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a New Zealand Centre of Research Excellence hosted by

Massey University

annual report

O U R Y E A R I N

2016

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Contents

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Contents

04 / OUR VISION

05 / OUR MISSION

06 / CHAIRMAN’S REPORT

08 / DIRECTORS’ REPORT

10 / OUR STRATEGIC OUTCOMES 2016

12 / HIGHLIGHTS 2016

14 / WORLD-CLASS SCIENCE

16 / EXAMPLES OF OUR RESEARCH

20 / OUR INTERNATIONAL COLLABORATIONS

22 / DEVELOPING TOMORROW’S LEADERS

25 / SPOTLIGHT ON RECENT GRADUATES

26 / CREATING IMPACT

28 / LEADERSHIP IN AGRI-FOOD

29 / OUR NATIONAL NETWORK

30 / AWARDS AND ACHIEVEMENTS

31 / FOCUS ON PEOPLE

35 / FINANCIALS

38 / PUBLICATIONS

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The Riddet Institute is a world-best research centre in food and nutritional sciences, providing

fundamental scientific understanding, and training a new generation of science leaders.

The Riddet Institute integrates partner organisations and disciplines, creating a truly

collaborative national approach to food research, and generates knowledge and capability that transforms the New Zealand food industry.

Our vision Our mission

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Our vision

The Riddet Institute is the pre-eminent centre for food and nutritional science in New Zealand, carrying out the

fundamental and strategic research that will lead to tomorrow’s innovation in high-margin food products and processes.

The Riddet Institute acts as the integrator for New Zealand food science, setting the standard for cross-organisation, cross-

discipline collaboration and facilitating knowledge transfer to industry through strong networks and partnerships.

The Riddet Institute shows national leadership by raising awareness by the food industry and policy-makers of key global issues related to agri-food.

The Riddet Institute recruits and develops high performing young scientists in food science and supporting disciplines, increasing the

capability and capacity to drive innovation in the food industry.

The Riddet Institute positively influences, not only the New Zealand food industry, but also the wider community’s

health and economic and social well-being.

Our mission

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OUR (FOCUS) ON GOVERNANCE

For the Riddet Institute CoRE, 2016 has been another year of growth and continued contribution to the fundamental understanding of food and nutritional science and the training of future science leaders.

Chairman’s report

The Board met four times during 2016 and worked closely with the Co-directors to implement our strategy so that the Riddet Institute continues to deliver world-class science. New Board members this year included René Dedoncker, Managing Director of Fonterra Australia, replacing Jacqueline Chow as the industry representative, and Professor Merryn Gott, Professor of Health Sciences and Associate Deputy Vice Chancellor Research, as the University of Auckland’s representative. At our last meeting of the year, we farewelled Steve Maharey, representing Massey University. Jacqueline and Steve are strong supporters of the CoRE and we wish them well in the future. We have appreciated the efforts of past board members and welcome this injection of new blood.

For some time the Board has been conscious of the high workload carried by the Co-directors and so it welcomed the appointment of Professor Warren

McNabb as Deputy Director to support the Co-directors. It is also pleasing that Warren is to continue his research as a Principal Investigator in the CoRE.

The Scientific Advisory Panel (SAP) provides key input to the Board on the quality of our strategic approach and science. Three outstanding scientists with international experience joined the SAP during the year – Professors Rickey Yada, Paul Ross, and Alastair Robertson. It was stimulating and exciting for me to join the SAP’s annual face-to-face meeting and to hear their positive critique of the CoRE’s work and suggestions for improvement.

Another stimulating event was the Student Colloquium. The student presentations were of high scientific quality and illustrated the wonderful enthusiasm and collegiality among our partners. This enthusiasm and collaboration is also evident to the Board as we rotate our meetings around the partners’ sites and hear first hand

from investigators and students about their current projects.

A compelling feature of the work of the CoRE is its relationships developed with industry. This means the CoRE’s work is anchored in commercial reality while still doing the fundamental discovery-based science our commercial partners are seeking. Riddet Innovation, grown out of the Riddet Institute CoRE, has been established and provides a direct conduit to industry. The CoRE also formally partners or aligns with other relevant networks and partners, adding value to their work and ours.

The CoRE has had another effective year with many successes, both by groups and individuals, as illustrated by this annual report.

Dr Kevin MarshallChair, Riddet Institute CoRE.

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“ “A compelling feature of the work of the CoRE is the relationships

developed with industry.

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OUR (FOCUS) ON MANAGEMENT

Reflecting on the past eight years of Centre of Research Excellence (CoRE) funding for the Riddet Institute highlights what a privilege it is to lead a CoRE.

Directors’ report

There are few analogous science funding structures in other countries, and the New Zealand Government is to be congratulated on its leading policy for CoREs. Most funding bodies focus on either ‘blue skies’ fundamental science which is completely curiosity driven, or heavily directed strategic and near-market research. The CoREs, receiving investment for ‘targeted’ fundamental science, occupies a unique funding niche.

In the case of the Riddet Institute, our fundamental research is targeted towards understanding complex food systems at physical and chemical levels, and in turn understanding how physico-chemical properties of foods influence digestive physiology and ultimately human health. There is a clear line of sight between this targeted fundamental science and more strategic and applied research, being undertaken elsewhere.

The Riddet Institute CoRE is an active member of local (e.g. FoodHQ) and national (e.g. New Zealand Food Innovation Network) initiatives, and its research directly interlinks with other Riddet Institute-led science programmes such as the Zespri Nutrition and

Health platform, the Fonterra PGP programme, Proteos, MBIE research programmes, and key mission-led national programmes such as the High Value Nutrition (HVN) National Science Challenge and the Food Industry Enabling Technologies (FIET) programme. There is a continuum of knowledge transfer from the discovery-led CoRE research to the various strategic, mission-led and near-market research programmes. This also provides an exciting and challenging learning environment for our postgraduate cohort.

Although there are very clear accountabilities, as there should be, the CoRE funding model allows the Director of the CoRE some degree of flexibility in guiding the direction of the CoRE’s research and educational programmes. Placing this degree of confidence in teams that have clearly “earned-their-stripes” is refreshing in the world of science, which is increasingly controlled by burdensome, bureaucratic directives and straight-jacketing.

Wherever we travel around the world, the New Zealand CoRE model of science funding for groups that are clearly world-class is greatly admired.

The CoRE science and teaching programme in many ways provides the ‘lifeblood’ for the whole chain of science provision and is why, in the case of the Riddet Institute, several of New Zealand’s leading food companies have actually aligned their science strategies closely with that of the Riddet Institute. CoRE funding is the primary source of funding in New Zealand, for such targeted fundamental science, and is an absolutely essential part of the science funding spectrum if New Zealand is to achieve its goal of having a knowledge-driven economy, and an informed society. The year 2016 has been a positive one for the Riddet Institute, with a major emphasis on gearing-up our science to take advantage of an increased level of CoRE funding. First-class science teams are in place, postgraduate scholars have been appointed, and there is an air of excitement as our new science programmes begin to deliver new knowledge, so vital for that entire chain of research delivery, from targeted fundamental science (CoRE) right through to industry-funded near-market research and product development.

Paul J Moughan PhD, DSc, Hon DSc, FRSNZ, FRSCDISTINGUISHED PROFESSORCo-director, Riddet Institute

Harjinder Singh PhD, FRSNZ, FIAFoST, FIFT, FNZIFSTDISTINGUISHED PROFESSORCo-director, Riddet Institute

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Wherever we travel around the world, the New Zealand CoRE model of science

funding for groups that are clearly world-class, is greatly admired.

“ “

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Our strategic outcomes

OUR FOCUS ON OUTCOMES

1 A critical mass in food science and related disciplines fostering inter-disciplinary and inter-institutional collaborations and showcasing New Zealand science excellence.

2 An enhanced capability and capacity for food research and food innovation in the New Zealand agri-food sector through targeted postgraduate and postdoctoral education and training.

63%of students with cross-

partner supervision

Review undertaken by

our international Scientific Advisory

Panel strongly supportive of the progress being

made

Overseas placement scheme for postgraduate

students launched

Successful Student Colloquium held

12

$39mnew joint food science

facility approved

23PhD scholarships awarded

14

Postgraduate internships in industry announced

international interns hosted

global collaborations

200scientific articles published, with

75%in top quartile

journals

Progress in 2016 against our strategic outcomes were;

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3 Innovation in the New Zealand food industry for economic benefit through original research in food science and nutrition; connecting with food companies to transfer advanced knowledge and catalysing research investment by industry.

Riddet Innovation established for interaction with food companies

New research projects commenced with key strategic partners: Fonterra, Zespri, Goodman-Fielder and Alpha Group

Ferri Pro under exclusive contract for licensing consideration by multinational food nutrition company

4 Improved economic, educational and health outcomes for Māori by facilitating innovation by Māori food companies; and supporting Māori students to pursue education in food science and nutrition and careers in the food industry.

110 company enquiries

resulting in

75projects

5 A world-leading, informed and engaged agri-food sector in New Zealand by providing a leadership role within the wider agri-food community; highlighting trends and opportunities in food for businesses and policy makers; promoting informed public debate on issues concerning food, its sustainable production and global food security; and highlighting the critical importance of science, science education and innovation in a rapidly changing world.

6 Contribution towards the prevention and management of lifestyle diseases through knowledge on the effects of food on human health enabling industry to manufacture safer, healthier foods and informing food choice.

Involvement in MBIE project,

Connect Tairawhiti

Festschrift for leading dairy

professor held in conjunction with forum on dairy

innovation

Involvement in High Value Nutrition and Healthier Lives National Science Challenges

Support for our Māori

research staff

Hosted 1st International

Symposium on Kiwifruit and Heath

Projects undertaken as part of Zespri’s Health & Nutrition Platform

Championing of Proteos project to address global food needs

Work with FOMA, Aotearoa

Fisheries and Tuia Innovation

Collaboration with Ngā Pae o

te Māramatanga

2016 highlights

OUR (FOCUS) ON HIGHLIGHTS

We continue to strengthen our connections with the food industry and research partners. During the year, we formalised some significant partnerships. These will enhance New Zealand’s reputation for excellence in food and nutritional sciences.

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Four-University ConsortiumA Memorandum of Understanding with The University of Leeds, Massey University, Wageningen University and Zhejiang Gongshang University was signed at a forum of the Four-University Consortium in Hongshu, China in November 2016. This brings together some of the top universities in food and nutrition research in the world to collaborate on joint opportunities in food science research in China.

Joint Food Science FacilityA new $39 million joint food science building, New Zealand’s largest agri-food research facility, will house food scientists from AgResearch, Massey University and the Riddet Institute. The Hon. Steven Joyce, Minister of Science and Innovation, formally announced the new building at Massey University in August 2016.

Deputy DirectorProfessor Warren McNabb, was appointed Deputy Director of the Riddet Institute in October 2016. Professor McNabb has been a Principal Investigator with The Riddet Institute since 2008, and was based at AgResearch as the Research Director. Professor McNabb joined AgResearch in 1993 and his research focused on nutrigenomics and nutritional epigenetics, food-host microbial interactions and food for human health and well-being. He is a Fellow of the New Zealand Institute of Agricultural and Horticultural Sciences and has authored more than 200 publications.

Festschrift for Professor Munro A Festschrift (scholarly tribute) was held for Professor Peter Munro (pictured) in July and attended by about 70 people. The event celebrated and recognised his career on his retirement as the Fonterra Chair in Food Materials Science at Massey University. It also enabled us to reflect on the innovations that have contributed to the success of the New Zealand dairy industry, and to recognise Peter’s role in those innovations during his time at Fonterra and Massey University.

Proteos The Riddet Institute is leading a multinational programme to characterise the quality values of the world’s food proteins. The programme will use the Digestible Indispensable Amino Acids Score (DIAAS) method with true ileal digestibility being assessed with the growing pig model, both developments spearheaded by research done by Distinguished Professor Paul Moughan and his team at the Riddet Institute. Stage One of the multinational programme started in 2016.

Massey-Alpha Partnership A new Nutraceuticals Research Centre was launched in Auckland in April 2016. This partnership will see Massey University provide research support for Alpha in nutraceuticals and health in collaboration with Tongji University in China. Distinguished Professors Paul Moughan and Harjinder Singh have been made Adjunct Professors of Tongji University.

Kiwifruit Symposium The Riddet Institute hosted the 1st International Symposium on Kiwifruit and Health. This conference was held over three days in April at Tauranga. The event brought together 180+ people from around the world, including media and health professionals, to hear about the latest research on kiwifruit and health. Much of the research showcased at the Symposium was completed under the Riddet Institute - Zespri strategic relationship. The Symposium generated 450 public relations publications across Asia, Europe and the Americas. The public relations publications had a consumer reach of billions and so the symposium was a huge success in terms of getting key health messages about Zespri kiwifruit into consumer markets.

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World-class science

Our research programme, “Future Foods: Inspired by Nature”, explores the structures inherent in natural foods and how foods are digested and assimilated, to enable the creation of high-value healthy

foods with novel structures. The research comprises four

interlinked research platforms – three platforms devoted to fundamental research and one to strategic integrative research.

Each platform will generate new knowledge in its defined area, but Investigators also work across platforms to collectively contribute to the overall vision of the CoRE.

OUR (FOCUS) ON SCIENCE EXCELLENCE

Our goal as a Centre of Research Excellence (CoRE) is world-class science delivered through our partners and through our international collaborations. Our science is highly relevant for the New Zealand food industry in their quest for science-led, innovative, healthier food products.

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PUBLICATIONSIn 2016, The Riddet Institute produced 200 peer-reviewed journal articles, 75% of which were in the top quartile of journals in their field for impact factor. In addition, our researchers contributed to conferences and books. The article, “High pressure processing of meat: effects on ultrastructure and protein digestibility”, by Kaur et al., was one of the top 30 most downloaded articles published in the Food and Function journal in 2016, and was included in the Food & Function 2016 Most Accessed Articles Collection.

Another highlight of our 2016 publications was a second edition of the book Advances in Potato Chemistry and Technology, edited by Riddet Institute Associate Investigators Drs Jaspreet Singh and Lovedeep Kaur, who each contributed five chapters on potato microstructure and starch digestion, potato texture and modification.

From left to right: Professors Rickey Yada (Canada), Paul Ross (Ireland), Alastair Robertson (Australia) and Mark Wahlqvist (Australia and Taiwan).

SCIENTIFIC ADVISORY PANEL CONFIRMS RIDDET INSTITUTE SUCCESS The visit of the four members of the international Scientific Advisory Panel (SAP) in late 2016 resulted in encouraging comments about our research direction and effectiveness.

The role of the SAP is to independently monitor the quality of our research and its relevance to similar international efforts in food science and technology. Their comments included:

“The SAP was impressed that, very early in this new phase, considerable progress towards the achievement of programme goals was evident. The Riddet Institute is building on its prior achievements with a well-conceived and coherent research plan that should deliver valuable new insights into food structure and its effects on digestion and health.”

“The Riddet Institute has recruited a cohort of high-quality, enthusiastic students to complement their world-class investigators. There is evidence of healthy collaboration within the Riddet Institute and with international researchers, leading to high quality research outputs.”

“A real strength of the Riddet Institute is its connection and partnership with key food industry partners which provides a robust pathway for technology transfer and innovation. There is evidence that previous research has led to significant benefits for the food industry and we anticipate further to come.”

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OUR (FOCUS) ON SCIENCE

Examples of our research

A team of researchers from Massey University and the University of Auckland, led by Riddet Institute Principal Investigator Professor Geoff Jameson (Massey University), has been investigating the structure and action of pectin methylesterases (PMEs). PMEs modify the complex polysaccharide pectin, a vital structural component of all plant cell walls and a commonly used food ingredient.

PMEs catalyse hydrolysis of the C6-methylester groups of pectin’s homogalacturonan (HG) chains, exposing negatively charged galacturonic acid groups, and this changes the rheological and physical properties of pectin.

PMEs not only increase the overall anionic charge on pectin, but crucially, they also modify the charge distribution, from block-wise (processive) to random (non-processive; Fig 1). This optimises charge patterning on pectin in time and space.

