World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
59
Citations
11923
World Ranking
10176
National Ranking
243

Overview

Mary Ann Augustin is affiliated with the Commonwealth Scientific and Industrial Research Organisation in Australia. Their research predominantly spans the field of Agricultural and Biological Sciences, with a particular focus on Food Science, Plant Science, Ecology, Molecular Biology, and Biochemistry.

Research topics that Mary Ann Augustin has contributed to include:

  • Food Waste Reduction and Sustainability
  • Agriculture Sustainability and Environmental Impact
  • Phytochemicals and Antioxidant Activities
  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Probiotics and Fermented Foods
  • Tea Polyphenols and Effects

The scientist has published in a variety of scientific journals, with notable frequent publication venues including:

  • Critical Reviews in Food Science and Nutrition
  • Trends in Food Science & Technology
  • Sustainable Food Technology
  • Foods
  • Food Research International

Among their recent publications, the following papers stand out:

  • Innovation in precision fermentation for food ingredients, 2023, Critical Reviews in Food Science and Nutrition
  • Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures, 2020, Industrial Crops and Products
  • Food processing needs, advantages and misconceptions, 2020, Trends in Food Science & Technology
  • Industrial hemp seed: from the field to value-added food ingredients, 2022, Journal of Cannabis Research
  • Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains, 2020, Frontiers in Nutrition

Mary Ann Augustin frequently collaborates with a group of coauthors in their research undertakings, including:

  • Dietrich Knorr
  • Luz Sanguansri
  • Danyang Ying
  • Martin Cole
  • Mya Myintzu Hlaing

Best Publications

  • Nanoscale materials development - a food industry perspective

    Peerasak Sanguansri;Mary Ann Augustin

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

    Mary Ann Augustin;Yacine Hemar

  • Wheat-gluten uses and industry needs.

    L. Day;M.A. Augustin;I.L. Batey;C.W. Wrigley

  • The science of food security.

    Martin Barry Cole;Mary Ann Augustin;Michael John Robertson;John Michael Manners

  • Maillard Reaction Products as Encapsulants for Fish Oil Powders

    Mary Ann Augustin;Luz Sanguansri;Ortwin Bode

  • Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios

    A Puvanenthiran;R.P.W Williams;M.A Augustin

  • Synbiotic Microcapsules That Enhance Microbial Viability during Nonrefrigerated Storage and Gastrointestinal Transit

    Ross Crittenden;Rangika Weerakkody;Luz Sanguansri;MaryAnn Augustin

  • Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents.

    Punsandani Udabage;Ian R. McKINNON;Mary-Ann Augustin

  • Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

    Benjamin T. Wong;Benjamin T. Wong;Li Day;Mary Ann Augustin

  • Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

    Dan Yang Ying;Mei Chi Phoon;Luz Sanguansri;Rangika Weerakkody

  • Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin

    Sudheera Polavarapu;Christine M. Oliver;Said Ajlouni;Mary Ann Augustin

  • β-Lactoglobulin–dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability

    Unknown

  • Binding of resveratrol with sodium caseinate in aqueous solutions

    Durga P. Acharya;Luz Sanguansri;Mary Ann Augustin

  • FTIR investigation of spray-dried milk protein concentrate powders

    Ashwini Kher;Punsandani Udabage;Ian Robert McKinnon;Donald McNaughton

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

    Netsanet Shiferaw Terefe;Mary Ann Augustin

  • Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk.

    P Udabage;Ian R McKinnon;Mary-Ann Augustin

  • Innovation in precision fermentation for food ingredients

    Unknown

  • Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

    Dan Yang Ying;Stephanie Schwander;Rangika Weerakkody;Luz Sanguansri

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

    Mary Ann Augustin;Luz Sanguansri;Trevor Lockett

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

    Jiali Zhai;Tim J. Wooster;Søren V. Hoffmann;Tzong-Hsien Lee

  • Polyphenoloxidase from guava (Psidium guajava L.)

    M. A. Augustin;Hasanah M. Ghazali;Hasimah Hashim

  • Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

    DanYang Ying;Jing Sun;Luz Sanguansri;Rangika Weerakkody

  • Encapsulation of food ingredients

    Mary Ann Augustin;Luz Sanguansri

  • Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures

    Wu Li;Ruili Yang;Ruili Yang;Danyang Ying;Jiawen Yu

  • Nanostructured materials in the food industry.

    Mary Ann Augustin;Peerasak Sanguansri

Frequent Co-Authors

Li Day
Li Day AgResearch
Donald McNaughton
Donald McNaughton Monash University
Yacine Hemar
Yacine Hemar University of Auckland
Bayden R. Wood
Bayden R. Wood Monash University
Marie-Isabel Aguilar
Marie-Isabel Aguilar Monash University
Paul R. Gooley
Paul R. Gooley University of Melbourne
Dietrich Knorr
Dietrich Knorr Technical University of Berlin
Alan L. Kelly
Alan L. Kelly University College Cork
Christopher S. McSweeney
Christopher S. McSweeney Commonwealth Scientific and Industrial Research Organisation
Martin J. Auldist
Martin J. Auldist Victoria University

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

Students interested in Chemistry often explore a variety of related online degrees that open doors to diverse career paths. For example, pursuing a criminal justice degree online cost can be a crucial factor for those balancing education with other commitments. Understanding tuition and fees helps in planning finances effectively.

Many beginners benefit from starting with a 2 year criminal justice degree online, which offers a solid foundation while keeping options flexible. Such programs can complement a chemistry background for careers requiring analytical and investigative skills.

Alternatively, a paralegal degree might appeal to those interested in legal aspects within science-related fields. Paralegals with chemical knowledge often support regulatory compliance and patent law cases.

For those drawn to the commercial side of chemistry, learning how to become a pharmaceutical sales rep opens paths to dynamic roles bridging science and business, often offering competitive salaries and growth opportunities.

Best Scientists Citing Mary Ann Augustin

Trending Scientists

Recently Published Articles