黑料网

Associate Professor Lovedeep Kaur staff profile picture

Contact details +6469517261

Associate Professor Lovedeep Kaur

Associate Professor

Doctoral Supervisor
School of Food Technology and Natural Sciences

I specialise in food biochemistry and nutrition and have a particular interest in exploring the use of in vitro digestion models to understand the structure-function-digestion relationship in foods. I have established and am leading an internationally recognised research program on meat structure and protein digestibility at 黑料网 since 2010.

  • Featured among the World’s Top 2% Scientists in 2022 (list published by Stanford University, USA);
  • Associate Investigator- Riddet Centre of research Excellence, NZ;
  • Editorial Board- Trends in Food Science and Technology- IF 16, Rank # 2 in Food Sci & Technol; by invitation
  • Editorial Board- Foods- IF 5.56; by invitation
  • Editorial Board- Food Science of Animal Products (Official journal of the Beijing Academy of Food Sciences), by invitation.
  • Co-editor of the popular book, "Advances in Potato Chemistry and Technology", editions-2009, 2016, and 2024 (upcoming)
  • Co-chair of 1st International Symposium on Meat chemistry, processing and nutrition (2022).
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Professional

Contact details

  • Ph: +64 6 9517261 or extn 84261
    Location: A2.58, Riddet A Building
    Campus: Turitea

Certifications and Registrations

  • Licence, Supervisor, 黑料网

Prizes and Awards

  • Awarded “Top cited article 2006-2010” in Food Hydrocolloids (impact factor 9.147) by Elsevier. - Elsevier (2006)

Research Expertise

Research Interests

I believe that a high-quality teaching and good research can strengthen each other, and I have an interest for both. At 黑料网, I supervise graduate and postgraduate students and help in their research, experimental planning, and polishing drafts of their research reports and articles and provide guidance to help them succeed in their careers.

I have produced more than 150 publications in my research career which includes top-tier journal papers, conference proceedings, book chapters, technical and industry reports. This work also includes world’s first book editions entitled “Advances in Potato Chemistry and Technology” published by Elsevier-Academic Press, USA in 2009 and 2016. My research work has received in excess of 10,000 citations (Google scholar, 2023) with an H-index of 39. 

My research has focused to solve the practical problems experienced by food industry and have been collaborating with national and international food industry (Leaft, NZ; Wakatu Inc., NZ; Ajinomoto Japan; ANZCO NZ, Zespri International Ltd; Anagenix, NZ; Meat Industry Association, NZ; Prepared Foods NZ).

Research keywords: Muscle chemistry and processing; Food microstructure-digestion relationship; In vitro digestion of foods; Alternate proteins; Plant proteins; Kiwifruit and protein digestion

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Agricultural And Veterinary Sciences (070000):
Chemical Engineering (090400): Engineering (090000): Food Sciences (090800):
Horticultural Production (070600): Post Harvest Horticultural Technologies (incl. Transportation and Storage) (070605):
Rheology (090408)

Keywords

Muscle chemistry and processing; Food microstructure-digestion relationship; In vitro digestion of foods; Alternate proteins; Plant proteins; Kiwifruit and protein digestion; Food Matrix; Natural food preservatives

