Stuart P. Johnston

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

Stuart P. Johnston, Michael T. Nickerson, Nicholas H. Low · Journal of Food Science and Technology · 2014 · 99 citations · Full text

Food Chemistry, Legume Protein Isolates, Biochemistry +5

Sprouting improves the flavour quality of faba bean flours

Rami Akkad, Amanda Buchko, Stuart P. Johnston et al. · Food Chemistry · 2021 · 70 citations

Food Chemistry, Food Quality, Food Analysis +4

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams

Z. Pietrasik, Nicole J. Gaudette, Stuart P. Johnston · Meat Science · 2016 · 43 citations

Shelf Life, Food Preservation, High Pressure Processing +6

Application of taste contrast to enhance the saltiness of reduced sodium beef patties

Nicole J. Gaudette, Zeb Pietrasik, Stuart P. Johnston · LWT · 2019 · 35 citations

Taste Contrast, Food Engineering, Meat Quality +3

The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners

Z. Pietrasik, Nicole J. Gaudette, Stuart P. Johnston · Meat Science · 2017 · 30 citations

Materials Science, Reduced Sodium, Engineering +4