In addition, PMEs are expressed by microbial phytopathogens and by human-gut pathogens and commensal bacteria that attack the plant cell wall during digestion.

Some PMEs operate at near-neutral to basic pH, others at

EXPLOITING NATURE’S MOLECULAR MOTORS FOR NEW FOOD INGREDIENTS

Professor Geoffrey JamesonPrincipal InvestigatorMassey University

acidic pH; some PMEs require electrolyte (e.g. NaCl) for activity, others do not; some PMEs require highly methylesterified pectin, others are less fussy in their choice of substrate. Recently, we achieved the first structural and functional characterisation of a non-processive, salt-requiring, acid-active fungal PME (Fig. 2). This PME has distinctly different structural and dynamic features compared to other PMEs, and provides a potent negative control to our previous studies on processive PMEs.

Our seminal molecular dynamics studies of pectin-PME interactions revealed that the processive bacterial PME is a topologically complex atypical Brownian-ratchet nano-machine, where the chemical energy to be transduced into mechanical energy is stored in the methylester bond. By combining our expertise both in single-molecule studies with optical tweezers and in single-molecule force spectroscopy of pectin with techniques developed for studies of canonical molecular motors, we will gain deeper insight into how PMEs variably pattern pectin charge distributions. This will validate molecular dynamics techniques and generate new insights into the physics of these novel molecular motors.

EXAMPLE / 01

“There is considerable potential to modify the rheological and physical properties of pectin from plant material by controlling its breakdown. This would have significant implications for product functionality in the food industry.”

“

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(a) (b)

Fi g. 1: Modes of action of pectin m ethylesterases( PMEs) .( a) Pr ocessi ve (block-wise nano-machine-like).( b) R an dom (non-pr ocessive). H G subunits ar eshown as hexagons (r ed negatively charged; blue,uncharged) ; PMEsby thePacman figure.

Fi g. 2: The 10⅔-turn parallel hel ix of a pectin methylesterase( PME; in this example, PME2fr om A. niger) .

Pectin-binding groove

1

32

45

678

910-1

2-2

3-2

4-2

Fig.1: Modes of action of pectin methylesterases (PMEs)(a) Processive (block-wise nano-machine-like)(b) Random (non-progressive) HG subunits are shown as

hexagons (red negativley charged; blue, uncharged); PMEs by the Pacman figure

Fig.2: The 10⅔-turn parallel ß helix of a pectin methyl lesterase (PME; in this example, PME2 from A. niger).

Pectin binding groove

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OUR (FOCUS) ON SCIENCE

Examples of our research

EXAMPLE / 02

The Riddet Institute is undertaking ground-breaking research using physical, computational and mathematical approaches to model the processes of digestion in the mouth and gastrointestinal tract (GIT). These models help our understanding of how foods interact in the oral cavity and gastro-intestinal system. The modelling team spans all of the CoRE partner organisations, as well as international collaborators.

Mathematical models of human mastication are being developed by Riddet Institute Principal Investigator Professor John Bronlund (Massey University) and Associate Investigator Mr Marco Morgenstern (Plant and Food Research). Mathematical models of the selection and breakage of food particles during chewing have previously been developed by our team. We are now extending these models to include the interactions between saliva and starchy foods during bolus formation and their impact on digestion in the oral cavity and GIT. The models will unravel the complex interactions between food structures, mastication behaviour and saliva, and will help identify the changes to foods needed to deliver the desired glycaemic responses from starchy foods.

Riddet Institute Associate Investigator Professor Peter Xu (University of Auckland) is designing an instrumented Oesophageal Swallowing Robot to simulate human swallowing; A stretchable array of multimodal capacitive sensors able to measure strain, pressure, and shear stress has been developed (Fig.1). The addition of this “sensing capability” inside the swallowing robot greatly extends the functionality of the robot to study the interaction between the food bolus and the mouth during the swallowing process.

Riddet Institute Associate Investigator Associate Professor Leo Cheng (University of Auckland) is leading research that will improve our understanding of gastric contraction patterns and their effect on food behaviour. He said “By obtaining high-resolution measurements of human stomach bioelectrical activity we have provided a refined understanding of gastric contraction patterns. By coupling this new information with a computational fluid dynamics (CFD) model (Fig.2) we are able to simulate the flow patterns inside the stomach and therefore are able to deduce the rate of breakdown of food contents.”

MODELLING RESEARCH BREAKS GROUND IN UNDERSTANDING DIGESTION

Riddet Institute is undertaking ground-breaking research to model the processes of digestion in the mouth and gastrointestinal tract to improve our understanding of how foods are digested.

“

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Professor John Bronlund

Professor Peter Xu

Associate Professor Leo Cheng

Stretchable array of multim odal sensor s to be em beddedwithin an oesophageal r obot to study the interactionbetween food and theoesophageal wal l

Com parison of instantaneous v elocity field in CFD m odels of human gastricm otility between (A ) reference and ( B) updated m odel s. The updated m odelsh ows substantially increased retrogradepropulsion of thestomach contents.

Fig.1: Stretchable array of multimodal sensors to be embedded within an oesophageal robot to study the interaction between food and the oesophageal wall

Fig.2: Comparison of instantaneous velocity field in CFD models of human gastric motility between (A) reference and (B) updated models. The updated model shows substantially increased retrograde propulsion of the stomach contents

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OUR (FOCUS) ON SCIENCE

EXAMPLE / 03

Dr Carlene Starck (Postdoctoral Fellow) is working with Professor Paul Moughan to create advanced models of nutrient uptake in humans. Dr Starck is a Riddet Institute Affiliated Researcher, and her research is focused on the development of a factorial mathematical model for nutrient uptake and subsequent energy metabolism. This approach will utilise known parameters such as dietary nutrient requirements and the energetic costs associated with nutrient metabolism, to predict outcomes on energy balance arising from different dietary compositions. In particular, the model will address interactions of the major dietary nutrients, carbohydrate, protein and fat, as well as the effect of alcohol consumption, at both the digestive and metabolic levels, and furthermore the effect of feeding versus fasting on nutrient breakdown and/or storage. As a starting point, Dr Starck has created a refined factorial model for the minimum dietary needs of protein and the essential amino acids in the adult human, which can be adapted to address deficient and excessive protein intakes, as well as the influence of the other nutrients on protein metabolism. The overall goal is that the model

will be mathematically dynamic in nature, responding to a wide variety of dietary scenarios and we have enlisted Professor Graeme Wake (Massey University; Riddet Institute Fellow) to advise on the mathematical modelling.

These models will allow the prediction of protein and energy metabolism, weight gain and weight loss, in response to different diets and the development of novel hypotheses that can then be tested and validated. To this end, we have a longstanding collaboration with Professor Robert Wolfe, Director of the Center for Translational

A BETTER NUTRITIONAL BALANCE

Dr Carlene StarckPostdoctoral Fellow, Massey University

Research in Aging and Longevity at the University of Arkansas for Medical Sciences and an esteemed expert in the fields of protein metabolism and stable isotope tracer methodology. Professor Wolfe is acting as co-supervisor and mentor for Dr Starck, to enable development of the stable isotope tracer technology on site at the Riddet Institute, Palmerston North. He is also taking a significant role in a Zespri-funded research study that will investigate the role of kiwifruit actinidin protease in enhancing the digestion and metabolic utilisation of protein.

My goal is to understand nutrient uptake and energy metabolism in relation to weight gain and weight loss“ “

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OUR (FOCUS) ON SCIENCE

Riddet Institute PhD graduate Dr Caroline Thum, says “the microbiota that colonise our gut as babies can have a significant impact on the development of our gut and our immune system and consequently on the incidence of food allergies, obesity and cardiovascular diseases later in life”. The mother’s own microbiota is the main source of these early bacteria, so improving a mother’s microbiota may help prevent future diseases in her child. Furthermore, breastfed infants receive additional bacteria and complex, immune system regulating sugars called oligosaccharides, which may also improve the child’s microbiota and consequently its health.

Part of Dr Thum’s PhD work, which was carried out at AgResearch, a Riddet Institute partner, showed that New Zealand goat milk contains oligosaccharides similar to those found in human milk. She produced a goat milk oligosaccharide-enriched fraction and found that (in a rat model) the maternal consumption of these complex sugars had a positive impact on the composition of gut bacteria in their pups. Part of this work was done in collaboration with Professor Kikuji Itoh, a microbiologist from the University of Tokyo, Japan.

EXPLORING INITIATIVES IN MILK AND HEALTH

Dr Caroline ThumPostdoctoral Fellow, AgResearch

Now, as a Riddet Institute postdoctoral fellow at AgResearch, she is investigating other possible health effects of milk oligosaccharides. “My goal is to understand the benefits of consuming these oligosaccharides on gut function and the consequences for brain development in humans. This could enable us to help formula-fed infants get similar benefits to breast-fed infants by adding milk oligosaccharides to their diet”.

One of the main barriers to working with milk oligosaccharides is to purify them at a sufficiently large scale to undertake functionality studies. In order to overcome that, AgResearch has been developing a collaboration with University of California, Davis. Dr Thum is spending a year there to work alongside world-leaders in milk oligosaccharides to apply state-of-the-art methodologies to the unique resources that are New Zealand goat and sheep milk.

Specifically, Dr Thum will maximise the efficiency of extracting and concentrating (by nano-filtration) oligosaccharides from these milks. This will require optimising lactose hydrolysis by testing the efficiency of B-galactosidases from different sources whilst ensuring maximum

EXAMPLE / 04

preservation of the oligosaccharides that are thought to be biologically important: siarlyloligosaccharides (3’-siallylactose, 6’-siallylactose, and 6’-sialyl-N-acetyllactosamine) and neutral oligosaccharides (facto-N-difucohexaose, taco-N-fucopentaose l, 2’-fucosyllactose [2’FL], lactodifucotetraose). These are all naturally present in the whey permeate of goat and sheep milk. This will enable Dr Thum to optimise the recovery and purity of ruminant milk oligosaccharides.

The microbiota that colonise our gut as babies can have a significant impact on the development of our gut and our immune system

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Our international collaborations

PROTEOS CONSORTIUMThe Riddet Institute is leading a collaboration with Wageningen UR (the Netherlands), the University of Illinois (USA) and AgroParisTech (France) on the Proteos programme, which addresses the quality of protein for human consumption. This major programme, funded by a consortium of food sectors through the Global Dairy Platform (USA), aims to develop a global database of protein quality for multiple protein sources based on a new methodology: Digestible Indispensable Amino Acid Score (DIAAS). The DIAAS method which is central to the project is partly based on research done byDistinguished Professor Paul Moughan and his team at the Riddet Institute. Stage One of the programme started in 2016 with $2.5m budgeted across two years.

UNIVERSITY OF CALIFORNIA DAVIS, USARenowned food engineer Professor R Paul Singh has been a Riddet Institute Principal Investigator since 2008 and has provided

Our international academic networks are exceptional. In particular, our collaborations with the University of California, Davis; University College Cork, Ireland; Wageningen University, The Netherlands; the University of Arkansas for Medical Sciences USA; and CSIRO, Australia add significant capability and strength to our organisation and provide opportunities for our researchers and students.

OUR (FOCUS) ON COLLABORATION

a link to this prestigious university. More recently, new avenues of collaboration have emerged. Associate Professor Gail Bornhorst (pictured), who conducted part of her PhD studies at the Riddet Institute, has set up a research programme at UC Davis which aligns with the Riddet Institute CoRE programme in the transport, breakdown, and absorption of food in the digestive system particularly as affected by food structure. Jointly supervised PhD students in this area are to be appointed.

Riddet Institute partner, AgResearch, has also developed a relationship with the Department of Food Science and Technology at UC Davis to explore initiatives in milk and health. In 2016 this included a workshop in Disruptive Innovation in Milk and Health at UC Davis co-chaired by Professor Bruce German (UC Davis), Associate Professor Li Day (AgResearch) and Professor Warren McNabb (Deputy

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Director, Riddet Institute). The collaboration includes an exchange of postdoctoral fellows. The first exchange is AgResearch’s Dr Caroline Thum, a Riddet Institute postdoctoral fellow, who is now spending a year at UC Davis to investigate the milk fat globule membrane in goat’s milk and its effect on the microbiome and health outcomes.

UNIVERSITY COLLEGE CORK, IRELANDWe have an important collaboration with University College Cork (UCC) and, in particular, the APC Microbiome Institute. Professor Paul Ross, Head of College of Science Engineering & Food Science at UCC and Deputy Director of the APC Microbiome Institute, is a member of our Scientific Advisory Panel and he is keen to facilitate further collaboration and an alignment of our complementary programmes. UCC’s world leading expertise in microbiome research will add significant strength to our own research in this area. Joint research programmes have been set up in microbiome research with Professors John Cryan and Catherine Stanton, Principal Investigators of the APC Microbiome Institute.

UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES, USAFor several years Distinguished Professor Paul Moughan has worked with Professor Robert Wolfe, who is the current Director of the Center for Translational Research in Aging and Longevity at the University of Arkansas for Medical Sciences and an expert in

the fields of protein metabolism and stable isotope tracer methodology.

In 2016, this collaboration became more extensive and will involve the development of stable isotope tracer methods at the Riddet Institute. Professor Wolfe is acting as co-supervisor and mentor for postdoctoral research fellow Dr Carlene Starck to develop a mathematical model for nutrient uptake and metabolic utilisation, of which the stable isotope methodology will allow testing and refinement.

Professor Wolfe is also taking a significant supervisory role in a Zespri-funded research study that will investigate the role of kiwifruit actinidin protease in enhancing the digestion and metabolic utilisation of beef protein in elderly subjects. This collaboration also extends to a current HRC Emerging Researcher grant application, investigating the interaction between protein quality (DIAAS) and protein metabolism; this research will provide confirmatory information regarding protein quality in human dietary guidelines.

CSIRO AUSTRALIASince 2012 the Riddet Institute has collaborated with CSIRO in hosting the highly successful Food Structures Digestion and Health conference; it is held alternately in New Zealand and Australia. The fourth conference in this series will be held in Sydney in October 2017. The conference is focused on increasing awareness that food format and food structure have a significant effect on the bio-availability of nutrients. It will explore the way that the nutrient composition of foods alone no

longer provides sufficient nutritional guidelines.

The conference features an industry-led interactive workshop session on topics identified by food companies, to encourage dialogue between industry and the research and scientific communities. This will lead to a better understanding of the challenges that each face in the development of products.

Gail BornhorstAssociate ProfessorUniversity of California Davis, USA

Robert Wolfe ProfessorUniversity of Arkansas for Medical Sciences , USA

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Developing tomorrow’s leaders

Our scholars are the future of innovation in the agri-food sector. Since the establishment of the Riddet Institute as a Centre of Research Excellence in 2008 we are:

We recently instituted two new programmes to enhance the educational experience for our students: overseas placements of up to six months for PhD students in the second or third year of their study so they can gain new skills and access new methodologies or techniques; and industry placements with up to five interns each year spending up to six months with New Zealand food companies or related industries. The placement programme will strengthen our relationships with overseas collaborators and industry, and grow our academic and company networks.

OUR (FOCUS) ON FUTURE LEADERS

supervising more than

144students.

23with other

post-graduate qualifications.

Currently we are supervising

48students and plan to welcome more

over the next five years.

During this time

73have graduated

with PhDs, and...

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Student colloquium a chance to showcase research

Each year we gather all our scholars together from around the country for a three-day exposition of their science and the chance to listen to a range of presenters.

PhD scholar Sewuese Okubanjo receives the best presentation award at the colloquium from Prof. Giselle Byrnes, Assistant Vice-Chancellor of Research, Academic and Enterprise, Massey University

The Riddet Institute has a great vision of bringing innovation in food through scientific research and product development initiatives.

““

In 2016, PhD scholar Sewuese Okubanjo received the best presentation award. Her research on nested food emulsions highlights a new way of delivering bioactives that may provide a solution to the degradation and food incorporation challenges faced by four other well-known emulsion methods: single, double, multi-layered and Pickering emulsions.

Her theory is that nested emulsions are stabilised by protein-coated shell lipid-droplets, which provide a unique structure.

Ms Okubanjo says, “Studying the impact of these nested emulsions focuses on proving that they are more stable than other types and then discovering their potential in food applications.”

