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Chemistry

D-Index
49
Citations
7852
World Ranking
14913
National Ranking
38

Research.com Recognitions

  • 2012 - Fellow of the Royal Society of New Zealand

Overview

Juliet A. Gerrard is affiliated with the University of Auckland in New Zealand and is recognized for contributions in the fields of Biochemistry, Genetics, and Molecular Biology, with additional work in Medicine.

Their research encompasses several subfields including Molecular Biology, Gastroenterology, Food Science, Immunology and Allergy, and Biomaterials. The primary topics covered by their work include Protein Hydrolysis and Bioactive Peptides, Celiac Disease Research and Management, Proteins in Food Systems, Food Allergy and Anaphylaxis Research, Supramolecular Self-Assembly in Materials, Microscopic Colitis, and Antimicrobial Peptides and Activities.

Juliet A. Gerrard has published extensively, with notable recent papers including:

  • The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion (2020, Food Chemistry)
  • 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 (2020, Food Chemistry)
  • The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility (2020, Food Research International)
  • Insight into the self-assembly and gel formation of a bioactive peptide derived from bovine casein (2023, BBA Advances)
  • Directed self-assembly of peptide-diketopyrrolopyrrole conjugates - a platform for bio-organic thin film preparation (2020, Soft Matter)

Their work is frequently published in venues such as Food Chemistry, International Dairy Journal, Biochimica et Biophysica Acta (BBA) - General Subjects, SSRN Electronic Journal, and OPAL (Open@LaTrobe) (La Trobe University).

Collaboration is a common feature in their career, with frequent co-authors including:

  • Laura J. Domigan
  • Olivia J. Ogilvie
  • Sarah J. Roberts
  • Kevin H. Sutton
  • Nigel G. Larsen

Juliet A. Gerrard has been recognized by the Royal Society of New Zealand, becoming a Fellow in 2012.

Best Publications

  • Protein–protein crosslinking in food: methods, consequences, applications

    Juliet A. Gerrard

  • Glycine betaine and glycine betaine analogues in common foods

    F.J. de Zwart;S. Slow;R.J. Payne;M. Lever

  • The impact of processing on the nutritional quality of food proteins.

    Susie J Meade;Elizabeth A Reid;Juliet A Gerrard

  • Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

    IA Rasiah;KH Sutton;Felicia Low;HM Lin

  • Inhibition of lysine biosynthesis: an evolving antibiotic strategy

    Craig A. Hutton;Matthew A. Perugini;Juliet A. Gerrard

  • Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase.

    J.A. Gerrard;S.E. Fayle;A.J. Wilson;M.P. Newberry

  • The Maillard reaction

    Sian E Fayle;Juliet A. Gerrard

  • Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing.

    F. Grant Pearce;Sarah H. Mackintosh;Juliet A. Gerrard

  • Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

    J.A. Gerrard;S.E. Fayle;P.A. Brown;K.H. Sutton

  • The crystal structure of three site-directed mutants of Escherichia coli dihydrodipicolinate synthase: further evidence for a catalytic triad.

    Renwick C.J. Dobson;Karin Valegård;Juliet A. Gerrard

  • Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white.

    Moritz Lassé;Moritz Lassé;Dulantha Ulluwishewa;Dulantha Ulluwishewa;Jackie Healy;Dion Thompson

  • Pastry lift and croissant volume as affected by Microbial transglutaminase

    J.A. Gerrard;M.P. Newberry;M. Ross;A.J. Wilson

  • The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

    Angela E. Newton;Angela E. Newton;Antony J. Fairbanks;Matt Golding;Paul Andrewes

  • The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure-activity study.

    Susie J Meade;Antonia G Miller;Juliet A Gerrard

  • Escherichia coli dihydrodipicolinate synthase and dihydrodipicolinate reductase: kinetic and inhibition studies of two putative herbicide targets

    Carolyn V Coulter;Juliet A Gerrard;Juliet A Gerrard;James A E Kraunsoe;Andrew J Pratt;Andrew J Pratt

  • The crystal structures of native and (S)-lysine-bound dihydrodipicolinate synthase from Escherichia coli with improved resolution show new features of biological significance.

    Renwick C. J. Dobson;Michael D. W. Griffin;Geoffrey B. Jameson;Juliet A. Gerrard

  • Structure and evolution of a novel dimeric enzyme from a clinically important bacterial pathogen

    Benjamin R Burgess;Renwick Cj Dobson;Michael F Bailey;Sarah C Atkinson

  • Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease

    J.A Gerrard;P.K Brown;S.E Fayle

  • The Role of Maltodextrins in the Staling of Bread

    J.A. Gerrard;D. Every;K.H. Sutton;M.J. Gilpin

  • Amyloid Fibrils as a Nanoscaffold for Enzyme Immobilization

    Sarah M. Pilkington;Sarah J. Roberts;Susie J. Meade;Juliet A. Gerrard;Juliet A. Gerrard

  • Evolution of quaternary structure in a homotetrameric enzyme.

    Michael D.W. Griffin;Renwick C.J. Dobson;Renwick C.J. Dobson;F. Grant Pearce;Laurence Antonio

Frequent Co-Authors

Geoffrey B. Jameson
Geoffrey B. Jameson Massey University
David E. Williams
David E. Williams University of Auckland
Michael W. Parker
Michael W. Parker University of Melbourne
John A. Carver
John A. Carver Australian National University
Joel P. Mackay
Joel P. Mackay University of Sydney
Jadranka Travas-Sejdic
Jadranka Travas-Sejdic University of Auckland
Heath Ecroyd
Heath Ecroyd University of Wollongong
Mark B. Hampton
Mark B. Hampton University of Otago
Ashley D. Sparrow
Ashley D. Sparrow Arthur Rylah Institute for Environmental Research
Justin M. Hodgkiss
Justin M. Hodgkiss Victoria University of Wellington

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