Contact details +6469517317
Distinguished Professor Harjinder Singh BSc(Hons), MSc, PhD, FRSNZ
Director, Riddet Institute
Doctoral Supervisor Riddet InstituteDistinguished Professor Harjinder Singh, Director of the Riddet Institute (a National Centre of Research Excellence in Food Science), is a world-renowned food scientist, honoured for his outstanding scientific achievements, his international profile and his academic leadership and commitment to 黑料网 and the wider scientific community.
He received his PhD in Food Science and Technology from University College Cork, Ireland in 1986 and has been with 黑料网 since 1989. His research has focused on food colloids, food ingredient functionality, functional foods and food structure-nutrition interface. He has published 350 papers in international journals, and is one of the highly cited researchers in Agricultural Sciences, with a current H-index of 63. He is co-inventor of 16 patents forming the basis of several commercial innovations. He has mentored 54 PhD students and 37 postdoctoral researchers from around the world, and has received more than $50 million in research funding from both NZ and international food companies and government organisations. He has delivered about 115 keynote addresses at international conferences and sits on the editorial boards of 12 food journals. He has served on several national and international committees, playing a significant role in food strategy development and implementation.
His international standing and outstanding contributions to food science have been recognised by several prestigious awards: the William Haines Dairy Science Award (USA) and the Marschall Rhodia International Dairy Science Award (USA), 黑料网 Research Medal, JC Andrews Award and the Shorland Medal. He is an Elected Fellow of the United States Institute of Food Technologists (2015), an Elected Fellow of the Royal Society of New Zealand (2002) and of the International Academy of Food Science and Technology (2006). In 2012, he was the co-recipient of the Prime Minister’s Science Prize, the highest science honour in New Zealand.
Distinguished Professor Harjinder Singh, Director of the Riddet Institute (a National Centre of Research Excellence in Food Science), is a world-renowned food scientist, honoured for his outstanding scientific achievements, his international profile and his academic leadership and commitment to 黑料网 and the wider scientific community.
Professional
Contact details
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Ph: 84317
Location: Ecology
Campus: Turitea
Qualifications
- Bachelor of Science (Honours) - Punjab Agricultural University (1979)
- Master of Science (Honours) - Punjab Agricultural University (1981)
- Doctor of Philosophy - National University of Ireland (1980)
Fellowships and Memberships
- Member, Royal Society of New Zealand (Fellow) (2002)
Certifications and Registrations
- Licence, Supervisor, 黑料网
Research Expertise
Research Interests
- Structures and interactions of polysaccharides and proteins under different environmental and processing conditions.
- Structural changes in food materials under oral and gastro-intestinal environments.
- Mechanisms of release of nutrients in the GIT from different food structures
- Development of encapsulation and delivery systems for bioactive compounds
Thematics
Health and Well-being, Future Food Systems
Area of Expertise
Field of research codes
Engineering (090000):
Food Sciences (090800):
Food Sciences not elsewhere classified (090899)
Keywords
Food structures and functionality, interactions of food components, particularly proteins, during food processing; food colloids and emulsions; behaviour of food structures during gastro-intestinal digestion; Protection and delivery of sensitive nutrients and bioactives in foods, nanotechnology and its application in food science. Dairy science and technology, in particular milk protein products and milk powders.
Research Projects
Current Projects
Project Title: Project 1.3a - Human Digestome
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Prof John Bronlund - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 2.2 - Combinatorial proteins
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 2.1 - Plant and novel proteins
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.6 - New indices of nutritional impact
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.5 - Food structure and metabolism
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.3 - Human Digestome
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.2 - Food structure modifications in the GIT
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.1 - Food materials
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: NSC - Science of Food - High-Value Nutrition National Science Challenge - Ko Nga Kai Whai Painga
Date Range: 2019 - 2024
Funding Bodies: University of Auckland; Calocurb Ltd
Project Team:
- Distprof Harjinder Singh - Project Leader
- Dr Karin Schofield - Team Member
Completed Projects
Project Title: Project 1.4 - Food structure and microbiome
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 4.3 - Consumer and Innovation
Date Range: 2018 - 2022
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
Project Title: NSC - Bioactive Food Systems (High-Value Nutrition National Science Challenge)
Bioactive Food Systems will address the need to protect the health-promoting compounds (the 'bioactives') in foods during their journey from raw ingredients to finished food products. We will design food ingredients and processes that keep those bioactives in top condition within food products, then release them to the body when those food products are eaten.
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Date Range: 2016 - 2019
Funding Body: University of Auckland
Project Team:
- Distprof Harjinder Singh - Project Leader
- Dr Simon Loveday - Team Member
- Dr Abby Thompson - Team Member
- Ms Lynley Drummond - Team Member
Project Title: NSC - MultiProMo (High-Value Nutrition National Science Challenge)
As we age we lose muscle mass and function, and many older people find that muscle weakness limits their ability to stay physically mobile and remain independent. Protein and the amino acid leucine are the major nutrients required for muscle maintenance, and in this project we will research how to combine proteins together to improve digestibility and protein uptake for older people. Using this research, we will develop scientifically validated high-protein foods that help to support muscle maintenance in seniors while also meeting their flavour and texture preferences.
Many countries, especially in New Zealand's major export markets in East Asia, are faced with ageing populations and skyrocketing healthcare costs. The high-protein muscle maintenance foods that we develop will be targeted towards seniors in China, and will contribute to improving the wellbeing of older Chinese as well as providing substantial export revenue to a New Zealand food manufacturer.
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Date Range: 2016 - 2019
Funding Bodies: University of Auckland; Goodman Fielder New Zealand Ltd
Project Team:
- Dr Simon Loveday - Team Member
- Distprof Harjinder Singh - Project Leader
- Dr Teresa Wegrzyn - Team Member
- Dr Sharon Henare - Team Member
- Distprof Paul Moughan - Team Member
Project Title: NSC - Scanning the Horizon - High Value Nutrition Science Challenge Agreement
Date Range: 2015 - 2017
Funding Body: University of Auckland
Project Team:
- Distprof Harjinder Singh - Project Leader
Project Title: Future foods - a new capability for New Zealand's leading industry
Date Range: 2007 - 2012
Funding Bodies: Foundation for Research, Science & Technology; Heinz Wattie's Ltd; Fonterra Co-operative Group Limited; Meat Biologics Research Ltd; Independent Fisheries Ltd
Project Team:
- Distprof Harjinder Singh - Project Leader
- Distprof Paul Moughan - Team Member
- Prof Mike Boland - Team Member
- Dr Paul Singh - Team Member
- A/Pro Lawrence Creamer - Team Member
- Prof David Mellor - Team Member
- Prof Roger Lentle - Team Member
- Prof John Bronlund - Team Member
- Dr Anil Anal - Team Member
- Prof Jaspreet Singh - Team Member
Research Outputs
Journal
Yang, M., Ye, A., Yang, Z., Everett, DW., de Campo, L., Singh, H., . . . Gilbert, EP. (2025). Probing structural modification of milk proteins in the presence of pepsin and/or acid using small- and ultra-small-angle neutron scattering. Food Hydrocolloids. 159
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Ma, S., Ye, A., Singh, H., & Acevedo-Fani, A. (2025). Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins. Food Chemistry. 463
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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Nadia, J., Roy, D., Montoya, CA., Singh, H., Acevedo-Fani, A., & Bornhorst, GM. (2024). A proposed framework to establish in vitro-in vivo relationships using gastric digestion models for food research. Food and Function.
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H.
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Li, S., Mungure, T., Ye, A., Loveday, SM., Ellis, A., Weeks, M., . . . Singh, H. (2024). Intragastric restructuring dictates the digestive kinetics of heat-set milk protein gels of contrasting textures. Food Research International. 195
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Ma, S., Acevedo-Fani, A., Ye, A., & Singh, H. (2024). Heat-induced interactions of hemp protein particles formed by microfluidisation with 尾-lactoglobulin. LWT. 203
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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1
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2024). Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Critical Reviews in Food Science and Nutrition.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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2
Li, S., Ye, A., Cui, J., Zhang, Y., Ware, L., Miller, JC., . . . McNabb, W. (2024). Dynamic Gastrointestinal Digestion of Bovine, Caprine and Ovine Milk Reconstituted from Commercial Whole Milk Powders. Foods. 13(9)
[Journal article]Authored by: McNabb, W., Singh, H., Ye, A.
[Journal article]Authored by: McNabb, W., Singh, H., Ye, A.
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Song, X., Wang, X., Yang, M., Acevedo-Fani, A., Singh, H., & Ye, A. (2024). Dynamic In Vitro Gastric Digestion Behaviour of Commercial Infant Formulae Made with Cow, Goat and Sheep Milk. Foods. 13(9)
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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1
Lin, Q., Yang, X., Liu, Y., Lu, Y., Liu, W., Han, J., . . . Ye, A. (2024). The physicochemical properties of 尾-carotene emulsions stabilized by whey protein/octenyl succinic anhydride (OSA)-modified-starch complexes: Influence of OSA substitution degree of starch. LWT. 197
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Yang, M., Ye, A., Gilbert, EP., Yang, Z., Everett, DW., & Singh, H. (2024). Pepsin-induced hydrolysis and coagulation of proteins in goat, sheep and cow milk. International Dairy Journal. 153
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Cheng, Y., Ye, A., & Singh, H. (2024). Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions. Current Research in Food Science. 8
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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5
Pan, Z., Ye, A., Fraser, K., Li, S., Dave, A., & Singh, H. (2024). Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks. Current Research in Food Science. 8
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Do, DT., Ye, A., Singh, H., & Acevedo-Fani, A. (2024). Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation. Food Hydrocolloids. 149
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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6
Pan, Z., Ye, A., Fraser, K., Li, S., Dave, A., & Singh, H. (2024). Comparative lipidomics analysis of in vitro lipid digestion of sheep milk: Influence of homogenization and heat treatment. Journal of Dairy Science. 107(2), 711-725
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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2
Li, S., Dixit, Y., Reis, MM., Singh, H., & Ye, A. (2024). Movements of moisture and acid in gastric milk clots during gastric digestion: Spatiotemporal mapping using hyperspectral imaging. Food Chemistry. 431
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
艦en, A., Acevedo-Fani, A., Dave, A., Ye, A., Husny, J., & Singh, H. (2024). Plant oil bodies and their membrane components: new natural materials for food applications. Critical Reviews in Food Science and Nutrition. 64(2), 256-279
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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17
Lin, B., Nair, S., Fellner, DMJ., Nasef, NA., Singh, H., Negron, L., . . . Loomes, KM. (2023). The Leptospermum scoparium (M膩nuka)-Specific Nectar and Honey Compound 3,6,7-Trimethyllumazine (Lepteridine<sup>TM</sup>) That Inhibits Matrix Metalloproteinase 9 (MMP-9) Activity. Foods. 12(22)
[Journal article]Authored by: Ahmed Nasef, N., Singh, H.
[Journal article]Authored by: Ahmed Nasef, N., Singh, H.
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1
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Corrigendum to “Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins” (J. Dairy Sci. 105:990–1003) (Journal of Dairy Science (2022) 105(2) (990–1003), (S0022030221011085), (10.3168/jds.2021-21177)). Journal of Dairy Science. 106(11), 8169
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2023). The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion. Food and Function. 14(17), 7924-7937
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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2
Cheng, L., Ye, A., Yang, Z., Hemar, Y., & Singh, H. (2023). Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets. Food Hydrocolloids. 145
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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4
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Role of Ca<sup>2+</sup> in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles. Food and Function. 14(15), 6985-6997
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Nadia, J., Singh, H., & Bornhorst, GM. (2023). Evaluation of the performance of the human gastric simulator using durum wheat-based foods of contrasting food structure. Food and Function. 14(15), 6877-6895
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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4
Pan, Z., Ye, A., Fraser, K., Dave, A., & Singh, H. (2023). Heat stability of sheep's skim milk: Aggregation and interaction of proteins. International Dairy Journal. 144
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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2
Okubanjo, SS., Brooke, SJ., Ward, R., Mostert, N., Loveday, SM., Ye, A., . . . Waterland, M. (2023). The use of confocal Raman microscopy and microfluidic channels to monitor the location and mobility of 尾-carotene incorporated in droplet-stabilized oil-in-water emulsions. Current Research in Food Science. 6
[Journal article]Authored by: Singh, H., Waterland, M., Ye, A.
[Journal article]Authored by: Singh, H., Waterland, M., Ye, A.
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Rashidinejad, A., Nieuwkoop, M., Singh, H., & Jameson, GB. (2023). Assessment of Various Food Proteins as Structural Materials for Delivery of Hydrophobic Polyphenols Using a Novel Co-Precipitation Method. Molecules. 28(8)
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
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4
Li, S., Ayyash, M., Ye, A., & Singh, H. (2023). Dynamic in vitro gastric digestion behaviour of camel milk. International Dairy Journal. 143
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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5
Li, S., Saharawat, A., Ye, A., Dave, A., & Singh, H. (2023). Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties. Foods. 12(7)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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2
Luo, N., Ye, A., Wolber, FM., & Singh, H. (2023). Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type. Current Research in Food Science. 6
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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5
Nadia, J., Olenskyj, AG., Stroebinger, N., Hodgkinson, SM., Estevez, TG., Subramanian, P., . . . Bornhorst, GM. (2023). Cooked Rice–Based and Wheat-Based Food Structure Influenced Digestion Kinetics and Glycemic Response in Growing Pigs. Journal of Nutrition. 153(5), 1373-1388
[Journal article]Authored by: Hodgkinson, S., Singh, H.
[Journal article]Authored by: Hodgkinson, S., Singh, H.
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4
Tai, P., Clulow, AJ., Boyd, BJ., Golding, M., Singh, H., & Everett, DW. (2023). Cholesterol stabilization of phospholipid vesicles against bile-induced solubilization. Chemistry and Physics of Lipids. 252
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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3
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Effect of ingestion temperature on the pepsin-induced coagulation and the in vitro gastric digestion behavior of milk. Food Hydrocolloids. 139
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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4
Wang, X., Roy, D., Acevedo-Fani, A., Ye, A., Pundir, S., & Singh, H. (2023). Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae. Current Opinion in Food Science. 50
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
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3
Li, S., Delger, M., Dave, A., Singh, H., & Ye, A. (2023). Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation. Journal of Dairy Science. 106(3), 1611-1625
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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4
Do, DT., Singh, J., Johnson, S., & Singh, H. (2023). Probing the Double-Layered Cotyledon Cell Structure of Navy Beans: Barrier Effect of the Protein Matrix on In Vitro Starch Digestion. Nutrients. 15(1)
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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8
Pan, Z., Ye, A., Dave, A., Fraser, K., & Singh, H. (2023). pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk. Journal of Dairy Science. 106(3), 1626-1637
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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2
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment. Food Chemistry. 402
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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12
Tai, P., Golding, M., Singh, H., & Everett, D. (2023). The bovine milk fat globule membrane–Liquid ordered domain formation and anticholesteremic effects during digestion. Food Reviews International. 39(7), 4061-4087
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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5
Ahmed Nasef, N., Thota, RN., Mutukumira, AN., Rutherfurd-Markwick, K., Dickens, M., Gopal, P., . . . Garg, ML. (2022). Bioactive Yoghurt Containing Curcumin and Chlorogenic Acid Reduces Inflammation in Postmenopausal Women. Nutrients. 14(21)
[Journal article]Authored by: Ahmed Nasef, N., Dickens, M., Singh, H.
[Journal article]Authored by: Ahmed Nasef, N., Dickens, M., Singh, H.
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2
Anantawat, V., Anema, SG., & Singh, H. (2022). Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality. Innovative Food Science and Emerging Technologies. 82
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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1
Wang, X., Wolber, FM., Ye, A., Stroebinger, N., Hamlin, A., Zhu, P., . . . Singh, H. (2022). Gastric digestion of cow milk, almond milk and oat milk in rats. Food and Function. 13(21), 10981-10993
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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4
He, X., Yang, M., Yuan, F., Singh, H., & Ye, A. (2022). High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion. Current Research in Food Science. 5, 1530-1538
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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5
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2022). Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion. Frontiers in Nutrition. 9
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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3
Li, S., Delger, M., Dave, A., Singh, H., & Ye, A. (2022). Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks. Foods. 11(12)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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25
Nadia, J., Olenskyj, AG., Subramanian, P., Hodgkinson, S., Stroebinger, N., Estevez, TG., . . . Bornhorst, GM. (2022). Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate. Food Chemistry. 394
[Journal article]Authored by: Hodgkinson, S., Singh, H.
[Journal article]Authored by: Hodgkinson, S., Singh, H.
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15
Nadia, J., Bronlund, JE., Singh, H., Singh, RP., & Bornhorst, GM. (2022). Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion. Food Research International. 157
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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12
Acevedo-Fani, A., & Singh, H. (2022). Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods. Journal of Agricultural and Food Chemistry. 70(17), 5291-5298
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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6
Cheng, L., Ye, A., Yang, Z., Gilbert, EP., Knott, R., de Campo, L., . . . Singh, H. (2022). Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions. Food Structure. 32
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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15
Thota, RN., Moughan, PJ., Singh, H., & Garg, ML. (2022). Significance of Postprandial Insulin and Triglycerides to Evaluate the Metabolic Response of Composite Meals Differing in Nutrient Composition – A Randomized Cross-Over Trial. Frontiers in Nutrition. 9
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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1
Pan, Z., Ye, A., Dave, A., Fraser, K., & Singh, H. (2022). Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles. Journal of Dairy Science. 105(5), 3871-3882
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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21
Roy, D., Moughan, PJ., Ye, A., Hodgkinson, SM., Stroebinger, N., Li, S., . . . Singh, H. (2022). Structural changes in milk from different species during gastric digestion in piglets. Journal of Dairy Science. 105(5), 3810-3831
[Journal article]Authored by: Hodgkinson, S., Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Hodgkinson, S., Roy, D., Singh, H., Ye, A.
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24
Rashidinejad, A., Jameson, GB., & Singh, H. (2022). The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods. Molecules. 27(2)
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
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13
Li, S., Ye, A., & Singh, H. (2022). Seasonal variations in the characteristics of milk fat and the whipping properties of cream. International Dairy Journal. 127
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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9
Poddar, D., Palmer, J., Das, S., Gaare, M., Nag, A., & Singh, H. (2022). Effect of fluidized bed drying, matrix constituents and structure on the viability of probiotic lactobacillus paracasei atcc 55544 during storage at 4 °c, 25 °c, and 37 °c. Microorganisms. 10(1)
[Journal article]Authored by: Nag, A., Palmer, J., Singh, H.
[Journal article]Authored by: Nag, A., Palmer, J., Singh, H.
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5
Li, S., Pan, Z., Ye, A., Cui, J., Dave, A., & Singh, H. (2022). Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species. Food Hydrocolloids. 126
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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20
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2022). Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins. Journal of Dairy Science. 105(2), 990-1003
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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27
Li, S., Ye, A., Pan, Z., Cui, J., Dave, A., & Singh, H. (2022). Dynamic in vitro gastric digestion behavior of goat milk: Effects of homogenization and heat treatments. Journal of Dairy Science. 105(2), 965-980
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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27
Anantawat, V., Loveday, SM., Singh, H., & Anema, SG. (2022). Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality. International Dairy Journal. 125
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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3
Wang, X., Ye, A., Dave, A., & Singh, H. (2022). Structural changes in oat milk and an oat milk鈥抌ovine skim milk blend during dynamic in vitro gastric digestion. Food Hydrocolloids. 124
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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14
Cheng, L., Ye, A., Hemar, Y., & Singh, H. (2022). Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion. Journal of Colloid and Interface Science. 608, 1286-1296
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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28
Acevedo-Fani, A., & Singh, H. (2022). Biophysical insights into modulating lipid digestion in food emulsions. Progress in Lipid Research. 85
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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67
Priour, S., Welman, A., Singh, H., & Ellis, A. (2022). Impact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus. LWT. 153
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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2
Rashidinejad, A., Bahrami, A., Rehman, A., Rezaei, A., Babazadeh, A., Singh, H., . . . Jafari, SM. (2022). Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products. Critical Reviews in Food Science and Nutrition. 62(9), 2470-2494
[Journal article]Authored by: Rashidinejad, A., Singh, H.
[Journal article]Authored by: Rashidinejad, A., Singh, H.
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82
17
Jayatunga, DPW., Hone, E., Khaira, H., Lunelli, T., Singh, H., Guillemin, GJ., . . . Martins, RN. (2021). Therapeutic potential of mitophagy-inducing microflora metabolite, urolithin a for alzheimer’s disease. Nutrients. 13(11)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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28
Pan, Z., Ye, A., Li, S., Dave, A., Fraser, K., & Singh, H. (2021). Dynamic in vitro gastric digestion of sheep milk: Influence of homogenization and heat treatment. Foods. 10(8)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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13
1
Li, S., Ye, A., & Singh, H. (2021). Impacts of heat-induced changes on milk protein digestibility: A review. International Dairy Journal. 123
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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27
1
Poddar, D., de Jonge, MD., Howard, DL., Palmer, J., Ainscough, EW., Singh, H., . . . Jameson, GB. (2021). Manganese accumulation in probiotic Lactobacillus paracasei ATCC 55544 analyzed by synchrotron X-ray fluorescence microscopy and impact of accumulation on the bacterial viability following encapsulation. Food Research International. 147
[Journal article]Authored by: Haverkamp, R., Jameson, G., Palmer, J., Singh, H.
[Journal article]Authored by: Haverkamp, R., Jameson, G., Palmer, J., Singh, H.
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4
1
Li, S., Ye, A., & Singh, H. (2021). The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems. Food Research International. 146
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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3
Ahmed Nasef, N., Zhu, P., Golding, M., Dave, A., Ali, A., Singh, H., . . . Garg, M. (2021). Salmon food matrix influences digestion and bioavailability of long-chain omega-3 polyunsaturated fatty acids. Food and Function. 12(14), 6588-6602
[Journal article]Authored by: Ahmed Nasef, N., Ali, A., Singh, H.
[Journal article]Authored by: Ahmed Nasef, N., Ali, A., Singh, H.
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13
1
Tai, P., Golding, M., Singh, H., Waterland, M., & Everett, DW. (2021). Cholesterol-phospholipid interactions resist the detergent effect of bovine bile. Colloids and Surfaces B: Biointerfaces. 205
[Journal article]Authored by: Singh, H., Waterland, M.
[Journal article]Authored by: Singh, H., Waterland, M.
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3
1
Nadia, J., Olenskyj, AG., Stroebinger, N., Hodgkinson, SM., Estevez, TG., Subramanian, P., . . . Bornhorst, GM. (2021). Erratum: Correction: Tracking physical breakdown of rice- and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model (Food & function (2021) 12 10 (4349-4372)). Food & function. 12(13), 6117-6119
[Journal article]Authored by: Hodgkinson, S., Singh, H.
[Journal article]Authored by: Hodgkinson, S., Singh, H.
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Nadia, J., Bronlund, J., Singh, RP., Singh, H., & Bornhorst, GM. (2021). Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. Comprehensive Reviews in Food Science and Food Safety. 20(3), 2660-2698
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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45
5
Nadia, J., Olenskyj, AG., Stroebinger, N., Hodgkinson, SM., Estevez, TG., Subramanian, P., . . . Bornhorst, GM. (2021). Tracking physical breakdown of rice-and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model. Food and Function. 12(10), 4349-4372
[Journal article]Authored by: Hodgkinson, S., Singh, H.
[Journal article]Authored by: Hodgkinson, S., Singh, H.
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24
5
Luo, N., Ye, A., Wolber, FM., & Singh, H. (2021). Effect of gel structure on the in vitro gastrointestinal digestion behaviour of whey protein emulsion gels and the bioaccessibility of capsaicinoids. Molecules. 26(5)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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33
1
Lin, Q., Wu, D., Singh, H., & Ye, A. (2021). Improving solubility and stability of 尾-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch. Food Chemistry. 352
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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29
2
Li, S., Ye, A., & Singh, H. (2021). Physicochemical changes and age gelation in stored UHT milk: Seasonal variations. International Dairy Journal. 118
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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16
2
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2021). In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocolloids. 117
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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46
6
Choki, K., Li, S., Ye, A., Jameson, GB., & Singh, H. (2021). Fate of hydroxyapatite nanoparticles during dynamic in vitro gastrointestinal digestion: The impact of milk as a matrix. Food and Function. 12(6), 2760-2771
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.
