Nigel G. Larsen

Gerald Street
Lincoln, CAN 7608, New Zealand

Last Updated: 09/26/2026

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Found 11 publications

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis.

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis.

Journal: Nutrients

Published: April 30, 2021

Bioactive films based on barley β-glucans and ZnO for wound healing applications.

Bioactive films based on barley β-glucans and ZnO for wound healing applications.

Journal: Carbohydrate polymers

Published: February 22, 2021

Use of Stacked Layers of Electrospun L-Lactide/Glycolide Co-Polymer Fibers for Rapid Construction of Skin Sheets.

Use of Stacked Layers of Electrospun L-Lactide/Glycolide Co-Polymer Fibers for Rapid Construction of Skin Sheets.

Journal: Bioengineering (Basel, Switzerland)

Published: November 20, 2020

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility.

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility.

Journal: Food research international (Ottawa, Ont.)

Published: July 28, 2020

The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread.

The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread.

Journal: Food chemistry

Published: July 16, 2020

A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices.

A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices.

Journal: MethodsX

Published: July 02, 2020

The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion.

The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion.

Journal: Food chemistry

Published: May 25, 2020

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.

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.

Journal: Food chemistry

Published: January 20, 2020

Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours.

Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours.

Journal: Food research international (Ottawa, Ont.)

Published: July 12, 2019

Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition.

Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition.

Journal: The British journal of nutrition

Published: October 31, 2012

Polymorphism and higher order structures of protein nanofibers from crude mixtures of fish lens crystallins: toward useful materials.

Polymorphism and higher order structures of protein nanofibers from crude mixtures of fish lens crystallins: toward useful materials.

Journal: Biopolymers

Published: May 19, 2012

Showing 1-11 of 11

Last Updated: 09/26/2026