From Nigeria, Ms Okubanjo is a member of the Nigerian Institute of Food Science and Technology (NIFST) and of Graduate Women Manawatu. She commenced PhD studies in 2015.

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GRADUATE DESTINATIONS 2016

Prateek Sharma Scientist, National Dairy Research Institute, India

Yuanyuan (Amy) XuPostdoctoral

Fellow, University of Massachusetts,

Amherst, USA

Alicia Barnett Postdoctoral Fellow, AgResearch

Eli Gray-Stuart Lecturer in Packaging Technology,

SEAT, Massey University

Louise Weiwei Lu Researcher, Human Nutrition Unit,

The University of Auckland

Shakti Singh Research Technologist, Fonterra

Research and Development Centre

Rachel Berry Lecturer, Charles Sturt

University, Australia

Jing Luo Researcher, Wincome Nutrition Technology

Co. Ltd., Shanghai

Xiaoli Sun Researcher, Pepsi Co. Asia Research

Development Centre, Shanghai

Mingzhu Zhu Researcher,

Deptartment of Robotics,

Ritsumeikan University, Kyoto

Christiane Schmidmeier Postdoctoral Researcher, Dairy Processing Technology Centre,

University College Cork, Ireland

Natascha Stroebinger Research Assistant, Massey

Institute of Food Science and Technology, Massey University

Rishi Pandey Senior Project Chemist, Eurofins

Agroscience Testing Ltd, Hamilton

Amit Taneja Technology Manager, Danone

Nutricia, Auckland

Orianne Thionnet Research Scientist, Fonterra

Research and Development Centre

Science is a global business and we have students and young researchers from across the world within our network of institute partners. Many have remained in New Zealand to work in research institutions such as AgResearch, Plant & Food Research, universities and industry, including Fonterra, Synlait, and Goodman Fielder. Others have gone overseas to gain experience in some of the world’s most prestigious institutions, including the Baker Institute and the Diamantina Institute and businesses; Danone, Nestlé, and PepsiCo. All of them are contributing to a better understanding of future foods that deliver nutrition and health benefits to consumers.

“The Riddet Institute network was key in securing my current postdoctoral position at University College, Cork. Here I feel how much the work done by Riddet Institute researchers is appreciated and valued, and this makes me very proud and thankful.”Dr Christiane Schmidmeier Riddet Institute Phd graduate, 2016

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LEADING INNOVATION IN THE FOOD INDUSTRYDr Taneja’s (Massey University)PhD was on high-fat-spray-dried oil-in-water emulsions. Near the end of his study he took up a role as Senior Technologist in the R&D Technical team at Frucor Beverages, a Japanese-owned beverage company operating in Australasia and headquartered in Auckland. It currently leads the market in the energy drinks segment throughout Australasia. “I wanted to gain as much experience as I could in the global food industry.”

In early 2015 he was appointed as Base Powder Technologist at Danone Nutricia Infant Nutrition in Auckland, a global company specialising in early-life nutrition, and early last year he took on the role of Technology Manager (ANZ) managing the project portfolio for all base powder and packaging development.

He says, “My ultimate career ambition is to lead and innovate in the food R&D space with health through food. The Riddet

Institute had a great vision of bringing innovation in food through scientific research and product development initiatives. My time at the Riddet Institute taught me to be rigorous in everything I do. A lot of the work that happened in the Riddet Institute product development/innovation team had the consumer in mind. This has really helped shape my thinking and the way I now design projects.”

NEW MODELS ESTABLISHED THROUGH PHD RESEARCHNew graduate Dr Alicia Barnett (AgResearch)established new models that allow the study of food effects on the intestinal epithelium, and they could also be used to determine the mechanisms of interaction between specific food components such as oligosaccharides and the epithelium.

Her research traversed a complex area. She says, “There

are multiple interactions in the human large intestine between the host, intestinal microbiota and fermentable carbohydrates which transit relatively intact through the small intestine. Many of these interactions occur at the epithelium, which consists of a continuous single layer of epithelial cells that forms an intrinsic barrier. In addition to the intrinsic barrier there is an extrinsic mucus barrier, which is a combination of secretions such as mucins, trefoil peptides and immunoglobulins.”

The epithelial co-culture models she developed have been used to study the interactions between probiotic bacteria and a goat milk oligosaccharide-enriched fraction (CMOF) and their individual or combined effects on epithelial barrier function. When in combination with the CMOF, the known probiotic bacterial strain Lactobacillus plantarum 299v was shown to beneficially enhance barrier function.

Dr Barnett has taken up employment as a postdoctoral fellow at AgResearch and says that her goal now is to develop even more advanced cellular models of the intestine, through the generation of complex structures resembling whole organs, termed organoids. When cultured in a suitable matrix, organoids mimic the cellular organisational structure and function of the developing intestine.

Spotlight on recent graduates

OUR (FOCUS) ON FUTURE LEADERS

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Creating impact

Riddet Innovation

The Riddet Institute generates impact and catalyses innovation to ultimately benefit the New Zealand food industry, and to achieve this we ensure that there are clear mechanisms in place to transfer knowledge for industry outcomes.

The Riddet Institute maintains strategic partnerships with key companies and organisations including: Fonterra, Zespri, Goodman Fielder and the Alpha Group. We co-develop our strategies with our key industry partners. In turn, they can align their own strategies to take advantage of our fundamental research, and in doing so, are associated with a world-class research centre, which offers impartial science advice and access to national and international networks.

Each of the Riddet Institute partners contributes to knowledge transfer through its own networks. The Riddet Institute CoRE uses the newly-formed Riddet Innovation as a mechanism to support innovation by food companies.

OUR (FOCUS) ON IMPACT

Riddet Innovation is a division of the Massey Institute of Food Science and Technology, with a mission of supporting food companies by undertaking research and development which leads to new products and technologies, especially for SMEs. Riddet Innovation is closely aligned with the Riddet Institute to ensure that there is a strong pathway from science to application.Over the past year, Riddet Innovation has received

110enquiries from industry, which have translated into

75projects

Dr Abby ThompsonDirectorRiddet Innovation

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CHEESE PROJECT – A SUCCESS STORY One of the most significant outcomes of the Fonterra Dairy PGP programme, which involved Riddet Institute research, was the novel method for producing mozzarella cheese which reduces the processing time from three months to just six hours without compromising taste or functional properties.

The success of the project and the increasing demand for individually quick frozen (IQF) mozzarella prompted Fonterra to announce in 2016 the building of a $240m mozzarella plant in South Canterbury, making it the largest producer of natural mozzarella in the Southern Hemisphere. Fonterra’s IQF mozzarella is used on more than half the pizzas in China, and the company foresees continued growth in that market where the use of dairy in food service has grown by over 30 percent in five years.

“The partnership between Fonterra and the Riddet Institute, and bridging between the CoRE and PGP funding in the mozzarella development has been a tremendous example of the power of collaboration between fundamental science and commercial application. The teams have worked across these dimensions, with boundaries often blurred, in a dynamic and holistic way rather than in a simple linear knowledge transfer way. It has worked spectacularly well with substantial economic, commercial, reputation, scientific and academic benefits for the Riddet Institute, Fonterra and New Zealand”.

Mark Malone, Director, Global Portfolio & Tech Platforms

REVEALING THE HEALTH PROPERTIES OF KIWIFRUIT Research led by the Riddet Institute to establish the scientific evidence for claims about the health benefits of kiwifruit is enabling Zespri to grow export earnings. Zespri and the Riddet Institute jointly established an independent Strategic Research and Scientific Advisory Board to provide independent advice and to help Zespri build a “halo of health” for kiwifruit. Zespri kiwifruit attract a significant price premium over competitive brands and the “halo of health” effect that is underpinned by evidence-based science is considered to be the important part of maintaining that price premium. In Korea alone, as an example of an important export market for Zespri, a greater focus on scientifically-substantiated health communications increased market penetration by 150% and grew profit by 15% (from $92m to $106m) in 2016 compared to 2015. Kiwifruit is now New Zealand’s leading fruit export earning returns of $1.9b in 2016.

“In a world where increasingly trust and authenticity are in the minds of consumers, Zespri’s relationship with the Riddet Institute plays an important role. By maintaining independent and objective review of our research programme around the health benefits of kiwifruit, Zespri can take a position of integrity. The international academic reputation of the Riddet Institute and its partners is an important part of our own recognition with key opinion leaders who play a critical role in advocating on our behalf with consumers about kiwifruit’s health benefits”.

Carol Ward, General Manager Innovation, Zespri.

PROTEOS – ASSESSING THE NUTRITIONAL QUALITY OF FOOD PROTEINSResearch establishing the nutritional availability of amino acids in food proteins, spearheaded by the Riddet Institute, is leading to a change in the way the nutritional quality of proteins is determined by regulatory agencies world-wide. The new approach, Digestible Indispensable Amino Acid Score (DIAAS) demonstrates that milk proteins are of higher value than their major competitors in the market. The change to DIAAS will enable New Zealand dairy businesses to grow market share and enhance premiums for their protein-rich products and contribute significantly to export revenues while also giving consumers greater confidence in the nutritional quality of milk-based products. The Global Dairy Platform (which includes Fonterra) conservatively estimates the economic impact for dairy of adopting DIAAS will exceed $US1b p.a. in the medium/long term. Applying the same analysis to New Zealand’s dairy exports suggests the economic benefit to this country would be an additional NZ$0.32b p.a. when fully leveraged.

“As a methodology, DIAAS offers a more accurate view of the protein quality of foods that other methods. Dairy proteins are high quality and it is important to the industry to be able to showcase this. The work at the Riddet Institute in New Zealand has been central to progressing the development of the DIAAS method and to using the pig model for determining true ileal digestibility in particular. Professor Paul Moughan and the team are to be commended for their long-term commitment to ensuring nutritional protein quality is based on robust science”.

Dr Judith Bryans, President, International Dairy Federation.

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Leadership in agri-food

OUR (FOCUS) ON SECTOR LEADERSHIP

The Riddet Institute fulfills an important leadership role in the transformation of the NZ food industry into a world-leading, technology-enabled industry.

Dairy Innovation Forum

The Riddet Institute aims to fulfil an important leadership role in the transformation of the New Zealand food industry into a world-leading, technology-enabled industry. This is achieved primarily through targeted industry events and partnerships with industry, but also through interaction with relevant government departments and outreach to the community. The Riddet Institute has provided sector leadership over the last 7 years through a number of initiatives including the Riddet Agri-food Summit series and the publication of the seminal report “A Call to Arms – A Contribution to a New Zealand Agri-Food Strategy”. Two major events were held in 2016, both fulfilling the aim of demonstrating industry leadership whilst also informing the public debate on food and health;

While primarily a celebration of the successful career of Professor Peter Munro on his retirement as Fonterra Chair in Food Materials Science, this Festschrift (scholarly tribute) was an opportunity to review the types of innovation that have contributed to the success of the New Zealand dairy industry, and to look to the future of the food industry, in relation to science, education and research and development. The event was attended by a wide range of participants from industry, the public and government.

International Symposium on Kiwifruit and HealthThe 1st International Symposium on Kiwifruit and Health, organised and led by the Riddet Institute and sponsored by Zespri, was held in Tauranga on 12-14 April. It was attended by scientists, nutritionists, dieticians and the media representing 16 countries, including: South Korea, Taiwan, Japan, France, and the USA. There were 11 scientists from the Riddet Institute partners who either presented or chaired sessions, including the following Riddet Institute researchers directly involved in the CoRE programme:

The event was remarkable in its success, exceeding expectations for the interest generated amongst media organisations and subsequent market awareness. A short video summary of the event can be seen at www.kiwifruitsymposium.org/.

Dr Carlene Starck

Postdoctoral Fellow, Massey University

Prof. Paul Moughan

Co-director Riddet Institute

Dr John Monro

Principal Investigator, Plant and Food Research

Dr Abby Thompson

Director Riddet Innovation and Associate Investigator

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Our national network The Riddet Institute formally partners or aligns with other relevant national networks and programmes to provide a collaborative NZ Inc. approach to food and nutrition research and innovation to the NZ food industry.

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Awards and achievements

1 Dr Kevin Marshall (Chairman of the Riddet Institute Board) received the 2016 IDF Award for his life-long contribution to the global dairy industry and broader food sector.

2 Professor Merryn Gott (Board member) was the NEXT Woman of the Year winner in the Health and Science category.

3 Distinguished Professor Paul Moughan was invited to be on multiple panels and advisory committees including:• panel member (health) PBRF 2018 Quality Evaluation,

Tertiary Education Commission.• assessor for the Redmond Barry Distinguished

Professorship, the University of Melbourne.• panel member for the 2016 Prime Minister’s Science Prize.• assessor for the Technology Foundation STW, a Dutch

funding agency for academic research in the field of applied technical science.

• Member of the Australian Research Council selection panel, Industrial Transformation Research Program Funding Scheme.

• Chair Asian sector, International Academies Partnership, Initiative on World Food Security and member of the Global Dairy Platform Nutritional Security Advisory Council.

4 Distinguished Professor Harjinder Singh was invited to be on multiple panels and advisory committees including:• guest of honour at the 44th Dairy Industry Conference,

National Dairy Research Institute, India.• honoured as a Distinguished Alumnus by the Association

of Basic Sciences & Humanities Alumni, Punjab Agricultural University, India.

• panel member to assess Food Research Proposal Evaluations for the Department of Agriculture, Dublin, Ireland.

• assessor for the 2016 International Dairy Foods Association Research Award in Dairy Foods Processing on behalf of the American Dairy Science Association.

• assessor for the Postgraduate Certificate in Dairy Technology and Innovation for the University College Cork, Ireland.

• judge for the NZ Association of Scientists (NZAS) Shorland Medal.

• joined the Editorial Advisory Board of the Food Biophysics Journal.

• joined the Editorial Board of the Asian Journal of Dairy and Food Research.

Our investigators are high achieving researchers in their field. The following investigators and other personnel gained recognition during 2016:

5 Professor Manohar Garg (Principal Investigator) was appointed to the CTAC2 Committee of the Health Research Council, New Zealand.

6 Professor Matt Golding (Principal Investigator) was appointed Fonterra-PGP Chair of Food Materials Science in the Transforming the Dairy Value Chain PGP programme. Professor Golding replaced Professor Peter Munro who retired at the end of April.

7 Professor Indrawati Oey (Principal Investigator) was awarded a Fellowship of the New Zealand Institute of Food Science and Technology at its annual conference in Rotorua in July.

8 Professor Elaine Rush (Associate Investigator) was appointed as a Deputy Editor of the British Journal of Nutrition.

10 Dr Jaspreet Singh (Associate Investigator) was appointed as “Distinguished Professor” and “International Distinguished Supervisor” to oversee research by the Chinese Academy of Agricultural Sciences (CAAS) in the field of potato and sweet potato processing.

11 Dr Simon Loveday (Associate Investigator) was appointed to the newly-formed Scientific Nanotechnology Advisory Group set up by Food Standards Australia New Zealand and was appointed to the editorial board of the Food Biophysics journal.

12 Dr Carlos Montoya (Research Officer) was appointed as Editor for the journal, Animal (Monogastric Nutrition section)

13 Dr Skelte Anema (Affiliated Researcher) was elected Fellow of the Royal Society of New Zealand.

14 Dr Amy Van Wey-Lovatt (ex-Riddet Institute PhD scholar and now a Riddet Institute Postdoctoral Fellow at AgResearch) was awarded the Zonta Science Award and is the first mathematician to win this award.

15 Professor John Bronlund (Massey University) was promoted from Riddet Institute Associate Investigator to Principal Investigator.

16 Dr Nicole Roy (AgResearch, Riddet Institute Principal Investigator) promoted to Adjunct Professor at Massey University.

