Dr Lara Matia-Merino

Dr Lara Matia-Merino staff profile picture

Senior Lecturer in Food Rheology and Colloid Science/Tech

Massey Institute of Food Science and Technology

Telephone: +64 (06) 356 9099  ext. 83016
Email: 

Other contact details

Room A 2.32, Riddet A, Turitea
Ph: x81420

Professional

Professional Biography

Originally from Spain, I came to New Zealand as a post-doctoral Fellow with the Riddet Institute, joining the Institute of Food Nutrition & Human Health, Massey University, as a Lecturer in Food Technology from 2005, becoming a Senior Lecturer in 2011. I hold a BSc in Agricultural Engineering (University of Valladolid, Spain), a MSc in Food Science and Technology (University of Burgos, Spain) and a PhD in Food Colloids (University of Leeds, U.K.).  This has given me a broad scientific background, allowing me to view Food Technology from an engineering point of view and from a more fundamental perspective within food physical-chemistry science.

My main research interests at Massey University are related to the study of food protein and polysaccharide functionality, especially the study of emulsification properties of novel gums and colloidal aggregation processes leading to the formation of food gels. More recently, infant formula digestibility and beverage formulation are areas of increasing interest within my research.

I thoroughly enjoy my teaching in the food formulation and food characterization papers for the 3rd year Food Technology students and I am hoping to continuously improve in this area.

Qualifications

  • PhD - University of Leeds, UK. (2003)
  • MSc - University of Burgos, Spain. (1998)
  • BSc - University of Valladolid, Spain. (1996)

Research Expertise

Research Interests

Functional novel polysaccharides, especially from native New Zealand flora, which can be used as innovative ingredients for the food industry.

Emulsion science: Influence of heat treatment on milk protein-stabilized emulsions and aggregation process of partially-crystalline emulsions

Infant formula digestibility.

Biopolymer physico-chemical characterization and functionality.

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of Research Codes
Chemical Science (030000): Colloid and Surface Chemistry (030603):
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Sciences (090800):
Macromolecular and Materials Chemistry (030300): Physical Chemistry (incl. Structural (030600): Physical Chemistry of Materials (030304):
Technology (100000)

Keywords

Rheological characterization of food materials

Emulsion science

Physical stability of bevarage formulations

Food protein and polysaccharide functionality

Research Outputs

Journal

Ho, IH., Matia-Merino, L., & Huffman, LM. (2015). Use of viscous fibres in beverages for appetite control: a review of studies.. Int J Food Sci Nutr. 66(5), 479-490
[Journal article]Authored by: Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., & MacGibbon, A. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part II - Effect of solid fat content and interfacial film composition on quiescent and shear stability. Food Hydrocolloids. 51, 23-32
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Goh, KTK., Matia-Merino, L., & Wee, SMM. (2015). The cation-controlled and hydrogen bond-mediated shear-thickening behaviour of a tree-fern isolated polysaccharide. Carbohydrate Polymers. 130, 57-68
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Yuliarti, O., Goh, KKT., Matia-Merino, L., Mawson, J., & Brennan, C. (2015). Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis). Food Chemistry. 187, 290-296
[Journal article]Authored by: Goh, K., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Ingham, B., Erlangga, GD., Smialowska, A., Kirby, NM., Wang, C., Matia-Merino, L., . . . Carr, AJ. (2015). Solving the mystery of the internal structure of casein micelles. Soft Matter. 11(14), 2723-2725
[Journal article]Authored by: Carr, A., Haverkamp, R., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Wee, MSM., Matia-Merino, L., & Goh, KKT. (2015). Time- and shear history-dependence of the rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris. Journal of Rheology. 59(2), 365-376
[Journal article]Authored by: Goh, K., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Jaishankar, A., Wee, M., Matia-Merino, L., Goh, KKT., & McKinley, GH. (2015). Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology. Carbohydrate Polymers. 123, 136-145
[Journal article]Authored by: Goh, K., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids. 43, 557-567
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2015). The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal invitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?. Food Hydrocolloids. 43, 785-793
[Journal article]Authored by: Golding, M., Lentle, R., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., MacGibbon, A., & Gillies, G. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear. Food Hydrocolloids. 43, 521-528
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., MacGibbon, A., & Gillies, G. (2014). Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear. Food Hydrocolloids.
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2014). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids.
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, J., Williams, MAK., & Brennan, C. (2015). Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods. Food Chemistry. 166, 479-485
[Journal article]Authored by: Goh, K., Matia-Merino, M., Williams, M.
Read Online: DOI icon Read Abstract: abstract icon

