Mary Ann Augustin - Concepedia

Author

Mary Ann Augustin

Commonwealth Scientific and Industrial Research Organisation ORCID

Also Known As

Ann Augustin, Mary, Augustin, Mary Ann, M A Augustin, M AUGUSTIN, M Augustin, M. A. AUGUSTIN, M. A. Augustin, M. Augustin, M.A Augustin, M.A. Augustin

245

Publications

11.7K

Citations

H-Index

164

Concepts

All Affiliations

Commonwealth Scientific and Industrial Research Organisation Agriculture and Food Animal, Food and Health Sciences Monash University The University of Melbourne

About

Mary Ann Augustin is an author at Commonwealth Scientific and Industrial Research Organisation specializing in health sciences, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	31	58	3.9K
2	Engineering	28	43	2.8K
3	Medicine	17	20	1.2K
4	Business	1	1	15
5	Education	1	1	66

Mary Ann Augustin

148

Publications

8.9K

Citations

H-Index

Page 1

	Year	Citations
Nanoscale materials development – a food industry perspective Peerasak Sanguansri, Mary Ann Augustin Trends in Food Science & Technology Materials ScienceNanoscienceFood NanotechnologyEngineeringHealth Sciences	2006	671
Wheat-gluten uses and industry needs Li Day, Mary Ann Augustin, I.L. Batey, Trends in Food Science & Technology NutritionGluten-free NutritionCrop ProductionSustainable AgricultureAgricultural Economics	2005	458
Role of food processing in food and nutrition security Mary Ann Augustin, Malcolm Riley, Regine Stockmann, Trends in Food Science & Technology NutritionFood SecurityFood SystemsAgricultural EconomicsFood Processing	2016	323
Maillard Reaction Products as Encapsulants for Fish Oil Powders Mary Ann Augustin, Luz Sanguansri, Ortwin Bode Journal of Food Science Food ChemistryNutritionSoy Protein IsolateBiomanufacturingFood Packaging	2006	250
Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios Amirtha Puvanenthiran, Roderick Williams, Mary Ann Augustin International Dairy Journal Visco-elastic PropertiesEngineeringBiochemistryProtein RatiosFood Physic	2002	208
β-Lactoglobulin–dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability Tim J. Wooster, Mary Ann Augustin Journal of Colloid and Interface Science Food ChemistryFood ColloidBiochemistryGlycobiologyInterfacial Thickness	2006	179
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, Li Day, Mary Ann Augustin Food Hydrocolloids Food ChemistryBiochemistryGlycobiologyAcidic PhSteric Stabilization	2011	170
Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures Wu Li, Ruili Yang, Danyang Ying, Industrial Crops and Products Food ChemistryPolyphenolicsEngineeringMedicineFood Analysis	2020	141
Binding of resveratrol with sodium caseinate in aqueous solutions Durga Acharya, Luz Sanguansri, Mary Ann Augustin Food Chemistry Food ChemistrySodium CaseinateBiochemistryPolysaccharidePharmacology	2013	139
Microencapsulated <i>Lactobacillus rhamnosus</i> GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage Danyang Ying, Mei Chi Phoon, Luz Sanguansri, Journal of Food Science	2010	138

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