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RIDDET INSTITUTE PARTNERS

HOST INSTITUTION (MASSEY UNIVERSITY) INSTITUTE BOARD

SCIENTIFIC ADVISORY PANELCO-DIRECTORSRESEARCH LEADERSHIP

GROUP

PROJECT LEADERS AND INVESTIGATORS

INSTITUTE MANAGEMENT GROUP

OTHER SCIENTIFIC AND TECHNICAL PERSONNEL

Board

Governance and management structure

OUR (FOCUS) ON PEOPLE

Dr Kevin Marshall Independent Chair

Professor Merryn Gott University of Auckland

Mr René Dedoncker Independent representing industry

Mr Peter Landon-Lane Plant & Food Research

Mr Steve Maharey Massey University

Associate Professor Tracey McIntosh Independent representing Māori

Dr Tom Richardson AgResearch

Professor Vernon Squire University of Otago

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Changes to personnel

Governance

Management

OUR (FOCUS) ON PEOPLE

Jacqueline Chow (Chief Operating Officer Velocity, Fonterra) stepped down as the Board member representing industry early in 2016 and was replaced by René Dedoncker.

René Dedoncker is the Managing Director of Fonterra Australia with over 20 years experience in dairy and FMCG, having held domestic and global roles at Fonterra and the Mars Corporation.

Professor Merryn Gott was appointed as the University of Auckland representative on the Board from January 2016. She is Professor of Health Sciences and Associate Deputy Vice Chancellor Research at that University.

Professor Warren McNabb was appointed as Deputy Director in October 2016. This role supports the Co-Directors in the management and operation of the Riddet Institute and in particular the day-to-day management of the research programme and investigators to ensure productive and collaborative outcomes. Warren is also a Principal Investigator.

Scientific Advisory Panel

Following the resignation of two SAP members in 2015, a further three members were appointed in 2016:

Professor Rickey Yada is Dean of the Faculty of Land and Food Systems and Professor of Food Science at the University of British Columbia in Vancouver. He is a Fellow of the Canadian Institute of Food, Science and Technology and a Fellow of the International Academy of IuFOST and IFT.

Professor Paul Ross is Head of the College of Science, Engineering and Food Science at University College Cork, Ireland with interests in gut microbiota and probiotics. He is a member of the Royal Irish Academy and a Fellow of the American Academy for Microbiology.

Professor Alastair Robertson moved to Australia from the UK in 2003 to take up a role leading Food Science Australia. In 2010 he was responsible for a third of CSIRO’s budget as Group Executive – Food, Health and Life Science Industries. Since his retirement in 2013 he has worked in consultancy and directorship roles across the food industry.

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MANAGEMENT & ADMINISTRATION

Distinguished Professor Paul Moughan Co-Director

Distinguished Professor Harjinder Singh Co-Director

Professor Warren McNabb Deputy Director

John Henley-King Business Manager

Dr Abby Thompson Director, Riddet Innovation

Dr Mike Boland Executive Officer

Ansley Te Hiwi PA to Co-Director

Terri Palmer PA to Co-Director

Fliss Stibbards Administrator

SCIENTIFIC ADVISORY PANEL

Professor Alastair Robertson Australia

Professor Paul Ross University College Cork, Ireland

Professor Mark Wahlqvist National Health Research Institutes, Taiwan

Professor Rickey Yada University of British Columbia, Canada

PRINCIPAL INVESTIGATORS

Professor John Bronlund1 Massey University

Professor Manohar Garg University of Newcastle / Massey University

Professor Juliet Gerrard University of Auckland

Professor Matt Golding Massey University

Distinguished Professor Peter Hunter University of Auckland

Professor Geoffrey Jameson Massey University

Professor Jim Mann University of Otago

Professor Warren McNabb Massey University

Dr John Monro Plant & Food Research

Distinguished Professor Paul Moughan Massey University

Professor Indrawati Oey University of Otago

Professor Sally Poppitt University of Auckland

Professor Nicole Roy AgResearch

Professor R. Paul Singh University of California, Davis/Massey University

Distinguished Professor Harjinder Singh Massey University

Professor Gerald Tannock University of Otago

ASSOCIATE INVESTIGATORS

Dr Eric Altermann AgResearch

Dr Rachel Anderson AgResearch

Dr Mike Boland Massey University

Professor Bernhard Breier Massey University

Professor Charles Brennan Lincoln University

Professor David Cameron-Smith University of Auckland

Associate Professor Leo Cheng University of Auckland

Professor Clive Davies Massey University

Dr Renwick Dobson University of Canterbury

Dr Jolon Dyer AgResearch

Professor Conan Fee University of Canterbury

Dr Maria Ferrua2 Massey University

Dr Kelvin Goh Massey University

Dr Pramod Gopal Plant & Food Research

Professor Keith Gordon University of Otago

Associate Professor Yacine Hemar University of Auckland

Dr Lovedeep Kaur Massey University

Professor Marlena Kruger Massey University

Professor Roger Lentle Massey University

Dr Simon Loveday Massey University

Professor Kate McGrath Victoria University of Wellington

Professor Laurence Melton University of Auckland

Mr Marco Morgenstern Plant & Food Research

Associate Professor Siew Young Quek University of Auckland

Professor Elaine Rush Auckland University of Technology

Associate Professor Shane Rutherford2

Massey University

Dr Paul Shorten AgResearch

Dr Jaspreet Singh Massey University

Dr Lisa Te Morenga University of Otago

Dr Abby Thompson Massey University

Professor Bill Williams Massey University

Professor Peter Xu University of Auckland

Associate Professor Aiqian Ye Massey University

RIDDET FELLOWS 3

Professor Richard Archer Massey University

Associate Professor David Everett2 California Polytechnic State University

Dr Nigel Larsen Plant & Food Research

Professor Laurence Melton University of Auckland

Professor Peter Munro Massey University

Professor David Parry Massey University

Professor Graeme Wake Massey University

AFFILIATED RESEARCHERS 4

Dr Skelte Anema Fonterra

Dr Alicia Barnett AgResearch

Dr Brendan Haigh AgResearch

Dr Caroline Thum AgResearch

Dr Amy Van Wey-Lovatt AgResearch

Dr Wayne Young AgResearch

Dr Cintia Dias Massey University

Dr Ashling Ellis Massey University

Dr Luke Fullard Massey University

Dr Sharon Henare Massey University

Dr Carlene Starck Massey University

Dr Noha Ahmed Nasef Massey University

Dr Blair Lawley University of Otago

FOOTNOTES:

1 Appointed as PI in 2016 (from AI)2 Resigned in 20163 Riddet Fellows are senior researchers who have been Riddet Institute Investigators and whose contribution to the Institute is recognised through this

special status. They may retain involvement in the CoRE programme through advisory or supervisory roles. 4 Affiliated Researchers contribute significantly to the CoRE research programme but do not hold Investigator status. There are further postdoctoral

fellows working on aligned programmes (such as HVN and Dairy PGP)

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Students

Lakshmi Acharya Massey University Continuing study

Saeed Alighaleh University of Auckland Continuing study

Tracy Bear Massey University Continuing study

Nadja Berger Massey University Completed qualification Employed in NZ

Rachel Berry University of Auckland Completed qualification Employed overseas

Dipankar Bhattacharya University of Auckland Continuing study

Yu-Fang (Nicole) Chen Massey University Continuing study

Bangxiang Chen University of Auckland Continuing study

Feng Ming Chian Massey University Continuing study

Jie Hong Chiang Massey University Continuing study

Chih Chieh Chuang Massey University Continuing study

Jennifer Crowther University of Canterbury Continuing study

Thomas Do Massey University Continuing study

Jessica Elferink Massey University Continuing study

Nima Afshar Ghotli University of Auckland Continuing study

Stephen Giteru University of Otago Continuing study

Vytautas Guzas Massey University Continuing study

Raha Haddadian University of Otago Continuing study

Pablo Hernandez Cerdan Massey University Continuing study

Muhammad Syahmeer How Massey University Continuing study

Chang Ke Massey University Continuing study

Devonia Kruimer University of Otago Continuing study

Siqi Li Massey University Continuing study

Wensheng Lim Massey University Continuing study

Jia Jiet Lim University of Auckland Continuing study

Quanquan Lin Jiangnan University, China Continuing study

Tingting (Lily) Liu University of Otago Continuing study

Weiwei Lu AUT Completed qualification Employed in NZ

Jing Luo Massey University Completed qualification Employed overseas

Nan Luo Massey University Continuing study

Deepti Mahapatra University of Canterbury Continuing study

Eva Maier Massey University Continuing study

Marina Marinea Massey University Continuing study

Xuejing (Ivy) Men Massey University Continuing study

DOCTORAL DEGREE Arup Nag Massey University Continuing study

Sewuese Okubanjo Massey University Continuing study

Rishi Pandey University of Canterbury Completed qualification Employed in NZ

Sarah Priour Massey University Continuing study Shikha Pundir University of Auckland Continuing study Nikki Renall Massey University Continuing study Debashree Roy Massey University Continuing study

Christiane Schmidmeier Massey University Completed qualification Employed overseas

Prateek Sharma Massey University Completed qualification Employed overseas

Shakti Singh Massey University Continuing study Geeshani Somaratne Massey University Continuing study

Natascha Strobinger Massey University Completed qualification Employed in NZ Xiaoli Sun University of Canterbury Completed qualification Employed overseas

Amit Taneja Massey University Completed qualification Employed in NZ

Orianne Thionnet Massey University Completed qualification Employed in NZ

Yuanyuan (Amy) Xu University of Auckland Completed qualification Employed overseas

Sia-Yen Yap Massey University Continuing study

Mingzhu Zhu University of Auckland Completed qualification Employed overseas

Yongchao Zhu University of Auckland Continuing study

MASTERS DEGREE

Dongfang Chao Massey University Completed qualification Other

Zhihao (Wolf) Hu University of Otago Continuing study

Ajitpal Purba Massey University Continuing study

Xin (Elaine) Wang Massey University Continuing study

Boyang Xu University of Auckland Continuing study

Yake Zhan University of Auckland Continuing study

Wenting Zhou University of Auckland Continuing study

Jessie Zhu Massey University Continuing study

Harjot Khaira (PhD student) passed away suddenly in January 2017. She commenced as a Riddet Institute scholar in August 2016. She was a popular student and will be missed by her friends and colleagues.

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BUDGET 2016 ACTUAL 2016

$000 $000

Income

CoRE Funding 5,975 5,975

Surplus/Deficit carried forward 0 0

Total CoRE funding 5,975 5,975

Expenditure

Salaries Directors and Principal Investigators 466 518

Associate Investigators 267 286

Post Doctoral fellows 541 269

Research/Technical assistants 157 28

Others 175 365

Total Salaries & Salary-related costs 1,606 1,466

Other Costs: Overheads 1,658 1,107

Project Costs 1,127 367

Travel 249 169

Postgraduate students 1,414 472

Equipment depreciation/rental 6 4

Total Other Costs 4,453 2,118

Total CoRE Expenditure Total Expenses 6,059 3,584

Less Funds contributed by collaborative partners (i.e. returned overheads net of GST)

86 336

Total Net Expenditure (after recoveries and GST exclusive)

5,973 3,248

Net Surplus/ (Deficit) 2 2,727

FOOTNOTES:

This financial report is exclusive of GST and is based on the unaudited accounts of Massey University and data of actual expenditure provided by the Institute CoRE partners.

Any surplus from a reporting year is carried forward to be expended in subsequent years. 2016 was the first year of a new funding contract requiring recruitment of new postgraduate students and postdoctoral fellows. Expenditure in 2016 was thus expected to be lower than CoRE funding income, but expenditure will increase significantly in 2017 and thereafter.

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Co-funding & aligned funding

CO-FUNDING ALIGNED FUNDING

Government Funding

National Science Challenges 431 2,107

Other MBIE 326 5,646

Callaghan Innovation 26 231

Health Research Council 821

Non-vote 59

Non-Government Funding

Domestic - Private Sector Funding 1,420 632

International - Private Sector 510 624

International - Public Sector Funding 56

University 39

Host/Partner support 465

TOTAL 2,713 10,680

FOOTNOTES:

Co-funding is the income related to activities specified in the Riddet Institute Strategic Plan and from the key strategic industry partners for research that has been specifically aligned to the CoRE research programme and/or for research in which the Riddet Institute has been identified as the research organisation

Aligned funding is other relevant research funding (e.g.: through Riddet Institute CoRE partners or for applied industry research through Riddet Innovation).

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BROAD CATEGORY DETAILED CATEGORY 2016

Value of CoRE funding from TEC $5.975M

FTEs by category

Principal investigators 2.4

Associate investigators 2.5

Postdoctoral fellows 3.7

Research technicians 0.5

Administrative/support 1.8

Research students 41.8

TOTAL 52.6

Headcount by category Principal investigators 16

Associate investigators 39

Postdoctoral fellows 5

Research technicians -

Administrative/support 5

Research students 60

TOTAL 125

Peer reviewed researchoutputs by type

Books 2

Book chapters 29

Journal articles 200

Conference papers 28

Other -

TOTAL 259

Value of external research contracts awarded by source

Vote Science and Innovation contestable funds $8.805M

Other NZ Government $0.059M

Domestic – private sector funding $0.632M

Overseas $0.680M

Other $0.504M

TOTAL $10.679M

Commercial activities

Number of licenses -

Income from licenses -

Patent applications -

Patents granted -

Invention disclosures -

Number of new spinouts -

Capitalisation value of spinouts -

Students studying at CoRE by level

Doctoral degree 53

Other 8

TOTAL 61

Number of students completing qualifications

Doctoral degree 12

Other 1

TOTAL 13

Immediate post-studygraduate destinations

Further study in NZ -

Further study overseas -

Employed in NZ 5

Employed overseas 7

Unknown/Other 1

TOTAL 13

Summary data

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Scientific publications and other research outputs

OUR (FOCUS) ON OUTPUTS

Abbot, K.A., Veysey, M., Lucock, M., Niblett, S., King, K., Burrows, T. and Garg, M.L. (2016). Sex-dependent association between erythrocyte n-3 PUFA and type 2 diabetes in older overweight people. British Journal of Nutrition, 115, 1379–1386.

Abbott, K.A., Burrows, T.L., Thota, R.N., Acharya, S. and Garg, M.L. (2016). Do omega-3 PUFAs affect insulin resistance in a sex-specific manner? A systematic review and meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition, 104(5), 1470-1484.

Agrawal, S., Paterson, A., McLeod, J., Jones, J. and Bronlund, J. (2016). A mathematical model based parametric sensitivity analysis of an evaporative crystallizer for lactose monohydrate. Food and Bioproducts Processing, 97, 1-11.

Aitken, J.A., Loomes, K.M., Riba-Garcia, I., Unwin, R.D., Prijic, G., Phillips, A.S., Phillips, A.R., Wu, D., Poppitt, S.D., Ding, K., Barran, P.E., Dowsey, A.W. and Cooper, G.J. (2016). Rutin suppresses human-amylin/hIAPP misfolding and oligomer formation in-vitro, and ameliorates diabetes and its impacts in human-amylin/hIAPP transgenic mice. Biochemical and Biophysical Research Communications, 482, 625-631.

Aitken, J.A., Loomes, K.M., Riba-Garcia, I., Unwin, R.D., Prijic, G., Phillips, A.S., Phillips, A.R.J., Wu, D., Poppitt, S.D., Ding, K., Barran, P.E., Dowsey, A.W. and Cooper, G.J.S. (2016). Quantitative data describing the impact of the flavonol rutin on in-vivo blood-glucose and fluid-intake profiles, and survival of human-amylin transgenic mice. Data in Brief, online access.

Albert, B.B., Cameron-Smith, D., Garg, M.L., Derraik, J.G.B., Hofman, P.L. and Cutfield, W.S. (2016). Marine oils: Complex, confusing, confounded? Journal of Nutrition and Intermediary Metabolism, 5, 3-10.

Albert, B.B., Vickers, M.H., Gray, C., Reynolds, C.M., Segovia, S.A., Derraik, J.G.B., Lewandowski, P.A., Garg, M.L., Cameron-Smith, D., Hofman, P.L. and Cutfield, W.S. (2016). Oxidized fish oil in rat pregnancy causes high newborn mortality and increases maternal insulin resistance. American Journal of Physiology - Regulatory, Integrative and Comparative Physiology, 311(3), R497-R504.

Ali, A., Yoo, M.J.Y., Moss, C. and Breier, B.H. (2016). Carbohydrate mouth rinsing has no effect on power output during cycling in a glycogen-reduced state. Journal of the International Society of Sports Nutrition, 13, Art.No.19.