Stewart, H., Golding, M., Matia-Merino, L., Archer, R., & Davies, C. (2014). Manufacture of lignin microparticles by anti-solvent precipitation: Effect of preparation temperature and presence of sodium dodecyl sulfate. Food Research International. 66, 93-99
[Journal article]Authored by: Archer, R., Davies, C., Golding, M., Matia-Merino, M.
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Wee, MSM., Matia-Merino, L., Carnachan, SM., Sims, IM., & Goh, KKT. (2014). Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris. International Journal of Biological Macromolecules. 70, 86-91
[Journal article]Authored by: Matia-Merino, M.
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Liang, Y., Matia-Merino, L., Patel, H., Ye, A., Gillies, G., & Golding, M. (2014). Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocolloids. 41, 332-342
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
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Wee, MSM., Nurhazwani, S., Tan, KWJ., Goh, KKT., Sims, IM., & Matia-Merino, L. (2014). Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate. Food Hydrocolloids.
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Osano, JP., Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids. 37, 40-48
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Liang, Y., Gillies, G., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2014). Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocolloids. 36, 245-255
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Read Online: DOI icon Read Abstract: abstract icon

Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2014). Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an invitro model. Food Hydrocolloids. 36, 162-172
[Journal article]Authored by: Golding, M., Lentle, R., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions. International Dairy Journal. 32(2), 184-191
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
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Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability mapcharacterisation approach. Food Hydrocolloids. 33(2), 297-308
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Read Online: DOI icon Read Abstract: abstract icon

Yuliarti, O., Matia-Merino, L., Goh, KT., Mawson, J., & Brennan, C. (2012). Characterisation of gold kiwifruit pectin isolated by enzymatic treatment. International Journal of Food Science and Technology. 47(3), 633-639
[Journal article]Authored by: Goh, K., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Yuliarti, O., Matia-Merino, L., Goh, KT., Mawson, J., & Brennan, C. (2011). Characterisation of gold kiwifruit pectin isolated by enzymatic treatment. International Journal of Food Science and Technology.
[Journal article]Authored by: Matia-Merino, M.

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.
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Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, JA., & Brennan, CS. (2011). Effect of celluclast 1.5L on the physicochemical characterization of Gold Kiwifruit pectin. International Journal of Molecular Sciences. 12, 6407-6417
[Journal article]Authored by: Matia-Merino, M.
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Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, JA., & Brennan, CS. (2011). Effect of celluclast 1.5L on the physicochemical characterization of gold Kiwifruit pectin. International Journal of Molecular Sciences. 12(10), 6407-6417
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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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.
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Hosseini-Parvar, SH., Matia-Merino, L., Goh, KKT., Razavi, SMA., & Mortazavi, SA. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering. 101(3), 236-243 Retrieved from http://www.sciencedirect.com/science/article/pii/S0260877410003262
[Journal article]Authored by: Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Hosseini-Parvar, SH., Matia-Merino, L., Goh, KKT., Razavi, SMA., & Mortazavi, SA. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering. 101(3), 236-243
[Journal article]Authored by: Goh, K., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Razavi, SMA., Mortazavi, SA., Matia-Merino, L., Hosseini-Parvar, SH., Motamedzadegan, A., & Khanipour, E. (2009). Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.). International Journal of Food Science and Technology. 44(9), 1755-1762
[Journal article]Authored by: Matia-Merino, M.
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Matia Merino, ML. (2009). The Chemical Physics of Food. Food New Zealand. 9(3), 33-33
[Journal article]Authored by: Matia-Merino, M.

Ravindran, G., & Matia-Merino, L. (2009). Starch-fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems. Food Hydrocolloids. 23(3), 1047-1053
[Journal article]Authored by: Matia-Merino, M., Ravindran, G.
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Matia Merino, L., & Loveday, SD. (2008). Food colloid capers. NZ Science Teacher. 118, 37-37
[Journal article]Authored by: Loveday, S., Matia-Merino, M.
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Brennan, CS., Suter, M., Luethi, T., Matia Merino, L., & Qvortrup, JJ. (2008). The relationship between wheat flour and starch pasting properties and starch hydrolysis: effect of non starch polysaccharides in a starch gel system.. Starch/Starke. 60, 23-33
[Journal article]Authored by: Matia-Merino, M.

Yuliarti, O., Goh, K., Matia-Merino, L., Mawson, J., Drummond, L., & Brennan, CS. (2008). Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis). International Journal of Food Science and Technology. 43(12), 2268-2277
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Goh, KKT., Nair, RS., & Matia-Merino, L. (2008). Exploiting the functionality of lactic acid bacteria in ice cream. Food Biophysics. 3(3), 295-304
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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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., Moughan, P., Singh, H.
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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.
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Matia Merino, ML. (2006). On food colloids. Food Technology. , 30-& 32
[Journal article]Authored by: Matia-Merino, M.