Research Outputs

Journal

Germond, A., Fardet, A., Álvarez García, C., Boland, M., Ming Hoang, H., Mullen, AM., . . . Kaur, L. (2024). Analyzing the complexity of animal products’ processing and its impact on sustainability. Frontiers in Sustainable Food Systems. 8
[Journal article]Authored by: Boland, M., Kaur, L.
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Ajala, A., Kaur, L., Lee, SJ., Edwards, PJB., & Singh, J. (2024). Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells. Food Structure. 41
[Journal article]Authored by: Edwards, P., Kaur, L., Lee, S., Singh, J.
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Mazumder, MAR., Jongraksang, K., Kaewsiri, K., Keawnualborvornnij, S., Nenjatee, W., Kaur, L., . . . Rawdkuen, S. (2024). Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties. Food Chemistry Advances. 5
[Journal article]Authored by: Kaur, L.
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Ajomiwe, N., Boland, M., Phongthai, S., Bagiyal, M., Singh, J., & Kaur, L. (2024). Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health. Foods. 13(11)
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.
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Fardet, A., Gold, S., Delgado, A., Kopsahelis, N., Kachrimanidou, V., Kaur, L., . . . Rock, E. (2024). How can food processing achieve food and nutrition security?. Sustainable Development. 32(4), 4172-4185
[Journal article]Authored by: Kaur, L.
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Kaur, R., Gupta, TB., Bronlund, J., Singh, J., & Kaur, L. (2024). Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat. Food Chemistry. 436
[Journal article]Authored by: Kaur, L., Singh, J.
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Mao, B., Singh, J., Hodgkinson, S., Farouk, M., & Kaur, L. (2024). Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins. Food Hydrocolloids. 147
[Journal article]Authored by: Hodgkinson, S., Kaur, L., Singh, J.
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Tojan, S., Kaur, L., & Singh, J. (2024). Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion. Food Chemistry. 434
[Journal article]Authored by: Kaur, L., Singh, J.
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3
Gawat, M., Boland, M., Chen, J., Singh, J., & Kaur, L. (2024). Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility. Food Chemistry. 434
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.
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Kaur, L., & Ahirwar, AK. (2023). Omicron variant of SARS-CoV-2: A review of existing literature. Hormone Molecular Biology and Clinical Investigation. 44(1), 73-77
[Journal article]Authored by: Kaur, L.
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Siriwat, W., Ungwiwatkul, S., Unban, K., Laokuldilok, T., Klunklin, W., Tangjaidee, P., . . . Phongthai, S. (2023). Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa. Foods. 12(20)
[Journal article]Authored by: Kaur, L.
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5
Gawat, M., Boland, M., Singh, J., & Kaur, L. (2023). Goat Meat: Production and Quality Attributes. Foods. 12(16)
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.
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Dhaliwal, SS., Sharma, V., Shukla, AK., Taneja, PK., Kaur, L., Verma, V., . . . Kaur, J. (2023). Exploration of Cd transformations in Cd spiked and EDTA-chelated soil for phytoextraction by Brassica species. Environmental Geochemistry and Health. 45(12), 8897-8909
[Journal article]Authored by: Kaur, L.
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Zeng, F., Abhilasha, A., Chen, Y., Zhao, Y., Liu, G., Kaur, L., . . . Singh, J. (2023). High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. Foods. 12(13)
[Journal article]Authored by: Kaur, L., Singh, J.
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Xu, J., Li, Y., Kaur, L., Singh, J., & Zeng, F. (2023). Functional Food Based on Potato. Foods. 12(11)
[Journal article]Authored by: Kaur, L., Singh, J.
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Wang, T., Kaur, L., Beniwal, AS., Furuhata, Y., Aoyama, H., & Singh, J. (2023). Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs. Plant Foods for Human Nutrition. 78(2), 375-382
[Journal article]Authored by: Kaur, L., Singh, J.
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Kaur, R., Kaur, L., Gupta, TB., & Bronlund, J. (2023). Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes. Foods. 12(6)
[Journal article]Authored by: Kaur, L.
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Kaur, L., Elamurugan, A., Chian, FM., Zhu, X., & Boland, M. (2023). Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison. Foods. 12(6)
[Journal article]Authored by: Boland, M., Kaur, L., Zhu, X.
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Kaur, R., Kaur, L., Gupta, TB., & Bronlund, J. (2023). Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef. International Journal of Food Science and Technology. 58(7), 4066-4073
[Journal article]Authored by: Kaur, L.
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Ajala, A., Kaur, L., Lee, SJ., & Singh, J. (2023). Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review. Trends in Food Science and Technology. 133, 65-74
[Journal article]Authored by: Kaur, L., Lee, S., Singh, J.
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7
Mao, S., Kaur, L., Mu, TH., & Singh, J. (2023). Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro. Food Hydrocolloids for Health. 3
[Journal article]Authored by: Kaur, L., Singh, J.
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3
Wang, ZJ., Liu, H., Zeng, FK., Yang, YC., Xu, D., Zhao, YC., . . . Singh, J. (2023). Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact. Potato Research. 66(2), 543-562
[Journal article]Authored by: Kaur, L., Singh, J.
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Kaur, R., Gupta, TB., Bronlund, J., & Kaur, L. (2023). THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW. Food Reviews International. 39(4), 2212-2232
[Journal article]Authored by: Kaur, L.
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Kaur, L., & Kaur, P. (2022). Degradation of imazethapyr in soil: impact of application rate, soil physicochemical properties and temperature. International Journal of Environmental Science and Technology. 19(3), 1877-1892
[Journal article]Authored by: Kaur, L.
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Dhaliwal, SS., Sharma, V., Taneja, PK., Shukla, AK., Kaur, L., Verma, G., . . . Singh, J. (2022). Effect of cadmium and ethylenediamine tetraacetic acid supplementation on cadmium accumulation by roots of Brassica species in Cd spiked soil. Environmental Science and Pollution Research. 29(4), 6000-6009
[Journal article]Authored by: Kaur, L.
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12
Dhaliwal, SS., Sharma, V., Shukla, AK., Kaur, J., Verma, V., Kaur, M., . . . Hossain, A. (2022). Biofortification of Soybean (Glycine max L.) through FeSO<inf>4</inf>·7H<inf>2</inf>O to Enhance Yield, Iron Nutrition and Economic Outcomes in Sandy Loam Soils of India. Agriculture (Switzerland). 12(5)
[Journal article]Authored by: Kaur, L.
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Mao, S., Kaur, L., Mu, TH., & Singh, J. (2022). Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics. Food Hydrocolloids for Health. 2
[Journal article]Authored by: Kaur, L., Singh, J.
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6
Kaur, L., Mao, B., Bailly, J., Oladeji, O., Blatchford, P., & McNabb, WC. (2022). Actinidin in Green and SunGold Kiwifruit Improves Digestion of Alternative Proteins—An In Vitro Investigation. Foods. 11(18)
[Journal article]Authored by: Kaur, L., McNabb, W.
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5
Kaur, R., Kaur, L., Gupta, TB., Singh, J., & Bronlund, J. (2022). Multitarget preservation technologies for chemical-free sustainable meat processing. Journal of Food Science. 87(10), 4312-4328
[Journal article]Authored by: Kaur, L., Singh, J.
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9
Gawat, M., Kaur, L., Singh, J., & Boland, M. (2022). Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features. Food Research International. 161
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.
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11
Abhilasha, A., Kaur, L., Monro, J., Hardacre, A., & Singh, J. (2022). Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties. Food Chemistry. 395
[Journal article]Authored by: Kaur, L., Singh, J.
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7
Ajala, A., Kaur, L., Lee, SJ., & Singh, J. (2022). Influence of seed microstructure on the hydration kinetics and oral-gastro-small intestinal starch digestion in vitro of New Zealand pea varieties. Food Hydrocolloids. 129
[Journal article]Authored by: Kaur, L., Lee, S., Singh, J.
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7