An, B., Wu, X., Li, M., Chen, Y., Li, F., Yan, X., Wang, J., Li, C. and Brennan, C. (2016). Hydrophobicity-modulating self-assembled morphologies of α-zein in aqueous ethanol. International Journal of Food Science and Technology, 51(12), 2621-2629.

Anderson, R.C., Ulluwishewa, D., Young, W., Ryan, L.J., Henderson, G., Meijerink, M., Maier, E., Wells, J.M. and Roy, N.C. (2016). Human oral isolate Lactobacillus fermentum AGR1487 induces a pro-inflammatory response in germ-free rat colons. Scientific Reports, 6, Art No.20318.

Anema, S.G. and de Kruif, C.G. (2016). Phase separation and composition of coacervates of lactoferrin and caseins. Food Hydrocolloids, 52, 670-677.

Angeli T.R., Du P., Midgley D., Paskaranandavadivel N., Sathar S., Lahr C., Abell T.L., Cheng L.K., O’Grady G. (2016). Acute slow wave responses to high-frequency gastric electrical stimulation in patients with gastroparesis defined by high-resolution mapping. Neuromodulation, 19, 864-871.

Balan, P., Mal., G., Das, S. and Singh, H. (2016). Synergistic and additive antimicrobial activities of curcumin, manuka honey and whey proteins. Journal of Food Biochemistry, 40(5), 647-654.

Barnett, A.M., Roy, N.C., McNabb, W.C. and Cookson, A.L. (2016). Effect of a semi-purified oligosaccharide-enriched fraction from caprine milk on barrier integrity and mucin production of co-culture models of the small and large intestinal epithelium. Nutrients, 8(5), 267-283.

Barnett, M.P.G., Dommels, Y.E.M., Butts, C.A., Zhu, S.T., McNabb, W.C. and Roy, N.C. (2016). Inoculation with enterococci does not affect colon inflammation in the multi-drug resistance 1a-deficient mouse model of IBD. BMC Gastroenterology, 16, 31.

Bentley-Hewitt, K.L., Hedderley, D.I., Monro, J., Martell, S., Smith, H. and Mishra, S. (2016). Comparison of quantitative real-time polymerase chain reaction with NanoString® methodology using adipose and liver tissues from rats fed seaweed. New Biotechnology, 33(3), 380-386.

Berry, R., Miyagawa, T., Paskaranandavadivel, N., Du, P., Angeli, T.R., Trew, M.L., Windsor, J.A., Imai, Y., O’Grady, G. and Cheng, L.K. (2016). Functional physiology of the human terminal antrum defined by high resolution electrical mapping and computational modeling. American Journal of Physiology - Gastrointestinal and Liver Physiology, 311(5), G895-G902.

Boland, M. (2016). Human digestion - a processing perspective. Journal of the Science of Food and Agriculture, 96(7), 2275-2283.

Bornhorst, G.M., Drechsler, K.C., Montoya, C.A., Rutherfurd, S.M., Moughan, P.J. and Singh, R.P. (2016). Gastric protein hydrolysis of raw and roasted almonds in the growing pig. Food Chemistry, 211, 502-508.

Bradshaw, L.A., Cheng, L.K., Chung, E., Obioha, C.B., Erickson, J.C., Gorman, B.L., Somarajan, S. and Richards, W.O. (2016). Diabetic gastroparesis alters the biomagnetic signature of the gastric slow wave. Neurogastroenterology and Motility, 28(6), 837-48.

Bradshaw, L.A., Kim, J.H., Somarajan, S., Richards, W.O. and Cheng, L.K. (2016). Characterization of electrophysiological propagation by multichannel sensors. IEEE Transactions on Biomedical Engineering, 63(8), 1751-1759.

Brennan, C.S. (2016). Food ingredients, processing, structure and functionality: The success for the global food industry. International Journal of Food Science and Technology, 51(1), 1-2.

ARTICLES IN PEER REVIEWED JOURNALS 2016

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Brennan, M.A., Lan, T.Y. and Brennan, C.S. (2016). Synergistic effects of barley, oat and legume material on physicochemical and glycemic properties of extruded cereal breakfast products. Journal of Food Processing and Preservation, 40(3), 405-413.

Calder, S., O’Grady, G., Cheng, L, and Du, P. (2016). A theoretical analysis of electrogastrography (ECG) signatures associated with gastric dysrhythmias. IEEE Transactions on Biomedical Engineering, PP(99), Art.No.7580603.

Chen, K., Dobson, R.C.J., Lucet, I.S., Young, S.N., Pearce, F.G., Blewitt, M.E. and Murphy, J.M. (2016). The epigenetic regulator Smchd1 contains a functional GHKL-type ATPase domain. Biochemical Journal, 473, 1733-1744.

Chungchunlam, S.M.S., Henare, S.J., Ganesh, S. and Moughan, P.J. (2016). Effect of whey protein and a free amino acid mixture simulating whey protein on measures of satiety in normal-weight women. British Journal of Nutrition, 116(9), 1666-1673.

Clerens, S., Thomas, A., Gathercole, J., Plowman, J.E., Yu, T.Y., Grosvenor, A., Haines, S.R., Dobbie, P., Taukiri, K., Rosenvold, K., Dyer, J.M. and Deb-Choudhury, S. (2016). Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers. Meat Science, 121 53-63.

Cooling, M.T., Nickerson, D.P., Nielsen, P.M.F. and Hunter, P.J. (2016). Modular modelling with Physiome standards. Journal of Physiology, 594(23), 6817-6831.

Cooney, J.M. Barnett, M.P.G., Dommels, Y.E.M., Brewster, D., Butts, C.A., McNabb, W.C., Laing, W.A. and Roy, N.C. (2016). A combined omics approach to evaluate the effects of dietary curcumin on colon inflammation in the Mdr1a-/- mouse model of inflammatory bowel disease. Journal of Nutritional Biochemistry, 27, 181-192.

Dalziel, J.E., Anderson, R.C., Bassett, S.A., Lloyd-West, C.M., Haggarty, N.W. and Roy, N.C. (2016). Influence of bovine whey protein concentrate and hydrolysate preparation methods on motility in the isolated rat distal colon. Nutrients, 8(12), Art.No.809.

Dalziel, J.E., Young, W., Bercik, P., Spencer, N.J., Ryan, L.J., Dunstan, K.E., Lloyd-West, C.M., Gopal, P.K., Haggarty, N.W. and Roy, N.C. (2016). Tracking gastrointestinal transit of solids in aged rats as pharmacological models of chronic dysmotility. Neurogastroenterology and Motility, 28(8), 1241-1251.

Dave, A.C., Loveday, S.M., Anema, S.G. and Singh, H. (2016). β-Casein will chaperone β-lactoglobulin during nanofibril assembly, but prefers familiar company at high concentrations. International Dairy Journal, 57, 39-43.

Dave, L.A., Hayes, M., Montoya, C.A., Rutherfurd, S.M. and Moughan, P.J. (2016). Human gut endogenous proteins as a potential source of angiotensin-I-converting enzyme (ACE-I)-, renin inhibitory and antioxidant peptides. Peptides, 76, 30-44.

Dave, L.A., Hayes, M., Mora, L., Montoya, C.A., Moughan, P.J. and Rutherfurd, S.M. (2016). Gastrointestinal endogenous protein-derived bioactive peptides: An in vitro study of their gut modulatory potential. International Journal of Molecular Sciences, 17(4), Art.No.482, 1-23.

Dave, L.A., Hayes, M., Moughan, P.J. and Rutherfurd, S.M. (2016). Novel dipeptidyl peptidase IV inhibitory and antioxidant peptides derived from human gastrointestinal endogenous proteins. International Journal of Peptide Research and Therapeutics, 22(3), 355-369.

Dias, C.B., Wood, L.G. and Garg, M.L. (2016). Effects of dietary saturated and n-6 polyunsaturated fatty acids on the incorporation of long-chain n-3 polyunsaturated fatty acids into blood lipids. European Journal of Clinical Nutrition, 70(7), 812-818.

Donovan, K.A., Atkinson, S.C., Kessans, S.A., Peng, F., Cooper, T.F., Griffin, M.D.W., Jameson, G.B. and Dobson, R.C.J. (2016). Grappling with anisotropic data, pseudo-merohedral twinning and pseudo-translational noncrystallographic symmetry: A case study involving pyruvate kinase. Acta Crystallographica Section D-Structural Biology, 72, 512-519.

Donovan, K.A., Zhu, S., Liuni, P., Peng, F., Kessans, S.A., Wilson, D.J. and Dobson, R.C. (2016). Conformational dynamics and allostery in pyruvate kinase. Journal of Biological Chemistry, 291(17), 9244-9256.

Drechsler, K.C. and Ferrua, M.J. (2016). Modelling the breakdown mechanics of solid foods during gastric digestion. Food Research International, 88B, 181-190.

Du, P., O’Grady, G., Paskaranandavadivel, N., Tang, S.J., Abell, T. and Cheng, L.K. (2016). Simultaneous anterior and posterior serosal mapping of gastric slow-wave dysrhythmias induced by vasopressin. Experimental Physiology, 101(9), 1206-1217.

Du, P., Paskaranandavadivel, N., Angeli, T.R., Cheng, L.K. and O’Grady, G. (2016). The virtual intestine: In silico modeling of small intestinal electrophysiology and motility and the applications. Wiley Interdisciplinary Reviews: Systems Biology and Medicine, 8(1), 69-85.

Du, P., Yassi, R., Gregersen, H., Windsor, J.A. and Hunter, P.J. (2016). The virtual esophagus: Investigating esophageal functions in silico. Annals of the New York Academy of Sciences, 1380(1), 19-26.

Dutta, V., Altermann, E., Olson, J., Wray, G.A., Siletzky, R.M. and Kathariou, S. (2016). Whole-genome sequences of agricultural, host-associated Campylobacter coli and Campylobacter jejuni strains. Genome Announcements, 4(4), Art.No.e0083316.

Dutta, V., Lee, S., Ward, T.J., Orwig, N., Altermann, E., Jima, D., Parsons, C. and Kathariou, S. (2016). Draft genome sequences of two historical Listeria monocytogenes strains from human listeriosis cases in 1933. Genome Announcements, 4(6), Art.No.e0136416.

Dyer, J.M., Clerens, S., Grosvenor, A., Thomas, A., Callaghan, C., Deb-Choudhury, S. and Haines, S. (2016). Proteomic tracking of hydrothermal Maillard and redox modification in lactoferrin and β-lactoglobulin: Location of lactosylation, carboxymethylation, and oxidation sites. Journal of Dairy Science, 99(5), 3295-3304.

Erickson, J.C., Putney, J., Hilbert, D., Paskaranandavadivel, N., Cheng, L.K., O’Grady, G. and Angeli, T.R. (2016). Iterative covariance-based removal of time-synchronous artifacts: Application to gastrointestinal electrical recordings. IEEE Transactions on Biomedical Engineering, 63(11), 2262-2272.

Ferguson, J.J., Veysey, M., Lucock, M., Niblett, S., King, K., Macdonald-Wicks, L. and Garg, M.L. (2016). Association between omega-3 index and blood lipids in older Australians. Journal of Nutritional Biochemistry, 27, 233-240.

Ferguson, J.J.A., Stojanovski, E., MacDonald-Wicks, L. and Garg, M.L. (2016). Fat type in phytosterol products influence their cholesterol-lowering potential: A systematic review and meta-analysis of RCTs. Progress in Lipid Research, 64, 16-29.

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Figueiredo, V.C., Markworth, J.F., Durainayagam, B.R., Pileggi, C.A., Roy, N.C., Barnett, M.P.G. and Cameron-Smith, D. (2016). Impaired ribosome biogenesis and skeletal muscle growth in a murine model of inflammatory bowel disease. Inflammatory Bowel Diseases, 22(2), 268-278.

Foucault, M., Singh, J., Stewart, R.B. and Singh, H. (2016). Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures. Journal of Food Engineering, 191, 95-104.

Fraser, M., Dhaliwal, C.K., Vickers, M.H., Krechowec, S.O. and Breier, B.H. (2016). Diet-induced obesity and prenatal undernutrition lead to differential neuroendocrine gene expression in the hypothalamic arcuate nuclei. Endocrine, 53(3), 839-847.

Frost, J.K.T., Flanagan, B.M., Brummell, D.A., O’Donoghue, E.M., Mishra, S., Gidley, M.J. and Monro, J.A. (2016), Composition and structure of tuber cell walls affect: In vitro digestibility of potato (Solanum tuberosum L.). Food and Function, 7(1), 4202-4212.

Fullard, L. and Davies, C. (2016). Ejection times from a conical mass flow hopper - Coulomb and conical model differences. Applied Mathematical Modelling, 40(2), 1494-1505.

Gao, J.R., Brennan, M.A., Mason, S.L. and Brennan, C.S. (2016). Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. International Journal of Food Science and Technology, 51(9), 1979-1987.

Gnauck, A., Lentle, R.G. and Kruger, M.C. (2016). The characteristics and function of bacterial lipopolysaccharides and their endotoxic potential in humans. International Reviews of Immunology, 35(3), 189-218.

Goh, K.K.T., Matia-Merino, L., Chiang, J.H., Quek, R., Soh, S.J.B. and Lentle, R.G. (2016). The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohydrate Polymers, 149, 297-307.

Griffiths, M.R., Raudsepp, A., McGrath, K.M. and Williams, M.A.K. (2016). Measuring the interaction between a pair of emulsion droplets using dual-trap optical tweezers. RSC Advances, 6(18), 14538-14546.

Grigor, J.M., Brennan, C.S., Hutchings, S.C. and Rowlands, D.S. (2016). The sensory acceptance of fibre-enriched cereal foods: A meta-analysis. International Journal of Food Science and Technology, 51(1), 3-13.

Guo, Q., Ye, A., Lad, M., Dalgleish, D. and Singh, H. (2016). Impact of colloidal structure of gastric digesta on in vitro intestinal digestion of whey protein emulsion gels. Food Hydrocolloids, 54, 255-265.

Haddadian, Z., Bremer, P., Eyres, G.T., Carne, A. and Everett, D.W. (2016). The impact of cream churning conditions on xanthine oxidase activity and oxidation-reduction potential in model emulsion systems. International Dairy Journal, 60, 55-61.

Hall, D.W., Marshall, S.N., Gordon, K.C. and Killeen, D.P. (2016). Rapid quantitative determination of squalene in shark liver oils by Raman and IR spectroscopy. Lipids, 51(1), 139-147.

Hardacre, A.K., Lentle, R.G., Yap, S.-Y, and Monro, J.A. (2016). Does viscosity or structure govern the rate at which starch granules are digested? Carbohydrate Polymers, 136, 667-675.

Hettiarachchi, C.A., Melton, L.D., McGillivray, D.J., Loveday, S.M., Gerrard, J.A. and Williams, M.A.K. (2016). β-Lactoglobulin nanofibrils can be assembled into nanotapes via site-specific interactions with pectin. Soft Matter, 12, 756-768.

Hettiarachchi, C.A., Melton, L.D., Williams, M.A.K., McGillivray, D.J., Gerrard, J.A. and Loveday, S.M. (2016). Morphology of complexes formed between β-Lactoglobulin nanofibrils and pectins is influenced by the pH and structural characteristics of the pectins. Biopolymers, 105(11), 819-831.

Hooper, L. and Mann, J. (2016). Observational studies are compatible with an association between saturated and trans fats and cardiovascular disease. Evidence-Based Medicine, 21(1), 37.

Hulls, C., Lentle, R.G., Reynolds, G.W., Janssen, P.W.M., Chambers, P. and de Loubens, C. (2016). Ex vivo motility in the base of the rabbit caecum and its associated structures: An electrophysiological and spatiotemporal analysis. Journal of Physiology and Biochemistry, 72, 45-57.

Hunter, P. (2016). The virtual physiological human: The physiome project aims to develop reproducible multiscale models for clinical practice. IEEE Pulse, 7(4), Art.No.7509697, 36-42.

Ji, Y.-R., Lee, S.K. and Anema, S.G. (2016). Characterisation of heat-set milk protein gels. International Dairy Journal, 54, 10-20.