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4
1
Wegrzyn, TF., Acevedo-Fani, A., Loveday, SM., & Singh, H. (2021). In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: Influence of protein composition and co-processing. Food and Function. 12(6), 2605-2616
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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7
3
Acevedo-Fani, A., & Singh, H. (2021). Biopolymer interactions during gastric digestion: Implications for nutrient delivery. Food Hydrocolloids. 116
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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26
3
Zheng, M., Ye, A., Singh, H., & Zhang, Y. (2021). The in vitro digestion of differently structured starch gels with different amylose contents. Food Hydrocolloids. 116
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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25
4
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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97
9
Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2021). Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species. Food and Function. 12(4), 1783-1802
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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18
4
Okubanjo, SS., Ye, A., Wilde, PJ., Singh, H., & Loveday, SM. (2021). Antioxidant performance in droplet-stabilized oil-in-water emulsions. LWT. 139
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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5
2
Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2021). Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion. Journal of Dairy Science. 104(2), 1394-1411
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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39
7
Li, S., Ye, A., & Singh, H. (2021). Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt. Journal of Dairy Science. 104(2), 1424-1432
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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29
3
Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2021). In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure. Food Hydrocolloids. 113
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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20
2
Nag, A., Waterland, M., & Singh, H. (2021). Effect on cell membrane structural integrity of xylitol-coated probiotics when stabilised with milk solids – A FTIR study. International Journal of Dairy Technology. 74(1), 128-138
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.
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5
1
Acevedo-Fani, A., Ochoa-Grimaldo, A., Loveday, SM., & Singh, H. (2021). Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin. Food Hydrocolloids. 111
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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27
5
Wang, X., Ye, A., Dave, A., & Singh, H. (2021). In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids. Food Hydrocolloids. 111
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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39
12
Niu, Z., Thielen, I., Loveday, SM., & Singh, H. (2021). Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion. Food Biophysics. 16(1), 40-47
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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4
2
Austin, G., Ferguson, JJ., Thota, RN., Singh, H., Burrows, T., & Garg, ML. (2021). Postprandial lipaemia following consumption of a meal enriched with medium chain saturated and/or long chain omega-3 polyunsaturated fatty acids. A randomised cross-over study. Clinical Nutrition. 40(2), 420-427
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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2
1
Krupa, L., Bajka, B., Staro艅, R., Dupont, D., Singh, H., Gutkowski, K., . . . Macierzanka, A. (2020). Comparing the permeability of human and porcine small intestinal mucus for particle transport studies. Scientific Reports. 10(1)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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38
5
Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2020). Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review. Frontiers in Nutrition. 7
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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176
18
Acevedo-Fani, A., Dave, A., & Singh, H. (2020). Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Frontiers in Chemistry. 8
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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34
8
Sabatier, M., Rytz, A., Husny, J., Dubascoux, S., Nicolas, M., Dave, A., . . . Glahn, RP. (2020). Impact of ascorbic acid on the in vitro iron bioavailability of a casein-based iron fortificant. Nutrients. 12(9), 1-13
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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23
2
Bisht, A., Dickens, M., Rutherfurd-Markwick, K., Thota, R., Mutukumira, AN., & Singh, H. (2020). Chlorogenic acid potentiates the anti-inflammatory activity of curcumin in LPS-stimulated THP-1 cells. Nutrients. 12(9), 1-12
[Journal article]Authored by: Dickens, M., Singh, H.
[Journal article]Authored by: Dickens, M., Singh, H.
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44
10
Niu, Z., Acevedo-Fani, A., McDowell, A., Barnett, A., Loveday, SM., & Singh, H. (2020). Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10. Journal of Controlled Release. 327, 444-455
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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40
8
Luo, N., Ye, A., Wolber, FM., & Singh, H. (2020). In-mouth breakdown behaviour and sensory perception of emulsion gels containing active or inactive filler particles loaded with capsaicinoids. Food Hydrocolloids. 108
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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29
6
Guo, Q., Ye, A., Singh, H., & Rousseau, D. (2020). Destructuring and restructuring of foods during gastric digestion. Comprehensive Reviews in Food Science and Food Safety. 19(4), 1658-1679
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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38
11
Do, DT., Singh, J., Oey, I., & Singh, H. (2020). Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro. Food Hydrocolloids. 108
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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14
3
Wu, D., Lin, Q., Singh, H., & Ye, A. (2020). Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes. Food Research International. 136
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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33
5
Thota, RN., Moughan, PJ., Singh, H., & Garg, ML. (2020). GlucoTRIG: A novel tool to determine the nutritional quality of foods and meals in general population. Lipids in Health and Disease. 19(1)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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2
1
Riedle, S., Wills, JW., Miniter, M., Otter, DE., Singh, H., Brown, AP., . . . Powell, JJ. (2020). A Murine Oral-Exposure Model for Nano- and Micro-Particulates: Demonstrating Human Relevance with Food-Grade Titanium Dioxide. Small. 16(21)
[Journal article]Authored by: McNabb, W., Singh, H.
[Journal article]Authored by: McNabb, W., Singh, H.
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13
4
Wang, X., Ye, A., & Singh, H. (2020). Structural and physicochemical changes in almond milk during: In vitro gastric digestion: Impact on the delivery of protein and lipids. Food and Function. 11(5), 4314-4326
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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28
9
Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2020). Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-未-lactone and pepsin. Journal of Dairy Science. 103(7), 5844-5862
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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31
11
Li, S., Ye, A., & Singh, H. (2020). Effect of seasonal variations on the acid gelation of milk. Journal of Dairy Science. 103(6), 4965-4974
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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16
7
Le, HD., Loveday, SM., Singh, H., & Sarkar, A. (2020). Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids. Food Chemistry. 320
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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55
12
Ye, A., Wang, X., Lin, Q., Han, J., & Singh, H. (2020). Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment. Food Chemistry. 318
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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42
14
Do, DT., Singh, J., Oey, I., Singh, H., Yada, RY., & Frostad, JM. (2020). A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells. Food Hydrocolloids. 104
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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9
5
Du Le, H., Loveday, SM., Nowak, E., Niu, Z., & Singh, H. (2020). Pectin emulsions for colon-targeted release of propionic acid. Food Hydrocolloids. 103
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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22
18
Du Le, H., Loveday, SM., Singh, H., & Sarkar, A. (2020). Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength. Food Hydrocolloids. 99
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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132
30
Panth, N., Dias, CB., Wynne, K., Singh, H., & Garg, ML. (2020). Medium-chain fatty acids lower postprandial lipemia: A randomized crossover trial. Clinical Nutrition. 39(1), 90-96
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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16
10
Cheng, L., Ye, A., Hemar, Y., Gilbert, EP., De Campo, L., Whitten, AE., . . . Singh, H. (2019). Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- And Ultra-Small-Angle Neutron Scattering. Langmuir. 35(37), 12017-12027
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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24
11
Nowak, E., Livney, YD., Niu, Z., & Singh, H. (2019). Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics?. Trends in Food Science and Technology. 91, 557-573
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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53
21
Nasef, NA., Loveday, SM., Golding, M., Martins, RN., Shah, TM., Clarke, M., . . . Singh, H. (2019). Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans. Food and Function. 10(8), 4584-4592
[Journal article]Authored by: Ahmed Nasef, N., Singh, H.
[Journal article]Authored by: Ahmed Nasef, N., Singh, H.
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22
11
Li, S., Ye, A., & Singh, H. (2019). Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system. Journal of Dairy Science. 102(9), 7747-7759
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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66
18
Ye, A., Cui, J., Carpenter, E., Prosser, C., & Singh, H. (2019). Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition. International Dairy Journal. 97, 76-85
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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57
19
Rashidinejad, A., Loveday, SM., Jameson, GB., Hindmarsh, JP., & Singh, H. (2019). Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin. Food Hydrocolloids. 96, 451-462
[Journal article]Authored by: Hindmarsh, J., Jameson, G., Rashidinejad, A., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Jameson, G., Rashidinejad, A., Singh, H.
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29
11
Lin, Q., Liang, R., Zhong, F., Ye, A., Hemar, Y., Yang, Z., . . . Singh, H. (2019). Self-Assembled Micelles Based on OSA-Modified Starches for Enhancing Solubility of 尾-Carotene: Effect of Starch Macromolecular Architecture. Journal of Agricultural and Food Chemistry. 67(23), 6614-6624
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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56
26
Nag, A., Waterland, M., Janssen, P., Anderson, R., & Singh, H. (2019). Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics. Food Research International. 123, 198-207
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.
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12
4
Do, DT., Singh, J., Oey, I., & Singh, H. (2019). Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes. Food Hydrocolloids. 96, 112-122
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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63
20
Okubanjo, SS., Loveday, SM., Ye, A., Wilde, PJ., & Singh, H. (2019). Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation. Journal of Agricultural and Food Chemistry. 67(9), 2626-2636
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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30
18
Niu, Z., Thielen, I., Barnett, A., Loveday, SM., & Singh, H. (2019). 蔚-Polylysine and 尾-cyclodextrin assembling as delivery systems for gastric protection of proteins and possibility to enhance intestinal permeation. Journal of Colloid and Interface Science. 546, 312-323
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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23
11
Ye, A., Liu, W., Cui, J., Kong, X., Roy, D., Kong, Y., . . . Singh, H. (2019). Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment. Food Chemistry. 286, 216-225
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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93
38
Niu, Z., Loveday, SM., Barbe, V., Thielen, I., He, Y., & Singh, H. (2019). Protection of native lactoferrin under gastric conditions through complexation with pectin and chitosan. Food Hydrocolloids. 93, 120-130
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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39
21
Luo, N., Ye, A., Wolber, FM., & Singh, H. (2019). Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception. Food Hydrocolloids. 92, 19-29
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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52
18
Singh, H. (2019). Symposium review: Fat globules in milk and their structural modifications during gastrointestinal digestion. Journal of Dairy Science. 102(3), 2749-2759
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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22
9
Dias, CB., Zhu, X., Thompson, AK., Singh, H., & Garg, ML. (2019). Effect of the food form and structure on lipid digestion and postprandial lipaemic response. Food and Function. 10(1), 112-124
[Journal article]Authored by: Singh, H., Zhu, X.
[Journal article]Authored by: Singh, H., Zhu, X.
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32
17
Dave, AC., Ye, A., & Singh, H. (2019). Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.). Food Chemistry. 276, 129-139
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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58
21
Wang, X., Lin, Q., Ye, A., Han, J., & Singh, H. (2019). Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion. Food Hydrocolloids. 88, 272-282
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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68
34
Do, DT., Singh, J., Oey, I., & Singh, H. (2018). Biomimetic plant foods: Structural design and functionality. Trends in Food Science and Technology. 82, 46-59
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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37
15
Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of 尾-carotene in OSA-modified-starch-stabilized-emulsions. Food Hydrocolloids. 84, 303-312
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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108
53
Wang, X., Ye, A., Lin, Q., Han, J., & Singh, H. (2018). Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model. Journal of Dairy Science. 101(8), 6842-6852
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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106
49
Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing 尾-carotene: Effect of calcium and pH. Food Hydrocolloids. 77, 549-556
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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29
16
Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions. Food Hydrocolloids. 77, 30-39
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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46
27
Mittal, VA., Ellis, A., Ye, A., Edwards, PJB., & Singh, H. (2018). The adsorption of orthophosphate onto casein-iron precipitates. Food Chemistry. 239, 17-22
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.
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8
5
Riedle, S., Pele, LC., Otter, DE., Hewitt, RE., Singh, H., Roy, NC., . . . Powell, JJ. (2017). Pro-inflammatory adjuvant properties of pigment-grade titanium dioxide particles are augmented by a genotype that potentiates interleukin 1尾 processing. Particle and Fibre Toxicology. 14(1)
[Journal article]Authored by: McNabb, W., Singh, H.
[Journal article]Authored by: McNabb, W., Singh, H.
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18
12
Guo, Q., Ye, A., Bellissimo, N., Singh, H., & Rousseau, D. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research. 68, 109-118
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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158
84
Dias, CB., Moughan, PJ., Wood, LG., Singh, H., & Garg, ML. (2017). Postprandial lipemia: Factoring in lipemic response for ranking foods for their healthiness. Lipids in Health and Disease. 16(1)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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51
34
Lin, Q., Liang, R., Ye, A., Singh, H., & Zhong, F. (2017). Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of 尾-carotene. Food Hydrocolloids. 73, 184-193
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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62
42
Lau, HH., Murney, R., Yakovlev, NL., Novoselova, MV., Lim, SH., Roy, N., . . . Kiryukhin, MV. (2017). Protein-tannic acid multilayer films: A multifunctional material for microencapsulation of food-derived bioactives. Journal of Colloid and Interface Science. 505, 332-340
[Journal article]Authored by: McNabb, W., Singh, H.
[Journal article]Authored by: McNabb, W., Singh, H.
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50
28
Fernando, WMADB., Somaratne, G., Goozee, KG., Williams, S., Singh, H., & Martins, RN. (2017). Diabetes and Alzheimer's Disease: Can Tea Phytochemicals Play a Role in Prevention?. Journal of Alzheimer's Disease. 59(2), 481-501
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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52
28
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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56
38
Singh, H., & Gallier, S. (2017). Nature's complex emulsion: The fat globules of milk. Food Hydrocolloids. 68, 81-89
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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129
72
Livney, YD., Ruimy, E., Ye, AM., Zhu, X., & Singh, H. (2017). A milkfat globule membrane-inspired approach for encapsulation of emulsion oil droplets. Food Hydrocolloids. 65, 121-129
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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28
13
Loveday, SM., Anema, SG., & Singh, H. (2017). 尾-Lactoglobulin nanofibrils: The long and the short of it. International Dairy Journal. 67, 35-45
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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117
47
Tercinier, L., Ye, A., Anema, S., Singh, A., & Singh, H. (2017). Characterisation of milk protein adsorption onto hydroxyapatite. International Dairy Journal. 66, 27-33
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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16
8
Gallier, S., Acton, D., Garg, M., & Singh, H. (2017). Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality. Food Structure. 13, 13-23
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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52
26
Ye, A., Cui, J., Dalgleish, D., & Singh, H. (2017). Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk. Journal of Dairy Science. 100(1), 36-47
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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125
72
Sarkar, A., Ye, A., & Singh, H. (2017). Oral processing of emulsion systems from a colloidal perspective. Food and Function. 8(2), 511-521
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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55
34
Foucault, M., Singh, J., Stewart, RB., & 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
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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6
6
Ye, A., Cui, J., Dalgleish, D., & Singh, H. (2016). The formation and breakdown of structured clots from whole milk during gastric digestion. Food and Function. 7(10), 4259-4266
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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99
55
Balan, P., Mal, G., Das, S., & Singh, H. (2016). Synergistic and Additive Antimicrobial Activities of Curcumin, Manuka Honey and Whey Proteins. Journal of Food Biochemistry. 40(5), 647-654
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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18
7
Singh, H. (2016). Nanotechnology applications in functional foods; Opportunities and challenges. Preventive Nutrition and Food Science. 21(1), 1-8
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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112
Sarkar, A., Ye, A., & Singh, H. (2016). On the role of bile salts in the digestion of emulsified lipids. Food Hydrocolloids. 60, 77-84
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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143
80
Guo, Q., Ye, A., Lad, M., Dalgleish, D., & 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
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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59
33
Dave, AC., Loveday, SM., Anema, SG., & Singh, H. (2016). 尾-Casein will chaperone 尾-lactoglobulin during nanofibril assembly, but prefers familiar company at high concentrations. International Dairy Journal. 57, 39-43
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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7
4
Ye, A., Cui, J., Dalgleish, D., & 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
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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132
66
Mittal, VA., Ellis, A., Ye, A., Edwards, PJB., Das, S., & Singh, H. (2016). Iron binding to caseins in the presence of orthophosphate. Food Chemistry. 190, 128-134
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.
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17
14
Singh, H., Ye, A., & Ferrua, MJ. (2015). Aspects of food structures in the digestive tract. Current Opinion in Food Science. 3, 85-93
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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97
61
Taneja, A., Ye, A., & Singh, H. (2015). Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying. Dairy Science and Technology. 95(3), 279-293
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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12
8
Hindmarsh, JP., Prasad, J., Gopal, P., & Singh, H. (2015). NMR measurement of bacteria death kinetics during heat stress. LWT. 60(2), 876-880
[Journal article]Authored by: Hindmarsh, J., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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2
2
Guo, Q., Ye, A., Lad, M., Ferrua, M., Dalgleish, D., & Singh, H. (2015). Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: An in vitro analysis. Food and Function. 6(3), 756-764
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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79
51
Liu, W., Ye, A., Liu, W., Liu, C., Han, J., & Singh, H. (2015). Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion. Food Chemistry. 175, 16-24
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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113
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Dave, AC., Loveday, SM., Anema, SG., Jameson, GB., & Singh, H. (2015). Formation of nano-fibrils from the A, B and C variants of bovine 尾-lactoglobulin. International Dairy Journal. 41, 64-67
[Journal article]Authored by: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
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5
5
Mittal, VA., Ellis, A., Ye, A., Das, S., & Singh, H. (2015). Influence of calcium depletion on iron-binding properties of milk. Journal of Dairy Science. 98(4), 2103-2113
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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18
12
Tercinier, L., Ye, A., Singh, A., Anema, SG., & Singh, H. (2014). Effects of Ionic Strength, pH and Milk Serum Composition on Adsorption of Milk Proteins on to Hydroxyapatite Particles. Food Biophysics. 9(4), 341-348
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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19
12
Loveday, SM., Peram, MR., Singh, H., Ye, A., & Jameson, GB. (2014). Digestive diversity and kinetic intrigue among heated and unheated 尾-lactoglobulin species. Food and Function. 5(11), 2783-2791
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.
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13
8
Gallier, S., Rutherfurd, SM., Moughan, PJ., & Singh, H. (2014). Effect of food matrix microstructure on stomach emptying rate and apparent ileal fatty acid digestibility of almond lipids. Food and Function. 5(10), 2410-2419
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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19
14
Han, KS., Balan, P., Hong, HD., Choi, WI., Cho, CW., Lee, YC., . . . Singh, H. (2014). Korean ginseng modulates the ileal microbiota and mucin gene expression in the growing rat. Food and Function. 5(7), 1506-1512
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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18
10
Tercinier, L., Ye, A., Anema, SG., Singh, A., & Singh, H. (2014). Interactions of casein micelles with calcium phosphate particles.. Journal of Agricultural and Food Chemistry. 62(25), 5983-5992
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Poddar, D., Das, S., Jones, G., Palmer, J., Jameson, GB., Haverkamp, RG., . . . Singh, H. (2014). Stability of probiotic Lactobacillus paracasei during storage as affected by the drying method. International Dairy Journal. 39(1), 1-7
[Journal article]Authored by: Haverkamp, R., Jameson, G., Palmer, J., Singh, H.
[Journal article]Authored by: Haverkamp, R., Jameson, G., Palmer, J., Singh, H.
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66
44
Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Behaviour of whey protein emulsion gel during oral and gastric digestion: Effect of droplet size. Soft Matter. 10(23), 4173-4183
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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92
62
Dave, AC., Loveday, SM., Anema, SG., Jameson, GB., & Singh, H. (2014). Glycation as a tool to probe the mechanism of 尾-lactoglobulin nanofibril self-assembly. Journal of Agricultural and Food Chemistry. 62(14), 3269-3278
[Journal article]Authored by: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
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27
21
Loveday, SM., Ye, A., Anema, SG., & Singh, H. (2014). Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level. Food Research International. 62, 128-136
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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11
6
Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Effect of gel structure on the gastric digestion of whey protein emulsion gels. Soft Matter. 10(8), 1214-1223
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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141
91
Gallier, S., Shaw, E., Laubscher, A., Gragson, D., Singh, H., & Jiménez-Flores, R. (2014). Adsorption of bile salts to milk phospholipid and phospholipid-protein monolayers. Journal of Agricultural and Food Chemistry. 62(6), 1363-1372
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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19
13
Zhu, X., Ye, A., Teo, HJ., Lim, SJ., & Singh, H. (2014). Oxidative stability of fish oil-in-water emulsions under high-pressure treatment. International Journal of Food Science and Technology. 49(6), 1441-1448
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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5
4
Dave, AC., Loveday, SM., Anema, SG., Jameson, GB., & Singh, H. (2014). Modulating 尾-lactoglobulin nanofibril self-assembly at pH 2 using glycerol and sorbitol. Biomacromolecules. 15(1), 95-103
[Journal article]Authored by: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
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29
24
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.
[Journal article]Authored by: Boland, M., Kaur, L., Singh, H.
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116
73
Ye, A., Zhu, X., & Singh, H. (2013). Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets. Langmuir. 29(47), 14403-14410
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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54
39
Gallier, S., Shaw, E., Cuthbert, J., Gragson, D., Singh, H., & Jiménez-Flores, R. (2013). Hydrolysis of milk phospholipid and phospholipid-protein monolayers by pancreatic phospholipase A<inf>2</inf>. Food Research International. 54(1), 718-725
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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20
17
Loveday, SM., Sarkar, A., & Singh, H. (2013). Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology. 33(1), 5-20
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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102
66
Dave, AC., Loveday, SM., Anema, SG., Loo, TS., Norris, GE., Jameson, GB., . . . Singh, H. (2013). 尾-lactoglobulin self-assembly: Structural changes in early stages and disulfide bonding in fibrils. Journal of Agricultural and Food Chemistry. 61(32), 7817-7828
[Journal article]Authored by: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
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63
41
Loveday, SM., Ye, A., Anema, SG., & Singh, H. (2013). Heat-induced colloidal interactions of whey proteins, sodium caseinate and gum arabic in binary and ternary mixtures. Food Research International. 54(1), 111-117
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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23
19
Gallier, S., Cui, J., Olson, TD., Rutherfurd, SM., Ye, A., Moughan, PJ., . . . Singh, H. (2013). In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion. Food Chemistry. 141(3), 3273-3281
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Gallier, S., Zhu, XQ., Rutherfurd, SM., Ye, A., Moughan, PJ., & Singh, H. (2013). In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. II. Upper digestive tract digestion. Food Chemistry. 141(3), 3215-3223
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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59
41
Li, J., Ye, A., Lee, SJ., & Singh, H. (2013). Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions. Colloids and Surfaces B: Biointerfaces. 111, 80-87
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
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Liu, W., Liu, W., Ye, A., Liu, C., & Singh, H. (2013). Liposomes as food ingredients and nutraceutical delivery systems. Agro Food Industry Hi-Tech. 24(2), 68-71
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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17
11
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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59
Singh, H., & Ye, A. (2013). Structural and biochemical factors affecting the digestion of protein-stabilized emulsions. Current Opinion in Colloid and Interface Science. 18(4), 360-370
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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150
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Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2013). The breakdown properties of heat-set whey protein emulsion gels in the human mouth. Food Hydrocolloids. 33(2), 215-224
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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85
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Cui, J., Chong, B., Rutherfurd, SM., Wilkinson, B., Singh, H., & Moughan, PJ. (2013). Gross and true ileal digestible amino acid contents of several animal body proteins and their hydrolysates. Meat Science. 94(3), 349-354
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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7
4
Singh, H., & Gallier, S. (2013). Understanding lipid structures and digestibility. International News on Fats, Oils and Related Materials. 24(3), 134-140
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
1
Ye, A., Cui, J., Zhu, X., & Singh, H. (2013). Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. Food Chemistry. 139(1-4), 681-688
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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69
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Zhu, X., Ye, A., Verrier, T., & Singh, H. (2013). Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase. Food Chemistry. 139(1-4), 398-404
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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106
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Liu, W., Ye, A., Liu, W., Liu, C., & Singh, H. (2013). Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids. Journal of Dairy Science. 96(4), 2061-2070
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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105
64
Tercinier, L., Ye, A., Anema, S., Singh, A., & Singh, H. (2013). Adsorption of milk proteins on to calcium phosphate particles. Journal of Colloid and Interface Science. 394(1), 458-466
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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36
26
Gallier, S., Tate, H., & Singh, H. (2013). In vitro gastric and intestinal digestion of a walnut oil body dispersion. Journal of Agricultural and Food Chemistry. 61(2), 410-417
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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63
45
Taneja, A., Ye, A., Jones, JR., Archer, R., & Singh, H. (2013). Behaviour of oil droplets during spray drying of milk-protein-stabilised oil-in-water emulsions. International Dairy Journal. 28(1), 15-23
[Journal article]Authored by: Archer, R., Singh, H., Ye, A.