Kaur, L., Mao, B., Beniwal, AS., Abhilasha, ., Kaur, R., Chian, FM., . . . Singh, J. (2022). Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends in Food Science and Technology. 122, 275-286
[Journal article]Authored by: Kaur, L., Singh, J.
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57
Wang, T., Kaur, L., Furuhata, Y., Aoyama, H., & Singh, J. (2022). 3D Printing of Textured Soft Hybrid Meat Analogues. Foods. 11(3)
[Journal article]Authored by: Kaur, L., Singh, J.
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Kaur, L., Hui, SX., Morton, JD., Kaur, R., Chian, FM., & Boland, M. (2021). Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing. Food Science of Animal Resources. 41(4), 589-607
[Journal article]Authored by: Boland, M., Kaur, L.
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36
Kaur, L., Sharma, A., Yadav, AK., & Mishra, N. (2018). Recent advances on biodegradable polymeric carrier-based mucosal immunization: an overview. Artificial Cells, Nanomedicine and Biotechnology. 46(3), 452-464
[Journal article]Authored by: Kaur, L.
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Kaur, L., Lamsar, H., López, IF., Filippi, M., Min, DOS., Ah-Sing, K., . . . Singh, J. (2021). Physico-chemical characteristics and in vitro gastro-small intestinal digestion of new zealand ryegrass proteins. Foods. 10(2)
[Journal article]Authored by: Kaur, L., Lopez Campbell, I., Singh, J.
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2
Beniwal, AS., Singh, J., Kaur, L., Hardacre, A., & Singh, H. (2021). Meat analogs: Protein restructuring during thermomechanical processing. Comprehensive Reviews in Food Science and Food Safety. 20(2), 1221-1249
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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Chian, FM., Kaur, L., Astruc, T., Vénien, A., Stübler, AS., Aganovic, K., . . . Boland, M. (2021). Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. Food Chemistry. 343
[Journal article]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
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Chian, FM., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2021). Effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket. Foods. 10(3)
[Journal article]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
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21
Abhilasha, A., Kaur, L., Monro, J., Hardacre, A., & Singh, J. (2021). Intact, Kibbled, and Cut Wheat Grains: Physico-Chemical, Microstructural Characteristics and Gastro-Small Intestinal Digestion In vitro. Starch/Staerke. 73(7-8)
[Journal article]Authored by: Kaur, L., Singh, J.
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3
Tamura, M., Kumagai, C., Kaur, L., Ogawa, Y., & Singh, J. (2021). Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro. LWT. 146
[Journal article]Authored by: Kaur, L., Singh, J.
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Kaur, R., & Kaur, L. (2021). Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems. Food Control. 123
[Journal article]Authored by: Kaur, L.
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Bagarinao, NC., Kaur, L., & Boland, M. (2020). Effects of ultrasound treatments on tenderness and in vitro protein digestibility of New Zealand abalone, haliotis iris. Foods. 9(8)
[Journal article]Authored by: Boland, M., Kaur, L.
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2
Kaur, L., Hui, SX., & Boland, M. (2020). Changes in cathepsin activity during low-temperature storage and sous vide processing of beef brisket. Food Science of Animal Resources. 40(3), 415-425
[Journal article]Authored by: Boland, M., Kaur, L.
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Colussi, R., Kringel, D., Kaur, L., da Rosa Zavareze, E., Dias, ARG., & Singh, J. (2020). Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities. Food Chemistry. 318
[Journal article]Authored by: Kaur, L., Singh, J.
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Schwanz Goebel, JT., Kaur, L., Colussi, R., Elias, MC., & Singh, J. (2019). Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator. Food Hydrocolloids. 94, 191-198
[Journal article]Authored by: Kaur, L., Singh, J.
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Chian, FM., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2019). Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis. LWT. 103, 253-259
[Journal article]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
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Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2019). Effect of post-cooking storage on texture and in vitro starch digestion of Japonica rice. Journal of Food Process Engineering. 42(2)
[Journal article]Authored by: Kaur, L., Singh, J.
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Zhu, X., Kaur, L., & Boland, M. (2018). Thermal inactivation of actinidin as affected by meat matrix. Meat Science. 145, 238-244
[Journal article]Authored by: Boland, M., Kaur, L.
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10
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Zhu, X., Kaur, L., Staincliffe, M., & Boland, M. (2018). Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility. Meat Science. 145, 256-265
[Journal article]Authored by: Boland, M., Kaur, L.
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Boland, M., & Kaur, L. (2018). The use of Kiwifruit for Tenderizing Meat. Food New Zealand. 18(1), 17-19
[Journal article]Authored by: Boland, M., Kaur, L.
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Singh, J., & Gupta, V. (2017). A systematic review of text stemming techniques. ARTIFICIAL INTELLIGENCE REVIEW. 48(2), 157-217
[Journal article]Authored by: Kaur, L.
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Colussi, R., Kaur, L., Zavareze, EDR., Dias, ARG., Stewart, RB., & Singh, J. (2018). High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro. Food Hydrocolloids. 75, 131-137
[Journal article]Authored by: Kaur, L., Singh, J.
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Colussi, R., Singh, J., Kaur, L., Zavareze, EDR., Dias, ARG., Stewart, RB., . . . Singh, H. (2017). Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave. Food Chemistry. 226, 171-178
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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Kaur, L., Astruc, T., Vénien, A., Loison, O., Cui, J., Irastorza, M., . . . Boland, M. (2016). High pressure processing of meat: Effects on ultrastructure and protein digestibility. Food and Function. 7(5), 2389-2397
[Journal article]Authored by: Boland, M., Kaur, L.
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Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry. 191, 91-97
[Journal article]Authored by: Kaur, L., Singh, J.
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108
Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross-linking on some properties of potato (Solanum tubersum L.) starches. Journal of the Science of Food and Agriculture. 86(12), 1945-1954
[Journal article]Authored by: Kaur, L., Singh, J.
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Singh, J., Kaur, L., & Ogawa, Y. (2016). Importance of chemistry, nutrition and technology in rice processing. Food Chemistry. 191, 1
[Journal article]Authored by: Kaur, L., Singh, J.
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Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Relationships between starch digestibility and gelatinization degree of cooked rice with structural change. Journal of Food Science and Agricultural Technology. 1(1), 54-57 Retrieved from http://jfat.mfu.ac.th/index.php/jfat/article/view/24/25
[Journal article]Authored by: Kaur, L., Singh, J.
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Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Evaluation of digestibility of cooked rice grain using in vitro digestion technique. Agricultural Engineering International: CIGR Journal. 2015, 268-273
[Journal article]Authored by: Kaur, L., Singh, J.
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1
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of the degree of cooking on starch digestibility of rice - An in vitro study. Food Chemistry. 191, 98-104
[Journal article]Authored by: Kaur, L., Singh, J.
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Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2014). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
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Jayasekera, S., Kaur, L., Molan, AL., Garg, ML., & Moughan, PJ. (2014). Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea. Food Chemistry. 152, 546-551
[Journal article]Authored by: Kaur, L.
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Kaur, L., Maudens, E., Haisman, DR., Boland, MJ., & Singh, H. (2014). Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries. LWT. 55(2), 612-620
[Journal article]Authored by: Boland, M., Kaur, L., Singh, H.
