Professor Juliet Ann Gerrard

Selected publications and creative works (Research Outputs)

  • Suzuki, H., Mahapatra, D., Board, A. J., Steel, P. J., Dyer, J. M., Gerrard, J. A., ... Valéry C (2020). Sub-Ångstrom structure of collagen model peptide (GPO)10 shows a hydrated triple helix with pitch variation and two proline ring conformations. Food chemistry, 31910.1016/j.foodchem.2020.126598
  • Gerrard, J. A., & Domigan, L. J. (2020). Preface.
    Other University of Auckland co-authors: Laura Domigan
  • Doak, D. G., Denyer, G. S., Gerrard, J. A., Mackay, J. P., & Allison, J. R. (2020). Peppy: A virtual reality environment for exploring the principles of polypeptide structure. Protein science : a publication of the Protein Society, 29 (1), 157-168. 10.1002/pro.3752
    URL: http://hdl.handle.net/2292/49928
    Other University of Auckland co-authors: Jane Allison
  • Domigan, L. J., & Gerrard, J. A. (2020). Introduction to Protein Nanotechnology. Methods in molecular biology (Clifton, N.J.), 2073, 1-13. 10.1007/978-1-4939-9869-2_1
    Other University of Auckland co-authors: Laura Domigan
  • Singamneni, S., Velu, R., Behera, M. P., Scott, S., Brorens, P., Harland, D., & Gerrard, J. (2019). Selective laser sintering responses of keratin-based bio-polymer composites. MATERIALS & DESIGN, 18310.1016/j.matdes.2019.108087
  • Sun, X., Gerrard, J. A., & Anema, S. G. (2019). The effect of dephosphorylation and succinylation on the properties of casein proteins adsorbed to the surface of latex particles. INTERNATIONAL DAIRY JOURNAL, 9910.1016/j.idairyj.2019.104542
  • Conroy, F., Rossi, T., Ashmead, H., Crowther, J. M., Mitra, A. K., & Gerrard, J. A. (2019). Engineering peroxiredoxin 3 to facilitate control over self-assembly. Biochemical and biophysical research communications, 512 (2), 263-268. 10.1016/j.bbrc.2019.03.032
    Other University of Auckland co-authors: Alok Mitra, Francesca Conroy
  • McKerchar, H. J., Clerens, S., Dobson, R. C. J., Dyer, J. M., Maes, E., & Gerrard, J. A. (2019). Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 86, 217-229. 10.1016/j.tifs.2019.02.005

Contact details

Primary office location

1-11 SHORT STREET - Bldg 810
Level 3, Room 307
1-11 SHORT ST
NZL
AUCKLAND 1010
New Zealand