organized by the British Society of Animal Science
[Conference Paper in Published Proceedings]Authored by: Boland, M.Foegeding, EA., Lowe, R., Boland, MJ., & Hill, JP.Effect of genetic polymorphism of beta-lactoglobulin on the gelation of whey protein concentrates and purified protein..
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. U441 - U441). 0065-7727.
[Conference]Authored by: Boland, M.Hill, JP., Boland, MJ., Smith, AF., & FEDERAT, INTD.The influence of beta-lactoglobulin variants on the properties of recombined evaporated milk.
MILK PROTEIN POLYMORPHISM. (pp. 430 - 433).
[Conference]Authored by: Boland, M.Boland, MJ., & FEDERAT, INTD.Genetic polymorphism: What are the benefits for the real world dairy industry?.
MILK PROTEIN POLYMORPHISM. (pp. 474 - 480).
[Conference]Authored by: Boland, M.Hill, JP., Boland, MJ., Smith, AF., & FEDERAT, INTD.The effect of beta-lactoglobulin variants on milk powder manufacture and properties.
MILK PROTEIN POLYMORPHISM. (pp. 372 - 394).
[Conference]Authored by: Boland, M.Hill, JP., Thresher, WC., Boland, MJ., Creamer, LK., Anema, SG., Manderson, G., . . . Wickham, B.(1996, February). The polymorphism of the milk protein beta-lactoglobulin. A review.
MILK COMPOSITION, PRODUCTION AND BIOTECHNOLOGY.
(18)(pp. 173 - 202). 0960-202X.
[Conference]Authored by: Boland, M.Anema, SG., Hill, JP., Boland, MJ., McKenna, AB., & FEDERAT, INTD.Kinetic and thermodynamic study of the denaturation of alpha-lactalbumin, beta-lactoglobulin A and beta-lactoglobulin B in heated reconstituted whole milk.
HEAT TREATMENTS & ALTERNATIVE METHODS. (pp. 367 - 372).
[Conference]Authored by: Boland, M.Hill, JP., Boland, MJ., Creamer, LK., Anema, SG., Otter, DE., Paterson, GR., . . . Thresher, WC.Effect of the Bovine 尾-Lactoglobulin Phenotype on the Properties of 尾-Lactoglobulin, Milk Composition, and Dairy Products.
ACS Symposium Series. (pp. 281 - 294). 0097-6156.
[Conference]Authored by: Boland, M.Read Online:
Read Abstract:
KENNEDY, LD., JANSSEN, DE., FRUDE, MJ., & BOLAND, MJ.An Independent Pilot鈥怱cale Fermentation Facility for Recombinant Microorganisms.
Annals of the New York Academy of Sciences. 646
(1)(pp. 378 - 380). 0077-8923.
[Conference]Authored by: Boland, M.WARD, LJ., BOLAND, MJ., JONES, WT., & OTTER, DE.INVITRO PRODUCTION OF MONOCLONAL-ANTIBODIES USING PERFUSION SYSTEMS.
FERMENTATION TECHNOLOGIES : INDUSTRIAL APPLICATIONS. (pp. 308 - 313).
[Conference]Authored by: Boland, M.view less...