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Singh, J., Kaur, L., & Singh, H. (2013). Food Microstructure and Starch Digestion. 70, 137-179
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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Kaur, L., & Boland, M. (2013). Influence of Kiwifruit on Protein Digestion. 68, 149-167
[Journal article]Authored by: Boland, M., Kaur, L.
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Singh, J., Kaur, L., & Moughan, PJ. (2012). Importance of chemistry, technology and nutrition in potato processing. Food Chemistry. 133(4), 1091
[Journal article]Authored by: Kaur, L., Singh, J.
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Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry. 133(4), 1206-1213
[Journal article]Authored by: Kaur, L., Singh, J.
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Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry. 133(4), 1092-1100
[Journal article]Authored by: Kaur, L., Singh, J.
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Kaur, L., Han, KS., Bains, K., & Singh, H. (2011). Indian culinary plants enhance glucose-induced insulin secretion and glucose consumption in INS-1 β-cells and 3T3-L1 adipocytes. Food Chemistry. 129(3), 1120-1125
[Journal article]Authored by: Kaur, L., Singh, H.
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Boland, M., Kaur, L., & Rutherfurd, S. (2010). Food synergy: What is it and why does it matter. Food New Zealand: The official Journal of the New Zealand Institute of Food Science and Technology Inc.. 10(6), 10-10
[Journal article]Authored by: Boland, M., Kaur, L.
Singh, J., Kaur, L., & Moughan, PJ. (2010). Food chemistry special issue: Advances in potato chemistry nutrition and technology. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science and Technology. 21(4), 168-180
[Journal article]Authored by: Kaur, L., Singh, J.
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793
542
Dartois, A., Singh, J., Kaur, L., & Singh, H. (2010). Influence of guar gum on the in vitro starch digestibility-rheological and Microstructural characteristics. Food Biophysics. 5(3), 149-160
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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209
129
Kaur, L., Rutherfurd, SM., Moughan, PJ., Drummond, L., & Boland, MJ. (2010). Actinidin enhances protein digestion in the small intestine as assessed using an in vitro digestion model. Journal of Agricultural and Food Chemistry. 58(8), 5074-5080
[Journal article]Authored by: Boland, M., Kaur, L.
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65
45
Kaur, L., Rutherfurd, SM., Moughan, PJ., Drummond, L., & Boland, MJ. (2010). Actinidin enhances gastric protein digestion as assessed using an in vitro gastric digestion model. Journal of Agricultural and Food Chemistry. 58(8), 5068-5073
[Journal article]Authored by: Boland, M., Kaur, L.
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73
48
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ. (2009). Cassia gum: A novel galactomannan for use in starch based foods. Getreidetechnologie. 63(4), 11-25 Retrieved from http://riddet.massey.ac.nz/publicaton/cassia-gum-a-novel-galactomannan-for-use-in-starch-based-foods
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L. (2009). Eating kiwifruit. A key to healthy digestion. New Zealand Kiwifruit Journal. , 18-18
[Journal article]Authored by: Kaur, L.
Kaur, L., Singh, J., & Singh, H. (2009). Characterization of gum ghatti (Anogeissus latifolia): A structural and rheological approach. Journal of Food Science. 74(6)
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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48
34
Singh, J., Kaur, L., McCarthy, OJ., Moughan, PJ., & Singh, H. (2009). Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours. Food Research International. 42(5-6), 666-673
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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32
23
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ. (2008). Starch-cassia gum interactions: A microstructure - Rheology study. Food Chemistry. 111(1), 1-10
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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108
77
Singh, J., Kaur, L., McCarthy, OJ., Moughan, PJ., & Singh, H. (2008). Rheological and textural characteristics of raw and par-cooked Taewa (maori potatoes) of New Zealand. Journal of Texture Studies. 39(3), 210-230
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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22
16
Kaur, L., Singh, J., Singh, N., & Ezekiel, R. (2007). Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature. Journal of the Science of Food and Agriculture. 87(3), 520-526
[Journal article]Authored by: Kaur, L., Singh, J.
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25
17
Kaur, L., Singh, J., McCarthy, OJ., & Singh, H. (2007). Physico-chemical, rheological and structural properties of fractionated potato starches. Journal of Food Engineering. 82(3), 383-394
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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194
134
Singh, J., Kaur, L., & McCarthy, OJ. (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review. Food Hydrocolloids. 21(1), 1-22
[Journal article]Authored by: Kaur, L., Singh, J.
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887
663
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2007). Morphological, thermal and rheological characterization of starch isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit - A novel source. Carbohydrate Polymers. 67(2), 233-244
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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60
44
Singh, N., Kaur, L., Sandhu, KS., Kaur, J., & Nishinari, K. (2006). Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocolloids. 20(4), 532-542
[Journal article]Authored by: Kaur, L.
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245
176
Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches. Journal of the Science of Food and Agriculture. 86(12), 1945-1954
[Journal article]Authored by: Kaur, L., Singh, J.
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149
107
Singh, N., Kaur, L., Ezekiel, R., & Guraya, H. (2005). Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physicochemical and functional properties of their flours. Journal of the Science of Food and Agriculture. 85, 1275-1284
[Journal article]Authored by: Kaur, L.
Singh, N., Kaur, L., Singh Sodhi, N., & Singh Sekhon, K. (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry. 89(2), 253-259
[Journal article]Authored by: Kaur, L.
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231
141
Singh, N., Kaur, SP., Kaur, L., & Sodhi, NS. (2005). Physico-chemical, rheological and chapati making properties of flours from some Indian potato cultivars. Journal of Food Science and Technology. 42(4), 344-348
[Journal article]Authored by: Kaur, L.
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7
4
Kaur, L., Singh, J., & Singh, N. (2005). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids. 19(5), 839-849
[Journal article]Authored by: Kaur, L., Singh, J.
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108
78
Singh, N., & Kaur, L. (2004). Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size. Journal of the Science of Food and Agriculture. 84, 1241-1252
[Journal article]Authored by: Kaur, L.
Singh, N., Kaur, L., & Singh, J. (2004). Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars. Journal of the Science of Food and Agriculture. 84(7), 714-720
[Journal article]Authored by: Kaur, L., Singh, J.
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33
24
Kaur, L., Singh, N., & Singh, J. (2004). Factors influencing the properties of hydroxypropylated potato starches. Carbohydrate Polymers. 55(2), 211-223
[Journal article]Authored by: Kaur, L., Singh, J.
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173
132
Singh, J., Kaur, L., & Singh, N. (2004). Effect of acetylation on some properties of corn and potato starches. Starch/Staerke. 56(12), 586-601
[Journal article]Authored by: Kaur, L., Singh, J.
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156
117
Singh, N., Singh, J., Kaur, L., Sodhi, NS., & Gill, BS. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry. 81(2), 219-231
[Journal article]Authored by: Kaur, L., Singh, J.
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1460
1055
Kaur, L., Singh, N., & Sodhi, NS. (2002). Some properties of potatoes and their starches. II. Morphological, thermal and rheological properties of starches. Food Chemistry. 79(2), 183-192
[Journal article]Authored by: Kaur, L.
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199
147
Kaur, L., Singh, N., Singh Sodhi, N., & Singh Gujral, H. (2002). Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes. Food Chemistry. 79(2), 177-181
[Journal article]Authored by: Kaur, L.
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Book

Kaur, L., Kaur, R., & Singh, J. (2024). Chemical modification of starch. In Starch in Food: Structure, Function, and Applications. (pp. 97 - 117).
[Chapter]Authored by: Kaur, L., Singh, J.
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1
Gawat, MH., Mao, B., Singh, J., & Kaur, L. (2023). Food protein digestion and absorption: current assessment protocols. In Processing Technologies and Food Protein Digestion. (pp. 51 - 80).
[Chapter]Authored by: Kaur, L., Singh, J.
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1
Chen, YF., Kaur, L., & Singh, J. (2017). Chemical Modification of Starch. In Starch in Food: Structure, Function and Applications. (pp. 283 - 321).
[Chapter]Authored by: Kaur, L., Singh, J.
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8
Singh, J., & Kaur, L.(2016). Advances in Potato Chemistry and Technology.
[Authored Book]Authored by: Kaur, L., Singh, J.
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18
Ketnawa, S., Kaur, L., Ogawa, Y., & Singh, J. (2019). Sweet potato microstructure, starch digestion, and glycemic index. In Sweet Potato: Chemistry, Processing and Nutrition. (pp. 243 - 272).
[Chapter]Authored by: Kaur, L., Singh, J.Edited by: Singh, J.
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3

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Kaur, L., & Donlao, N. (2018). Tea antioxidants as affected by environmental factors. In Stress Physiology of Tea in the Face of Climate Change. (pp. 313 - 331).
[Chapter]Authored by: Kaur, L.
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Boland, M., Kaur, L., Chian, FM., & Astruc, T.L. Melton, F. Shahidi, & P. Varelis (Eds.)November(pp. 164 - 179). NovemberAprilBoland, M., Kaur, L., Chian, FM., & Astruc, T.(pp. 164 - 179). JanuaryBoland, M., Kaur, L., Chian, FM., & Astruc, T.L. Melton, F. Shahidi, & P. Varelis (Eds.)MarchNovemberMarchMarch
[Reference Book]Authored by: Boland, M., Kaur, L.
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20
Chen, YF., Kaur, L., & Singh, J. (2018). Chemical Modification of Starch. In Starch in Food: Structure, Function and Applications: Second Edition. (pp. 283 - 321).
[Chapter]Authored by: Kaur, L., Singh, J.
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47
Singh, J., & Kaur, L.(2016). Advances in Potato Chemistry and Technology: Second Edition.
[Authored Book]Authored by: Kaur, L., Singh, J.
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6
Singh, J., & Kaur, L.(2016). Chemistry, Processing, and Nutritional Attributes of Potatoes-An Introduction.
[Authored Book]Authored by: Kaur, L., Singh, J.
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51
Singh, J., Colussi, R., McCarthy, OJ., & Kaur, L. (2016). Potato Starch and Its Modification. In Advances in Potato Chemistry and Technology. (pp. 195 - 247).
[Chapter]Authored by: Kaur, L., Singh, J.
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53
Singh, J., Kaur, L., & Rao, MA. (2016). Textural Characteristics of Raw and Cooked Potatoes. In Advances in Potato Chemistry and Technology. (pp. 475 - 501).
[Chapter]Authored by: Kaur, L., Singh, J.
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9
Kaur, L., & Singh, J. (2016). Novel Applications of Potatoes. In Advances in Potato Chemistry and Technology. (pp. 627 - 649).
[Chapter]Authored by: Kaur, L., Singh, J.
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5
Kaur, L., & Singh, J. (2016). Microstructure, Starch Digestion, and Glycemic Index of Potatoes. In Advances in Potato Chemistry and Technology. (pp. 369 - 402).
[Chapter]Authored by: Kaur, L., Singh, J.
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7
Blandy, S., Dupuis, A., & Dixon, J. (2010). Introduction. In Multi-Owned Housing: Law, Power and Practice. (pp. 1 - 11).
[Chapter]Authored by: Kaur, L., Scheyvens, R.
3
1
Singh, J., & Kaur, L. (Eds.) (2015). Advances in potato chemistry and technology. (Vol. in progress): Academic Press/Elsevier (UK)
[Edited Book]Edited by: Kaur, L., Singh, J.
(2009). Advances in Potato Chemistry and Technology.
[Edited Book]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
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Kaur, L., & Singh, J. (2009). Novel applications and non-food uses of potato: future perspectives in nanotechnology.. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 425 - 425). USA, Europe, Great Britain, Asia Pacific: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Rao, M. (2009). Textural and rheological characteristics of raw and cooked potatoes. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 249 - 272). USA,Europe, Great Britain, Asia: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & McCarthy, OJ. (2009). Potato starch and its modification. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 273 - 318). USA, Europe, Asia, Great Britain: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., Jayasekera, S., & Moughan, PJ. (2014). Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors. In Processing and Impact on Antioxidants in Beverages. (pp. 121 - 129).
[Chapter]Authored by: Kaur, L.
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6
Singh, J., & Kaur, L. (2009). Introduction: Potato tuber. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 9 - 12). Burlington, MA: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
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Kaur, L., & Singh, J. (2009). The role of Galactomannan seed gums in diet and health a review.. In JN. Govil, & VK. Singh (Eds.) Recent Progress in Medicinal Plants. (pp. 329 - 343). Houston, TX: Stadium Press
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., & Liu, Q. (2007). Starch - A potential biomaterial for biomedical applications. In Nanomaterials and Nanosystems for Biomedical Applications. (pp. 83 - 98).
[Chapter]Authored by: Kaur, L., Singh, J.
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58
Kaur, L., & Singh, J.B. Caballero, PM. Finglas, & F. Toldrá (Eds.)September(pp. 152 - 159). SeptemberMayKaur, L., & Singh, J.. Caballero, . Finglas, & . Toldra (Eds.)SeptemberSeptemberSeptemberKaur, L., & Singh, J.. Caballero, . Finglas, & . Toldra (Eds.)
[Reference Book]Authored by: Kaur, L., Singh, J.
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Conference