[Journal article]Authored by: Archer, R., Singh, H., Ye, A.
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42
31
Yang, H., Lee, YC., Han, KS., Singh, H., Yoon, M., Park, JH., . . . Cho, S. (2013). Green and gold kiwifruit peel ethanol extracts potentiate pentobarbital-induced sleep in mice via a GABAergic mechanism. Food Chemistry. 136(1), 160-163
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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44
28
Peram, MR., Loveday, SM., Ye, A., & Singh, H. (2013). In vitro gastric digestion of heat-induced aggregates of 尾-lactoglobulin. Journal of Dairy Science. 96(1), 63-74
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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125
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Gallier, S., & Singh, H. (2012). The physical and chemical structure of lipids in relation to digestion and absorption. Lipid Technology. 24(12), 271-273
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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27
Li, J., Ye, A., Lee, SJ., & Singh, H. (2012). Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions. Food and Function. 3(3), 320-326
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
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87
63
Gallier, S., Ye, A., & Singh, H. (2012). Structural changes of bovine milk fat globules during in vitro digestion. Journal of Dairy Science. 95(7), 3579-3592
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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114
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Liu, W., Ye, A., Liu, C., Liu, W., & Singh, H. (2012). Structure and integrity of liposomes prepared from milk- or soybean-derived phospholipids during in vitro digestion. Food Research International. 48(2), 499-506
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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113
67
Ye, A., Lo, J., & Singh, H. (2012). Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium. Journal of Colloid and Interface Science. 378(1), 184-190
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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31
22
Loveday, SM., Su, J., Rao, MA., Anema, SG., & Singh, H. (2012). Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations. International Dairy Journal. 26(2), 133-140
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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50
35
Ye, A., Zheng, T., Ye, JZ., & Singh, H. (2012). Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages. Physiology and Behavior. 106(5), 645-650
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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22
18
Loveday, SM., Su, J., Rao, MA., Anema, SG., & Singh, H. (2012). Whey protein nanofibrils: The environment-morphology-functionality relationship in lyophilization, rehydration, and seeding. Journal of Agricultural and Food Chemistry. 60(20), 5229-5236
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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57
37
Gallier, S., & Singh, H. (2012). Behavior of almond oil bodies during in vitro gastric and intestinal digestion. Food and Function. 3(5), 547-555
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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69
47
Taneja, A., & Singh, H. (2012). Challenges for the delivery of long chain n-3 fatty acids in functional foods. Annual Review of Food Science and Technology. 3, 105-125 Retrieved from http://www.annualreviews.org/doi/pdf/10.1146/annurev-food-022811-101130
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Matia-Merino, L., Goh, KKT., & Singh, H. (2012). A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature. Carbohydrate Polymers. 87(1), 131-138
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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33
26
Ye, A., Edwards, PJB., Gilliland, J., Jameson, GB., & Singh, H. (2012). Temperature-dependent complexation between sodium caseinate and gum arabic. Food Hydrocolloids. 26(1), 82-88
[Journal article]Authored by: Edwards, P., Jameson, G., Singh, H., Ye, A.
[Journal article]Authored by: Edwards, P., Jameson, G., Singh, H., Ye, A.
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41
31
Loveday, SM., Wang, XL., Rao, MA., Anema, SG., & Singh, H. (2012). 尾-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions. Food Hydrocolloids. 27(1), 242-249
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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177
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Gallier, S., Gordon, KC., & Singh, H. (2012). Chemical and structural characterisation of almond oil bodies and bovine milk fat globules. Food Chemistry. 132(4), 1996-2006
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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83
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Ye, A., Streicher, C., & Singh, H. (2011). Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH. Journal of Dairy Science. 94(12), 5842-5850
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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30
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Riou, E., Havea, P., McCarthy, O., Watkinson, P., & Singh, H. (2011). Behavior of protein in the presence of calcium during heating of whey protein concentrate solutions. Journal of Agricultural and Food Chemistry. 59(24), 13156-13164
[Journal article]Authored by: Havea, P., Singh, H.
[Journal article]Authored by: Havea, P., Singh, H.
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29
26
Loveday, SM., Su, J., Rao, MA., Anema, SG., & Singh, H. (2011). Effect of calcium on the morphology and functionality of whey protein nanofibrils. Biomacromolecules. 12(10), 3780-3788
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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74
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Balan, P., Han, KS., Rutherfurd, SM., Singh, H., & Moughan, PJ. (2011). Dietary supplementation with ovine serum immunoglobulin attenuates acute effects on growth, organ weights, gut morphology and intestinal mucin production in the growing rat challenged with Salmonella enteritidis. Animal. 5(10), 1570-1578
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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9
8
Balan, P., Han, KS., Singh, H., & Moughan, PJ. (2011). Dietary supplementation with ovine serum immunoglobulin is associated with an increased gut luminal mucin concentration in the growing rat. Animal. 5(12), 1916-1922
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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11
11
Bateman, L., Ye, A., & Singh, H. (2011). Re-formation of fibrils from hydrolysates of 尾-lactoglobulin fibrils during in vitro gastric digestion. Journal of Agricultural and Food Chemistry. 59(17), 9605-9611
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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41
29
Loveday, SM., Wang, XL., Rao, MA., Anema, SG., & Singh, H. (2011). Effect of pH, NaCl, CaCl <inf>2</inf> and temperature on self-assembly of 尾-lactoglobulin into nanofibrils: A central composite design study. Journal of Agricultural and Food Chemistry. 59(15), 8467-8474
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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57
40
Kaur, L., Han, KS., Bains, K., & Singh, H. (2011). Indian culinary plants enhance glucose-induced insulin secretion and glucose consumption in INS-1 尾-cells and 3T3-L1 adipocytes. Food Chemistry. 129(3), 1120-1125
[Journal article]Authored by: Kaur, L., Singh, H.
[Journal article]Authored by: Kaur, L., Singh, H.
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11
7
Singh, H. (2011). Aspects of milk-protein-stabilised emulsions. Food Hydrocolloids. 25(8), 1938-1944
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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140
102
Singh, J., Lelane, C., Stewart, RB., & Singh, H. (2011). Erratum to Formation of starch spherulites: Role of amylose content and thermal events [Food Chemistry 121 (2010) 980-989]. Food Chemistry. 124(2), 659
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Ye, A., Cui, J., & Singh, H. (2011). Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk. Journal of Dairy Science. 94(6), 2762-2770
[Journal article]Authored by: Cui, J., Singh, H., Ye, A.
[Journal article]Authored by: Cui, J., Singh, H., Ye, A.
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89
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Singh, J., Lelane, C., Stewart, RB., & Singh, H. (2011). Formation of starch spherulites: Role of amylose content and thermal events (vol 121, pg 980, 2010). FOOD CHEMISTRY. 124(2), 659-659
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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Ye, A., Gilliland, J., & Singh, H. (2011). Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil-water interfaces. Food Hydrocolloids. 25(7), 1677-1686
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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29
22
Balan, P., Han, KS., Rutherfurd-Markwick, K., Singh, H., & Moughan, PJ. (2011). Ovine serum immunoglobulin has immunomodulatory effects in growing rats gavaged with Salmonella enteritidis. Journal of Nutrition. 141(5), 950-956
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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17
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Singh, H., & Sarkar, A. (2011). Behaviour of protein-stabilised emulsions under various physiological conditions. Advances in Colloid and Interface Science. 165(1), 47-57
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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242
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Nag, A., Han, KS., & Singh, H. (2011). Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal. 21(4), 247-253
[Journal article]Authored by: Nag, A., Singh, H.
[Journal article]Authored by: Nag, A., Singh, H.
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133
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Tha Goh, KK., Matia-Merino, L., Pinder, DN., Saavedra, C., & Singh, H. (2011). Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris). Food Hydrocolloids. 25(3), 286-292
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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28
22
Singh, H. (2010). A window on... the riddet institute, New Zealand. Food Science and Technology. 24(4), 15-17
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Thompson, AK., Singh, H., & Dalgleish, DG. (2010). Use of surface plasmon resonance (SPR) to study the dissociation and polysaccharide binding of casein micelles and caseins. Journal of Agricultural and Food Chemistry. 58(22), 11962-11968
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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8
6
Bateman, L., Ye, A., & Singh, H. (2010). In vitro digestion of 尾-lactoglobulin fibrils formed by heat treatment at low pH. Journal of Agricultural and Food Chemistry. 58(17), 9800-9808
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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94
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Ye, A., Cui, J., & Singh, H. (2010). Effect of the fat globule membrane on in vitro digestion of milk fat globules with pancreatic lipase. International Dairy Journal. 20(12), 822-829
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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80
65
Balan, P., Han, KS., Rutherfurd-Markwick, K., Singh, H., & Moughan, PJ. (2010). Immunomodulatory effects of ovine serum immunoglobulin in the growing rat. Animal. 4(10), 1702-1708
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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20
17
Singh, J., Lelane, C., Stewart, RB., & Singh, H. (2010). Formation of starch spherulites: Role of amylose content and thermal events. Food Chemistry. 121(4), 980-989
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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40
26
Loveday, SM., Hindmarsh, JP., Creamer, LK., & Singh, H. (2010). Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate. Food Research International. 43(5), 1321-1328
[Journal article]Authored by: Hindmarsh, J., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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50
42
Loveday, SM., Wang, XL., Rao, MA., Anema, SG., Creamer, LK., & Singh, H. (2010). Tuning the properties of 尾-lactoglobulin nanofibrils with pH, NaCl and CaCl<inf>2</inf>. International Dairy Journal. 20(9), 571-579
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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120
81
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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209
129
Sarkar, A., Horne, DS., & Singh, H. (2010). Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model. International Dairy Journal. 20(9), 589-597
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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84
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Singh, H., & Ye, A. (2010). Controlling milk protein interactions to enhance the reconstitution properties of whole milk powders - A minireview. Dairy Science and Technology. 90(2-3), 123-136
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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20
13
Genovese, DB., Ye, A., & Singh, H. (2010). High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure. Journal of Texture Studies. 41(2), 171-189
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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50
36
Sarkar, A., Horne, DS., & Singh, H. (2010). Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model. Food Hydrocolloids. 24(2-3), 142-151
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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134
107
Sugiarto, M., Ye, A., Taylor, MW., & Singh, H. (2010). Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion. Dairy Science and Technology. 90(1), 87-98
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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54
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Ries, D., Ye, A., Haisman, D., & Singh, H. (2010). Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions. International Dairy Journal. 20(2), 72-78
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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81
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Sarkar, A., Goh, KKT., & Singh, H. (2010). Properties of oil-in-water emulsions stabilized by 尾-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin. Food Hydrocolloids. 24(5), 534-541
[Journal article]Authored by: Goh, K., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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123
97
Loveday, SM., Rao, MA., Creamer, LK., & Singh, H. (2010). Rheological Behavior of High-Concentration Sodium Caseinate Dispersions. Journal of Food Science. 75(2)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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20
15
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Ye, A., Cui, J., Taneja, A., Zhu, X., & Singh, H. (2009). Evaluation of processed cheese fortified with fish oil emulsion. Food Research International. 42(8), 1093-1098
[Journal article]Authored by: Cui, J., Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Cui, J., Singh, H., Ye, A., Zhu, X.
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90
70
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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48
34
Sarkar, A., Goh, KKT., & Singh, H. (2009). Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva. Food Hydrocolloids. 23(5), 1270-1278
[Journal article]Authored by: Goh, K., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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289
223
Singh, H., Ye, A., & Horne, D. (2009). Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research. 48(2), 92-100
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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537
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Han, KS., Boland, M., Singh, H., & Moughan, PJ. (2009). The in vitro anti-pathogenic activity of immunoglobulin concentrates extracted from ovine blood. Applied Biochemistry and Biotechnology. 157(3), 442-452
[Journal article]Authored by: Boland, M., Singh, H.
[Journal article]Authored by: Boland, M., Singh, H.
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14
11
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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32
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Loveday, SM., Rao, MA., Creamer, LK., & Singh, H. (2009). Factors affecting rheological characteristics of fibril gels: The case of 尾-lactoglobulin and 伪-lactalbumin. Journal of Food Science. 74(3)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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52
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Sugiarto, M., Ye, A., & Singh, H. (2009). Characterisation of binding of iron to sodium caseinate and whey protein isolate. Food Chemistry. 114(3), 1007-1013
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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96
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Kühn, J., Delahunty, CM., Considine, T., & Singh, H. (2009). In-mouth flavour release from milk proteins. International Dairy Journal. 19(5), 307-313
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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15
10
Thompson, AK., Couchoud, A., & Singh, H. (2009). Comparison of hydrophobic and hydrophilic encapsulation using liposomes prepared from milk fat globule-derived phospholipids and soya phospholipids. Dairy Science and Technology. 89(1), 99-113
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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55
42
Loveday, SM., Hindmarsh, JP., Creamer, LK., & Singh, H. (2009). Physicochemical changes in a model protein bar during storage. Food Research International. 42(7), 798-806
[Journal article]Authored by: Hindmarsh, J., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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86
65
Kühn, J., Considine, T., & Singh, H. (2008). Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments. Journal of Agricultural and Food Chemistry. 56(21), 10218-10224
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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75
42
Flanagan, J., Su, J., O'Brien, C., O'Riordan, B., Singh, H., & Dunne, C. (2008). Microencapsulating properties of acacia (sen) SUPER GUM™. Foods and Food Ingredients Journal of Japan. 213(3), 256-262 Retrieved from http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/7bd44c20b0dc562649256502001b65e9/8bb754ab7941fb074925741e001c7399/$FILE/213(3)10.pdf
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Flanagan, J., Ye, A., & Singh, H. (2008). Transglutaminase-induced cross-linking of sodium caseinate and gum arabic. Shokuhin-shokuhin-tenkabutsu-kenkyushi. 213(3), 275-280 Retrieved from http://www.aseanfood.info/Articles/11018315.pdf
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Sarkar, A., Goh, KKT., Singh, RP., & Singh, H. (2009). Behaviour of an oil-in-water emulsion stabilized by 尾-lactoglobulin in an in vitro gastric model. Food Hydrocolloids. 23(6), 1563-1569
[Journal article]Authored by: Goh, K., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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327
260
Balan, P., Han, KS., Rutherfurd, SM., Singh, H., & Moughan, PJ. (2009). Orally administered ovine serum immunoglobulins influence growth performance, organ weights, and gut morphology in growing rats. Journal of Nutrition. 139(2), 244-249
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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21
18
Loveday, SM., & Singh, H. (2008). Recent advances in technologies for vitamin A protection in foods. Trends in Food Science and Technology. 19(12), 657-668
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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108
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Ye, A., Anema, SG., & Singh, H. (2008). Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk. Journal of Dairy Research. 75(3), 347-353
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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41
33
Anal, AK., Tobiassen, A., Flanagan, J., & Singh, H. (2008). Preparation and characterization of nanoparticles formed by chitosan-caseinate interactions. Colloids and Surfaces B: Biointerfaces. 64(1), 104-110
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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109
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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.
[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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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22
16
Singh, J., McCarthy, OJ., Singh, H., & Moughan, PJ. (2008). Low temperature post-harvest storage of New Zealand Taewa (Maori potato): Effects on starch physico-chemical and functional characteristics. Food Chemistry. 106(2), 583-596
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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45
32
Colas, JC., Shi, W., Rao, VSNM., Omri, A., Mozafari, MR., & Singh, H. (2007). Microscopical investigations of nisin-loaded nanoliposomes prepared by Mozafari method and their bacterial targeting. Micron. 38(8), 841-847
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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191
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Ye, A., Anema, SG., & Singh, H. (2007). Behaviour of homogenized fat globules during the spray drying of whole milk. International Dairy Journal. 17(4), 374-382
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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35
29
Ye, A., & Singh, H. (2007). Formation of multilayers at the interface of oil-in-water emulsion via interactions between lactoferrin and 尾-lactoglobulin. Food Biophysics. 2(4), 125-132
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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49
40
Horne, DS., Anema, S., Zhu, X., Nicholas, KR., & Singh, H. (2007). A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii). Archives of Biochemistry and Biophysics. 467(1), 107-118
[Journal article]Authored by: Singh, H., Zhu, X.
[Journal article]Authored by: Singh, H., Zhu, X.
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6
8
Thompson, AK., Mozafari, MR., & Singh, H. (2007). The properties of liposomes produced from milk fat globule membrane material using different techniques. Dairy Science and Technology. 87(4-5), 349-360
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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54
39
Singh, H. (2007). Interactions of milk proteins during the manufacture of milk powders. Dairy Science and Technology. 87(4-5), 413-423
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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90
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Kühn, J., Zhu, XQ., Considine, T., & Singh, H. (2007). Binding of 2-nonanone and milk proteins in aqueous model systems. Journal of Agricultural and Food Chemistry. 55(9), 3599-3604
[Journal article]Authored by: Singh, H., Zhu, X.
[Journal article]Authored by: Singh, H., Zhu, X.
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54
37
Patel, HA., Anema, SG., Holroyd, SE., Singh, H., & Creamer, LK. (2007). Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders. Dairy Science and Technology. 87(4-5), 251-268
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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53
41
Tan, YL., Ye, A., Singh, H., & Hemar, Y. (2007). Effects of biopolymer addition on the dynamic rheology and microstructure of renneted skim milk systems. Journal of Texture Studies. 38(3), 404-422
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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22
18
Goh, KKT., Matia-Merino, L., Hall, CE., Moughan, PJ., & Singh, H. (2007). Complex rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris. Biomacromolecules. 8(11), 3414-3421
[Journal article]Authored by: Goh, K., Hall, C., Matia-Merino, M., Singh, H.
[Journal article]Authored by: Goh, K., Hall, C., Matia-Merino, M., Singh, H.
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28
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Garg, ML., Blake, RJ., Clayton, E., Munro, IA., MacDonald-Wicks, L., Singh, H., . . . Moughan, PJ. (2007). Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type II. European Journal of Clinical Nutrition. 61(11), 1312-1317
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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25
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Anal, AK., & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18(5), 240-251
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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780
579
Loveday, SM., Creamer, LK., Singh, H., & Rao, MA. (2007). Phase and rheological behavior of high-concentration colloidal hard-sphere and protein dispersions. Journal of Food Science. 72(7)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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22
19
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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194
134
Matia-Merino, L., & Singh, H. (2007). Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation. Food Hydrocolloids. 21(5-6), 765-775
[Journal article]Authored by: Matia-Merino, M., Singh, H.
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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36
30
Cui, J., Goh, KKT., Archer, R., & Singh, H. (2007). Characterisation and bioactivity of protein-bound polysaccharides from submerged-culture fermentation of Coriolus versicolor Wr-74 and ATCC-20545 strains. Journal of Industrial Microbiology and Biotechnology. 34(5), 393-402
[Journal article]Authored by: Archer, R., Cui, J., Goh, K., Singh, H.
[Journal article]Authored by: Archer, R., Cui, J., Goh, K., Singh, H.
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44
30
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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60
44
Considine, T., Patel, HA., Singh, H., & Creamer, LK. (2007). Influence of binding conjugated linoleic acid and myristic acid on the heat- and high-pressure-induced unfolding and aggregation of 尾-lactoglobulin B. Food Chemistry. 102(4), 1270-1280
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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46
38
Considine, T., Patel, HA., Anema, SG., Singh, H., & Creamer, LK. (2007). Interactions of milk proteins during heat and high hydrostatic pressure treatments - A Review. Innovative Food Science and Emerging Technologies. 8(1), 1-23
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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291
221
Kihn, J., Considine, T., & Singh, H. (2006). Binding of flavor compounds to native and denatured whey protein using headspace solid-phase microextraction.. JOURNAL OF ANIMAL SCIENCE. 84, 107-107
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., & Creamer, LK. (2006). Pressure-induced interactions of milk proteins: Are they different from heat-induced interactions?. JOURNAL OF ANIMAL SCIENCE. 84, 386-386
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., & Creamer, LK. (2006). Effects of protein concentration and pH on the pressure-induced aggregation of whey proteins in whey protein concentrate solutions.. JOURNAL OF ANIMAL SCIENCE. 84, 176-176
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., Anema, SG., & Creamer, LK. (2006). Comparison of the effects of heat and high hydrostatic pressure treatments on the aggregation of proteins in fresh skim milk.. JOURNAL OF ANIMAL SCIENCE. 84, 176-176
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Creamer, LK., & Singh, H. (2006). Comparison of whey protein nitrogen index and aggregation of proteins in low-, medium-, and high-heat skim milk powders.. JOURNAL OF ANIMAL SCIENCE. 84, 176-176
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., & Crearner, LK. (2006). Electrophoretic characterization of protein aggregates formed by high pressure treatment of whey protein concentrate solutions.. JOURNAL OF ANIMAL SCIENCE. 84, 175-175
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Ye, A., & Singh, H. (2006). Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides. Other Journal. Please Provide Details on Cover Sheet. 20(2-3), 269-276 Retrieved from http://www.sciencedirect.com/science/article/pii/S0268005X05001104
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Ye, A., & Singh, H. (2006). Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with 尾-lactoglobulin. Journal of Colloid and Interface Science. 295(1), 249-254
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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51
42
Mozafari, MR., Flanagan, J., Matia-Merino, L., Awati, A., Omri, A., Suntres, ZE., . . . Singh, H. (2006). Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods. Journal of the Science of Food and Agriculture. 86(13), 2038-2045
[Journal article]Authored by: Matia-Merino, M., Singh, H.
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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267
164
Singh, J., McCarthy, OJ., & Singh, H. (2006). Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydrate Polymers. 64(4), 569-581
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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Thompson, AK., Haisman, D., & Singh, H. (2006). Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids. Journal of Agricultural and Food Chemistry. 54(17), 6390-6397
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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69
52
Thompson, AK., & Singh, H. (2006). Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidizer. Journal of Dairy Science. 89(2), 410-419
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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129
95
Thompson, AK., Hindmarsh, JP., Haisman, D., Rades, T., & Singh, H. (2006). Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids. Journal of Agricultural and Food Chemistry. 54(10), 3704-3711
[Journal article]Authored by: Hindmarsh, J., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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41
34
Patel, HA., Singh, H., Anema, SG., & Creamer, LK. (2006). Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk. Journal of Agricultural and Food Chemistry. 54(9), 3409-3420
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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143
113
Garg, ML., Wood, LG., Singh, H., & Moughan, PJ. (2006). Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. Journal of Food Science. 71(5)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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175
138
Ye, A., Flanagan, J., & Singh, H. (2006). Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers. 82(2), 121-133
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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149
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Pereira, R., Matia-Merino, L., Jones, V., & Singh, H. (2006). Influence of fat on the perceived texture of set acid milk gels: A sensory perspective. Food Hydrocolloids. 20(2-3), 305-313 Retrieved from http://ac.els-cdn.com/S0268005X05000986/1-s2.0-S0268005X05000986-main.pdf?_tid=573c8a80-2945-11e2-8e7a-00000aab0f6b&acdnat=1352339036_4636f745794eb300bba24a26861c40f6
[Journal article]Authored by: Matia-Merino, M., Singh, H.