Kang, N., Zuo, Y.J., Hilliou, L., Ashokkumar, M. and Hemar, Y. (2016). Viscosity and hydrodynamic radius relationship of high-power ultrasound depolymerised starch pastes with different amylose content. Food Hydrocolloids, 52, 183-191.

Kaur, L., Astruc, T., Venien, A., Loison, O., Cui, J., Irastorza, M. and Boland, M. (2016). High pressure processing of meat: Effects on ultrastructure and protein digestibility. Food and Function, 7(5), 2389-2397.

Kelly, W.J., Cookson, A.L., Altermann, E., Lambie, S.C., Perry, R., The, K.H., Otter, D.E., Shapiro, N., Woyke, T. and Leahy, S.C. (2016). Genomic analysis of three Bifidobacterium species isolated from the calf gastrointestinal tract. Scientific Reports, 6, Art.No.30768.

Kent, L.M., Loo, T.S., Melton, L.D., Mercandante, D., Williams, M.A.K. and Jameson, G.B. (2016). Structure and properties of non-processive, salt-requiring, acidophilic pectin methylesterase from Aspergillus niger provide insights into the key determinants of processivity control. Journal of Biological Chemistry, 291, 1289-1306.

Kethireddy, V., Oey, I., Jowett, T. and Bremer, P. (2016). Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments. International Journal of Food Microbiology, 233, 73-80.

Khanipour, E., Flint, S.H., McCarthy, O.J., Palmer, J.,Golding, M., Ratkowsy, D.A., Ross, T. and Tamplin, M. (2016). Modelling the combined effect of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in high moisture processed cheese analogue. International Dairy Journal, 57, 62-71.

Khanipour, E., Flint, S.H., McCarthy, O.J., Golding, M., Palmer, J., Ratkowsy, D.A., Ross, T. and Tamplin, M. (2016). Modelling the combined effects of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in a controlled environment (nutrient broth). Food Control, 62, 32-43.

Khoshouei, M., Radjainia, M., Phillips, A.J., Gerrard, J.A., Mitra, A.K., Plitzko, J.M., Baumeister, W. and Danev, R. (2016). Volta phase plate cryo-EM of the small protein complex Prx3. Nature Communications, 7, Art.No.10534.

Kia, E., MacKenzie, B.W., Middleton, D., Lau, A., Waite, D.W., Lewis, G., Chan, Y.-K., Silvestre, M., Cooper, G.J.S., Poppitt, S.D. and Taylor, M.W. (2016). Integrity of the human faecal microbiota following long-term sample storage. PLoS ONE, 11(1), Art.No.e0163666.

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Killeen, D.P., Larsen, L., Dayan, F.E., Gordon, K.C., Perry, N.B. and van Klink, J.W. (2016). Nortriketones: Antimicrobial trimethylated acylphloroglucinols from manuka (Leptsopermum scoparium). Journal of Natural Products, 79(3), 564-569.

Kruger, M.C. (2016). Editorial - Novel concepts and controversies surrounding omega-3 polyunsaturated fatty acid. Journal of Nutrition and Intermediary Metabolism, 5, 1-2.

Kruger, M.C., Chan, Y.M., Kuhn-Sherlock, B., Lau, L.T., Lau, C., Chin, Y.S., Todd, J.M. and Schollum, L. (2016). Differential effects of calcium- and vitamin D-fortified milk with FOS-inulin compared to regular milk, on bone biomarkers in Chinese pre- and postmenopausal women. European Journal of Nutrition, 55(5), 1911-1921.

Larsen, D.S., Tang, J., Ferguson, L., Morgenstern, M.P. and James, B.J. (2016). Textural complexity is a food property - Shown using model foods. International Journal of Food Properties, 19(7), 1544-1555.

Larsen, D.S., Tang, J., Ferguson, L., Morgenstern, M.P. and James, B.J. (2016). Oral breakdown of texturally complex gel-based model food. Journal of Texture Studies, 47(3), 169-180.

Lasse, M., Ulluwishewa, D., Healy, J., Thompson, D., Miller, A., Roy, N., Chitcholtan, K. and Gerrard, J.A. (2016). Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white. Food Chemistry, 192, 491-498.

Lau, B.Y.C., Clerens, S., Morton, J.D., Dyer, J.M., Deb-Choudhury, S. and Ramile, U.S. (2016). Application of a mass spectrometric approach to detect the presence of fatty acid biosynthetic phosphopeptides. Protein Journal, 35(2), 163-170.

Lee, P.Y., Lusk, K., Mirosa, M. and Oey, I. (2016). Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand. Food Quality and Preference, 48, Part A, 118-129.

Lentle, R.G., Reynolds, G.W., Hulls, C.M. and Chambers, J.P. (2016). Advanced spatiotemporal mapping methods give new insights into the coordination of contractile activity in the stomach of the rat. American Journal of Physiology - Gastrointestinal and Liver Physiology, 311(6), G1064-G1075.

Lentle, R.G., Sequeira, I.R., Hardacre, A.K. and Reynolds, G. (2016). A method for assessing real time rates of dissolution and absorption of carbohydrate and other food matrices in human subjects. Food and Function, 7(6), 2820-2832.

Leong, S.Y., Burritt, D.J. and Oey, I. (2016). Effect of combining pulsed electric fields with maceration time on Merlot grapes in protecting Caco-2 cells from oxidative stress. Food and Bioprocess Technology, 9(1), 147-160.

Leong, S.Y., Oey, I. and Burritt, D.J. (2016). Pulsed electric field improves the bioprotective capacity of purees for different coloured carrot cultivars against H2O2-induced oxidative damage. Food Chemistry, 196, 654-664.

Leong, S.Y., Oey, I. and Burritt, D.J. (2016). Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields. Food Chemistry, 196, 833-841.

Links, M.R., Taylor, J., Kruger, M.C., Naidoo, V. and Taylor, J.R.N. (2016). Kafirin microparticle encapsulated sorghum condensed tannins exhibit potential as an anti-hyperglycaemic agent in a small animal model. Journal of Functional Foods, 20, 394-399.

Liu, D.-M., Guo, J., Zeng, X.-A., Sun, D.-W., Brennan, C.S., Zhou, Q.-X. and Zhou, J.-S. (2016). The probiotic role of Lactobacillus plantarum in reducing risks associated with cardiovascular disease. International Journal of Food Science and Technology, 52(1), 127-136.

Liu, W., Liu, W., Ye, A., Peng, S., Wei, F., Liu, C. and Han, J. (2016). Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate. Food Chemistry, 196, 396-404.

Liu, Z., Roy, N.C., Guo, Y., Jia, H., Ryan, L.E., Samuelsson, L., Thomas, A., Plowman, J., Clerens, S., Day, L. and Young, W. (2016). Human breast milk and infant formulas differentially modify the intestinal microbiota and host physiology in rats. Journal of Nutrition, 146(2), 191-199.

Lofthouse, C., Te Morenga, L. and McLean, R. (2016). Sodium reduction in New Zealand requires major behaviour change. Appetite, 105, 721-730.

Loveday, S. (2016). β-Lactoglobulin heat denaturation: A critical assessment of kinetic modelling. International Dairy Journal, 52, 92-100.

Lu, X., Brennan, M.A., Serventi, L., Mason, S. and Brennan, C.S. (2016). How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta. International Journal of Food Science and Technology, 51(11), 2433-2439.

Ma, Q.L., Hamid, N., Oey, I., Kantono, K., Faridnia, F., Yoo, M. and Farouk, M. (2016). Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. Innovative Food Science and Emerging Technologies, 37, 359-374.

Mann, J., Morenga, L.T., McLean, R., Swinburn, B., Mhurchu, C.N., Jackson, R., Kennedy, J. and Beaglehole, R. (2016). Dietary guidelines on trial: The charges are not evidence based. Lancet, 388, 851-853.

Markworth, J.F., Kaur, G., Miller, E.G., Larsen, A.E., Sinclair, A.J., Maddipati, K.R. and Cameron-Smith, D. (2016). Divergent shifts in lipid mediator profile following supplementation with n-3 docosapentaenoic acid and eicosapentaenoic acid. FASEB Journal, 39(11), 3714-3725.

Mazahery, H., Conlon, C., Beck, K.L., Kruger, M.C., Stonehouse, W., Camargo, C.A., Meyer, B.J., Tsang, B., Mugridge, O. and von Hurst, P.R. (2016). Vitamin D and omega-3 fatty acid supplements in children with autism spectrum disorder: A study protocol for a factorial randomised, double-blind, placebo-controlled trial. Trials, 17, Art.No.295.

McLeod, J.S., Paterson, A.H.J., Bronlund, J.E. and Jones, J.R. (2016). The effect of agitation on the nucleation of α-lactose monohydrate. International Dairy Journal, 61, 114-119.

Medini, K., Mansel, B.W., Williams, M.A.K., Brimble, M.A., Williams, D.E. and Gerrard, J.A. (2016). Controlling gelation with sequence: Towards programmable peptide hydrogels. Acta Biomaterialia, 43, 30-37.

Milan, A.M., Nuora, A., Pundir, S., Pileggi, C.A., Markworth, J.F., Linderborg, K.M. and Cameron-Smith, D. (2016). Older adults have an altered chylomicron response to a high-fat meal. British Journal of Nutrition, 115(5), 791-799.

Miller, J.C., Smith, C., Williams, S.M., Mann, J.I., Brown, R.C., Parnell, W.R. and Skeaff, C.M. (2016). Trends in serum total cholesterol and dietary fat intakes in New Zealand between 1989 and 2009. Australian and New Zealand Journal of Public Health, 40(3), 263-269.

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Miner-Williams, W.M. and Moughan, P.J. (2016). Intestinal barrier dysfunction: Implications for chronic inflammatory conditions of the bowel. Nutrition Research Reviews, 29(1), 40-59.

Mingay, E., Veysey, M., Lucock, M., Niblett, S., King, K., Patterson, A. and Garg, M.L. (2016). Sex-dependent association between omega-3 index and body weight status in older Australians. Journal of Nutrition and Intermediary Metabolism, 5, 70-77.

Mishra, S., Willis, J., Ansell, J. and Monro, J.A. (2016). Equicarbohydrate partial exchange of kiwifruit for wheaten cereal reduces postprandial glycaemia without decreasing satiety. Journal of Nutritional Science, 5, Art.No.e37.

Mitchell, C.J., D’Souza, R.F., Zeng, N., McGregor, R.A., Fanning, A.C., Poppitt, S.D. and Cameron-Smith, D. (2016). Understanding the sensitivity of muscle protein synthesis to dairy protein in middle-aged men. International Dairy Journal, 63, 35-41.

Mittal, V.A., Ellis, A., Ye, A., Edwards, P.J.B., Das, S. and Singh, H. (2016). Iron binding to caseins in the presence of orthophosphate. Food Chemistry, 190, 128-134.

Monro, J., Mishra, S., Redman, C., Somerfield, S. and Ng, J. (2016). Vegetable dietary fibres made with minimal processing improve health-related faecal parameters in a valid rat model. Food and Function, 7(6), 2645-2654.

Montoya, C.A., Henare, S.J., Rutherfurd, S.M. and Moughan, P.J. (2016). Potential misinterpretation of the nutritional value of dietary fiber: correcting fiber digestibility values for nondietary gut-interfering material. Nutrition Reviews, 74(8), 517-533.

Montoya, C.A., Rutherfurd, S.M. and Moughan, P.J. (2016). Kiwifruit fibre level influences the predicted production and absorption of SCFA in the hindgut of growing pigs using a combined in vivo-in vitro digestion methodology. British Journal of Nutrition, 115, 1317-1324.

Montoya, C.A., Saigeman, S., Rutherfurd, S.M. and Moughan, P.J. (2016). The digestion of kiwifruit (Actinidia deliciosa) fibre and the effect of kiwifruit on the digestibility of other dietary nutrients. Food Chemistry, 197, 539-545.

Naqvi, K.F., Patin, D., Wheatley, M.S., Savka, M.A., Dobson, R.C.J., Gan, H.M., Barreteau, H., Blanot, D., Mengin-Lecreulx, D. and Hudson, A.O. (2016). Identification and partial characterization of a novel UDP-N-acetylenolpyruvoylglucasamine reductase/UDP-N-acetylmuramate: L-alanine ligase fusion enzyme from Verrucomicrobium spinosum DSM 4136T. Frontiers in Microbiology, 7, 362.

Nickerson, D., Atalag, K., de Bono, B., Geiger, J., Golbe, C., Hollmann, S., Lonien, J., Muller, W., Regierer, B., Stanford, N.J., Golebiewski, M. and Hunter, P. (2016). The human physiome: How standards, software and innovative service infrastructures are providing the building blocks to make it achievable. Interface Focus, 6(2), Art.No.20150103.

Nickless, E.M., Holroyd, S.E., Hamilton, G., Gordon, K.C. and Wargent, J.J. (2016). Analytical method development using FTIR-ATR and FT-Raman spectroscopy to assay fructose, sucrose, glucose and dihydroxyacetone, in Leptospermum scoparium nectar. Vibrational Spectroscopy, 84, 38-43.

North, R.A., Watson, A.J.A., Pearce, F.G., Muscroft-Taylor, A.C., Friemann, R., Fairbanks, A.J. and Dobson, R.C.J. (2016). Structure and inhibition of N-acetylneuraminate lyase from methicillin-resistant Staphylococcus aureus. FEBS Letters, 590(23), 4414-4428.

Nyemb, K., Guerin-Dubiard, C., Pezennec, S., Jardin, J., Briard-Bion, V., Cauty, C., Rutherfurd, S.M., Dupont, D. and Nau, F. (2016). The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated. Food Hydrocolloids, 54, 315-327.

Nyemb-Diop, K., Causeur, D., Jardin, J., Briard-Bion, V., Guerin-Dubiard, C., Rutherfurd, S.M., Dupont, D. and Nau, F. (2016). Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion. Food Research International, 88B, 302-309.

Olliver, M., Veysey, M., Lucock, M., Niblett, S., King, K., MacDonald-Wicks, L. and Garg, M.L. (2016). Erythrocyte omega-3 polyunsaturated fatty acid levels are associated with biomarkers of inflammation in older Australians. Journal of Nutrition and Intermediary Metabolism, 5, 61-69.

Omholt, S.W. and Hunter, P.J. (2016). The human physiome: A necessary key to the creative destruction of medicine. Interface Focus, 6(2), 20160003.

Paskaranandavadivel N., OGrady G., Cheng L.K. (2016). Time-delay mapping of high-resolution gastric slow-wave activity. IEEE Transactions on Biomedical Engineering, 64, 166-172.

Patil, S.S., Brennan, M.A., Mason, S.L. and Brennan, C.S. (2016). The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack. Foods, 5(2), 26.

Peng, M., Hautus, M.J., Oey, I. and Silcock, P. (2016). Is there a generalized sweetness sensitivity for an individual? A psychophysical investigation of inter-individual differences in detectability and discriminability for sucrose and fructose. Physiology and Behavior, 165, 239-248.

Phang, M., Thorne, R.F., Alkhatatbeh, M.J., Garg, M.L. and Lincz, L.F. (2016). Circulating CD36+ microparticles are not altered by docosahexaenoic or eicosapentaenoic acid supplementation. Nutrition, Metabolism and Cardiovascular Diseases, 26(3), 254-260.

Pileggi, C.A., Hedges, C.P., Segovia, S.A., Markworth, J.F., Durainayagam, B.R., Gray, C., Zhang, X.Y.D., Barnett, M.P.G., Vickers, M.H., Hickey, A.J.R., Reynolds, C.M. and Cameron-Smith, D. (2016). Maternal high fat diet alters skeletal muscle mitochondrial catalytic activity in adult male rat offspring. Frontiers in Physiology, 7, Art.No.546.

Pileggi, C.A., Segovia, S.A., Markworth, J.F., Gray, C., Zhang, X.D., Milan, A.M., Mitchell, C.J., Barnett, M.P.G., Roy, N.C., Vickers, M.H., Reynolds, C.M. and Cameron-Smith, D. (2016). Maternal conjugated linoleic acid supplementation reverses high-fat diet induced skeletal muscle atrophy and inflammation in adult male rat offspring. American Journal of Physiology - Regulatory, Integrative and Comparative Physiology, 310(5), R432-R439.