Onguta, E., Bronlund, J., Gray-Stuart, E., Hort, J., Kaur, L., & Morgenstern, M. (2018, July). Impact of beef protein structure on digestibility and sensory experience. Presented at Annual Riddet Institute Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Gray-Stuart, E., Hort, J., Kaur, L.
Chian, F., Kaur, L., Astruc, T., Venien, A., Loison, O., Stubler, A-S., . . . Boland, M.THE EFFECT OF SHOCKWAVE PROCESSING ON MUSCLE PROTEIN STRUC TU RE AND DIGESTIBILITY IN VITRO. Paper presented at the meeting of http://icomst-proceedings.helsinki.fi/papers/2018_12_01.pdf. Melbourne
[Conference Paper]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Contributed to by: Boland, M.
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Kaur, L., Chain, FM., Zhu, X., ASTRUC, T., Hodgkinson, S., & Boland, MJ. (2017). Improving protein digestibility and texture of beef meat with novel processing technologies. In D. Troy, C. McDonnell, L. Hinds, & J. Kerry (Eds.) 63rd International Congress of Meat Science and Technology. Nurturing locally, growing globally. (pp. 676 - 677). : 63rd International Congress of Meat Science and Technology Nurturing locally, growing globally
[Conference Paper in Published Proceedings]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
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Chian, FM., Kaur, L., Astruc, T., Oei, I., Hodgkinson, SM., & Boland, M.(2017, July). The effect of pulsed electric field on bovine muscle protein digestibility in vitro. NZIFST Conference 2017 Poster Abstracts. (pp. 15 - 15).
[Conference]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
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Singh, J., Colussi, R., Zavareze, EDR., Dias, ARG., & Kaur, L. (2015, October). Potato starch digestion in vitro: effects of refrigerated storage and reheating. Presented at Food Structure, Digestion and Health Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Kaur, L., Singh, J.