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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Singh, H. (2006). The milk fat globule membrane-A biophysical system for food applications. Current Opinion in Colloid and Interface Science. 11(2-3), 154-163
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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238
172
Su, J., Flanagan, J., Hemar, Y., & Singh, H. (2006). Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions. Food Hydrocolloids. 20(2-3 SPEC. ISS.), 261-268
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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165
124
Ye, A., & Singh, H. (2006). Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: Influence of polysaccharides. Food Hydrocolloids. 20(2-3 SPEC. ISS.), 269-276
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
Read Online:
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70
55
Flanagan, J., & Singh, H. (2006). Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase. Journal of Agricultural and Food Chemistry. 54(19), 7305-7310
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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42
34
Flanagan, J., Kortegaard, K., Pinder, DN., Rades, T., & Singh, H. (2006). Solubilisation of soybean oil in microemulsions using various surfactants. Food Hydrocolloids. 20(2-3), 253-260 Retrieved from http://ac.els-cdn.com/S0268005X05001086/1-s2.0-S0268005X05001086-main.pdf?_tid=01be5328-2949-11e2-8293-00000aab0f6c&acdnat=1352340611_5c359611b9720fd4d6e24bb765f7856b
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Kühn, J., Considine, T., & Singh, H. (2006). Interactions of milk proteins and volatile flavor compounds: Implications in the development of protein foods. Journal of Food Science. 71(5)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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145
95
Flanagan, J., & Singh, H. (2006). Microemulsions: A potential delivery system for bioactives in food. Critical Reviews in Food Science and Nutrition. 46(3), 221-237
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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343
244
Goh, KKT., Haisman, DR., & Singh, H. (2006). Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques. Food Hydrocolloids. 20(2-3 SPEC. ISS.), 176-183
[Journal article]Authored by: Goh, K., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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31
19
Singh, J., McCarthy, OJ., & Singh, H. (2006). Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydrate Polymers. 64(4), 569-581
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
Read Online:
Read Abstract:
154
116
Considine, T., Patel, HA., Singh, H., & Creamer, LK. (2005). Influence of binding of sodium dodecyl sulfate, all-trans-retinol, palmitate, and 8-anilino-1-naphthalenesulfonate on the heat-induced unfolding and aggregation of 尾-lactoglobulin B. Journal of Agricultural and Food Chemistry. 53(8), 3197-3205
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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61
55
Oldfield, DJ., Taylor, MW., & Singh, H. (2005). Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture. International Dairy Journal. 15(5), 501-511
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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107
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Ye, A., Singh, H., & Jimenez-Flores, R. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin. JOURNAL OF DAIRY SCIENCE. 88, 143-143
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
Ye, A., Singh, H., & Jimenez-Flores, R. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin. JOURNAL OF ANIMAL SCIENCE. 83, 143-143
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
Ye, A., & Singh, H. (2005). Stability of emulsions containing highly hydrolyzed whey protein and starch during retort treatments. Journal of Food Science. 70(5), C332-C336 Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb09962.x/pdf
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Ye, A., Singh, H., Taylor, M., & Anema, S. (2005). Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator. International Journal of Dairy Technology. 58(3), 143-149
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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16
Coker, CJ., Crawford, RA., Johnston, KA., Singh, H., & Creamer, LK. (2005). Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data - A review. International Dairy Journal. 15(6-9), 631-643
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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65
44
Considine, T., Singh, H., Patel, HA., & Creamer, LK. (2005). Influence of binding of sodium dodecyl sulfate, all-trans-retinol, and 8-anilino-1-naphthalenesulfonate on the high-pressure-induced unfolding and aggregation of 尾-lactoglobulin B. Journal of Agricultural and Food Chemistry. 53(20), 8010-8018
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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32
28
Patel, HA., Singh, H., Havea, P., Considine, T., & Creamer, LK. (2005). Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions. Journal of Agricultural and Food Chemistry. 53(24), 9590-9601
[Journal article]Authored by: Havea, P., Singh, H.
[Journal article]Authored by: Havea, P., Singh, H.
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64
58
Flanagan, J., Kortegaard, K., Neil Pinder, D., Rades, T., & Singh, H. (2006). Solubilisation of soybean oil in microemulsions using various surfactants. Food Hydrocolloids. 20(2-3 SPEC. ISS.), 253-260
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Read Abstract:
82
56
Singh, H. (2005). The milk fat globule membrane-A biophysical system for food applications (in press). Current Opinion in Colloid and Interface Science.
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Goh, KT., Hemar, Y., & Singh, H. (2005). Viscometric and static light scattering studies on an exopolysaccharide produced by lactobacillus delbruekii subspecies bulgaricus. Biopolymers. 77(2), 98-106
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Oldfield, DJ., Singh, H., & Taylor, MW. (2005). Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration. Journal of Dairy Research. 72(3), 369-378
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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71
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Ye, A., & Singh, H. (2005). Stability of emulsions containing highly hydrolyzed whey protein and starch during retort treatments. Journal of Food Science. 70(5)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
1
Hemar, Y., Hall, CE., & Singh, H. (2005). Rheological properties of oil-in-water emulsions formed with milk protein concentrate. Journal of Texture Studies. 36(3), 289-302
[Journal article]Authored by: Hall, C., Singh, H.
[Journal article]Authored by: Hall, C., Singh, H.
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10
4
Jiménez-Flores, R., Ye, A., & Singh, H. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin. Journal of Agricultural and Food Chemistry. 53(10), 4213-4219
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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17
Hindmarsh, JP., Su, J., Flanagan, J., & Singh, H. (2005). PFG-NMR analysis of intercompartment exchange and inner droplet size distribution of W/O/W emulsions. Langmuir. 21(20), 9076-9084
[Journal article]Authored by: Hindmarsh, J., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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Goh, KKT., Haisman, RD., & Singh, H. (2005). Examination of exopolysaccharide produced by Lactobacillus delbrueckii subsp. bulgaricus using confocal laser scanning and scanning electron microscopy techniques. Journal of Food Science. 70(4)
[Journal article]Authored by: Goh, K., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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Kim Tha Goh, K., Hemar, Y., & Singh, H. (2005). Viscometric and static light scattering studies on an exopolysaccharide produced by Lactobacillus delbrueckii subspecies bulgaricus NCFB 2483. Biopolymers. 77(2), 98-106
[Journal article]Authored by: Goh, K., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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Goh, KKT., Haisman, DR., Archer, RH., & Singh, H. (2005). Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media. Food Research International. 38(6), 605-613
[Journal article]Authored by: Archer, R., Goh, K., Singh, H.
[Journal article]Authored by: Archer, R., Goh, K., Singh, H.
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Goh, KKT., Haisman, DR., & Singh, H. (2005). Development of an improved procedure for isolation and purification of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483. Applied Microbiology and Biotechnology. 67(2), 202-208
[Journal article]Authored by: Goh, K., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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31
21
Ye, A., Singh, H., Taylor, MW., & Anema, S. (2004). Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk. Lait. 84(3), 269-283
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Pereira, RB., Singh, H., Jones, VS., & Munro, PA. (2004). Relationship between oral and nonoral evaluation of texture in acid milk gels. Journal of Sensory Studies. 19(1), 67-82
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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4
3
Ariyaratne, KANS., Jameson, GB., Loo, TS., Norris, GE., Patel, HA., Considine, T., . . . Jimenez-Flores, R. (2004). Effects of genetic modification, pressure, and heat on the binding of various probes to beta-lactoglobulin. POULTRY SCIENCE. 83, 98-98
[Journal article]Authored by: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
Patel, HA., Singh, H., & Creamer, LK. (2004). Application of novel gel electrophoresis to analyze native, heat-, and press ure-treated milk protein systems. POULTRY SCIENCE. 83, 98-98
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Considine, T., Anema, SG., Singh, H., & Creamer, LK. (2004). Effects of genetic modification, pressure, and heat on the binding of various probes to beta-lactoglobulin. POULTRY SCIENCE. 83, 77-77
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Ariyaratne, KANS., Jameson, GB., Loo, TS., Norris, GE., Patel, HA., Considine, T., . . . Jimenez-Flores, R. (2004). Effects of genetic modification, pressure, and heat on the binding of various probes to beta-lactoglobulin. JOURNAL OF DAIRY SCIENCE. 87, 98-98
[Journal article]Authored by: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
Patel, HA., Singh, H., & Creamer, LK. (2004). Application of novel gel electrophoresis to analyze native, heat-, and pressure-treated milk protein systems. JOURNAL OF DAIRY SCIENCE. 87, 98-98
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Considine, T., Anema, G., Singh, H., & Creamer, LK. (2004). Effects of genetic modification, pressure, and heat on the binding of various probes to beta-lactoglobulin. JOURNAL OF DAIRY SCIENCE. 87, 77-77
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
De La Fuente, MA., Hemar, Y., & Singh, H. (2004). Influence of 魏-carrageenan on the aggregation behaviour of proteins in heated whey protein isolate solutions. Food Chemistry. 86(1), 1-9
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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25
22
Patel, HA., Singh, H., Anema, SG., & Creamer, LK. (2004). Effects of heat treatment and high-hydrostatic pressure treatments on the aggregation of whey proteins in whey protein concentrate solutions. Food New Zealand Magazine. (June), 1-7
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Ye, A., Hemar, Y., & Singh, H. (2004). Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins. Food Hydrocolloids. 18(5), 737-746
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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75
62
Ye, A., Singh, H., Oldfield, DJ., & Anema, S. (2004). Kinetics of heat-induced association of 尾-lactoglobulin and 伪-lactalbumin with milk fat globule membrane in whole milk. International Dairy Journal. 14(5), 389-398
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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61
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Ye, A., Hemar, Y., & Singh, H. (2004). Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry. 52(17), 5491-5498
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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38
37
Ye, A., Hemar, Y., & Singh, H. (2004). Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. Colloids and Surfaces B: Biointerfaces. 38(1-2), 1-9
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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33
25
Ye, A., Anema, SG., & Singh, H. (2004). High-pressure - Induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk. Journal of Dairy Science. 87(12), 4013-4022
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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84
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Ye, A., Singh, H., Taylor, MW., & Anema, SG. (2004). Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator. Journal of Dairy Research. 71(4), 471-479
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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37
28
Bienvenue, A., Jiménez-Flores, R., & Singh, H. (2003). Rheological Properties of Concentrated Skim Milk: Influence of Heat Treatment and Genetic Variants on the Changes in Viscosity during Storage. Journal of Agricultural and Food Chemistry. 51(22), 6488-6494
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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32
Srinivasan, M., Singh, H., & Munro, PA. (2003). Influence of retorting (121°C for 15 min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions. Food Chemistry. 80(1), 61-69
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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24
Cho, Y., Singh, H., & Creamer, LK. (2003). Heat-induced interactions of 尾-lactoglobulin A and 魏-casein B in a model system. Journal of Dairy Research. 70(1), 61-71
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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65
52
Bienvenue, A., Jiménez-Flores, R., & Singh, H. (2003). Rheological properties of concentrated skim milk: Importance of soluble minerals in the changes in viscosity during storage. Journal of Dairy Science. 86(12), 3813-3821
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Read Abstract:
95
Singh, H., Tamehana, M., Hemar, Y., & Munro, PA. (2003). Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and 魏-carrageenan: 2. Whey protein isolate (WPI). Food Hydrocolloids. 17(4), 549-561
[Journal article]Authored by: Singh, H., Tamehana, M.
[Journal article]Authored by: Singh, H., Tamehana, M.
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52
45
Singh, H., Tamehana, M., Hemar, Y., & Munro, PA. (2003). Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and 魏-carrageenan: 1. Sodium caseinate. Food Hydrocolloids. 17(4), 539-548
[Journal article]Authored by: Singh, H., Tamehana, M.
[Journal article]Authored by: Singh, H., Tamehana, M.
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62
51
Pinder, DN., Nash, W., Hemar, Y., & Singh, H. (2003). Dynamic light scattering investigation of guar/dextran mixtures in aqueous solutions. Food Hydrocolloids. 17(4), 463-468
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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7
7
Hemar, Y., Pinder, DN., Hunter, RJ., Singh, H., Hébraud, P., & Horne, DS. (2003). Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy. Journal of Colloid and Interface Science. 264(2), 502-508
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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31
27
Pereira, RB., Singh, H., Munro, PA., & Luckman, MS. (2003). Sensory and instrumental textural characteristics of acid milk gels. International Dairy Journal. 13(8), 655-667
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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52
44
Mermelstein, NH., Fennema, OR., Batt, CA., Goff, HD., Griffiths, MW., Hoover, DG., . . . Wrolstad, RE. (2002). Food research trends - 2003 and beyond. FOOD TECHNOLOGY. 56(12), 30-+
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
6
De la Fuente, MA., Singh, H., & Hemar, Y. (2002). Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins. Trends in Food Science and Technology. 13(8), 262-274
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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233
201
O'Sullivan, MM., Singh, H., Munro, PA., & Mulvihill, DM. (2002). Influence of drier inlet temperature during pilot-scale manufacture of rennet casein on the hydration behaviour of the rennet casein in disodium orthophosphate solution. International Journal of Dairy Technology. 55(4), 182-193
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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3
2
O'Sullivan, MM., Singh, H., Munro, PA., & Mulvihill, DM. (2002). The effect of cooking and washing temperature during pilot-scale rennet casein manufacture on casein hydration characteristics in disodium orthophosphate solution. International Journal of Dairy Technology. 55(1), 18-26
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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6
4
Havea, P., Singh, H., & Creamer, LK. (2002). Heat-induced aggregation of whey proteins: Comparison of cheese WPC with acid WPC and relevance of mineral composition. Journal of Agricultural and Food Chemistry. 50(16), 4674-4681
[Journal article]Authored by: Havea, P., Singh, H.
[Journal article]Authored by: Havea, P., Singh, H.
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62
55
Srinivasan, M., Singh, H., & Munro, PA. (2002). Formation and stability of sodium caseinate emulsions: Influence of retorting (121°C for 15 min) before or after emulsification. Food Hydrocolloids. 16(2), 153-160
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Read Abstract:
74
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Ye, A., Singh, H., Taylor, MW., & Anema, S. (2002). Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal. 12(4), 393-402
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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151
129
Nash, W., Pinder, DN., Hemar, Y., & Singh, H. (2002). Dynamic light scattering investigation of sodium caseinate and xanthan mixtures. International Journal of Biological Macromolecules. 30(5), 269-271
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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42
39
Havea, P., Singh, H., & Creamer, LK. (2001). Characterization of heat-induced aggregates of 尾-lactoglobulin, 伪-lactalbumin and bovine serum albumin in a whey protein concentrate environment. Journal of Dairy Research. 68(3), 483-497
[Journal article]Authored by: Havea, P., Singh, H.
[Journal article]Authored by: Havea, P., Singh, H.
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167
143
Lucey, JA., Tamehana, M., Singh, H., & Munro, PA. (2001). Effect of heat treatment on the physical properties of milk gels made with both rennet and acid. International Dairy Journal. 11(4-7), 559-565
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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73
57
Chilukuri, VVS., Marshall, AD., Munro, PA., & Singh, H. (2001). Effect of sodium dodecyl sulphate and cross-flow velocity on membrane fouling during cross-flow microfiltration of lactoferrin solutions. Chemical Engineering and Processing. 40(4), 321-328
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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15
12
Hemar, Y., Tamehana, M., Munro, PA., & Singh, H. (2001). Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions. Food Hydrocolloids. 15(4-6), 513-519
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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109
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Ye, A., & Singh, H. (2001). Interfacial composition and stability of sodium caseinate emulsions as influenced by calcium ions. Food Hydrocolloids. 15(2), 195-207
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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83
71
Havea, P., Singh, H., & Creamer, LK. (2001). Characterization of heat-induced aggregates of B-lactoglobulin, a-lactalbumin and bovine serum albumin. Journal of Dairy Research. 68, 483-497
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Singh, H., & Waungana, A. (2001). Influence of heat treatment of milk on cheesemaking properties. International Dairy Journal. 11(4-7), 543-551
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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146
109
Srinivasan, M., Singh, H., & Munro, PA. (2001). Creaming stability of oil-in-water emulsions formed with sodium and calcium caseinates. Journal of Food Science. 66(3), 441-446
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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35
27
Moughal, KI., Munro, PA., & Singh, H. (2000). Suspension stability and size distribution of particles in reconstituted, commercial calcium caseinates. International Dairy Journal. 10(10), 683-690
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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50
40
Lucey, JA., Tamehana, M., Singh, H., & Munro, PA. (2000). Rheological properties of milk gels formed by a combination of rennet and glucono-未-lactone. Journal of Dairy Research. 67(3), 415-427
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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112
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Ramkumar, C., Singh, H., Munro, PA., & Singh, AM. (2000). Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry. 48(5), 1598-1604
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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18
16
Teo, CT., Munro, PA., & Singh, H. (2000). Time dependence of rheological breakdown and recovery of heat precipitated whey protein suspensions. Milchwissenschaft. 55(1), 29-32
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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6
5
Ye, A., & Singh, H. (2000). Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate. Food Hydrocolloids. 14(4), 337-346
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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74
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Ye, A., Srinivasan, M., & Singh, H. (2000). Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate. Food Chemistry. 69(3), 237-244
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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28
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Srinivasan, M., Singh, H., & Munro, PA. (2000). The effect of sodium chloride on the formation and stability of sodium caseinate emulsions. Food Hydrocolloids. 14(5), 497-507
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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72
61
Schokker, EP., Singh, H., & Creamer, LK. (2000). Heat-induced aggregation of 尾-lactoglobulin A and B with 伪-lactalbumin. International Dairy Journal. 10(12), 843-853
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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134
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Singh, H., Ye, A., & Havea, P. (2000). Milk protein interactions and functionality of dairy ingredients. Australian Journal of Dairy Technology. 55(2), 71-77
[Journal article]Authored by: Havea, P., Singh, H., Ye, A.
[Journal article]Authored by: Havea, P., Singh, H., Ye, A.
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9
6
Havea, P., Singh, H., & Creamer, LK. (2000). Formation of new protein structures in heated mixtures of BSA and 伪- lactalbumin. Journal of Agricultural and Food Chemistry. 48(5), 1548-1556
[Journal article]Authored by: Havea, P., Singh, H.
[Journal article]Authored by: Havea, P., Singh, H.
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55
49
Lucey, JA., Srinivasan, M., Singh, H., & Munro, PA. (2000). Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography. Journal of Agricultural and Food Chemistry. 48(5), 1610-1616
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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145
125
Oldfield, DJ., Singh, H., Taylor, MW., & Pearce, KN. (2000). Heat-induced interactions of 尾-lactoglobulin and 伪-lactalbumin with the casein micelle in pH-adjusted skim milk. International Dairy Journal. 10(8), 509-518
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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120
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Schokker, EP., Singh, H., Pinder, DN., & Creamer, LK. (2000). Heat-induced aggregation of 尾-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration. International Dairy Journal. 10(4), 233-240
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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101
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Schokker, EP., Singh, H., Pinder, DN., Norris, GE., & Creamer, LK. (1999). Characterization of intermediates formed during heat-induced aggregation of 尾-lactoglobulin AB at neutral pH. International Dairy Journal. 9(11), 791-800
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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116
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McKenna, AB., Lloyd, RJ., Munro, PA., & Singh, H. (1999). Microstructure of whole milk powder and of insolubles detected by powder functional testing. Scanning. 21(5), 305-315
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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47
35
Lucey, JA., Tamehana, M., Singh, H., & Munro, PA. (1999). Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment. Journal of Texture Studies. 30(3), 305-318
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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72
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Cho, YH., Lucey, JA., & Singh, H. (1999). Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk. International Dairy Journal. 9(8), 537-545
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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98
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Sharma, R., & Singh, H. (1999). Heat stability of recombined milk systems as influenced by the composition of fat globule surface layers. Milchwissenschaft. 54(4), 193-196
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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12
9
Waungana, A., Singh, H., & Bennett, RJ. (1998). Rennet coagulation properties of skim milk concentrated by ultrafiltration: Effects of heat treatment and pH adjustment. Food Research International. 31(9), 645-651
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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36
33
Lucey, JA., Tamehana, M., Singh, H., & Munro, PA. (1998). A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-未-lactone. Food Research International. 31(2), 147-155
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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188
166
Oldfield, DJ., Singh, H., & Taylor, MW. (1998). Association of 尾-lactoglobulin and 伪-lactalbumin with the Casein micelles in skim milk heated in an ultra-high temperature plant. International Dairy Journal. 8(9), 765-770
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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99
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Oldfield, DJ., Singh, H., Taylor, MW., & Pearce, KN. (1998). Kinetics of denaturation and aggregation of whey proteins in skim milk heated in an ultra-high temperature (UHT) pilot plant. International Dairy Journal. 8(4), 311-318
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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127
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Lucey, JA., Munro, PA., & Singh, H. (1998). Whey separation in acid skim milk gels made with glucono-未-lactone: Effects of heat treatment and gelation temperature. Journal of Texture Studies. 29(4), 413-426
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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113
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Lucey, JA., Tamehana, M., Singh, H., & Munro, PA. (1998). Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. Journal of Dairy Research. 65(4), 555-567
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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219
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Lucey, JA., Munro, PA., & Singh, H. (1998). Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment. Journal of Food Science. 63(4), 660-664
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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134
107
Sharma, R., & Singh, H. (1998). Adsorption behaviour of commercial milk protein and milk powder products in low-fat emulsions. Milchwissenschaft. 53(7), 373-377
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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10
8
Lucey, JA., Teo, CT., Munro, PA., & Singh, H. (1998). Microstructure, permeability and appearance of acid gels made from heated skim milk. Food Hydrocolloids. 12(2), 159-165
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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109
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Pomprasirt, V., Singh, H., & Lucey, JA. (1998). Effect of heat treatment on the rennet coagulation properties of recombined high total solids milk made from milk protein concentrate powder. International Journal of Dairy Technology. 51(3), 65-71
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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8
8
Agboola, SO., Singh, H., Munro, PA., Dalgleish, DG., & Singh, AM. (1998). Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting. Journal of Agricultural and Food Chemistry. 46(5), 1814-1819
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Havea, P., Singh, H., Creamer, LK., & Campanella, OH. (1998). Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. Journal of Dairy Research. 65(1), 79-91
[Journal article]Authored by: Havea, P., Singh, H.
[Journal article]Authored by: Havea, P., Singh, H.
