| Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis FM Chian, L Kaur, I Oey, T Astruc, S Hodgkinson, M Boland LWT 103, 253-259, 2019 | 67 | 2019 |
| Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion L Kaur, B Mao, AS Beniwal, R Kaur, FM Chian, J Singh Trends in Food Science & Technology 122, 275-286, 2022 | 40 | 2022 |
| Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing L Kaur, SX Hui, JD Morton, R Kaur, FM Chian, M Boland Food Science of Animal Resources 41 (4), 589, 2021 | 31 | 2021 |
| Muscle proteins M Boland, L Kaur, FM Chian, T Astruc Encyclopedia of food chemistry, 164-179, 2018 | 27 | 2018 |
| Effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket FM Chian, L Kaur, I Oey, T Astruc, S Hodgkinson, M Boland Foods 10 (3), 512, 2021 | 23 | 2021 |
| Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure FM Chian, L Kaur, T Astruc, A Vénien, AS Stübler, K Aganovic, O Loison, ... Food Chemistry 343, 128500, 2021 | 20 | 2021 |
| Shockwave processing and sous vide cooking improve sensorial and nutritional qualities of beef FM Chian, L Kaur, T Astruc, A Venien, O Loison, AS Stubler, K Aganovic, ... Food Structure Digestion and Health congres, np, 2019 | 6 | 2019 |
| The effect of shockwave processing on muscle protein structure and digestibility in vitro FM Chian, L Kaur, T Astruc, A Venien, O Loison, AS Stubler, K Aganovic, ... 64. International Congress of Meat Science and Technology, np, 2018 | 5 | 2018 |
| Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison L Kaur, A Elamurugan, FM Chian, X Zhu, M Boland Foods 12 (6), 1239, 2023 | 1 | 2023 |
| Multimodal and multispectral imaging approaches to study the diffusion of pepsin during in vitro digestion of meat T Astruc, A Venien, O Loison, C Chambon, L Theron, H Ding, L Barotti, ... International Symposium on Food Nutrition and Health, np, 2017 | 1 | 2017 |
| Effect of processing on muscle structure and protein digestibility in vitro: a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy … FM Chian Massey University, 2021 | | 2021 |
| Improving Protein Digestibility and Texture of Beef Meat with Novel Processing Technologies L Kaur, FM Chian, X Zhu, T Astruc, I Oey, MJ Boland 63rd International Congress of Meat Science and Technology, 676-677, 2017 | | 2017 |
| Emerging technologies in meat processing L Kaur, FM Chian, M Gawat, SX Hui, M Boland 67th International Congress of Meat Science and Technology, 129, 0 | | |