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Bordoloi, A., Singh, J., & Kaur, L. (2015). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. In Proceedings of the 4th International Conference on Food Digestion(pp. 165 - 165). , 4th International Conference on Food Digestion Naples, Italy: Infogest
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., Tamura, M., Kumagai, C., Ogawa, Y., & Singh, H. (2015). In vitro starch digestion-an important tool for screening starch-based foods for slow digestibility and low glycemic characteristics. Summaries of Research Announcements. Vol. -Tokyo, Japan: FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Berg, T., Kaur, L., & Singh, H. (2014). Navy beans: A low glycaemic food for the future international Food Machinery and Technology Exhibition, Tokyo, Japan, 10 Jun 2014 - 13 Jun 2014. FOOMA International Food Machinery and Technology Exhibition 2014 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. 21 (pp. 1 - 7).
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y.(2014, November 20). Relationships between Starch digestibility and gelatinization degree of the cooked rice grain using in vitro digestion technique.. In Conference proceedings-ICAAI 2014(pp. 190 - 190). , The 2nd International Conference on Agriculture and Agro-Industry (ICAAI) 2014- Fresh Produce, Novel Process and Health Product
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Theron, L., Venien, A., Boland, MJ., Kaur, L., Loison, O., Chambon, C., . . . Astruc, T. (2014). Meat proteolysis by pepsin highlighted by maldi imaging mass spectrometry. Archivos Latinoamericanos de Produccion Animal. Vol. 22 (pp. 535 - 537). : 60th International Congress of Meat Science and Technology
[Conference Paper in Published Proceedings]Authored by: Boland, M., Kaur, L.
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Singh, J., Kaur, L., Salhotra, M., & Singh, H. (2013). Starch Based Future Food for Glucose Management, International Food Machinery and Technology Exhibition, Tokyo, Japan, 011 Jun 2013 - 14 Jun 2013. FOOMA International Food Machinery and Technology Exhibition 2013 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. 20 (pp. 9 - 16).
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Le Cam, N., Haisman, DR., Boland, MJ., & Singh, H. (2012). The effect of sous vide cooking on in vitro protein digestibility of beef meat. In The NZIFST 2012 Conference Handbook(pp. 13 - 13). , NZIFST Conference 2012
[Conference Abstract]Authored by: Boland, M., Kaur, L., Singh, H.
Kaur, L., Maudens, E., Haisman, DR., Boland, MJ., & Singh, H. (2012). Microstructure and in vitro gastro-intestinal protein digestibility of beef meat as affected by cooking. In Abstract published in Conference Handbook(pp. 68 - 68). , Food structures, digestion and health
[Conference Abstract]Authored by: Boland, M., Kaur, L., Singh, H.
Kaur, L., Boland, MJ., Rutherfurd, SM., Drummond, LN., & Moughan, PJ. (2011, November). Kiwifruit proteases enhance digestion of common protein-based foods under simulated gastric and small intestinal conditions. Presented at Joint Annual Scientific Meeting of the Nutrition Society of New Zealand and the Nutrition Society of Australia. Queenstown, New Zealand.
[Conference Oral Presentation]Authored by: Kaur, L.
Kaur, L., Haisman, DR., Boland, M., & Singh, H. (2011). The impact of cooking on microstructure and gastrointestinal digestibility of beef meat as assessed using an in vitro protein digestion model. Poster session presented at the meeting of International Symposium Dietary Protein for Human Health Symposium. Auckland, New Zealand
[Conference Poster]Authored by: Boland, M., Kaur, L., Singh, H.
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Kaur, L., Singh, J., & Singh, H. (2010). Structural and rheological characterization of gum ghatti (Anogeissus latifolia). Poster session presented at the meeting of New Zealand Institute of Food Science and Technology [NZIFST]: Inspiration > Prosperity. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L.
Boland, M., Kaur, L., Rutherfurd, S., & Moughan, P.(2010, November 8). Effect of consumption of kiwifruit on the gastric digestion of milk proteins.. , IDF World Dairy Summit
[Conference Abstract]Authored by: Kaur, L.
Boland, M., Kaur, L., & Rutherfurd, S. (2010). Food synergy: What is it and why does it matter?. Poster session presented at the meeting of NZ Institute of Food Science & Technology Conference 2010. Auckland
[Conference Poster]Authored by: Boland, M., Kaur, L.
Singh, J., Kaur, L., McCarthy, O., Moughan, PJ., & Singh, H. (2010). Chef-ready Taewa (Maori potatoes): Bringing together tradition and technology. Poster session presented at the meeting of The Zealand Institute of Food Science and Technology [NZIFST] Conference: Inspiration - Prosperity. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L. (2010, June). Traditional plants cure diabetes: A myth or reality. Presented at Inspiration - Properity: New Zealand Institute of Food Science & Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Kaur, L.
Kaur, L., Rutherfurd, SM., Boland, MJ., & Moughan, PJ. (2009, July). Eating kiwifruit: a key to healthy digestion. Presented at MoRST/FRST - JST Functional Food Workshop
[Conference Oral Presentation]Authored by: Boland, M., Kaur, L.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ.(2008, June 24). Starch-gum interactions: A microstructure-rheology study. (pp. 74). , NZIFST Conference, Rotorua, New Zealand
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J. (2006). Characterization of New Zealand Kamo Kamo starch: A novel source. In Foodtech Packtech(pp. 5). : New Zealand Food Technology
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, N., Ezekiel, R., & Guraya, H. (2004). Microstructural, cooking, and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physico-chemical and functional properties of their flours. In 2004 American Association of Cereal Chemists / TIA Joint Meeting(pp. unpaged). : American Association of Cereal Chemists
[Conference Abstract]Authored by: Kaur, L.
Kaur, L., Singh, J., & Singh, N. (2004). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. In 2004 American Association of Cereal Chemists / TIA Joint Meeting(pp. unpaged). : American Association of Cereal Chemists
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, N., & Kaur, L. (2002). Morphological, thermal, rheological and retrogradation properties of starch fractions varying in granule size. In 87th American Association of Cereal Chemists Annual Meeting(pp. unpaged). : American Association of Cereal Chemists [online]
[Conference Abstract]Authored by: Kaur, L.

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Other

Singh, J., Kaur, L., & Ogawa, Y. (2015). Special Issue-Advances in Rice Chemistry, Nutrition and Technology.
[Other]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
Kaur, L. (2013, July). The Role of Actinidin in the In Vitro Digestion of Pure Proteins and Protein Rich Foods. In New Zealand Vegetable Research and Innovation Board. Presented at Palmerston North.
[Oral Presentation]Authored by: Kaur, L.
Kaur, L. (2013, March). Indian antidiabetic plants and diabetes- An In vitro study (Invited Lecturer). In School of Horticulture, Chiba University, Tokyo, Japan.
[Oral Presentation]Authored by: Kaur, L.
Kaur, L. (2013, March). The effect of kiwifruit proteases on protein digestion(Invited Lecturer). In School of Horticulture, Chiba University, Tokyo, Japan.
[Oral Presentation]Authored by: Kaur, L.
Singh, J., & Kaur, L. (2010). Book review: Advances in potato chemistry and technology. (pp. 41 - 41). New Zealand Institute of Food Science and Technology
[Other]Authored by: Kaur, L., Singh, J.

