Mike Boland

Employment

• Massey University - Manawatu Campus Principal Scientist
  2006 - Present
• Fonterra Research and Development Centre Research Partnerships Manager
  2001 - 2006
• new zealand dairy research institute Assistant Director
  1991 - 2001

Education

• Massey University PhD
  1971 - 1974
• Massey University - Manawatu Campus BSc (Hons)
  1968 - 1970

Projects & Funding

Projects & funding information is unavailable.

Publications (108)

• Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Lupinus angustifolius) Fermented with Rhizopus oligosporus
  Foods 2026 DOI: 10.3390/foods15183306
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• Food Proteins: Processing, Interactions, Functionality and Bioavailability
  Foods 2025 DOI: 10.3390/foods14050857
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• Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health
  Nneka I. Ajomiwe, Mike Boland, Suphat Phongthai +3 more
  Foods 2024 DOI: 10.3390/foods13111771
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• Goat Meat: Production and Quality Attributes
  Mariero H Gawat, Mike Boland, Jaspreet Singh +1 more
  Foods 2023 DOI: 10.3390/foods12163130
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• Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison
  Foods 2023 DOI: 10.3390/foods12061239
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• Actinidin reduces gluten-derived immunogenic peptides reaching the small intestine in an in vitro semi-dynamic gastrointestinal tract digestion model
  Food Research International 2022 DOI: 10.1016/j.foodres.2022.111560
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• Rapid proteolysis of gluten-derived immunogenic peptides in bread by actinidin in a combined in vivo and in vitro oro-gastrointestinal digestion model
  Food & Function 2022 DOI: 10.1039/D1FO03740D
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• Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
  Lovedeep Kaur, Seah Xin Hui, James David Morton +3 more
  Food Science of Animal Resources 2021 DOI: 10.5851/kosfa.2021.e27
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• Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
  Foods 2021 DOI: 10.3390/foods10030512
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• Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris
  Foods 2020 DOI: 10.3390/foods9081122
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• Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
  Food Science of Animal Resources 2020 DOI: 10.5851/kosfa.2020.e21
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• 8th International symposium on delivery of functionality in complex food systems (DOF 2019)
  Food & Function 2020 DOI: 10.1039/D0FO90033H
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• Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis
  LWT 2019 DOI: 10.1016/j.lwt.2019.01.005
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• Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy?
  Trends in Food Science and Technology 2019 DOI: 10.1016/j.tifs.2019.10.003
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• eNutrition - The next dimension for eHealth?
  Trends in Food Science and Technology 2019 DOI: 10.1016/j.tifs.2019.08.001
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• Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility
  Meat Science 2018 DOI: 10.1016/j.meatsci.2018.06.029
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• Muscle proteins
  Encyclopedia of Food Chemistry 2018 DOI: 10.1016/B978-0-08-100596-5.21602-8
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• The Rate at Which Digested Protein Enters the Small Intestine Modulates the Rate of Amino Acid Digestibility throughout the Small Intestine of Growing Pigs
  Journal of Nutrition 2018 DOI: 10.1093/jn/nxy193
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• Thermal inactivation of actinidin as affected by meat matrix
  Meat Science 2018 DOI: 10.1016/j.meatsci.2018.06.027
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• High pressure processing of meat: Effects on ultrastructure and protein digestibility
  Food and Function 2016 DOI: 10.1039/c5fo01496d
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