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Agboola, SO., Singh, H., Munro, PA., Dalgleish, DG., & Singh, AM. (1998). Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins. Journal of Agricultural and Food Chemistry. 46(1), 84-90
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Lucey, JA., Teo, CT., Munro, PA., & Singh, H. (1997). Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. Journal of Dairy Research. 64(4), 591-600
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Teo, CT., Munro, PA., & Singh, H. (1997). Variation of water-holding capacity and mechanical properties between the particle size fractions of mineral acid, lactic and rennet casein curds. Journal of Dairy Research. 64(4), 581-589
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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5
1
Gezimati, J., Creamer, LK., & Singh, H. (1997). Heat-Induced Interactions and Gelation of Mixtures of 尾-Lactoglobulin and 伪-Lactalbumin. Journal of Agricultural and Food Chemistry. 45(4), 1130-1136
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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107
Lucey, JA., & Singh, H. (1997). Formation and physical properties of acid milk gels: A review. Food Research International. 30(7), 529-542
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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472
383
Lucey, JA., Dick, C., Singh, H., & Munro, PA. (1997). Dissociation of colloidal calcium phosphate-depleted casein particles as influenced by pH and concentration of calcium and phosphate. Milchwissenschaft. 52(11), 603-606
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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32
Teo, CT., Munro, PA., & Singh, H. (1996). Reversibility of shrinkage of mineral acid casein curd as a function of ionic strength, pH and temperature. Journal of Dairy Research. 63(4), 555-563
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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8
5
Srinivasan, M., Singh, H., & Munro, PA. (1996). Sodium Caseinate-Stabilized Emulsions: Factors Affecting Coverage and Composition of Surface Proteins. Journal of Agricultural and Food Chemistry. 44(12), 3807-3811
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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86
Waungana, A., Singh, H., & Bennett, RJ. (1996). Influence of denaturation and aggregation of 尾-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk. Food Research International. 29(8), 715-721
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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41
35
Singh, H., Roberts, MS., Munro, PA., & Teo, CT. (1996). Acid-Induced Dissociation of Casein Micelles in Milk: Effects of Heat Treatment. Journal of Dairy Science. 79(8), 1340-1346
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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83
68
Euston, SE., Singh, H., Munro, PA., & Dalgleish, DG. (1996). Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate. Journal of Food Science. 61(5), 916-920
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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45
36
Singh, H., Sharma, R., Taylor, MW., & Creamer, LK. (1996). Heat-induced aggregation and dissociation of protein and fat particles in recombined milk. NETHERLANDS MILK AND DAIRY JOURNAL. 50(2), 149-166
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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12
Nielsen, BT., Singh, H., & Latham, JM. (1996). Aggregation of bovine 尾-Lactoglobulins A and B on heating at 75°C. International Dairy Journal. 6(5), 519-527
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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44
39
Teo, CT., Munro, PA., Singh, H., & Hudson, RC. (1996). Effects of pH and temperature on the water-holding capacity of casein curds and whey protein gels. Journal of Dairy Research. 63(1), 83-95
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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14
9
Sharma, R., Singh, H., & Taylor, MW. (1996). Composition and structure of fat globule surface layers in recombined milk. Journal of Food Science. 61(1), 28-32
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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63
55
Gezimati, J., Singh, H., & Creamer, LK. (1996). Heat-induced interactions and gelation of mixtures of bovine 尾-lactoglobulin and serum albumin. Journal of Agricultural and Food Chemistry. 44(3), 804-810
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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63
59
Sharma, R., Singh, H., & Taylor, MW. (1996). Recombined milk: Factors affecting the protein coverage and composition of fat globule surface layers. Australian Journal of Dairy Technology. 51(1), 12-16
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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21
16
Dalgleish, DG., Srinivasan, M., & Singh, H. (1995). Surface Properties of Oil-in-Water Emulsion Droplets Containing Casein and Tween 60. Journal of Agricultural and Food Chemistry. 43(9), 2351-2355
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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EUSTON, SE., SINGH, H., MUNRO, PA., & DALGLEISH, DG. (1995). Competitive Adsorption Between Sodium Caseinate and Oil鈥怱oluble and Water鈥怱oluble Surfactants in Oil鈥恑n鈥怶ater Emulsions. Journal of Food Science. 60(5), 1124-1131
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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94
75
McSwiney, M., Singh, H., Campanella, O., & Creamer, LK. (1994). Thermal gelation and denaturation of bovine 尾-lactoglobulins A and B. Journal of Dairy Research. 61(2), 221-232
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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84
Singh, H. (1994). Cross-linking of milk proteins on heating concentrated milk at 120°C. International Dairy Journal. 4(6), 477-489
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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10
9
McSwiney, M., Singh, H., & Campanella, OH. (1994). Thermal aggregation and gelation of bovine 尾-lactoglobulin. Topics in Catalysis. 8(5), 441-453
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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MCSWINEY, M., SINGH, H., CAMPANELLA, O., & CREAMER, LK. (1994). THERMAL GELATION AND DENATURATION OF BOVINE BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B. JOURNAL OF DAIRY RESEARCH. 61(2), 221-232
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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77
Singh, H., & Latham, JM. (1993). Heat stability of milk: Aggregation and dissociation of protein at ultra-high temperatures. International Dairy Journal. 3(3), 225-237
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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47
41
SINGH, H., & CREAMER, LK. (1993). In vitro Digestibility of Whey Protein/<inf>K</inf>鈥怌asein Complexes Isolated from Heated Concentrated Milk. Journal of Food Science. 58(2), 299-302
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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20
15
Parris, N., Anema, SG., Singh, H., & Creamer, LK. (1993). Aggregation of Whey Proteins in Heated Sweet Whey. Journal of Agricultural and Food Chemistry. 41(3), 460-464
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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47
Singh, H., Fox, PF., & Cuddigan, M. (1993). Emulsifying properties of protein fractions prepared from heated milk. Food Chemistry. 47(1), 1-6
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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14
13
SINGH, H., SHARMA, R., & TOKLEY, RP. (1992). INFLUENCE OF INCORPORATION OF SOYA LECITHIN INTO SKIM MILK POWDER ON THE HEAT-STABILITY OF RECOMBINED EVAPORATED MILK. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY. 47(1), 33-37
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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14
SINGH, H., & CREAMER, LK. (1991). Aggregation and Dissociation of Milk Protein Complexes in Heated Reconstituted Concentrated Skim Milks. Journal of Food Science. 56(1), 238-246
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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57
Singh, H. (1991). Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder. Journal of Dairy Research. 58(3), 269-283
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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109
Singh, H. (1991). Modification of food proteins by covalent crosslinking. Trends in Food Science and Technology. 2(C), 196-200
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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130
SINGH, H., & CREAMER, LK. (1991). Changes in Size and Composition of Protein Aggregates on Heating Reconstituted Concentrated Skim Milk at 120<sup>o</sup>C. Journal of Food Science. 56(3), 671-677
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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12
15
McKENNA, AB., & SINGH, H. (1991). Age gelation in UHT鈥恜rocessed reconstituted concentrated skim milk. International Journal of Food Science & Technology. 26(1), 27-38
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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5
4
Singh, H., & Creamer, LK. (1990). A Sensitive Quantitative Assay for Milk Coagulants in Cheese and Whey Products. Journal of Dairy Science. 73(5), 1158-1165
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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23
Singh, H., Flynn, A., & Fox, PF. (1989). Binding of zinc to bovine and human milk proteins. Journal of Dairy Research. 56(2), 235-248
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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48
Singh, H., Flynn, A., & Fox, PF. (1989). Zinc binding in bovine milk. Journal of Dairy Research. 56(2), 249-263
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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41
Singh, H., Shalabi, SI., Fox, PF., Flynn, A., & Barry, A. (1988). Rennet coagulation of heated milk: Influence of pH adjustment before or after heating. Journal of Dairy Research. 55(2), 205-215
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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57
Singh, H., & Fox, PF. (1987). Heat stability of milk: Influence of modifying sulphydryl-disulphide interactions on the heat coagulation time-pH profile. Journal of Dairy Research. 54(3), 347-359
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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22
Singh, H., & Fox, PF. (1987). Heat stability of milk: Influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar K-casein. Journal of Dairy Research. 54(4), 523-534
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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53
Singh, H., & Fox, PF. (1987). Heat stability of milk: Role of 尾-lactoglobulin in the pH-dependent dissociation of micellar K-casein. Journal of Dairy Research. 54(4), 509-521
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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97
Singh, H., & Fox, PF. (1985). Heat Stability of Milk: The Mechanism of Stabilization by Formaldehyde. Journal of Dairy Research. 52(1), 65-76
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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32
Book
Acevedo-Fani, A., Roy, D., Do, DT., & Singh, H. (2022). Understanding food structure modifications during digestion and their implications in nutrient release. In Food Structure Engineering and Design for Improved Nutrition, Health and Well-being. (pp. 277 - 314).
[Chapter]Authored by: Acevedo Fani, A., Roy, D., Singh, H.
[Chapter]Authored by: Acevedo Fani, A., Roy, D., Singh, H.
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1
Bhandari, V., & Singh, H. (2021). Physical methods. In Encyclopedia of Dairy Sciences: Third edition. (pp. 497 - 503).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Singh, H., & Li, S.PLH. McSweeney, & JP. McNamara (Eds.)September(pp. 579 - 585). SeptemberSeptemberSingh, H., & Li, S.(pp. 579 - 585). SeptemberSingh, H., & Li, S.PLH. McSweeney, & JP. McNamara (Eds.)SeptemberSeptemberSeptemberSeptember
[Reference Book]Authored by: Singh, H.
[Reference Book]Authored by: Singh, H.
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2
Acevedo-Fani, A., Guo, Q., Nasef, N., & Singh, H. (2021). Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids. In Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. (pp. 427 - 448).
[Chapter]Authored by: Acevedo Fani, A., Ahmed Nasef, N., Singh, H.
[Chapter]Authored by: Acevedo Fani, A., Ahmed Nasef, N., Singh, H.
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6
Loveday, SM., & Singh, H. (2021). Fortifying foods with Vitamin A: Technological challenges and opportunities. In Vitamin A: Nutrition, Side Effects and Supplements. (pp. 163 - 191).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Rashidinejad, A., Marze, S., & Singh, H. (2021). Lipid digestion and bioaccessibility of lipid-soluble compounds. In Bioaccessibility and Digestibility of Lipids from Food. (pp. 171 - 203).
[Chapter]Authored by: Rashidinejad, A., Singh, H.
[Chapter]Authored by: Rashidinejad, A., Singh, H.
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1
Rashidinejad, A., & Singh, H. (2020). Application of nano/microencapsulated ingredients in milk and dairy products. In Application of Nano/Microencapsulated Ingredients in Food Products. (pp. 43 - 103).
[Chapter]Authored by: Rashidinejad, A., Singh, H.
[Chapter]Authored by: Rashidinejad, A., Singh, H.
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4
Singh, H., & Ye, A. (2019). Interactions and functionality of milk proteins in food emulsions. In Milk Proteins: From Expression to Food. (pp. 467 - 497).
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Boland, M., Singh, H.
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Boland, M., Singh, H.
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17
Goh, KKT., Teo, A., Sarkar, A., & Singh, H. (2019). Milk protein-polysaccharide interactions. In Milk Proteins: From Expression to Food. (pp. 499 - 535).
[Chapter]Authored by: Goh, K., Singh, H.Edited by: Boland, M., Singh, H.
[Chapter]Authored by: Goh, K., Singh, H.Edited by: Boland, M., Singh, H.
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30
Boland, M., & Singh, H. (2019). Preface to the Third Edition. (pp. xiii - xiii).
[Chapter]Authored by: Boland, M., Singh, H.Edited by: Boland, M., Singh, H.
[Chapter]Authored by: Boland, M., Singh, H.Edited by: Boland, M., Singh, H.
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1
Ye, A., Roy, D., & Singh, H. (2019). Structural changes to milk protein products during gastrointestinal digestion. In Milk Proteins: From Expression to Food. (pp. 671 - 700).
[Chapter]Authored by: Roy, D., Singh, H., Ye, A.Edited by: Boland, M., Singh, H.
[Chapter]Authored by: Roy, D., Singh, H., Ye, A.Edited by: Boland, M., Singh, H.
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13
Boland, M., & Singh, H. (Eds.) (2019). Milk Proteins: From Expression to Food. London, United Kingdom: Academic Press
[Edited Book]Edited by: Boland, M., Singh, H.
[Edited Book]Edited by: Boland, M., Singh, H.
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Dave, AC., & Singh, H.L. Melton, F. Shahidi, & P. Varelis (Eds.)November(pp. 63 - 69). NovemberMarchDave, AC., & Singh, H.(pp. 63 - 69). JanuaryDave, AC., & Singh, H.L. Melton, F. Shahidi, & P. Varelis (Eds.)MarchNovemberMarchMarch
[Reference Book]Authored by: Singh, H.
[Reference Book]Authored by: Singh, H.
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1
Nayak, N., & Singh, H.L. Melton, F. Shahidi, & P. Varelis (Eds.)November(pp. 431 - 438). MayNayak, N., & Singh, H.(pp. 431 - 438). JanuaryNayak, N., & Singh, H.L. Melton, F. Shahidi, & P. Varelis (Eds.)MayMayMay
[Reference Book]Authored by: Singh, H.
[Reference Book]Authored by: Singh, H.
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7
Loveday, S., Anandha Rao, M., & Singh, H. (2017). Beta-Lactoglobulin fibril dispersions: Structural and rheological characteristics. In Global Food Security and Wellness. (pp. 295 - 300).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Singh, H. (2016). Functional Properties of Milk Proteins. In Reference Module in Food Science. (pp. 887 - 893). : Elsevier
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Singh, H., & Singh, PK. (2016). Dry Milk Products. In RC. Chandan, A. Kilara, & NP. Shah (Eds.) Dairy Processing and Quality Assurance. (pp. 333 - 348). : Wiley-Blackwell
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Singh, PK., & Singh, H. (2016). Challenges in the development of functional foods: Role of nanotechnology. In Nanotechnology in Nutraceuticals: Production to Consumption. (pp. 233 - 264).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
3
Singh, PK., & Singh, H. (2016). Casein Proteins. In Biomaterials from Nature for Advanced Devices and Therapies. (pp. 176 - 189).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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2
Singh, H., & Bhandari, V. (2016). Analytical methods: Physical methods.. In Reference Module in Food Science. (pp. 248 - 255). : Elsevier Inc
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Sarkar, A., & Singh, H. (2016). Emulsions and foams stabilised by milk proteins. In Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects: Fourth Edition. (pp. 133 - 153).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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45
Liu, W., Ye, A., & Singh, H. (2015). Progress in Applications of Liposomes in Food Systems. In Microencapsulation and Microspheres for Food Applications. (pp. 151 - 170).
[Chapter]Authored by: Singh, H., Ye, A.
[Chapter]Authored by: Singh, H., Ye, A.
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43
Goh, KKT., Sarkar, A., & Singh, H. (2014). Milk Protein–Polysaccharide Interactions. In Milk Proteins: from Expression to Food, Second Edition. (pp. 387 - 419).
[Chapter]Authored by: Goh, K., Singh, H.
[Chapter]Authored by: Goh, K., Singh, H.
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27
Singh, H., & Ye, A. (2014). Interactions and Functionality of Milk Proteins in Food Emulsions. In Milk Proteins: from Expression to Food, Second Edition. (pp. 359 - 386).
[Chapter]Authored by: Singh, H., Ye, A.
[Chapter]Authored by: Singh, H., Ye, A.
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10
Singh, H., Boland, M., & Thompson, A.(2014). Milk Proteins: From Expression to Food, SECOND EDITION.
[Authored Book]Authored by: Boland, M., Singh, H.
[Authored Book]Authored by: Boland, M., Singh, H.
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Singh, H., Thompson, A., & Boland, M.(2014). Preface to the Second Edition.
[Authored Book]Authored by: Boland, M., Singh, H.
[Authored Book]Authored by: Boland, M., Singh, H.
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Thompson, A., Boland, M., & Singh, H.(2014). Preface to the First Edition.
[Authored Book]Authored by: Boland, M., Singh, H.
[Authored Book]Authored by: Boland, M., Singh, H.
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Singh, H., Boland, M., & Thompson, AK. (Eds.) (2014). Milk Proteins: From expression to food. USA: Academic Press
[Edited Book]Authored by: Boland, M.Edited by: Singh, H.
[Edited Book]Authored by: Boland, M.Edited by: Singh, H.
Goh, KKT., Sarkar, A., & Singh, H. (2014). Milk Protein - Polysaccharide Interactions. In H. Singh, M. Boland, & AK. Thompson (Eds.) Milk proteins: From expression to food. (pp. 387 - 419). USA: Academic Press
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Singh, H., & Ye, A. (2014). Interactions and Functionality of Milk Proteins in Food Emulsions. In H. Singh, M. Boland, & AK. Thompson (Eds.) Milk Proteins: From expression to food. (pp. 359 - 386). USA: Academic Press
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Singh, H.
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Singh, H.
Singh, H., & Gallier, S. (2014). Processing of food structures in the gastrointestinal tract and physiological responses. In M. Boland, M. Golding, & H. Singh (Eds.) Food Structures, Digestion and Health. (pp. 51 - 81). United States of America: Academic Press, Elsevier
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
(2014). Food Structures, Digestion and Health.
[Edited Book]Authored by: Boland, M., Singh, H.Edited by: Boland, M., Singh, H.
[Edited Book]Authored by: Boland, M., Singh, H.Edited by: Boland, M., Singh, H.
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39
Brisson, G., & Singh, H. (2013). Milk composition, Physical and Processing Characteristics. In Manufacturing Yogurt and Fermented Milks, Second Edition. (pp. 21 - 48).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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2
Poddar, D., Nag, A., Das, S., & Singh, H. (2013). Stabilization of probiotics for industrial application. In D. Ghosh, S. Das, D. Bagchi, & RB. Smarta (Eds.) Innovation in healthy and functional foods. (pp. 269 - 304). United Stats of America: CRC Press an imprint of Taylor & Francis Group
[Chapter]Authored by: Nag, A., Singh, H.
[Chapter]Authored by: Nag, A., Singh, H.
Thompson, AK., Singh, H., & Corredig, M. (2012). Liposomes as food ingredients and nutraceutical delivery systems. In N. Garti, & DJ. McClements (Eds.) Encapsulation technologies and delivery systems for food ingredients and nutraceuticals.
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Loveday, SM., Rao, MA., & Singh, H. (2012). Food Protein Nanoparticles: Formation, Properties and Applications. In Food Materials Science and Engineering. (pp. 263 - 294).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
12
Singh, H., Thompson, A., Liu, W., & Corredig, M. (2012). Liposomes as food ingredients and nutraceutical delivery systems. In Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. (pp. 287 - 318).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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60
Poddar, D., Nag, A., Das, S., & Singh, H. (2016). Stabilization of probiotics for industrial application. In Innovation in Healthy and Functional Foods. (pp. 269 - 304).
[Chapter]Authored by: Nag, A., Singh, H.
[Chapter]Authored by: Nag, A., Singh, H.
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3
Sarkar, A., & Singh, H. (2012). Oral Behaviour of Food Emulsions. In Food Oral Processing: Fundamentals of Eating and Sensory Perception. (pp. 111 - 137).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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46
Sarkar, A., Das, S., Ghosh, D., & Singh, H. (2011). Green Concepts in the Food Industry. In Handbook of Nutraceuticals: Scale-Up, Processing and Automation: Volume II. (pp. 455 - 483).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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2
Singh, H. (2011). Food nanotechnology. In PJ. Moughan, & P. McCool (Eds.) Floreat scientia – Celebrating New Zealand’s agrifood innovation. (pp. 235 - 239). New Zealand: Waiaru Press, Random House NZ Ltd
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Read Abstract:
Singh, H. (2011). Novel milk proteins. In PJ. Moughan, & P. McCool (Eds.) Floreat scientia – Celebrating New Zealand’s agrifood innovation. (pp. 140 - 144). New Zealand: Wairau Press imprint of Random House NZ Ltd
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Sarkar, A., Das, S., Ghosh, D., & Singh, H. (2011). Green concepts in the food industry. In YV. Pathak (Ed.) Handbook of nutraceuticals: Volume II Scale-up, processing and automation. (pp. 457 - 485). United States of America: CRC Press
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Singh, H. (2011). Milk Protein Products: Functional Properties of Milk Proteins. In Encyclopedia of Dairy Sciences: Second Edition. (pp. 887 - 893).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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35
Loveday, SM., & Singh, H. (2011). Fortifying foods with vitamin A: Technological challenges and opportunities. In Vitamin A: Nutrition, Side Effects and Supplements. (pp. 163 - 192).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Read Abstract:
1
Singh, H., Ye, A., & Thompson, A. (2009). Nanoencapsulation systems based on milk proteins and phospholipids. (pp. 131 - 142).
[Chapter]Authored by: Singh, H., Ye, A.
[Chapter]Authored by: Singh, H., Ye, A.
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5
2
Singh, H. (2009). Protein interactions and functionality of milk protein products. In Dairy-Derived Ingredients: Food and Nutraceutical Uses. (pp. 644 - 674).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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20
Singh, H., & Ye, A. (2008). Interactions and Functionality of Milk Proteins in Food Emulsions. In Milk Proteins. (pp. 321 - 345).
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Boland, M., Singh, H.
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Boland, M., Singh, H.
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26
McCarthy, OJ., & Singh, H. (2009). Physico-chemical properties of milk. In Advanced Dairy Chemistry. (pp. 691 - 758).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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54
Goh, KKT., Sarkar, A., & Singh, H. (2008). Milk Protein-Polysaccharide Interactions. In Milk Proteins. (pp. 347 - 376).
[Chapter]Authored by: Goh, K., Singh, H.Edited by: Boland, M.
[Chapter]Authored by: Goh, K., Singh, H.Edited by: Boland, M.
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38
(2019). Milk proteins: From expression to food.
[Edited Book]Authored by: Boland, M., Singh, H.Edited by: Boland, M., Singh, H.
[Edited Book]Authored by: Boland, M., Singh, H.Edited by: Boland, M., Singh, H.
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12
Ye, A., & Singh, H. (2007). Electrostatic interactions between Lactoferrin and 尾-Lactoglobulin in oil-in-water emulsions. In E. Dickinson, & ME. Leser (Eds.) Food colloids: Self-assembly and material science. (pp. 167 - 175). United Kingdom: The Royal Society of Chemistry
[Chapter]Authored by: Singh, H., Ye, A.
[Chapter]Authored by: Singh, H., Ye, A.
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Singh, H., Tapsell, L., Gidley, M., Gopal, P., & Moughan, PJ. (2007). Australia and New Zealand. In Anti-Angiogenic Functional and Medicinal Foods. (pp. 139 - 148).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Flanagan, J., & Singh, H. (2006). Recent advances in the delivery of food-derived bioactives and drugs using microemulsions. In Nanocarrier Technologies: Frontiers of Nanotherapy. (pp. 95 - 111).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Read Abstract:
11
Oldfield, D., & Singh, H. (2005). Functional properties of milk powders. In Encapsulated and Powdered Foods. (pp. 365 - 386).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
22
Singh, H., & Flanagan, J. (2005). Milk proteins. In Handbook of Food Science, Technology, and Engineering - 4 Volume Set. (pp. 463 - 485).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Read Abstract:
Singh, H. (2005). NEW protein functionality in food colloids. (pp. 179 - 193). : ROYAL SOC CHEMISTRY
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
18
Singh, H. (2005). Milk protein functionality in food colloids. In E. Dickinson (Ed.) Food colloids: Interactions, microstructure and processing. (pp. 177 - 193). United Kingdom: Royal Society of Chemistry
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Thompson, A., Boland, M., & Singh, H. (2008). Milk Proteins.
[Chapter]Authored by: Boland, M., Singh, H.
[Chapter]Authored by: Boland, M., Singh, H.
Read Abstract:
1
Ye, A., Singh, H., & Hemar,, Y. (2004). Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition. In PA. Willianms,, & . Phillips, G.O. (Eds.) Gums and Stabilisers for the Food Industry. (pp. 415 - 422). Cambridge, UK,: The Royal Society of Chemistry,
[Chapter]Authored by: Singh, H., Ye, A.
[Chapter]Authored by: Singh, H., Ye, A.
Singh, H., & Havea, P. (2003). Thermal denaturation, aggregation and gelation of whey proteins. In PF. Fox, & PLH. McSweeney (Eds.) Advanced dairy chemistry. (pp. 1258 - 1288). United States: Kluwer Academic/Plenum Publishers
[Chapter]Authored by: Havea, P., Singh, H.
[Chapter]Authored by: Havea, P., Singh, H.
Read Abstract:
Bhandari, V., & Singh, H. (2002). Analytical Methods: Physical Methods. In Encyclopedia of Dairy Sciences: Second Edition. (pp. 248 - 255).
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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2
Singh, H., & Bennett, RJ. (2002). Milk and milk processing. In RK. Robinson (Ed.) Dairy microbiology handbook: The microbiology of milk and milk products. (pp. 1 - 38). United States: John Wiley & Sons Inc
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
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Singh, H., McCarthy, OJ., & Lucey, JA. (1997). Physico chemical properties of milk. In PLH. McSweeney, & PF. Fox (Eds.) Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents. (pp. 469 - 509). New York, United States of America: Springer
[Chapter]Authored by: Singh, H.
[Chapter]Authored by: Singh, H.
Thesis
Thompson, AK. (2005). Structure and properties of liposomes prepared from milk phospholipids : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology. (Doctoral Thesis) Thompson, AK. (2005). Structure and properties of liposomes prepared from milk phospholipids : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology. (Doctoral Thesis)
[Doctoral Thesis]Edited by: Singh, H.
[Doctoral Thesis]Edited by: Singh, H.
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IP
Ellis, A., Singh, H., Ye, A., Hall, C., Das, S., Taneja, N., . . . Olney, SD.(2015). . 704054: New Zealand: An improved beverage and method of manufacture
[Patent]Authored by: Singh, H., Ye, A.
[Patent]Authored by: Singh, H., Ye, A.
Mittal, V., Ellis, AM., Das, S., Ye, A., & Singh, H.(2013). . WO2013191568 A1: Mineral fortification process and its uses
[Patent]Authored by: Singh, H., Ye, A.
[Patent]Authored by: Singh, H., Ye, A.
Read Abstract:
Singh, H., Ye, A., & Zhu, X.(2011). . 10-1421296: South KOrea: Novel emulsion
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
Singh, H., Ye, A., & Zhu, X.(2011). . 603158: New Zealand: Novel emulsion
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
Ye, A., Singh, H., & Zhu, X.(2011). . 8993019: Novel emulsion
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
Singh, H., Zhu, X., & Ye, A.(2009). . US 2009029017 A1: Lipid encapsulation
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
Havea, P., Singh, H., & Gao, H.(2007). . 537456: New Zealand: Whey product and process
[Patent]Authored by: Singh, H.
[Patent]Authored by: Singh, H.
Uchida, T., Suguri, T., & Singh, H.(2002). . 509954: Japan: Folic acid and/or vitamin B12-lactoferrin complex
[Patent]Authored by: Singh, H.
[Patent]Authored by: Singh, H.
Bhaskar, GV., Singh, H., & Blazey, ND.(2000). . PCT/US00/33521: US Patent and Trademark Office: Milk protein products and processes
[Patent]Authored by: Singh, H.
[Patent]Authored by: Singh, H.
Das, S., Singh, H., Moughan, PJ., Henare, SJ., Cui, J., Wilkinson, BHP., . . . Chong, R.. 591558: Use of an edible composition
[Patent]Authored by: Cui, J., Henare, S., Singh, H.