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.
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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.
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Brennan, CS., Suter, M., Matia-Merino, L., Luethi, T., Ravindran, G., Goh, K., . . . Ovortrup, J. (2006). Gel and pasting behaviour of fenugreek-wheat starch and fenugreek - Wheat flour combinations. Starch/Staerke. 58(10), 527-535
[Journal article]Authored by: Goh, K., Matia-Merino, M., Ravindran, G.
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Pugnaloni, LA., Matia-Merino, L., & Dickinson, E. (2005). Microstructure of acid-induced caseinate gels containing sucrose: Quantification from confocal microscopy and image analysis. Colloids and Surfaces B: Biointerfaces. 42(3-4), 211-217
[Journal article]Authored by: Matia-Merino, M.
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Matia-Merino, L., Lau, K., & Dickinson, E. (2004). Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels. Food Hydrocolloids. 18(2), 271-281
[Journal article]Authored by: Matia-Merino, M.
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Belyakova, LE., Antipova, AS., Semenova, MG., Dickinson, E., Matia Merino, L., & Tsapkina, EN. (2003). Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution : relationship to protein gelation. Colloids and Surfaces B : Biointerfaces. 31(1-4), 31-46 Retrieved from http://www.sciencedirect.com/science/article/pii/S0927776503000419
[Journal article]Authored by: Matia-Merino, M.
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Koh, MWW., Matia Merino, L., & Dickinson, E. (2002). Rheology of acid-induced sodium caseinate gels containing added gelatin. Food Hydrocolloids. 16(6), 619-623
[Journal article]Authored by: Matia-Merino, M.
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Dickinson, E., & Matia Merino, L. (2002). Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels. Food Hydrocolloids. 16(4), 321-331
[Journal article]Authored by: Matia-Merino, M.
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Book

Ravindran, G., Matia-Merino, L., & Paracha, GMU. (2010). Chemistry, structure and architecture, synergy and Biodiversity of galactomannans. In Food Hydrocolloids: Characteristics, Properties and Structures. (pp. 205 - 224). : Nova Science Publishers, Inc.
[Chapter]Authored by: Matia-Merino, M., Ravindran, G.
Read Abstract: abstract icon

Thesis

Matia Merino, L. (2004). Interactions in acid casein gels and emulsion gels containing sugar. (Doctoral Thesis, University of Leeds, UK)
[Doctoral Thesis]Authored by: Matia-Merino, M.

Conference

Yuris, A., Matia-Merino, ML., Hardacre, A., & Goh, KKT. (2015, July). Mesona Chinensis Extract as a Potential Food Ingredient to Reduce Postprandial Hyperglycaemia in Starchy Foods. Presented at Plants for the Future 2015. Massey University, Palmerston North.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Read Abstract: abstract icon

Lueamsaisuk, C., Lentle, R., Matia-Merino, ML., MacGibbon, A., & Golding, M. (2013, March). Exploration of the factors influencing the digestion of fat emulsions in a formulated infant milk in an in vitro model. Presented at 2nd International Conference of Food Digestion. Madrid, Spain.
[Conference Oral Presentation]Authored by: Golding, M., Lentle, R., Matia-Merino, M.

Stewart, H., Golding, M., Matia-Merino, ML., Archer, R., & Davies, C. (2013, May). Development of novel microparticles from a sustainable future biomaterial. Presented at International Conference on Food and Biosystems Engineering
[Conference Oral Presentation]Authored by: Davies, C., Golding, M., Matia-Merino, M.

Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., MacGibbon, A., & Gillies, G. (2013). Role of the depletion force on the quiescent and shear-induced stability of emulsions sensitive to partial coalescence. Poster session presented at the meeting of The NZIFST Annual Conference. Hawke's Bay, New Zealand
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.

Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Effect of solid fat content and interfacial film composition on quiescent and shear-induced aggregation of partially crystalline oil-in-water emulsions. Poster session presented at the meeting of IFT Annual Meeting & Food Expo®. Chicago, llinois
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.

Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Understanding shear-induced aggregation in partially crystalline oil-in-water emulsions. Poster session presented at the meeting of ADSA-ASAS Joint Annual Meeting. Indianapolis, Indiana
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.
Read Abstract: abstract icon

Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Understanding the shear-induced aggregation mechanism of partially crystalline oil-in-water emulsions. Poster session presented at the meeting of Advances in Molecular Structuring of Food Materials. ESPCA/São Paulo School of Advanced Science, University of Sao Paulo, Pirasununga, Brazil
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.
Read Abstract: abstract icon

Jaishankar, A., Wee, M., Matia-Merino, L., Goh, KKT., & McKinley, GH. (2013, February). Extensional rheology of Mamaku gum solutions. Presented at 84th Annual Meeting of The Society of Rheology. