Juliet A. Gerrard

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

Juliet A. Gerrard · Trends in Food Science & Technology · 2002 · 395 citations

Protein Chemistry, Protein Engineering, Biomolecular Engineering +1

Glycine betaine and glycine betaine analogues in common foods

Frederick J. de Zwart, Sandy Slow, Richard J. Payne et al. · Food Chemistry · 2003 · 221 citations

Food Chemistry, Biochemistry, Glycine Betaine +2

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

IA Rasiah, KH Sutton, Felicia M. Low et al. · Food Chemistry · 2004 · 147 citations · Full text

Food Chemistry, Biochemistry, Glucose Oxidase +5

The Impact of Processing on the Nutritional Quality of Food Proteins

Susie J. Meade, Elizabeth A. Reid, Juliet A. Gerrard · Journal of AOAC International · 2005 · 139 citations · Full text

Nutrition, Amino Acids, Food Analysis +19

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 · Journal of Agricultural and Food Chemistry · 2006 · 135 citations