Raeisi, S., Quek, S.Y., Ojagh, S.M. and Alishahi, A.R. (2016). Effects of cumin (Cuminum cyminum L.) seed and wild mint (Mentha longifolio A.) leaf extracts on the shelf life and quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4C +/- 1. Journal of Food Safety, 36(2), 271-281.

Raeisi, S., Sharifi-Rad, M., Quek, S.Y., Shabanpour, B. and Sharifi-Rad, J. (2016). Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension. LWT - Food Science and Technology, 65, 112-121.

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Ranjitkar, S., Lawley, B., Tannock, G. and Engberg, R.M. (2016). Bacterial succession in the broiler gastrointestinal tract. Applied and Environmental Microbiology, 82(8), 2399-2410.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). Effects of (+)-Catechin on the composition, phenolic content and antioxidant activity of full-fat cheese during ripening and recovery of (+)-Catechin after simulated in vitro digestion. Antioxidants, 5(3), Art.No.29.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion. Food and Function, 7(7), 3283-3294.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). Interactions between milk fat globules and green tea catechins. Food Chemistry, 199, 347-355.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Science and Nutrition, 67(6), 624-631.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition and Analysis, 48, 13-24.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis. Journal of Food Composition and Analysis, 48, 120-127.

Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D. and Everett, D.W. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food and Bioproducts Processing, 100A, 238-245.

Raudsepp, A., Williams, M.A.K. and Hall, S.B. (2016). Effects of non-Gaussian Brownian motion on direct force optical tweezers measurements of the electrostatic forces between pairs of colloidal particles. European Physical Journal E, 39(7), Art.No.70.

Reis, M.G., Biblioni, R., McJarrow, P., MacGibbon, A., Fong, B., Bassett, S., Roy, N. and Dos Reis, M.M. (2016). Isotopic labeling of milk disialogangliosides (GD3). Chemistry and Physics of Lipids, 200, 104-112.

Reis, M.M., Bermingham, E.N., Reis, M.G., Deb-Choudhury, S., MacGibbon, A., Fong, B., McJarrow, P., Bibiloni, R., Bassett, S.A. and Roy, N.C. (2016). Effect of dietary complex lipids on the biosynthesis of piglet brain gangliosides. Journal of Agricultural and Food Chemistry, 64(6), 1245-1255.

Rodriguez, L.M.D., Hemar, Y., Cornish, J. and Brimble, M.A. (2016). Structure-mechanical property correlations of hydrogel forming β-sheet peptides. Chemical Society Reviews, 45(17), 4797-4824.

Roongruangsri, W. and Bronlund, J.E. (2016). Effect of air-drying temperature on physico-chemical, powder properties and sorption characteristics of pumpkin powders. International Food Research Journal, 23(3), 962-972.

Rose, M., Veysey, M., Lucock, M., Niblett, S., King, K., Baines, S. and Garg, M.L. (2016). Association between erythrocyte omega-3 polyunsaturated fatty acid levels and fatty liver index in older people is sex dependent. Journal of Nutrition and Intermediary Metabolism, 5, 78-85.

Rush, E., Parsons, A., Kelleher, J., Yan, M. and Brown, D. (2016). Concept to sale of a healthier snackbar. International Journal of Food and Nutritional Science, 3(1), 1-4.

Samuelsson, L.M., Young, W., Fraser, K., Tannock, G.W., Lee, J. and Roy, N.C. (2016). Digestive-resistant carbohydrates affect lipid metabolism in rats. Metabolomics, 12(5), Art.No.79.

Sarkar, A., Ye, A. and Singh, H. (2016). On the role of bile salts in the digestion of emulsified lipids. Food Hydrocolloids, 60, 77-84.

Shaffer, K.R., Paterson, A.H.J., Davies, C.E. and Hebbink, G. (2016). Nucleation of lactose using continuous orifice flow. International Dairy Journal, 61, 148-154.

Sharma, P., Munro, P.A., Dessev, T.T. and Wiles, P.G. (2016). Shear work induced changes in the viscoelastic properties of model Mozzarella cheese International Dairy Journal, 56, 108-118.

Sharma, P., Munro, P.A., Dessev, T.T., Wiles, P.G. and Buwalda, R.J. (2016). Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses. Food Hydrocolloids, 54, 266-277.

Sharma, P., Oey, I. and Everett, D.W. (2016). Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. Food Chemistry, 207, 34-42.

Singh, H. (2016). Nanotechnology applications in functional foods: Opportunities and challenges. Preventive Nutrition and Food Science, 21(1), 1-8.

Singh, J., Kaur, L. and Ogawa, Y. (2016). Importance of chemistry, nutrition and technology in rice processing. Food Chemistry, 191, 1-1.

Sinthusamran, S., Benjakul, S. and Hemar, Y. (2016). Rheological and sensory properties of fish gelatin gels as influenced by agar from Gracilaria tenuistipitata. International Journal of Food Science and Technology, 51(6), 1530-1536.

Skeaff, C.M. and Mann, J.I. (2016). Diet-heart disease hypothesis is unaffected by results of analysis of recovered data from Minnesota coronary experiment. Evidence-Based Medicine, 21(5), 185.

Smith, G.P.S., Huff, G.S. and Gordon, K.C. (2016). Investigating crystallinity using low frequency Raman spectroscopy: Applications in pharmaceutical analysis. Spectroscopy, 31(2), 42-50.

Soni, A., Oey, I., Silcock, P. and Bremer, P. (2016). Bacillus spores in the food industry: A review on resistance and response to novel inactivation technologies. Comprehensive Reviews in Food Science and Food Safety, 15(6), 1139-1148.

Stewart, H., Golding, M., Matia-Merino, L., Archer, R. and Davies, C. (2016). Surfactant stabilisation of colloidal lignin microparticulates produced through a solvent attrition process. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 498, 194-205.

Tamura, M., Singh, J., Kaur, L. and Ogawa, Y. (2016). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry, 191, 91-97.

Tamura, M., Singh, J., Kaur, L. and Ogawa, Y. (2016). Impact of the degree of cooking on starch digestibility of rice - An in vitro study. Food Chemistry, 191, 98-104.

Tan, K.W.J., Sun, L.J., Goh, K.K.T. and Henry, C.J. (2016). Lipid droplet size and emulsification on postprandial glycemia, insulinemia and lipidemia. Food and Function, 7(1), 4278-4284.

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Tannock, G.W., Lee, P.S., Wong, K.H. and Lawley, B. (2016). Why don’t all infants have Bifidobacteria in their stool? Frontiers in Microbiology, 7, Art.No.834.

Taylor, R.W., Heath, A.L.M., Galland, B.C., Cameron, S.L., Lawrence, J.A., Gray, A.R., Tannock, G.W., Lawley, B., Healey, D., Sayers, R.M., Hanna, M., Meredith-Jones, K., Hatch, B. and Taylor, B.J. (2016). Three-year follow-up of a randomised controlled trial to reduce excessive weight gain in the first two years of life: Protocol for the POI follow-up study. BMC Public Health, 16, Art.No.771.

Teo, A., Dimartino, S., Lee, S.J., Goh, K.K.T., Wen, J., Oey, I., Ko, S., Kwak, H.-S. (2016). Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions. Food Hydrocolloids, 56, 150-160.

Teo, A., Goh, K.K.T., Wen, J., Oey, I., Ko, S., Kwak, H.-S. and Lee, S.J. (2016). Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chemistry, 197A, 297-306.

Thota, R.N., Acharya, S.H., Abbott, K.A. and Garg, M.L. (2016). Curcumin and long-chain Omega-3 polyunsaturated fatty acids for prevent of type 2 diabetes (COP-D): Study protocol for a randomised controlled trial. Trials, 17(1), Art.No.565.

Thum, C., McNabb, W.C., Young, W., Cookson, A.L. and Roy, N.C. (2016). Prenatal caprine milk oligosaccharide consumption affects the development of mice offspring. Molecular Nutrition and Food Research, 60(9), 2076-2085.

Torres, J., Rutherfurd, S.M., Munoz, L.S., Peters, M. and Montoya, C.A. (2016). The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes. Food Chemistry, 194, 377-382.

Tylewicz, U., Aganovic, K., Vannini, M., Toepfl, S., Bortolotti, V., Dalla Rosa, M., Oey, I. and Heinz, V. (2016). Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques. Innovative Food Science and Emerging Technologies, 37, 352-358.

Umu, S.U., Poole, A.M., Dobson, R.C.J. and Gardner, P.P. (2016). Avoidance of stochastic RNA interactions can be harnessed to control protein expression levels in bacteria and archaea. eLife, 5, Art.No.313479.

Van Wey, A.S., Lovatt, S.J., Roy, N.C. and Shorten, P.R. (2016). Determination of potential metabolic pathways of human intestinal bacteria by modeling growth kinetics from cross-feeding dynamics. Food Research International, 88B, 207-216.

Vather, R., O’Grady, G., Arkwright, J.W., Rowbotham, D.S., Cheng, L.K., Dinning, P.G. and Bissett, I.P. (2016). Restoration of normal colonic motor patterns and meal responses after distal colorectal resection. British Journal of Surgery, 103(4), 451-461.

Wagner, K.-H., Cameron-Smith, D., Wessner, B. and Franzke, B. (2016). Biomarkers of aging: From function to molecular biology. Nutrients, 8(6), Art.No.338.

Wang, H., Wang, J., Guo, X., Brennan, C.S., Li, T., Fu, X., Chen, G. and Liu, R.H. (2016). Effect of germination on lignan biosynthesis, and antioxidant and antiproliferative activities in flaxseed (Linum usitatissimum L.). Food Chemistry, 205, 170-177.

Wang, M.-S., Zeng, X.-A., Brennan, C.S., Brennant, M.A. and Han, Z. (2016). Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration. International Journal of Food Science and Technology, 51(1), 171-179.

Wawire, M., Oey, I., Mathooko, F.M., Njoroge, C.K., Shitanda, D. and Hendrickx, M. (2016). Kinetics of thermal inactivation of peroxidase and color degradation of African cowpea (Vigna unguiculata) leaves. Journal of Food Science, 81(1), E56-E64.

Wilson A, Luck P, Woods C, Foegeding EA, Morgenstern M (2016). Comparison of jaw tracking by single video camera with 3D electromagnetic system. Journal of Food Engineering, 190, 22-33.

Wolfe, R.R., Rutherfurd, S.M., Kim, I.-K. and Moughan, P.J. (2016). Protein quality as determined by digestible indispensable amino acid score (DIAAS): Evaluation of factors underlying the calculation. Nutrition Reviews, 74(9), 584-599.

Wu, S.W., Fu, X., Brennan, M.A., Brennan, C.S. and Chun, C. (2016). The effects of different purifying method on the chemical properties, in vitro anti-tumor and immunomodulatory activities of Abrus cantoniensis polysaccharide fractions. International Journal of Molecular Sciences, 17(4), Art.No.511.

Xu, Y.R., Liu, D.S., Yang, H.X., Zhang, J., Liu, X.M., Regenstein, J.M., Hemar, Y. and Zhou, P. (2016). Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates. Food Hydrocolloids, 60, 59-66.

Yan, L., Fernando, W.M.SA.D.B., Brennan, M., Brennan, C.S., Jayasena, V. and Coorey, R. (2016). Effect of extraction method and ripening stage on banana peel pigments. International Journal of Food Science and Technology, 51(6), 1449-1456.

Yan, M.R., Parsons, A., Whalley, G.A. and Rush, E.C. (2016). Effects of a healthier snack on snacking habits and glycated Hb (HbA1c): a 6-week intervention study. British Journal of Nutrition, 116(12), 2169-2174.

Yang, H., Jiang, G.L., Saw, H.Y., Davies, C., Biggs, M.J. and Zivkovic, V. (2016). Granular dynamics of cohesive powders in a rotating drum as revealed by speckle visibility spectroscopy and synchronous measurement of forces due to avalanching. Chemical Engineering Science, 146, 1-9.

Yang, Z., Gu, Q., Lam, E., Tian, F., Chaieb, S. and Hemar, Y. (2016). In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS. Food Hydrocolloids, 56, 58-61.

Yang, Z., Hemar, Y., Hilliou, L., Gilbert, E.P., McGillivray, D.J., Williams, M.A.K. and Chaleb, S. (2016). Nonlinear behavior of gelatin networks reveals a hierarchical structure. Biomacromolecules, 17(2), 590-600.

Yang, Z., Swedlund, P., Gu, Q.F., Hemar, Y. and Chaieb, S. (2016). Retrogradation of maize starch after high hydrostatic pressure gelation: Effect of amylose content and depressurization rate. PLoS ONE, 11(5), Art.No.e0156061.

Yang, Z., Swedlund, P., Hemar, Y., Mo, G., Wei, Y., Li, Z. and Wu, Z. (2016). Effect of high hydrostatic pressure on the supramolecular structure of corn starch with different amylose contents. International Journal of Biological Macromolecules, 85, 604-614.

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Ye, A., Cui, J., Dalgleish, D. and Singh, H. (2016). The formation and breakdown of structured clots from whole milk during gastric digestion. Food and Function, 7(10), 4259-4266.

Ye, A., Cui, J., Dalgleish, D. and Singh, H. (2016). Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis. Food Hydrocolloids, 52, 478-486.

Young, A.K., Cheong, J.N., Foster, K.D., Hedderley, D.I., Morgenstern, M.P. and James, B.J. (2016). Exploring the links between texture perception and bolus properties throughout oral processing. Part 1: Breakdown paths. Journal of Texture Studies, 47(6), 461-473.

Young, A.K., Cheong, J.N., Foster, K.D., Hedderley, D.I., Morgenstern, M.P. and James, B.J. (2016). Exploring the links between texture perception and bolus properties throughout oral processing. Part 2: Bolus mechanical and rheological properties. Journal of Texture Studies, 47(6), 474-483.

Yu, T.-Y., Morton, J.D., Clerens, S. and Dyer, J.M. (2016). Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting. Meat Science, 119, 80-88.

Yun, O., Zeng, X.-A., Brennan, C.S. and Han, Z. (2016). Effect of pulsed electric field on membrane lipids and oxidative injury of Salmonella typhimurium. International Journal of Molecular Sciences, 17(8), Art.No.1374.

Zare, D., Allison, J.R. and McGrath, K.M. (2016). Molecular dynamics simulation of β-Lactoglobulin at different oil/water interfaces. Biomacromolecules, 17(5), 1572-1581.

Zeng, X.-A., Zhou, K., Liu, D.-M., Brennan, C.S., Brennan, M., Zhou, J.-S. and Yu, S.-J. (2016). Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation. LWT - Food Science and Technology, 65, 1072-1079.

Zhang, T., Lusk, K., Mirosa, M. and Oey, I. (2016). Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation. Food Quality and Preference, 48, Part A, 156-165.

Zhang, Y., Liu, X., Wang, Y., Jiang, P. and Quek, S. (2016). Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control, 59, 282-289.

Zhang, Z.-H., Wang, L.-H., Zeng, X.-A., Brennan, C.S., Brennan, M. and Han, Z. (2016). The role of pulsed electric fields treatment in enhancing the stability of amino acid - sugar complexes - interactions between L-Phenylalanine and β-Cyclodextrin. International Journal of Food Science and Technology, 51(9), 1988-1996.

Zhu, M.Z., Xie, M.Y., Xu, W. and Cheng, L.K. (2016). A nanocomposite-based stretchable deformation sensor matrix for a soft-bodied swallowing robot. IEEE Sensors Journal, 16, 3848-3855.

Zujovic, Z., Chen, D. and Melton, L.D. (2016). Comparison of celery (Apium graveolens L.) collenchyma and parenchyma cell wall polysaccharides enabled by solid-state C-13 NMR. Carbohydrate Research, 420, 51-57.

BOOKS 2016

Singh, J., Kaur, L., & Ogawa, Y. (Guest Editors for special issue). (2016). Advances in Rice Chemistry, Nutrition and Technology, Food Chemistry, 191 (1-162). Elsevier.

Singh, J. and Kaur, L. (2016). Advances in Potato Chemistry and Technology, 2nd Edition, pp.1-725. Academic Press, Elsevier, USA.