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Kaur, L. (2010). Galactomannan seed gums - Role in diet and health.
[Other]Authored by: Kaur, L.
Singh, J., & Kaur, L. (2009). Advances in Potato Chemistry and Technology.
[Other]Authored by: Kaur, L., Singh, J.
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52
Singh, J., & Kaur, L. (2010). Gums - A boon for diabetes cholesterol management.
[Other]Authored by: Kaur, L., Singh, J.
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Singh, J., & Kaur, L. (2009). Book looks at potential of spuds in space. (pp. 3 - 3). Manawatu Standard
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12). Manawatu evening Standard
[Other]Authored by: Kaur, L., Singh, J.
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Singh, J., & Kaur, L. (2009). Potatoes in space - why not.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New Zealand potato book.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12).
[Other]Authored by: Kaur, L., Singh, J.
Read Abstract: abstract icon
Kaur, L. (2009). Eating Kiwifruit: A key to healthy digestion. (pp. 18 - 18).
[Other]Authored by: Kaur, L.
Singh, J., & Kaur, L. (2009). New Zealand Kiwifruit Journal. (pp. 18 - 18). New Zealand Kiwifruit Industry
[Other]Authored by: Kaur, L., Singh, J.
Kaur, L., Rutherfurd, SM., Boland, MJ., & Moughan, PJ. (2009, June). Eating kiwifruit: a key to healthy digestion. In NZIFST Conference Food Elements. Presented at Christchurch, NZ.
[Oral Presentation]Authored by: Boland, M., Kaur, L.
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Consultancy and Languages

Consultancy

  • 2008 onwards - International and NZ Food industry
    Led and collaborated on industry funded projects including Leaft, NZ; Wakatu Inc., NZ; Ajinomoto Japan; Zespri International Ltd; Anagenix, NZ; Meat Industry Association, NZ; Prepared Foods, NZ

Teaching and Supervision

Teaching Statement

I have been contributing to the following undergraduate and postgraduate courses at SF&AT (Manawatu and Albany campus and also SIT, Singapore and Jiangnan University, China):

  1. Food Chemistry (B.Tech Food Tech-141.395) Lecturing - Food Proteins; Egg; Vitamins and minerals; Colourants and preservatives, etc. 
  2. Food Chemistry (B. Tech. Nutrition-151.231)
  3. Food Ingredient Functionality (Master’s Food Technology 141.715)
  4.  Research Methods in Engineering (Master’s Food Technology -228.797)
  5. Food Technology Project Supervision (141.759) 
  6. PhD Food Technology (141.900)
  7. Masters Food Technology (141.806/7)
  8. Engineering and Technology Practicum (Engineering and Technology Practicum)
  9. Involvement in teaching and supervision at SIT (Singapore) and Jiangnan University (China)
Contact Supervisor

Graduate Supervision Statement

Available to supervise Masters and PhD student projects. 

I have been supervising students from many parts of the world, including student interns and research scientists from France, Japan, China, India, Brazil, Chile, Nigeria and many more.

Please feel free to e-mail me if you are interested in undertaking research in any area that falls within my research expertise. Any scholarship opportnities will be mentioned here when (if) available.


Associate Professor Lovedeep Kaur is available for Masters and Doctorial supervision.

Current Doctoral Supervision

Main Supervisor of:

  • Ihlana Nairfana - Doctor of Philosophy
    Role of fermentation to physicochemical, microstructure, and functional properties of Australian sweet lupin (Lupinus angustifolius) meat analogues
  • Mahsa Hassani - Doctor of Philosophy
    Identification and characterisation of antimicrobial peptides (AMPs) derived from food proteins
  • Nneka Ajomiwe - Doctor of Philosophy
    RELATIONSHIPS BETWEEN THERMOMECHANICAL PROCESS PARAMETERS AND FOOD AN-ALOGUE STRUCTURE DEVELOPMENT FROM PLANT PROTEINS.
  • Mariero Gawat - Doctor of Philosophy
    The quality of New Zealand goat meat and the effect of sous vide and microwave processing on its quality and in vitro protein digestibility
  • Boning Mao - Doctor of Philosophy
    Plant-Based Meat Analogues and Hybrid Meats Produced by High-Moisture Extrusion and High-Temperature Shear Processing

Co-supervisor of:

  • Sheba Mathuranayagam Culas - Doctor of Philosophy
    Exploring age-dependent anti-diabetic activity of encapsulated Cinnamomum Zeylanicum extract in low-fat functional yoghurt
  • Manisha Bagiyal - Doctor of Philosophy
    "Characterisation and modification of protein from New Zealand Pea Varieties"
  • Noorul Faridatul Akmal Che Ibrahim - Doctor of Philosophy
    Sous vide processing to tenderise meat
  • Abhilasha Abhilasha - Doctor of Philosophy
    Biomimetic Wheat Flour: An Artificial Wheat Flour with Low Glycaemic Features
  • Esther Onguta - Doctor of Philosophy
    Linking protein matrix structure to digestibility and temporal sensory experience through oral processing

Media and Links

Media

  • 24 Apr 2021 - Television
    Interview-Rural Delivery (TVNZOne)
    Interviewed for 'Hybrid Meats' programme https://www.tvnz.co.nz/shows/rural-delivery/episodes/s16-e5
  • 18 Oct 2021 - Magazine, Online, Other
    AG IN ED-https://issuu.com/farmersweeklynz/docs/78
  • 11 Oct 2021 - Newspaper, Online
    Stuff News- Grassfed & grain-finished meat
  • 07 Oct 2021 - Online, Newspaper, Video
    Florida News Times
    Florida News Times
  • 07 Oct 2021 - Online, Video
    New study highlights NZ beef-PHYS ORG
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  • 07 Oct 2021 - Video, Online
    Massey News Article
    /massey/about-massey/news/article.cfm?mnarticle_uuid=24A2971D-954C-4EA0-9856-F28A557045C5
  • 02 Nov 2021 - Radio, Online, Other
    Radio Interviews-Radio NZ, REX Today, Factum-Agri
    In relation to my research on meat and plant protein nutritional value
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Other Links