[Patent]Authored by: Cui, J., Henare, S., Singh, H.
Das, S., Singh, H., Moughan, PJ., Henare, SJ., Cui, J., Wilkinson, BHP., . . . Chong, R.. 591556: New Zealand: Edible composition and method of manufacture
[Patent]Authored by: Henare, S., Singh, H.
[Patent]Authored by: Henare, S., Singh, H.
Singh, H., Moughan, PJ., Das, S., Henare, SJ., Cui, J., Wilkinson, BHP., . . . Chong, R.. 591557: New Zealand: Method of manufacture of an edible composition
[Patent]Authored by: Cui, J., Henare, S., Singh, H.
[Patent]Authored by: Cui, J., Henare, S., Singh, H.
Conference
Singh, H., & Acevedo-Fani, A. (2022). New Perspectives on the Delivery of Nutrients and Bioactive Compounds through Gastric Restructuring of Foods. Journal of Nutritional Science and Vitaminology. Vol. 68 (pp. S149 - S151).
[Conference Paper in Published Proceedings]Authored by: Acevedo Fani, A., Singh, H.
[Conference Paper in Published Proceedings]Authored by: Acevedo Fani, A., Singh, H.
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2
Castillo-Fernandez, G., Wolber, F., Matia-Merino, L., Nasef, N., Singh, H., & Golding, M. (2021). In vitro simulation of curcumin digestion, absorption and postprandial anti-inflammatory function. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology (Inc.) (NZIFST) Annual Conference 'Food-With Care'. Palmerston North
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
Read Abstract:
Singh, H.Interactions of Food Colloids During Gastric Digestion: Implications for Nutrient Delivery and Absorption.. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. (pp. 186 - 186). 0003-021X.
[Conference]Authored by: Singh, H.
[Conference]Authored by: Singh, H.
Singh, G., Singh, PK., & Singh, H.Effect of encapsulation on processing and storage stability of Vitamin D-2 in milk. JOURNAL OF DAIRY SCIENCE. (pp. 298 - 299). 0022-0302.
[Conference]Authored by: Singh, H.
[Conference]Authored by: Singh, H.
Castillo-Fernandez, G., Matia-Merino, L., Nasef, N., Singh, H., Wolber, F., & Golding, M. (2019). Determining the influence of emulsion composition and structural dynamics on lipaemic inflammatory response. Poster session presented at the meeting of 5th International Conference on Food Structures, Digestion and Health (FSDH2019). Rotorua, New Zealand
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
Read Abstract:
Ellis, AM., Jameson, G., Singh, H., & Livney, Y. (2017). Effects of added iron type and concentration on reassembled casein micelle properties. Poster session presented at the meeting of 7th International Symposium on "Delivery of Functionality in Complex Food Systems". Auckland, New Zealand
[Conference Poster]Authored by: Jameson, G., Singh, H.
[Conference Poster]Authored by: Jameson, G., Singh, H.
Read Abstract:
Singh, H. (2017, April). The role of food structure in lipid digestibility and bioavailability. Presented at 2017 AOCS Annual meeting. Orlando, Florida, USA.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H., & Nag, A. (2017, March). Technological challenges for enhancing the stability of probiotic bacteria in functional foods. Presented at 2nd Probiotics Congress. Hong Kong.
[Conference Oral Presentation]Authored by: Nag, A., Singh, H.
[Conference Oral Presentation]Authored by: Nag, A., Singh, H.
Singh, H. (2016, November). Milk protein ingredient manufacture: From milk to ingredients. Presented at NIZO Dairy Conference - Asia Pacific. Singapore.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H., Mittal, V., Das, S., & Ellis, A. (2016, August). Novel protein-iron complexes for fortification of food products. Presented at 18th IUFoST - World Congress of Food Science and Technology. Dublin, Ireland.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2016, February). Designing milk protein structures for optimal functionality and nutrition. Presented at 44th Dairy Industry Conference. Karnal, Haryana, India.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Ye, A., Cui, J., Dalgleish, D., & singh, H. (2015, October). Formation of a Structured Clot during the Gastric Digestion of Milk: Impact on the digestion of Protein and Fat. Presented at Food structure, digestion and health conference 2015, 3th International Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
Singh, H. (2015, July). The role of milk proteins in the development of high protein foods. Presented at American Dairy Science Association-American Society of Animal Society Joint Annual Meeting. Orlando, USA.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
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.
[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.
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, H. (2014, September). Perspectives on Development of High Value Foods. Presented at Agri-food for Better health: From Seed Industry to Nutritional Security. Bangkok, Thailand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2014, December). World-class science - creating strategic opportunities for New Zealand by advancing knowlegde in foods and biologicals. Presented at Probiotics in India: Challenges and Prospects. Karnal, India.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2014, August). Designing food protein nanoparticles with enhanced functionality. Presented at 17th World Congress of Food Science and Technology (IUFoST). Montreal, Canada.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Loveday, SDM., & Singh, H. (2014, June). Designing Dairy-based Nano-Encapsulation Systems for the Delivery of Bioactive Materials. Presented at Institute of Food Technologists Annual Meeting and Food Expo. New Orleans, USA.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2014, May). Understanding structural changes in food emulsions during gastro-intestinal processing. Presented at 12th International Hydrocolloids Conference. Taipei, Taiwan.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2014, March). Structural changes of bovine milk fat globules during digestion: Implications in lipid bioavailability. Presented at 2nd IDF Symposium on Microstructure of Dairy Products. Melbourne, Australia.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2014, February). Iron binding properties of milk proteins: a new pathway to fortify foods. Presented at 2nd International Symposium on Minerals & Dairy Products. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Tercinier, L., Ye, A., Anema, SG., Singh, A., & Singh, H.Interactions of casein micelles with calcium phosphate particles.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
Read Abstract:
26
22
Dave, AC., Loveday, SM., Anema, SG., Jameson, GB., & Singh, H. (2013). Glycation of 尾-lactoglobulin inhibits its self-assembly into nanofibrils at pH 2. Poster session presented at the meeting of 2nd International Food Structures, Digestion and Health Conference. Melbourne, Australia
[Conference Poster]Authored by: Jameson, G., Singh, H.
[Conference Poster]Authored by: Jameson, G., Singh, H.
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.
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Mittal, V., Ye, A., Ellis, AM., Das, S., & Singh, H. (2013). Formation of soluble protein-iron complexes in calcium-depleted milk. Poster session presented at the meeting of IDF World Dairy Summit 2013. Yokohama, Japan
[Conference Poster]Authored by: Singh, H., Ye, A.
[Conference Poster]Authored by: Singh, H., Ye, A.
Read Abstract:
Poddar, D., Ainscough, EW., Freeman, GH., Ellis, AM., Glover, CJ., Johannessen, B., . . . Jameson, GB. (2013). Preliminary characterisation by XAS of Mn hyperaccumulated by ptobiotic Lactobbacillus sp.. Poster session presented at the meeting of Synchrotron User Meeting, Synchrotron, Melbourne, Australia
[Conference Poster]Authored by: Freeman, G., Haverkamp, R., Jameson, G., Singh, H.
[Conference Poster]Authored by: Freeman, G., Haverkamp, R., Jameson, G., Singh, H.
Read Abstract:
Singh, H. (2013, October). Interactions of milk components during processing to exhibit various functionalities. Presented at International Dairy Federation World Dairy Summit 2013. Yokohama, Japan.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H.Interactions of milk components during processing to exhibit various functionalities. . Yokohama, Japan
[Conference Other]Authored by: Singh, H.
[Conference Other]Authored by: Singh, H.
Loveday, SDM., Anema, SG., Hettiarachchi, CA., Melton, LD., Gerrard, JA., & Singh, H. (2013, December). Protein nanofibrils: Pathways to functionality. Presented at 12th INTERNATIONAL CONFERENCE ON FRONTIERS OF POLYMERS AND ADVANCED MATERIALS. Auckland, New Zaland.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Loveday, SDM., Peram, MR., Ye, A., & Singh, H. (2013, October). Digestive diversity among heated whey protein species. Presented at Food Structures, Digestion and Health International Conference. Melbourne, Australia.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
Read Abstract:
Singh, H. (2013, July). Modification of colloidal structures of dairy foods during gastro-intestinal digestion. Presented at 46th Annual Australian Institute of Food Science and Technology [AIFST] Convention: Yesterday, Today, Tomorrow. Brisbane, QLD, Australia.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2013, August). Perspectives on development of high value foods. Presented at Nutrigenomics New Zealand Developing high-value foods and validated health benefits workshop. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2013). Future of nanotechnology in new food product development. In EuroNano Forum 2013: Speakers, EuroNano Forum Ireland: European Union
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2013, July). Future of nanotechnology in new food product development. Presented at NZ Institute of Food Science and Technology Annual Conference: Time for Action. Hastings, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2013, June). Future of nanotechnology in new food product development. Presented at EuroNano Forum. Dublin, Ireland.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2013, March). Protein-based emulsions for the delivery of long chain n-3 fatty acids in functional foods. Presented at 8th International Vitagora Congress: Taste-Nutrition-Health. Dijon, France.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2013). The role of food structure in nutrients bioavailability and effects on nutrition. In 8th Vitagora International Taste Nutrition Health Congress: Abstracts(pp. Unpaginated). , 8th Vitagora International Taste Nutrition Health Congress: When science meets the food industry: Gain in innovation, development and new market shares! France: Vitagora
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2013, March). The role of food structure in nutrients bioavailability and effects on nutrition. Presented at 8th Vitagora International Taste Nutrition Health Congress: When science meets the food industry: Gain in innovation, development and new market shares!. Dijon, France.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Dave, AC., Loveday, SM., Singh, H., & Anema, SG. (2012). Controlling 尾-lactoglobulin self-assembly into fibrils at low pH using glycerol and sorbitol. Poster session presented at the meeting of Riddet Institute Student Colloquium. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H.
[Conference Poster]Authored by: Singh, H.
Read Abstract:
Dave, AC., Loveday, SM., Anema, SG., & Singh, H. (2012). Heat induced acid-hydrolysis of 尾-lactoglobulin at pH 2 promotes its self-assembly into amyloid-like fibrils. Poster session presented at the meeting of Food Structures, Digestion and Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H.
[Conference Poster]Authored by: 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.
[Conference Abstract]Authored by: Boland, M., Kaur, L., Singh, H.
Singh, J., Dartois, A., Berg, T., Bordoloi, A., & Singh, H. (2012). Development and characterisation of novel food microstructure to control digestion of starch. FOOMA International Food Machinery and Technology Exhibition 2012 Summaries of Research Announcements. Vol. 19 (pp. 41 - 48). : FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Singh, J., Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, J., 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.
[Conference Abstract]Authored by: Boland, M., Kaur, L., Singh, H.
Singh, H. (2012, August). Challenges for food science and technology for sustainable development of future foods. Presented at 16th World Congress of Food Science and Technology (IUFoST). Iguassu Falls, Brazil.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2012, March). Future food challenges for food science and technology. Presented at NZBIO Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2012, April). Understanding lipid structures in foods in relation to lipid digestibility. Presented at American Oil Chemists' Society (AOCS) 103rd Annual Meeting & Expo. Long Beach, California, USA.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Brisson, G., Colino, EE., Gallier, S., & Singh, H. (2012). Characterization of lactic acid bacteria interaction with almond oil bodies. Poster session presented at the meeting of Food Structures, Digestion and Health. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H.
[Conference Poster]Authored by: Singh, H.
Read Abstract:
Carr, A., Munro, P., & Singh, H. (2012, May). Non-thermal cheese milk processing prior to rennet addition as a tool for manipulating textural and melt properties of cheese systems. Presented at 6th International Dairy Federation [IDF] Cheese Ripening and Technology Symposium: Explore, Exchange, Encourage. Madison, United States of America.
[Conference Oral Presentation]Authored by: Carr, A., Singh, H.
[Conference Oral Presentation]Authored by: Carr, A., Singh, H.
Singh, H. (2012, June). Understanding lipid structures in foods in relation to lipid digestibility. Presented at The New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk - Co-operation, Collaboration, Communication. Hamilton, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2012, November). New perspectives on functional food development. Presented at International Conference on Sustainable Agriculture for Food and Livelihood Security. Ludhiana, India.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H., & Gallier, S.Processing of Food Structures in the Gastrointestinal Tract and Physiological Responses.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
39
Patel, H., Salunke, P., Creamer, L., & Singh, H. (2012). Elucidating the role of 伪s2-casein in the superior functionality of acid gels prepared from high-pressure-treated milks comparedwith heat-treated milks. In Journal of Animal Science Vol. 90 (pp. 654 - 655). , ADSA, AMPA, ASAS, CSAS, WSASAS Joint Annual Meeting United States: American Society of Animal Science
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Patel, H., Salunke, P., Creamer, L., & Singh, H. (2012, July). Elucidating the role of 伪s2-casein in the superior functionality of acid gels prepared from high-pressure-treated milks comparedwith heat-treated milks. Presented at ADAS, AMPA, ASAS, CSAS, WSASAS Joint Annual Meeting. Phoenix, AZ, United States.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2012). Advances in processing and development of new milk protein
products. In Journal of Animal Science Vol. 90 (pp. 231 - 231). , ADSA, AMPA, ASAS, CSAS, WSASAS Joint Annual Meeting United States: Federation of Animal Science Socities
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Loveday, SD., Su, J., Anema, SG., Rao, MA., & Singh, H. (2012, March). Tuning protein aggregation for food-relevant functionality: case studies with whey protein nanofibrils and colloidal protein-polysaccharide complexes. Presented at Food Structures, Digestion and Health. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Loveday, SD., Su, J., Rao, MA., Anema, S., & Singh, H. (2012). The processing-structure-functionality relation in whey protein nanofibril dispersions. In Abstract Book of the 6th International Symposium on Food Rheology and Structure(pp. 59 - 59). , 6th International Symposium on Food Rheology and Structure [ISFRS] Switzerland: Laboratory of Food Process Engineering , Institute of Food, Nutrition and Health, ETH Zurich
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Li, J., Lee, S-J., Ye, A., & Singh, H. (2012). Sequential in vitro digestion of sodium caseinate-stabilised oil-in-water emulsions under simulated gastrointestinal conditions. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Lee, S., Singh, H., Ye, A.
[Conference Poster]Authored by: Lee, S., Singh, H., Ye, A.
Read Abstract:
Singh, H. (2012). Challenges for food science and technology for sustainable development of future foods. In 103rd AOCS Annual Meeting and Expo Presentation Abstracts, 16th World Congress of Food Science and Technology [IUFoST] United States: American Oil Chemists' Society
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2012, July). Advances in processing and development of new milk protein products. Presented at ADSA, AMPA, ASAS, CSAS, WSASAS Joint Annual Meeting. Phoenix, AZ, United States.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Loveday, S., Su, J., Rao, MA., Anema, SG., & Singh, H. (2012, April). The processing-structure-functionality relation in whey protein nanofibril dispersions. Presented at International Symposium on Food Rheology and Structure. Zurich, Switzerland.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2012, April). Challenges for the delivery of long chain n-3 fatty acids in functional foods. Presented at 103rd American Oil Chemists' Society [AOCS] Annual Conference and Expo. Long Beach, CA, United States.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2012). Understanding lipid structures in foods in relation to lipid digestibility. In 103rd AOCS Annual Meeting and Expo Presentation Abstracts, American Oil Chemists' Society [AOCS] Annual Conference & Expo United States: American Oil Chemists' Society
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Hindmarsh, JP., Norvill, Z., Singh, H., & Jameson, GB. (2012, March). Starch/proteins interactions in low to medium moisture conditions. Presented at Food Structures, Digestion and Health. Palmerston North Convention Centre.
[Conference Oral Presentation]Authored by: Hindmarsh, J., Singh, H.
[Conference Oral Presentation]Authored by: Hindmarsh, J., Singh, H.
Singh, H.(2012, March 26). Future food challenges for food science and technology. , New Zealand Bioeconomy [NZBIO] Conference: Changing the Game with Bioscience
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Taneja, A., Ye, A., Jones, J., Archer, R., & Singh, H. (2012). The effects of spray dyring on the redispersion behaviour of milk-protein stabilized emulsion powders. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Archer, R., Singh, H., Ye, A.
[Conference Poster]Authored by: Archer, R., Singh, H., Ye, A.
Read Abstract:
Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2012). Breakdown behaviour of oil-in-water WPI heat-set emulsion gels in the human mouth. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H., Ye, A.
[Conference Poster]Authored by: Singh, H., Ye, A.
Read Abstract:
Zhu, X., Ye, A., & Singh, H. (2012). Release of individual free fatty acids during in vitro digestion of different lipid emulsions. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H., Ye, A., Zhu, X.
[Conference Poster]Authored by: Singh, H., Ye, A., Zhu, X.
Read Abstract:
Cui, J., Ye, A., & Singh, H. (2012). Behaviour of iron-supplemented emulsions during digestion in an in vitro intestine model. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Cui, J., Singh, H., Ye, A.
[Conference Poster]Authored by: Cui, J., Singh, H., Ye, A.
Read Abstract:
Singh, H. (2012). Processing of food structures in the gastro-intestinal tract and physiological responses. In 2012 Food Structures, Digestion and Health Conference Delgate Handbook(pp. 29 - 29). , Food Structures, Digestion and Health Conference New Zealand: Riddet Institute, 黑料网
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Gallier, S., & Singh, H. (2011). Physical, chemical and structural changes in almond oil bodies during in viro digestion. In 9th Euro Fed Lipid Congress Programme and Abstracts Online(pp. 1 - 1). , 9th Euro Fed Lipid Congress: Oils, Fats and Lipids for a healthy and sustainable world The Netherlands: Euro Federation for the Science and Technology of Lipids
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2011). Nanotechnology and the development of novel dairy foods. In International Conference on Functional Dairy Foods [ICFDF] 2011 Progamme(pp. 5 - 6). , International Conference on Functional Dairy Foods [ICFDF] : Functional Dairy Foods: Foods Beyond Nutrition India: Intech Printers & Publishers
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2011, November). Modifying food emulsion structures to influence lipid digestibility. Presented at Functional Foods Symposium: Foods for Health and Wellness: Perspectives for Industry. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2011, November). Functinal dairy products: Status and prospects. Presented at International Conference on Functional Dairy Foods. Karnal, India.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H., Peram, M., Loveday, S., Libby, B., & Ye, A. (2011, July). Digestibility of whey protein aggregates and fibrils under simulated gastro-intestinal environments. Presented at American Dairy Science Association [ADSA] and American Society of Animal Science [ASAS] Joint Annual Meeting. New Orleans, LA, United States.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
Read Abstract:
Singh, H. (2011, September). Brief on the Riddet Institute. Presented at Capitalising of Research and Development action Group. The Bio Commerce centre, Palmerston North.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2011, November). Nanotechnology and the development of novel dairy foods. Presented at International Conference on Functional Dairy Food [ICFDF] 2011. Karnal, India.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H., Peram, M., Loveday, S., Bateman, L., & Ye, A. (2011). Digestibility of whey protein aggregates and fibrils under simulated gastro-intestinal environments. In Journal of Animal Science Vol. 89 (pp. 437 - 437). , Joint American Dairy Science Association and American Society of Animal Science Annual Meeting United States: American Society of Animal Science
[Conference Abstract]Authored by: Singh, H., Ye, A.
[Conference Abstract]Authored by: Singh, H., Ye, A.
Read Abstract:
Singh, H. (2011, September). Dairy ingredient interactions and functionality: Status and prospects. Presented at 7th NIZO Dairy Conference: Flavour and Texture: Innovations in Dairy. Papendal, The Netherlands.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Nag, A., Das, S., & Singh, H. (2011). Encapsulation technologies for improving the stability of probiotic bacteria. In FOOMA Japan 2011 Summaries of Research Announcements Vol. 18 (pp. 242 - 245). , FOOMA Japan 2011: International Food Machinery and Technology Exhibition Japan: The Japan Food Machinerty Manufacturers' Association
[Conference Abstract]Authored by: Nag, A., Singh, H.
[Conference Abstract]Authored by: Nag, A., Singh, H.
Read Abstract:
Gallier, S., & Singh, H. (2011, September). Physical, chemical and structural changes in almond oil bodies during in viro digestion. Presented at 9th Euro Fed Lipid Congress: Oils, Fats and Lipids for a Healthy and Sustainable World. Rotterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Rao, MA., Loveday, SM., & Singh, H.Rheological and Structural Characteristics of Nanometre-Scale Food Protein Particle Dispersions and Gels.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2011, May). Keynote Address: Future foods: Challenges for food science and technology. Presented at Food Science and Technology Forum: Innovations to meet Challenges in Food Science and teh Industry. Singapore.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
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.
[Conference Poster]Authored by: Boland, M., Kaur, L., Singh, H.
Read Abstract:
Singh, H. (2010). Designing functional nanoparticles based on food materials. In Bioconvergence for Food Innovation Programme and Abstracts(pp. 85 - 85). , Korean Society of Food Science and Technology [KoSFoST] 77th Annual Meeting and International Symposium: Bioconvergence for Food Innovation Korea: Korean Society of Food Science and Technology
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Ye, A., & Singh, H. (2010). Understanding biopolymer interactions: Thermodynamic approaches to designing novel food structure and functionality. In Second International Conference on Polymer Processing and Characterization Abstracts Online, Second International Conference on Polymer Processing and Characterization [ICPPC] Online: Institute of Macromolecular Science and Engineering (IMSE)
[Conference Abstract]Authored by: Singh, H., Ye, A.
[Conference Abstract]Authored by: Singh, H., Ye, A.
Read Abstract:
Singh, H. (2010). Nanotechnology and future dairy foods: Opportunities and challenges. In World Dairy Summit Programme and Abstracts Online(pp. 1 - 1). , International Dairy Federation [IDF] World Dairy Summit Online: International Dairy Federation
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2010, July). Behaviour of protein-stabilised emulsions in the gastrointestinal tract: Implications in lipid digestibility. Presented at IFT10 Annual Meeting and Food Expo. Chicago, IL, United States.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2010). Behaviour of protein-stabilised emulsions in the gastrointestinal tract: Implications in lipid digestibility. In IFT10 Annual Meeting and Food Expo Abstracts Online(pp. 1 - 2). , IFT10 Annual Meeting and Food Expo United States: Institute of Food Technologists
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Das, S., Nag, A., & Singh, H. (2010). Product development in functional foods: A case study of developing technology for improving stability of probiotic bacteria. In The 5th International Nigata Symposium on Diet and Health: Abstracts and Synopsis(pp. 66 - 67). , The 5th International Niigata Symposium on Diet and Health: New insight of food function in prevention and amelioration of complex diseases: from molecular mechanism to supplement and functional food Japan: The World Forum on Food and Flowers in Niigata
[Conference Abstract]Authored by: Nag, A., Singh, H.
[Conference Abstract]Authored by: Nag, A., Singh, H.
Read Abstract:
Taneja, A., Hall, C., Zhu, X., Das, S., & Singh, H. (2010). Development of a 'shot' delivering 500 mg EPA:DHA per serving. Poster session presented at the meeting of International Dairy Federation [IDF] World Dairy Summit. Auckland, New Zealand
[Conference Poster]Authored by: Hall, C., Singh, H., Zhu, X.
[Conference Poster]Authored by: Hall, C., Singh, H., Zhu, X.
Read Abstract:
Nag, A., Han, K., Das, S., & Singh, H. (2010). Improving viability of probiotic cells in in-vitro gastric model by microencapsualtion using ddium caseinate -gellan gum-GDL complex followed by freeze drying. Poster session presented at the meeting of International Scientific Conference on Probiotics and Prebiotics. Kosice, Slovakia
[Conference Poster]Authored by: Nag, A., Singh, H.
[Conference Poster]Authored by: Nag, A., Singh, H.
Read Abstract:
Nag, A., Han, KS., Das, S., & Singh, H. (2010). Microencapsulation of L.casei using sodium caseinate-gellan gum-GDL complex followed by freeze drying to minimize cell destruction in in-vitro gastric model. Poster session presented at the meeting of International Dairy Federation [IDF] World Dairy Summit. Auckland, New Zealand
[Conference Poster]Authored by: Nag, A., Singh, H.
[Conference Poster]Authored by: Nag, A., Singh, H.