BOOK CHAPTERS 2016

Alahakoon, A. U., Faridnia, F., Bremer, P. J., Silcock, P. and Oey, I. (2016). Pulsed electric fields effects on meat tissue quality and functionality. In: Handbook of Electroporation. Miklavcic, D. (Ed.). Springer, UK.

Bhandari, V. and Singh, H. (2016). Analytical methods: Physical methods. In: Reference Module in Food Science, First Edition, Elsevier, UK.

Carr, A. and Golding, M. (2016). Functional milk proteins production and utilization: Casein-based ingredients. In: Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects. 4th Edition. McSweeney, P.L.H. and O’Mahony, J.A. (Eds.). Springer, UK.

Crowther, J.M., Jameson, G.B., Hodgkinson, A.J. and Dobson, R.C.J. (2016). Structure, oligomerisation and interactions of β-lactoglobulin. In: Milk Proteins - From Structure to Biological Properties and Health Aspects. Gigli, I. (Ed.). InTech.

Ferguson, J.J.A., Dias, C.B. and Garg, M.L. (2016). Omega-3 polyunsaturated fatty acids and hyperlipidaemias. In: Omega-3 Fatty Acids: Keys to Nutritional Health. Hedge, M.V., Zanwar, A.A. and Adekar, S.P. (Eds.). Springer, UK.

Gao, S., Lewis, G. and Hemar, Y. (2016). Ultrasonic inactivation of microorganisms. In: Handbook of Ultrasonics and Sonochemistry. Ashokkumar, M. (Ed.). Springer, Singapore.

Gunn C.A. and Kruger, M.C. (2016). Fruit, vegetables and herbs: effects on bone. In: Handbook of Nutrition and Diet in Therapy of Bone Diseases. Watson, R.R. and Mahadevan, D. (Eds.). Academic Publishers, Wageningen.

Henare, S.J. (2016). The nutritional composition of kiwifruit (Actinidia spp.). In: Nutritional Composition of Fruit Cultivars, 1st Edition. Simmonds, M. and Preedy, V. (Eds.). Academic Press, Elsevier, UK.

Kaur, L. and Singh, J. (2016). Starch: Modified starches. In: Encyclopedia of Food and Health, 1st Edition. Caballero, B., Finglas, P. and Toldra, F. (Eds.). Academic Press, Elsevier.

Kaur, L. and Singh, J. (2016). Novel applications of potatoes. In: Advances in Potato Chemistry and Technology, 2nd Edition. Singh, J. and Kaur, L., (Eds). Academic Press, Elsevier, USA.

Kaur, L. and Singh, J. (2016). Microstructure, starch digestion, and glycemic index of potatoes. In: Advances in Potato Chemistry and Technology, 2nd Edition. Singh, J. and Kaur, L., (Eds). Academic Press, Elsevier, USA.

Kruger, M.C. (2016). Bone, bone markers, milk and milk products in older women. In: Handbook of Nutrition and Diet in Therapy of Bone Diseases. Watson, R.R. and Mahadevan, D. (Eds). Academic Publishers, Wageningen.

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BOOK CHAPTERS 2016 CONT...

Lee, P.Y. and Oey, I. (2016). Sensory properties of high pressure treated fruit and vegetable juices. In: High Pressure Processing of Fruit and Vegetable Juices. Houska, M. and da Silva, F.V.M. (Eds.). CRC Press.

Loveday, S.M. and Sawyer, L. (2016). β-Lactoglobulin: Nomenclature, structure, and function. In: Reference Module in Food Science. Elsevier.

Moughan, P.J. (2016). Protein|Digestion, Absorption and Metabolism. In: Encyclopedia of Food and Health. Caballero, B., Finglas, P. and Toldra, F. (Eds.). Academic Press, Elsevier.

Oey, I. (2016). Effect of high pressure processing on enzymes. In: High Pressure Processing of Food – Principles, Technology and Applications. Balasubramaniam, V.M., Barbosa-Canovas, G.V. and Lelieveld, H.L.M. (Eds.). Springer, US.

Oey, I., Faridnia, F., Leong, S.Y., Burritt, D. J. and Liu, T. (2016). Determination of pulsed electric fields effects on the structure of potato tubers. In: Handbook of Electroporation. Miklavcic, D. (Ed). Springer, UK.

Oey, I., Faridnia, F., Roohinejad, S., Leong, S. Y., Lee, P.Y. and Kethireddy, V. (2016). Impact of high hydrostatic pressure processing at high temperature on safety, bioactives, volatiles and future outlook from consumers’ perspective. In: Food Processing Technologies: Impact on Product Attributes. Jaiswal, A.K. (Ed.). CRC Press.

Oey, I., Roohinejad, S., Leong, S. Y., Faridnia, F., Lee, P.Y. and Kethireddy, V (2016). Pulsed Electric Field processing: Its technological opportunities and consumer perception. In: Food Processing Technologies: Impact on Product Attributes. Jaiswal, A.K. (Ed.). CRC Press.

Parry, D.A.D. (2016). Using data mining and computational approaches to study intermediate filament structure and function. In: Methods in Enzymology: Intermediate Filament Proteins. Omary, M.B. and Liem, R.K.H. (Eds.). Elsevier.

Poojary, M.M., Roohinejad, S., Barba, F. J., Puertolas, E., Koubaa, M., Jambrak, A.R., Greiner, R. and Oey, I. (2016). Application of pulsed electric field treatment for food waste recovery operations. In: Handbook of Electroporation. Miklavcic, D. (Ed). Springer, UK.

Poojary, M.M., Roohinejad, S., Koubaa, M., Barba, F. J., Passamonti, P., Jambrak, A.R., Oey, I. and Greiner, R. (2016). Impact of pulsed electric fields on enzymes. In: Handbook of Electroporation. Miklavcic, D. (Ed). Springer, UK.

Sarkar, A. and Singh, H. (2016). Emulsions and foams stabilised by milk proteins. In: Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects. 4th Edition. McSweeney, P.L.H. and O’Mahony, J.A. (Eds). Springer, UK.

Singh, J., Colussi, R., McCarthy, O.J. and Kaur, L. (2016). Potato starch and its modification. In: Advances in Potato Chemistry and Technology, 2nd Edition. Singh, J. and Kaur, L., (Eds). Academic Press-Elsevier, USA.

Singh, J. and Kaur, L. (2016). Chemistry, processing, and nutritional attributes of potatoes - An introduction. In: Advances in Potato Chemistry and Technology, 2nd Edition. Singh, J. and Kaur, L., (Eds). Academic Press-Elsevier, USA.

Singh, J., Kaur, L. and Rao, M.A. (2016). Textural characteristics of raw and cooked potatoes. In: Advances in Potato Chemistry and Technology, 2nd Edition. Singh, J. and Kaur, L., (Eds). Academic Press, Elsevier, USA.

Singh, P.K. and Singh, H. (2016). Dry milk products. In: Dairy Processing and Quality Assurance, 2nd Edition. Chandan, R.C., Kilara, A. and Shah, N.P. (Eds.). Wiley Blackwell.

Singh, P.K. and Singh, H. (2016). Casein proteins. In: Biomaterials from Nature for Advanced Devices and Therapies, 1st Edition. Neves, N.M. and Reis, R.L. (Eds). John Wiley & Sons, USA.

Survase, S.A., Singh, J. and Singhal, R.S. (2016). The role of potatoes in biomedical/pharmaceutical and fermentation applications. In: Advances in Potato Chemistry and Technology, 2nd Edition. Singh, J. and Kaur, L., (Eds). Academic Press, Elsevier, USA.

ARTICLES IN CONFERENCE PROCEEDINGS 2016

Afsarimanesh, N., Mukhopadhyay, S.C., Kruger, M., Yu, P.L. and Kosel, J. (2016). Sensors and instrumentation towards early detection of Osteoporosis. 2016 IEEE International Instrumentation and Measurement Technology Conference Proceedings.

Anderson, R. and Roy, N. (2016). A dual-environment co-culture system to better evaluate effects of food ingredients on intestinal barrier integrity in physiologically relevant conditions. Journal of Clinical Gastroenterology - Supplement 2, Proceedings from the 8th Probiotics, Prebiotics & New Foods for Microbiota and Human Health meeting held in Rome, Italy on September 13-15, 2015.

Christensen, P., Fogelholm, M., Brand-Miller, J., Westerterp-Plantenga, M., Macdonald, I., Martinez, J.A., Handjiev, S., Poppitt, S., Schlicht, W., Astrup, A., Larsen, T. and Raben, A. (2016). Metabolic outcomes after an 8 weeks low-calorie-diet in overweight, pre-diabetic individuals: the role of gender in the PREVIEW study. Proceedings of the European Association for the Study of Diabetes (EASD), p282, PS003.

Christensen, P., Fogelholm, M., Westerterp-Plantenga, M., Macdonald, I., Martinez, A., Handjiev, S., Brand-Miller, J., Poppitt, S., Schlicht, W., Astrup, A., Hovi, E., Drummen, M., Taylor, M., Navas-Carretero, S., Handjiev-Darlenska, T., Brodie, S., Silvestre, M., Kahlert, D., Larsen, T. and Raben, A. (2016). Metabolic outcomes after an 8 weeks low-calorie-diet in overweight, pre-diabetic individuals: the role of gender in the PREVIEW study. Obesity Facts (European Journal of Obesity), Vol. 9, S1, p48, OS11.03; European Congress of Obesity.

Colussi, R., Singh, J., Kaur, L., & Singh, H. (2016). Starch retrogradation: A new approach to manufacture low glycaemic foods. The Summaries of Research Announcements, Vol 23, FOOMA, Japan 2016, 294-300.

Dalziel, J.E., Young, W.N., Fraser, K., Bassett, S. and Roy, N.C. (2016). The Wistar Kyoto rat strain as a model for irritable bowel syndrome. Abstracts of Papers at the Seventieth Annual Meeting of the Society of General Physiologists. Genetic and Animal Models for Ion Channel Function in Physiology and Disease, 7a.

Dalziel, J.E., Bassett, S., Young, W. and Roy, N.C. (2016). Gastrointestinal transit in the stress model Wistar Kyoto rat compared with the Sprague Dawley strain. Neurogastroenterology and Motility, 28.

East, A., Zhao, M., Jabbar, A., Samarakoon, H., Bollen, F., Adkins, M., Bronlund, J. and Heyes, J. (2016). Why is predicting kiwifruit quality in the cool chain so difficult? Refrigeration Science and Technology - 4th IIR International Conference on Sustainability and the Cold Chain, 359-366.

Faridnia, F., Bremer, P., Burritt, D.J. and Oey, I. (2016). Effects of pulsed electric fields on selected quality attributes of beef outside flat (Biceps femoris). IFMBE Proceedings, 53, 51-54.

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Gupta, G.S., Shi, W., Mercer, K. and Bronlund, J. (2016). Towards the development of a low-cost food texture analyser. Conference Record - IEEE Instrumentation and Measurement Technology Conference, July 2016, Art.No.7520435.

Ingram, J., Walker, E., Pahl, M., Lo, K., Shin, H.S., Lang, C., Wohlers, M., Poppitt, S.D. and Sutton, K. (2016). A proprietary plant-based, functional ingredient, Amarasate™ extract, suppresses food intake and stimulates gastrointestinal peptide hormones in healthy men. Obesity Reviews. 17: Suppl. S2 p27.

Ingram, J.R., Walker, E.G., Pahl, M.C., Lo, K.R., Shin, H.S., Lang, C., Wohlers, M.W., Poppitt, S.D. and Sutton KH. (2016). Gastrointestinal bitter taste receptor activation suppresses food intake and stimulates CCK, GLP-1 and PYY secretion in healthy men. 36th Blankenese Conference - Nutrient Sensing: From Brain to Gut, Hamburg, Germany.

Ingram, J.R., Walker, E.G., Pahl, M.C., Lo, K.R., Shin, H.S., Lang, C., Wohlers, M.W., Poppitt, S.D. and Sutton KH. (2016). Activation of gastrointestinal bitter taste receptors suppresses food intake and stimulates secretion of gastrointestinal peptide hormones in healthy men. Obesity Facts (European Journal of Obesity), Vol. 9, S1, p46; OS8.05; European Congress of Obesity.

Kethireddy, V., Bremer, P. and Oey, I. (2016). Pulsed electric field effects on wine yeast in defined grape juice medium. IFMBE Proceedings, 53, 359-362.

Kruger, M.C., Chan, Y.M., Kuhn-Sherlock, B., Lau, L.T., Lau, C., Chin, Y.S., Todd, J.M. and Schollum, L. (2016). Calcium and Vitamin D fortified milk reduces bone turnover and improves bone density in postmenopausal women over one year. Osteoporosis International - 6th Asia-Pacific Osteoporosis Meeting, S774.

Kruger, M.C., Norris, C., Schollum, L., Kuhn-Sherlock, B. and Chua, W.H. (2016). Glucosamine and collagen in a calcium fortified milk affect markers of joint turnover in active young women. Osteoporosis International - 6th Asia-Pacific Osteoporosis Meeting, S774-S775.

Leong, S.Y., Oey, I. and Burritt, D.J. (2016). Pulsed electric field technology enhances release of anthocyanins from grapes and bioprotective potential against oxidative stress. IFMBE Proceedings, 53, 47-50.

Monro, J.A., Mishra, S. (2016). Kiwifruit-A double agent for glycaemic control and nutrient enhancement. 11th International Diabetes Federation Western Pacific Region Congress and 8th scientific meeting of the Asian Association for the Study of Diabetes - LN15-1.

O’Grady, G., Berry, R., Paskaranandavadivel, N., Angeli, T.R., Beban, G., Du, P. and Cheng, L.K. (2016). Ectopic gastric pacemaking after sleeve gastrectomy and feasibility of gastric pacing therapy. Neurogastroenterology and Motility - 2nd Federation of neurogastroenterology and Motility Meeting, 25-28 August 2016, San Francisco, USA.

Poulsen, G.M., Sluik, D., Dragsted, L.O., Miller, J.B., Larsen, T.M., Poppitt, S.D., Silvestre, M.P., Feskens, E. and Raben, A. (2016). Development of a scoring system to quantify the intake of animal vs vegetable protein in common Western diets. Food and Nutrition Research, Vol 16(1) - 11th Nordic Nutrition Conference, Gothenburg, Sweden.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). Composition and antioxidant activity of full-fat cheese fortified with (+)-catechin, and recovery of (+)- catechin after simulated in vitro digestion. American Dairy Science Association, Journal of Animal Science, 94 (Supplement 5):265.

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). Recovery of green tea catechins following liposomal encapsulation and simulated digestion of full-fat hard cheese. 1st Food Chemistry Conference: Shaping the Future of Food Quality, Health and Safety, Amsterdam, The Netherlands

Rashidinejad, A., Birch, E.J. and Everett, D.W. (2016). Food for health using nanoencapsulation technology: A study on green tea catechins in full-fat cheese. 1st International and 24th Iranian Food Science and Technology Congress, Tehran, Iran, 227-231.

Sen Gupta, G., Shi, W.Z., Mercer, K. and Bronlund, J. (2016). Towards the development of a low-cost food texture analyser. 2016 IEEE International Instrumentation and Measurement Technology Conference Proceedings.

Sequeira, I., Yip, W., Lu, L.W. and Poppitt, S.D. (2016). What’s on the INSIDE matters - exploring and characterising the ‘thin on the outside fat on the inside’ profile across ethnicities: the TOFI_Asia study. Proceedings of the Australia New Zealand Obesity Society (ANZOS) Annual Scientific Meeting.

Singh, J. (2016). Potato processing for food industry: Future trends and innovation. Proceedings of the 2016 Global Starch Industry Conference, Shanghai (China).

Wang, J., Tang, L.Q. and Bronlund, J.E. (2016). A pattern recognition system for myoelectric based prosthesis hand control. Proceedings of the 2015 10th IEEE Conference on industrial Electronics and Applications. Pp846-850.

Ward, L.C., Yip, W., Plank, L.D. and Poppitt, S.D. (2016). Inter-conversion of supine and standing bioimpedance (BIA) values. International Conference on Electrical Bio-Impedance (ICEBI), Stockholm, Sweden.

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