Read Abstract:
Sarkar, A., Goh, KKT., Ye, A., & Singh, H. (2010). Interactions of milk protein-stabilized oil-in-water emulsions in a sequential simulated oral-to-gastrointestinal model. Poster session presented at the meeting of International Dairy Federation [IDF] World Dairy Summit. Auckland, New Zealand
[Conference Poster]Authored by: Goh, K., Singh, H., Ye, A.
[Conference Poster]Authored by: Goh, K., Singh, H., Ye, A.
Read Abstract:
Singh, H. (2010, November). Nanotechnology and functional food development. Presented at Nutrition Society of Australia- Newcastle Group Meeting. Newcastle, Australia.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Loveday, S., Wang, X., Rao, M., Anema, S., & Singh, H. (2010, November). Nanofibrils from self-assembled beta-lactoglobulin: Manufacture conditions and functional properties. Presented at International Dairy Federation [IDF] World Dairy Summit. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Sarkar, A., Goh, K., & Singh, H. (2010, June). Characterization of 尾-lactoglobulin-stabilized oil-in-water emulsions in simulated gastric fluid as influenced by pH, ionic strength and presence of mucin. Presented at New Zealand Institute of Food Science and Technology (NZIFST) Annual Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
Sarkar, A., Goh, K., & Singh, H. (2010). Characterization of 尾-lactoglobulin-stabilized oil-in-water emulsions in simulated gastric fluid as influenced by pH, ionic strength and presence of mucin. In New Zealand Institute of Food Science and Technology (NZIFST) Annual Conference(pp. 23 - 23). : NZIFST
[Conference Abstract]Authored by: Goh, K., Singh, H.
[Conference Abstract]Authored by: Goh, K., Singh, H.
Nag, A., Han, K., Das, S., & Singh, H. (2010). Development of a microencapsulation technique for probiotic bacteria Lactobacillus casei using a protein-polysaccharide complex followed by freeze drying. Poster session presented at the meeting of Inspiration - Prosperity NZIFST Conference. Auckland, New Zealand
[Conference Poster]Authored by: Nag, A., Singh, H.
[Conference Poster]Authored by: Nag, A., Singh, H.
Cui, J., Ye, A., & Singh, H. (2010). Behaviour of milk fat globules with different interfacial layers during lipase digestion in a simulated intestinal environment. Poster session presented at the meeting of Inspiration - Prosperity NZIFST Conference. Auckland, New Zealand
[Conference Poster]Authored by: Cui, J., Singh, H., Ye, A.
[Conference Poster]Authored by: Cui, J., Singh, H., Ye, A.
Bateman, L., Ye, A., & Singh, H. (2010). In vitro digestion of heat-induced 尾-Lactoglobulin fibrils. Poster session presented at the meeting of Inspiration - Prosperity NZIFST Conference. Auckland, New Zealand
[Conference Poster]Authored by: Singh, H., Ye, A.
[Conference Poster]Authored by: Singh, H., Ye, A.
Singh, H. (2010, November). Nanotechnology and future dairy foods: Opportunities and challenges. Presented at International Dairy Federation[IDF] World Dairy Summit. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2010, August). Trends in development of food products for weight management. Presented at Successful Development of Healthy Foods Conference. Singapore.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2010, September). Practical science of milk proteins: Caseins. Presented at Fraser & Neave: Dairy Course. Singapore.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2010, September). Milk powders and concentrated milk products. Presented at Fraser & Neave Limited: Dairy Course. Singapore.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2010, August). Food structure assembly and nutrition: Status and prospects. Presented at Successful Development of Healthy Foods Conference. Singapore.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2010, August). Nanotechnology and functional foods. Presented at Successful Development of Healthy Foods. Singapore.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2010, August). Designing food structures to control nutrient bioavailability. Presented at IUFoST 15th World Congress of Food Science and Technology. Cape Town, South Africa.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Rao, MA., Loveday, S., & Singh, H.(2010). Nanoscale food protein fibril dispersions and gels: Creation, and structural and rheological characteristics. Paper presented at the meeting of Proceedings of the 38th Annual Conference of the North American Thermal Analysis Society. Philadelphia, United States
[Conference Paper]Authored by: Singh, H.
[Conference Paper]Authored by: Singh, H.
Read Abstract:
Ye, A., Gilliland, J., & Singh, H. (2010). Temperature-dependent complexation between sodium caseinate and gum arabic: Role of hydrophobic interactions. In The 10th International Hydrocolloids Conferenc: Abstracts(pp. 85 - 86). , 10th International Hydrocolloids Conference China: Shanghai Jiao Tong University
[Conference Abstract]Authored by: Singh, H., Ye, A.
[Conference Abstract]Authored by: Singh, H., Ye, A.
Read Abstract:
Foucault, M., Singh, J., Stewart, RB., & Singh, H. (2010). Production of starch spherulites using a pilot scale mixer-Limitech. FOOMA International Food Machinery and Technology Exhibition 2010 Summaries of Research Announcements. Vol. Volume 17 (pp. 96 - 103). Japan: FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Singh, J., Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, J., Singh, H.
Read Abstract:
Ye, A., & Singh, H. (2010, January). Understanding biopolymer interactions: Thermodynamic approaches to designing novel food structure and functionality. Presented at Second International Conference on Polymer Processing and Characterization (ICPPC). Kottayam, Kerala, India.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
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.
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, H. (2010, June). Keynote: Milk proteins and their relationship to dairy technology, processing and food structure. Presented at International Dairy Federation [IDF] Symposium on Microstructure of Dairy Products. Tromso, Norway.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Kaur, L., Han, K-S., Bains, K., & Singh, H. (2010). Traditional plants cure diabetes: A myth or reality?. In Inspiration - Prosperity 2010 NZIFST Conference Abstracts(pp. 23 - 23). , New Zealand Institute of Food Science and Technology [NZIFST] Conference: Inspiration - Prosperity New Zealand: NZ Institute of Food Science & Technology
[Conference Abstract]Authored by: Kaur, L., Singh, H.
[Conference Abstract]Authored by: Kaur, L., Singh, H.
Read Abstract:
Singh, H. (2010, June). Designing functional nanoparticles based on food materials. Presented at Korean Society of Food Science and Technology [KoSFoST] 77th Annual Meeting and International Symposium: Bioconvergence for Food Innovation. Incheon, Korea.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Balan, P., Han, K-S., Singh, H., & Moughan, PJ. (2010). Gut microbial modulation and immunomodulation by ovine serum immunoglobulins in the growing rat. Poster session presented at the meeting of USA/Ireland Functional Food Conference: Dietary Optimisation of Gut Function and the Microbiota. Cork, Ireland
[Conference Poster]Authored by: Singh, H.
[Conference Poster]Authored by: Singh, H.
Read Abstract:
Ye, A., Cui, J., & Singh, H. (2010). In vitro digestion of milk fat with different fat globule membrane and surface layer. In Thirteenth Food Colloids - On the Road ... From intervaces to consumers(pp. 65 - 66). , 13th Food Colloids 2010: On the road... From interfaces to consumers Spaiin: University of Granada, Spain
[Conference Abstract]Authored by: Cui, J., Singh, H., Ye, A.
[Conference Abstract]Authored by: Cui, J., Singh, H., Ye, A.
Read Abstract:
Singh, H. (2010, March). Behaviour of proteins - stabilised emulsions under various physiological conditions. Presented at Food Colloids 2010: On the road... From interfaces to consumers. Granada, Spain.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H., & Sarkar, A. (2010). Behaviour of protein - stabilised emulsions under various physiological conditions. In Thirteenth Food Colloids - On the Road ... From interfaces to consumers(pp. 48 - 49). , Thirteenth Food Colloids 2010: On the Road... From Interfaces to Consumers Spain: Editorial Universidad de Granada
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Riou, E., Havea, P., McCarthy, O., Watkinson, P., & Singh, H. (2009). Effects of added calcium on heat-induced denaturation and gelation of whey protein. In The Inaugural Riddet Institute National Conference: The Future of Food Abstracts(pp. 29 - 29). , The Inaugural Riddet Institute National Conference: The Future of Food New Zealand: Riddet Institute, 黑料网
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Loveday, S., Wang, XL., Rao, MA., & Singh, H. (2009). Tuning the properties of 尾-lactoglobulin nanofibrils with pH, NaCl and CaCl鈧�. In 6th NIZO Dairy Conference: Dairy Ingredients: Innovation in Functionality Abstract Book, 6th NIZO Dairy Conference: Dairy Ingredients: Innovations in Functionality Netherlands: NIZO Food Research
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Loveday, S., Wang, X., Anema, SG., & Singh, H. (2009). Beta-lactoglobulin nanofibrils: optimising fibrillation kinetics and manipulating fibril morphology. In Food Elements: Putting the pieces together NZIFST Conference 2009 Abstracts Handbook, New Zealand Institute of Food Science and Technology [NZIFST] Annual Conference: Food Elements: Putting the pieces together New Zealand: New Zealand Institute of Food Science Technology
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2009). Delivery of bioactive lipids in functional foods. In The World Congress on Fats and Oils and 28th ISF Congress Programme and Abstracts(pp. 42 - 42). , The World Congress on Fats and Oils and 28th ISF Congress Austrlia: The International Society for Fat Research
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Rao, MA., Loveday, SM., Creamer, LK., & Singh, H. (2009). Phase behavior of high-concentration sodium caseinate dispersions derived from rheological data. In ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY Vol. 238 (pp. 126 - 126). : AMER CHEMICAL SOC
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Singh, H. (2009, July). Nanotechnology and functional foods: Current status and perspectives. Presented at 42nd Annual Australian Institute of Food Science Technology (AIFST) Convention: It's Crunch Time. Brisbane, QLD, Australia.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Loveday, S., & Singh, H. (2009, August). Novel dairy protein nanostructures: 尾-lactoglobulin nanofibrils. Presented at Supernova Seminars. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2009, June). Interfacial engineering of food emulsions to modify lipid digestion. Presented at The Japan Food Machinery Manufacturer's Association Conference. Tokyo, Japan.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Wang, X., Loveday, S., & Singh, H. (2009, February). Heat-induced 尾-lactoglobulin fibrils. Presented at The Inaugural Riddet Institute National Conference: The Future of Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2009, June). Keynote Address: Food structure assembly and nutrition: Status and prospects. Presented at 46th New Zealand Institute of Food Science and Technology [NZIFST] Annual Conference: Food Elements: Putting the pieces together. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2009). Structuring food materials to control nutrient bioavailability. In Proceedings of the Nutrition Society of Australia Thirty-Third Annual Scientific Meeting Vol. Volume 33 (pp. 75 - 75). , Nutritional Society of Australia Thirty-Third Annual Scientific Meeting: Joint Annual Scientific Meeting of the Nutrition Society of Australia & The Nutrition Society of New Zealand Australia: The Nutrition Society of Australia
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Singh, H. (2009, September). Delivery of bioactive lipids in functional foods. Presented at The World Congress on Fats and Oils and 28th ISF Congress. Sydney, NSW, Australia.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2009, December). Structuring food materials to control nutrient bioavailability. Presented at Nutritional Society of Australia Thirty-Third Annual Scientific Meeting: Joint Annual Scientific Meeting of the Nutrition Society of Australia & The Nutrition Society of New Zealand. Newcastle, NSW, Australia.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2009, April). Controlling milk protein interactions to enhance powder functionality. Presented at 4th International Symposium on Spray Dried Dairy Products. Melbourne, VIC, Australia.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Loveday, S., Wang, X., Rao, M., Anema, S., & Singh, H. (2009, September). Tuning the properties of 尾-lactoglobulin nanofibrils with pH, NaCl and CaCl鈧�. Presented at 6th NIZO Dairy Conference: Dairy Ingredients: Innovations in Functionality. Papendal, The Netherlands.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Loveday, S., Xang, X., Anema, SG., & Singh, H. (2009, June). Beta-lactoglobulin nanofibrils: optimising fibrillation kinetics and manipulating fibril morphology.. Presented at NZ Institute of Food Science and Technology [NZIFST] Annual Conference: Food Elements: Putting the pieces together. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Riou, E., Havea, P., McCarthy, O., Watkinson, PJ., & Singh, H. (2009, February). Effects of added calcium on heat-induced denaturation and gelation of whey protein. Presented at The Inaugural Riddet Institute National Conference: The Future of Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Riou, E., Havea, P., McCarthy, O., Watkinson, P., & Singh, H. (2008). What does added calcium do in heat induced denaturation, aggregation, and gelation of whey proteins?. In Proceedings of the IDF/INRA 1st International Symposium on Minerals and Dairy Products(pp. 29 - 29). , International Dairy Federation [IDF] French National Research Institute [INRA] 1st International Symposium on Minerals and Dairy Products France: French National Research Institute
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Sarkar, A., Singh, H., & Goh, KKT. (2008). In vitro gastric digestibility of oil-in-water emulsions stabilized by lactoferrin or beta-lactoglobulin. In 9th International Hydrocolloids Conference Programme and Abstracts(pp. 63 - 63). , 9th International Hydrocolloids Conference Singapore: National University of Singapore
[Conference Abstract]Authored by: Goh, K., Singh, H.
[Conference Abstract]Authored by: Goh, K., Singh, H.
Read Abstract:
Ye, A., & Singh, H. (2008). Emulsion based encapsulation systems. In Functional Foods and Edible Oils - The Future: Conference Proceedings(pp. 84 - 85). , Functional Foods 2008: Functional Foods and Edible Oils - The Future New Zealand
[Conference Abstract]Authored by: Singh, H., Ye, A.
[Conference Abstract]Authored by: Singh, H., Ye, A.
Read Abstract:
Goh, KKT., Matia-Merino, L., Pinder, DN., & Singh, H. (2008). A novel biopolymer with complex rheological properties isolated from the New Zealand black tree fern. In 9th International Hydrocolloids Conference Programme and Abstracts(pp. 86 - 86). , 9th International Hydrocolloids Conference Singapore: National University of Sinapore
[Conference Abstract]Authored by: Goh, K., Matia-Merino, M., Singh, H.
[Conference Abstract]Authored by: Goh, K., Matia-Merino, M., Singh, H.
Read Abstract:
Loveday, S., Rao, MA., Singh, H., & Creamer, LK. (2008, April). Colloidal glass transition of high-concentration protein dispersion. Presented at International Congress of Engineering and Food. Vina del Mar, Chile.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Riou, E., Havea, P., McCarthy, O., Watkinson, P., & Singh, H. (2008, October). What does added calcium do in heat induced denaturation, aggregation, and gelation of whey proteins?. Presented at International Dairy Federation [IDF] French National Research Institue [INRA] 1st International Symposium on Minerals and Dairy Products. Saint Malo, France.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, H. (2008, October). Nanotechnology applications for delivery of bio active compounds in functional foods. Presented at Nanotechnology and Food: The what, the why, and the wherefore. Melbourne, VIC, Wellington.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Zhu, X-Q., Taneja, A., & Singh, H. (2008). Encapsulation and delivery of omega-3 oils as protein stabilised oil in water emulsions. Fooma Japan: International Food Machinery and Technology Exhibition: Summaries of Research Announcements. Vol. Volume 15 (pp. 160 - 167). Japan: FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Abstract:
Riou, E., Havea, P., McCarthy, OJ., & Singh, H. (2008). Effects of calcium on heat induced denaturation of whey proteins. In Proceedings of the IDF / INRA 1st International Conference on Minerals and Dairy Products(pp. 28 - 28). , Minerals and Dairy Products [MDP2008] IDF / INRA 1st International Symposium on Minerals and Dairy Products France: French National Research Institute [INRA] and the International Dairy Federation [IDF]
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Riou, E., Havea, P., McCarthy, OJ., & Singh, H. (2008, October). Effects of calcium on heat induced denaturation of whey proteins. Presented at The First IDF/INRA International Symposium. Saint-Malo, France.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Riou, E., Havea, P., McCarthy, OJ., Watkinson, PJ., & Singh, H. (2008). What does added calcium do in heat-induced denaturation, aggregaton, and gelation of whey proteins?. In Proceedings of the IDF / INRA 1st International Conference on Minerals and Dairy Products(pp. 29 - 29). , Minerals and Dairy Products [MDP2008] IDF / INRA 1st International Symposium on Minerals and Dairy Products France: French National Research Institute [INRA] and the International Dairy Federation [IDF]
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Taneja, A., & Singh, H.Challenges for the delivery of long-chain n-3 fatty acids in functional foods.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
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Singh, H. (2008, November). How processing technologies impact casein/MPC functionality; omega 3 fatty acid encapsulation using casein proteins. Presented at Land O;Lakes, Inc. Casein Symposium. Arden Hills, MN, United States.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2008, November). Centres of research excellence: Catalysts for innovation and collaborative research. Presented at International Dairy Federation World Dairy Summit. Mexico City, Mexico.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2008, March). Milk proteins as potential nano-encapsulation and nutrient delivery systems. Presented at 10th Dairy Ingredients Symposium. San Francisco, CA, United States.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Ye, A., & Singh, H. (2008, November). Emulsion based encapsulation systems. Presented at Fuctional Foods 2008: Functional Foods and Edible Oils - The Future. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
Read Abstract:
Goh, K., Matia-Merino, ML., Pinder, DN., & Singh, H. (2008, June). A novel biopolymer with complex rheological properties isolated from the New Zealand black tree fern. Presented at 9th International Hydrocolloids Conference. Singapore.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M., Singh, H.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M., Singh, H.
Read Abstract:
Sarkar, A., Singh, H., & Goh, K. (2008, June). In vitro gastric digestibility of oil-in-water emulsions stabilized by lactoferrin or beta-lactoglobulin. Presented at 9th International Hydrocolloids Conference. Singapore.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
Read Abstract:
Loveday, S., Rao, MA., Singh, H., & Creamer, LK. (2008). Rheological and phase behaviour of high-concentration Na-caseinate dispersion. Poster session presented at the meeting of International Congress of Engineering and Food. Vina del Mar, Chile
[Conference Poster]Authored by: Singh, H.
[Conference Poster]Authored by: Singh, H.
Read Abstract:
Singh, H. (2007). AGFD 123-Nanoencapsulation systems based on milk proteins and phospholipids. In ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY Vol. 233 (pp. 43 - 43). : AMER CHEMICAL SOC
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Anal, AK., Singh, H., & Moughan, PJ. (2007, December). Technologies for bioprotection of marine omega-3 fatty acids. Presented at Joint New Zealand and Australian Nutrition Societies Conference and Annual Scientific Meeting. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Anal, AK., Singh, H., & Moughan, PJ. (2007). Technologies for bioprotection of marine omega-3 fatty acids. In Asia Pacific Journal of Clinical Nutrition: Proceedings of the Nutrition Society of Australia 2007 Vol. 31(16) (pp. S64 - S64). , Nutrition Society of Australia in conjunction with the Nutrition Society of New Zealand Australia: Health Eating Club [HEC] Press
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Han, K-S., Sengupta, R., Balan, P., Deglaire, A., Singh, H., & Moughan, PJ. (2007). Effect of bioactive protein on mucin gene expression in rat small intestine. Poster session presented at the meeting of 17th Queenstown Molecular Biology Meeting: Views From the Frontiers of Molecular Biology. Queenstown, New Zealand
[Conference Poster]Authored by: Singh, H.
[Conference Poster]Authored by: Singh, H.
Read Abstract:
Singh, H.(2007, February). Milk protein structures and interactions. .
[Conference]Authored by: Singh, H.
[Conference]Authored by: Singh, H.
Horne, DS., Arnema, SG., Zhu, XQ., & Singh, H. (2006). What can the milk of the Tammar Wallaby tell us about micelle structure?. In Milk Proteins: From Expression to Food Programme and Abstracts(pp. 21 - 21). , Milk Proteins: From Expression to Food New Zealand: Riddet Institute, 黑料网
[Conference Abstract]Authored by: Singh, H., Zhu, X.
[Conference Abstract]Authored by: Singh, H., Zhu, X.
Read Abstract:
Singh, H. (2006). Milk protein interactions in food emulsions. In Milk Proteins: From Expression to Food Programme and Abstracts(pp. 35 - 35). , Milk Proteins: From Expression to Food New Zealand: Riddet Institute, 黑料网
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Thompson, A., Jimenez-Flores, R., & Singh, H. (2006). Milk fat globule membrane - a biophysical system for food applications. In Milk Proteins: From Expression to Food Programme and Abstracts(pp. 39 - 39). , Milk Proteins: From Expression to Food New Zealand: Riddet Institute, 黑料网
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Ye, A., Flanagan, J., & Singh, H. (2006). Characterisation and properties of stable nano-particle via electrostatic interactions between sodium caseinate and gum arabic. In Milk Proteins: From Expression to Food Programme and Abstracts(pp. 49 - 49). , Milk Proteins: From Expression to Food New Zealand: Riddet Institute, 黑料网
[Conference Abstract]Authored by: Singh, H., Ye, A.
[Conference Abstract]Authored by: Singh, H., Ye, A.
Read Abstract:
Ye, A., & Singh, H. (2006, April). Electrostatic interactions between lactoferrin and beta-lactoglobulin in oil-in-water emulsions. Presented at Conference on Food Colloids 2006. Montreux, SWITZERLAND.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
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Su, J., Flanagan, J., & Singh, H. (2008). Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™). Food Hydrocolloids. Vol. 22 (pp. 112 - 120).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
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Ye, A., Flanagan, J., & Singh, H. (2006, February). Characterisation and properties of stable nano-particle via electrostatic interactions between sodium caseinate and gum arabic. Presented at Milk Proteins: From Expression to Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.
Read Abstract:
Singh, H. (2006, February). Milk protein interactions in food emulsions. Presented at Milk Proteins: From Expression to Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Horne, DS., Anema, SG., Zhu, XQ., & Singh, H. (2006, February). What can the milk of the Tammar Wallaby tell us about micelle structure?. Presented at Milk Proteins: From Expression to Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Zhu, X.
[Conference Oral Presentation]Authored by: Singh, H., Zhu, X.
Read Abstract:
Thompson, A., Jimenez-Flores, R., & Singh, H. (2006, February). Milk fat globule membrane - a biophysical system for food applications. Presented at Milk Proteins: From Expression to Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Read Abstract:
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2006). Characterization of New Zealand Kamo Kamo starch: A novel source. Poster session presented at the meeting of Foodtech Packtech. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
Read Abstract:
Singh, J., McCarthy, OJ., & Singh, H. (2006). Characteristics of New Zealand Taewa (Maori potato) starches. Poster session presented at the meeting of Foodtech Packtech. Auckland, New Zealand
[Conference Poster]Authored by: Singh, J., Singh, H.
[Conference Poster]Authored by: Singh, J., Singh, H.
Read Abstract:
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2006). Some characteristics of New Zealand Kamo Kamo (Cururbita pepo) fruit and its starch. Poster session presented at the meeting of 23rd International Carbohydrate Symposium. Whistler, BC, Canada
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
Read Abstract:
Singh, J., McCarthy, OJ., & Singh, H. (2006). Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. In 23rd International Carbohydrate Symposium Abstracts(pp. 109 - 109). , 23rd International Carbohydrate Symposium Canada: Simon Fraser University
[Conference Abstract]Authored by: Singh, J., Singh, H.
[Conference Abstract]Authored by: Singh, J., Singh, H.
Read Abstract:
Matia-Merino, L., & Singh, H. (2006). Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation. Poster session presented at the meeting of Eleventh Food Colloids Conference: Self-Assembly and Material Science. Montreux, Switzerland
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
Read Abstract:
Singh, H. (2006, September). Milk and milk processing: Significance of milk proteins. Presented at 12th AAAP Animal Science Congress. Busan, Korea.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Singh, H. (2006, October). Behaviour of casein micelles during the manufacture of milk powders. Presented at 27th International Dairy Federation [IDF] World Dairy Congress. Shangai, China.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Flanagan, J., Kortegaard, K., Pinder, DN., Rades, T., & Singh, H. (2006). Solubilisation of soybean oil in microemulsions using various surfactants. Food Hydrocolloids. Vol. 2-3 (pp. 253 - 260). : 7th International Hydrocolloids Conference
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
Pereira, R., Matia-Merino, L., Jones, V., & Singh, H. (2006). Influence of fat on the perceived texture of set acid milk gels: A sensory perspective. Food Hydrocolloids. Vol. 20 (pp. 305 - 313).
[Conference Paper in Published Proceedings]Authored by: Matia-Merino, M., Singh, H.
[Conference Paper in Published Proceedings]Authored by: Matia-Merino, M., Singh, H.
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Read Abstract:
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Thompson, AK., & Singh, H. (2005, January). Characterisation of liposomes produced from phospholid fractions of milk fat globule membrane using a microfluidiser. Presented at 1st International Symposium on Delivery of Functionality in Complex Food Systems. Lausanne, Switzerland.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Su, J., Flanagan, J., Hemar, Y., & Singh, H. (2006). Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions. Food Hydrocolloids. Vol. 2-3 (pp. 261 - 268). : 7th International Hydrocolloids Conference
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
Patel, HA., Singh, H., & Creamer, LK. (2004). Application of novel gel electrophoresis to analyze native, heat-, and pressure-treated milk protein systems. In JOURNAL OF ANIMAL SCIENCE Vol. 82 (pp. 98 - 98). : AMER SOC ANIMAL SCIENCE
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Ariyaratne, KANS., Jameson, GB., Loo, TS., Norris, GE., Patel, HA., Considine, T., . . . Jimenez-Flores, R. (2004). Effects of genetic modification, pressure, and heat on the binding of various probes to beta-lactoglobulin. In JOURNAL OF ANIMAL SCIENCE Vol. 82 (pp. 98 - 98). : AMER SOC ANIMAL SCIENCE
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Patel, HA., Considine, T., Anema, SG., Singh, H., & Creamer, LK. (2004). Effects of genetic modification, pressure, and heat on the binding of various probes to beta-lactoglobulin. In JOURNAL OF ANIMAL SCIENCE Vol. 82 (pp. 77 - 77). : AMER SOC ANIMAL SCIENCE
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Read Abstract:
Cui, J., Goh, KT., Haisman, DR., Archer, RH., & Singh, H. (2004). In vitro effects of polysaccharides from Coriolus versicolor on cytokine induction from murine lymphocytes. Poster session presented at the meeting of New Zealand Microbiological Society Conference. Palmerston North, NZ
[Conference Poster]Authored by: Archer, R., Goh, K., Singh, H.
[Conference Poster]Authored by: Archer, R., Goh, K., Singh, H.
Goh, KT., Haisman, DR., & Singh, H. (2004). Rheological properties and gelation mechanism of gellan gum. Poster session presented at the meeting of 7th International Hydrocolloids Conference. Melbourne, VIC
[Conference Poster]Authored by: Goh, K., Singh, H.
[Conference Poster]Authored by: Goh, K., Singh, H.
Thompson, AK., Haisman, DR., Harding, DR., Havea, P., McFetridge, J., Rades, T., . . . Singh, H. (2004, October). Characterisation of liposomes produced from commercial phospholipid fractions using a microfluidizer. Presented at AOCS Conference on Food Structure and Food Quality. Cork, Ireland.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Pereira, RB., Matia Merino, L., Singh, H., Jones, V., & Hemar, Y. (2004). Influence of fat on the texture of acid milk gels as revealed by sensory and instrumental analysis. Poster session presented at the meeting of 7th International Hydrocolloids Conference. Melbourne, VIC
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
Goh, KT., Haisman, DR., & Singh, H. (2004, August). Rheological properties and gelation mechanism of gellan gum. Presented at 7th International Hydrocolloids Conference. Melbourne, VIC.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
Flanagan, J., Pinder, DN., Rades, T., & Singh, H. (2004, August). Solubilisation of soybean oil in microemulsions using food-grade surfactants. Presented at 7th International Hydrocolloids Conference. Melbourne, VIC.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Goh, KT., Hemar, Y., & Singh, H. (2004, June). Isolation and partial characterisation of an exopolysaccharide produced by Lactobacillus bulgaricus subsp. delbreuckii NCFB 2483. Presented at Dairy Industry Association of New Zealand Conference. Hamilton, NZ.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
Ye, A., Singh, H., & Hemar, Y. (2004). Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition. In PA. Williams, & GO. Phillips (Eds.) GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12. (pp. 415 - 422). : 12th Conference on Gums and Stabilisers for the Food Industry
[Conference Paper in Published Proceedings]Authored by: Singh, H., Ye, A.
[Conference Paper in Published Proceedings]Authored by: Singh, H., Ye, A.
Read Online:
Singh, H. (2004). Heat stability of milk. International Journal of Dairy Technology. Vol. 57 (pp. 111 - 119).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
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Hemar, Y., Singh, H., & Horne, DS. (2004). Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements. Current Applied Physics. Vol. 4 (pp. 362 - 365).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
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Thompson, AK., McFetRidge, J., Rades, T., & Singh, H. (2003, June). Characterisation of liposomes produced from commercial phospholipid fractions. Presented at Joint NZIFST-DIANZ Conference 2003. Rotorua, NZ.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Coker, CJ., Johnston, KA., Crawford, RA., Motion, RL., Singh, H., & Creamer, LK. (2002). Differentiation of cheese type and maturity: Comparison of a new SE-HPLC method with the RP-HPLC method. In Journal of Dairy Science Vol. 85 (pp. 257). Savoy, IL: American Dairy Science Association
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Creamer, LK., Manderson, GA., Hong, Y., Havea, P., Cho, YH., Singh, H., . . . Jimenez Flores, R. (2002). Heat-induced reactions involving -lactoglobulin and other milk proteins in milk, whey, and model systems. In Journal of Dairy Science Vol. 85 (pp. 50 - 51). Savoy, IL: American Dairy Science Association
[Conference Abstract]Authored by: Singh, H.
[Conference Abstract]Authored by: Singh, H.
Thompson, AK., Haisman, DR., Harding, DR., Havea, P., & Singh, H. (2002, October). Liposome encapsulation in food systems. Presented at NZIFST Conference 2002: Thought for Food. Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Singh, H.
[Conference Oral Presentation]Authored by: Singh, H.
Goh, KT., Singh, H., & Haisman, DR. (2002, October). Solution properties and salt-induced gelation of gellan gum. Presented at New Zealand Institute of Food Science and Technology Conference. Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
[Conference Oral Presentation]Authored by: Goh, K., Singh, H.
Hemar, Y., Hall, CE., Munro, PA., & Singh, H. (2002). Small and large deformation rheology and microstructure of 魏-carrageenan gels containing commercial milk protein products. International Dairy Journal. Vol. 12 (pp. 371 - 381).
[Conference Paper in Published Proceedings]Authored by: Hall, C., Singh, H.
[Conference Paper in Published Proceedings]Authored by: Hall, C., Singh, H.
Read Abstract:
65
53
de la Fuente, MA., Hemar, Y., Tamehana, M., Munro, PA., & Singh, H. (2002). Process-induced changes in whey proteins during the manufacture of whey protein concentrates. International Dairy Journal. Vol. 12 (pp. 361 - 369).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
73
58
Hemar, Y., Tamehana, M., Munro, PA., & Singh, H. (2001). Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocolloids. Vol. 15 (pp. 565 - 574).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
143
111
Hemar, Y., Tamehana, M., Munro, PA., & Singh, H. (2000). Effect of xanthan on the stability of sodium caseinate oil-in-water emulsions. Australian Journal of Dairy Technology. Vol. 55 (pp. 95).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Abstract:
1
1
Hemar, Y., Tamehana, M., Munro, PA., & Singh, H. (2000). Milk-protein/polysaccharide interactions in aqueous solutions. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY. Vol. 55 (pp. 92 - 92). : Dairy Ingredient Science 2000 Conference
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Abstract:
2
Cho, YH., & Singh, H. (1999). Modification of the properties of recombined milk by fat globule surface manipulation. 3RD INTERNATIONAL SYMPOSIUM ON RECOMBINED MILK & MILK PRODUCTS. (pp. 101 - 107). : 3rd International Symposium on Recombined Milk and Milk Products
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Abstract:
3
Srinivasan, M., Singh, H., & A. Munro, P. (1999). Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions. International Dairy Journal. Vol. 9 (pp. 337 - 341).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
66
63
Lucey, JA., Munro, PA., & Singh, H. (1999). Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. International Dairy Journal. Vol. 9 (pp. 275 - 279).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
204
165
Oldfield, DJ., Singh, H., Taylor, MW., & Pearce, KN. (1996). Use of Nonlinear Regression for Analyzing尾-Lactoglobulin Denaturation Kinetics in Skim Milk. ACS Symposium Series. Vol. 650 (pp. 50 - 60).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
4
3
Kaw, AK., Singh, H., & McCarthy, OJ. (1996). The effects of UHT sterilization on milks concentrated by reverse osmosis. HEAT TREATMENTS & ALTERNATIVE METHODS. (pp. 299 - 314). : IDF Symposium on Heat Treatment and Alternative Methods
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
2
Gezimati, J., Singh, H., & Creamer, LK. (1996). Aggregation and Gelation of Bovine 尾-Lactoglobulin, 伪-Lactalbumin, and Serum Albumin. ACS Symposium Series. Vol. 650 (pp. 113 - 123).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
21
17
Campanella, OH., Dorward, NM., & Singh, H. (1995). A study of the rheological properties of concentrated food emulsions. Journal of Food Engineering. Vol. 25 (pp. 427 - 440).
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
Read Online:
Read Abstract:
78
67
SINGH, H. (1993). HEAT-INDUCED INTERACTIONS OF PROTEINS IN MILK. PROTEIN & FAT GLOBULE MODIFICATIONS BY HEAT TREATMENT, HOMOGENIZATION & OTHER TECHNOLOGICAL MEANS FOR HIGH QUALITY DAIRY PRODUCTS. (pp. 191 - 204). : International-Dairy-Federation Seminar
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
11
SINGH, H., SHARMA, R., & TAYLOR, MW. (1993). PROTEIN FAT INTERACTIONS IN RECOMBINED MILK. PROTEIN & FAT GLOBULE MODIFICATIONS BY HEAT TREATMENT, HOMOGENIZATION & OTHER TECHNOLOGICAL MEANS FOR HIGH QUALITY DAIRY PRODUCTS. (pp. 30 - 39). : International-Dairy-Federation Seminar
[Conference Paper in Published Proceedings]Authored by: Singh, H.
[Conference Paper in Published Proceedings]Authored by: Singh, H.
4
Singh, J., Mccarthy, ., Singh, H., Wharemate, Z., & Rutherfurd, .Physico-chemical and nutritional characteristics of New Zealand Taewa.. .
[Conference]Authored by: Singh, H.
[Conference]Authored by: Singh, H.
Other
Roy, D., Moughan, PJ., Ye, A., Hodgkinson, S., Stroebinger, N., Li, S., . . . Singh, H. (2021). Supplementary material: Structural changes during gastric digestion in piglets of milk from different species.
[Other]Authored by: Hodgkinson, S., Roy, D., Singh, H., Ye, A.
[Other]Authored by: Hodgkinson, S., Roy, D., Singh, H., Ye, A.
Singh, H. (2012, May). Understanding lipid structures in foods in relation to lipid digestibility. In AOCS Annual Conference & Expo. Long Beach, California, USA..
[Oral Presentation]Authored by: Singh, H.
[Oral Presentation]Authored by: Singh, H.
Moughan, PJ., & Singh, H. (2010). New GM for Riddet Institute. NZ Institute of Food Science & Technology Inc.
[Other]Authored by: Singh, H.
[Other]Authored by: Singh, H.
Rao, M., Loveday, SD., & Singh, H. (2010). Structure and rheology of food dispersions and fibril gels. (pp. 12 - 14). Institute of Food Technologists Food Engineering Division Newsletter
[Other]Authored by: Singh, H.
[Other]Authored by: Singh, H.
Read Abstract:
Balan, P., Han, KS., Singh, H., & Moughan, . (2009, October). Gut microbial modulation and immunomodulation by ovine serum immunolgobulins in the growing rat..
[Oral Presentation]Authored by: Singh, H.
[Oral Presentation]Authored by: Singh, H.
Thompson, AK., Anema, SG., Singh, H., Matia Merino, ML., & Goh, KT.Particle-sizing and Rheology Revisited.
[Other]Authored by: Goh, K., Matia-Merino, M., Singh, H.
[Other]Authored by: Goh, K., Matia-Merino, M., Singh, H.
Teaching and Supervision
Summary of Doctoral Supervision
| Position | Current | Completed |
|---|---|---|
| Main Supervisor | 1 | 28 |
| Co-supervisor | 5 | 18 |
Current Doctoral Supervision
Main Supervisor of:
-
Aylin Sen
-
Doctor of Philosophy
New functionalities from plant oil bodies for food applications
Co-supervisor of:
-
Manfred Goh
-
Doctor of Philosophy
Controlling the kinetics of amino acid delivery through food matrix interactions -
Crisline Alhambra
-
Doctor of Philosophy
Understanding Food Combinations to Optimize Food Digestion Models and Processes -
Di Lu
-
Doctor of Philosophy
Macrostructural design rules and requirements for plant protein-based food products -
Sihan Ma
-
Doctor of Philosophy
Interactions, functionality and digestion behaviour of plant/milk protein combinations -
Giovanna Castillo Fernandez
-
Doctor of Philosophy
Determining the influence of emulsion composition and structural dynamics on lipaemic inflammatory response.
Completed Doctoral Supervision
Main Supervisor of:
-
2023
-
Patrick Tai
-
Doctor of Philosophy
The release of lipids from dairy food matrices under in vitro gastrointestinal digestive conditions -
2023
-
Xin Wang
-
Doctor of Philosophy
Studies on the gastric digestion of plant-based alternative milks -
2023
-
Taciana Lunelli
-
Doctor of Philosophy
Emulsion-based delivery systems to improve gut and brain bioaccessibility of curcumin in relation to Alzheimer鈥檚 disease prevention -
2022
-
Joanna Nadia
-
Doctor of Philosophy
Breakdown of rice and wheat-based foods during gastric digestion and its implications on glycemic response -
2021
-
Debashree Roy
-
Doctor of Philosophy
Structural changes in milk of different species during digestion - view more...
-
2020
-
Hoang Du Le
-
Doctor of Philosophy
Carbohydrate-based oil-in-water emulsions for delivery of short-chain fatty acids -
2019
-
Arup Nag
-
Doctor of Philosophy
Studies on the stability of probiotic bacteria during long term storage -
2016
-
Christiane Schmidmeier
-
Doctor of Philosophy
Adherence interactions between milk proteins and human intestinal surface layer components -
2016
-
Devastotra Poddar
-
Doctor of Philosophy
Stability of the probiotic Lactobacillus paracasei CRL 431 under different environmental conditions -
2016
-
Amit Taneja
-
Doctor of Philosophy
Spray Dried Milk-Protein Stabilized Emulsions with High Oil Content -
2015
-
Vikas Mittal
-
Doctor of Philosophy
Interaction of iron, protein and orthophosphate in milk systems -
2015
-
Sebastian Riedle
-
Doctor of Philosophy
Dietary titanium dioxide particles and intestinal health -
2015
-
Anant Dave
-
Doctor of Philosophy
Structural Aspects of B-Lactoglobulin During Self Assembly into Amyloid-like Fibrils -
2013
-
Emmanuelle Riou
-
Doctor of Philosophy
Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems -
2012
-
Visaka Anantawat
-
Doctor of Philosophy
Studies on the effects of heat and high pressure treatments on fat globule surface layers in recombined milk -
2010
-
Anwesha Sarkar
-
Doctor of Philosophy
Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids -
2009
-
Daniel Ries
-
Doctor of Philosophy
Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions -
2009
-
Jiahong Su
-
Doctor of Philosophy
Formation and stability of food-grade water-in-oil-in-water emulsions -
2007
-
Janina Kuhn
-
Doctor of Philosophy
Studies on Interactions of Milk Proteins with Flavour Compounds. -
2007
-
Hasmukh Patel
-
Doctor of Philosophy
Studies on Heat and Pressure-induced interactions of Milk Proteins. -
2005
-
Kim Goh
-
Doctor of Philosophy
Structure and Functionality of exo-polysacchorides in Dairy Systems -
2004
-
Maya Sugiarto
-
Doctor of Philosophy
Studies on the Binding of Iron and Zinc to Milk Protein Products. -
2001
-
Anthony McKenna
-
Doctor of Philosophy
Effect of Processing and Storage on the Reconstitution Properties of Whole Milk and Ultrafiltered Skim Milk Powders. -
1999
-
Magesh Srinivasan
-
Doctor of Philosophy
Formation and Stability of Oil-in-Water Caseinate Emulsions. -
1999
-
Palatasa Havea
-
Doctor of Philosophy
Studies on Heat-Induced Interactions and Gelation of Whey Protein. -
1999
-
Anil Kaw
-
Doctor of Philosophy
Properties of Milks Concentrated by Reverse Osmosis. -
1997
-
David Oldfield
-
Doctor of Philosophy
Heat-Induced Whey Protein Reactions in Milk Kenetics of Denaturation and Aggregation as Related to Milk Powder Manufacture. -
1994
-
Ranjan Sharma
-
Doctor of Philosophy
Studies on the Surface Layers of Fat Globules in Recombined Milk - view less...
Co-supervisor of:
-
2023
-
Mengxiao Yang
-
Doctor of Philosophy
Study on the interactions between milk protein and digestive enzymes (pepsin) -
2023
-
Zheng Pan
-
Doctor of Philosophy
Studies on heat-induced protein interaction and digestion behavior of sheep milk -
2023
-
Haroon Qazi
-
Doctor of Philosophy
Food structure modification in the gastro-intestinal environment and its impact on the delivery of lipophilic bioactive compounds -
2023
-
Akashdeep Singh Beniwal
-
Doctor of Philosophy
High Temperature-Shear Processing of Plant and Dairy Proteins for The Development of Structured Meat Analogues -
2022
-
Lirong Cheng
-
Doctor of Philosophy
Physico-chemical properties and stability of lipid droplet stabilized emulsions - view more...
-
2021
-
Nan Luo
-
Doctor of Philosophy
Structured emulsion gel systems for delivery of bioactive compounds -
2020
-
Duc Toan Do
-
Doctor of Philosophy
Microstructural Analysis of Edible Plants: The Possibility of Designing Low Glycaemic Biomimetic Plant Foods -
2020
-
Siqi Li
-
Doctor of Philosophy
Understanding the Impact of New Zealand Milk Seasonality on Dairy Product Quality -
2019
-
Sarah Priour
-
Doctor of Philosophy
Stabilisation of dried Lactobacillus rhamnosus against temperature-related storage stresses -
2019
-
Sewuese Okubanjo
-
Doctor of Philosophy
Studies on formation, oxidative stability and plausible applications of food-grade 鈥榙roplet-stabilised鈥� oil-in-water emulsions -
2016
-
Lucile Tercinier
-
Doctor of Philosophy
Study of the interactions between milk proteins and hydroxyapatite particles -
2015
-
Qing Guo
-
Doctor of Philosophy
Behaviour of Emulsion Gels in the Human Mouth and Simulated Gastrointestinal Tract -
2011
-
Prabhu Balan
-
Doctor of Philosophy
Effects of orally administered ovine serum immunoglobulin in the normal and Salmonella enteritidis-challenged growing rats -
2008
-
Amelie Deglaire
-
Doctor of Philosophy
Gut endogenous protein flows and postprandial metabolic utilization of dietary amino acids in simple-stomached animals and humans -
2003
-
Alan Welman
-
Doctor of Philosophy
A Metabolic Model of Exopolysaccharide Production in # Lactobacillus delbrueckil subsp. bulgaricus.# -
1999
-
Alistair Carr
-
Doctor of Philosophy
The Functional Properties of Milk Protein Concentrates. -
1999
-
Khalid Moughal
-
Doctor of Philosophy
Solubility of Casein Products. -
1999
-
Veera Chilukuri
-
Doctor of Philosophy
Membrane Fouling During Microfiltration of Protein Solutions.
Media and Links
Media
-
20 Feb 2014 - Newspaper
Manawatu Standard - Paul Moughan & Harjinder Singh
Research partnership a mutual boost -
18 Feb 2013 - Magazine
NZ Listener - Paul Moughan & Harjinder Singh
Something to chew over -
14 Nov 2013 - Newspaper
Paul Moughan and Harjinder Singh - NZ Herald
The future of food -
11 Feb 2014 - Online
Paul Moughan and Harjinder Singh - MU News
Riddet agreement aims to boost Maori primary produce -
04 Mar 2013 - Online
黑料网 website
Massey's three new Distinguished Professors - view more...
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02 May 2013 - Radio
Newstalk ZB - Harjinder Singh
Science on Anchor's side with light-proof bottles -
01 Nov 2012 - Newspaper, Magazine, Television, Online, Other
Prime Minister's Science Prize - Numerous media ar
Prime Minister's Science Prize - Numerous media articles and interviews -
01 Jun 2012 - Newspaper
India, NZ to collaborate in agriculture, dairy tec
Media - India, NZ to collaborate in agriculture, dairy technology. Haryana Plus -
01 Jan 2013 - Other
NZ Food Technology Annual Directory 2013
Food innovators win top science prize -
01 Jan 2012 - Newspaper, Magazine, Online, Other
"A call to Arms" launch - Numerous media articles
"A call to Arms" launch - Numerous media articles and interviews -
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2007 College Research awards, Vol.14, p.9 - Massey News article -
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H Singh - Media Interview - TV1 -
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Media - 7th NIZO Dairy Conference to focus on flavour and texture innovations in dairy - advertisement -
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Media - Accolades, Shorland Medal - In Defining NZ and Science Award - The Dominion Post -
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Media - Food colloids: Clever comestibles - Chemistry World, Vol.8, Issue No.8, pp 38-41 -
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Media - Food innovation, New Zealand Trade & Enterprise, p1. Global food innovation brand backed by new Zealand's best, p6. -
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Media - Groundbreak conference on future food research - In Scoop Independent News -
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Media - H Singh & P Moughan - International Symposium: Dietary protein for human health. In Food New Zealand, pp12-14 -
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Media - H Singh & P Moughan. Strategy - In: 黑料网: The Road to 2020, pp4-5 -
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Media - H Singh and PA Munro - Munro returns to Massey. In Food Industry Week (page 5). Massey to get chair in food material science - Scoop Independent News -
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Media - High-tech icrecream good for the heart, Gisborne Herald, p39. Scoop: Icecream that licks illness, Bay of Plenty Times, pNews-4. The guilt free scoop is here, NZ Food Technology, p24. -
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Media - Indian professor of Punjab origin makes a mark in Kiwi land - India News 123. Researcher keen on Indo-Kiwi collaboration - Indiana Publications (NZ) Ltd, p6. -
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Media - Indians and kiwis discuss means for food and nutritional security. In Webindial123.com - India, Karnal -
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Media - JC Andrews Award - NZIFST Awards and JC Andrews Award Address: From Punjab to Palmerston North: A journey of basic science, dairy research and food research leadership. In Food New Zealand, V -
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Media - Joint venture takes Omega-3 to the world market, Massey News article, Vol.11, p3. Joint venture to develop, market omega-3, Food Business News article, p55. Omega 3 emulsion, TV1 interview. -
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Media - Korean collaboration at Riddet - NZIFST Food New Zealand, Vol.10 p6. Riddet Institute seals major Korean collaboration, p5. -
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Media - Moughan, PJ & Singh, H. Abolishing subsidies can yield higher growth rate, Massey News article. India has big scope for knowledge exchange with New Zealand, Massey News article. -
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Media - Omega 3 - Croda Europe enters major world markets with Speirs Nutritionals - Croda media release. Manawatu company gets international contract - Clearnet Business article. Massive Omega-3 deal -
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Media - P Moughan & H Singh - NZ food partnership to combat global malnutrition - Hayley Media, p.1. Riddet tackles global nutrition - The National Business Review, p.3 -
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Media - PJ Moughan & H Singh - New GM for Riddet Institute, NZIFST Food New Zealand -
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Media - Scientific advisory panel announced. NZ Food Technology, p1 -
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Media - The vital ingredient in New Zealand's economic success. National Business Review, p32. -
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Media - William C Haines Dairy Science award - Dairy award, World-6. Emissions network formed, Manawatu Standard, p6. First New Zealand recipietn of Dairy Science Award, Massey News article and press -
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Moughan, PJ & Singh, H - Big cash boost for scientific research, Manawatu Standrd, p.1. Centre had eye on CoRE status, Manawatu Standard article, p.4. -
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Singh, H & Moughan PJ - Searching for white gold: Agrifood's the answer, diversity the key, Opinion Piece, C4. -
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US food giant seeks local research - Media article mentioning work on protein by Harjinder - view less...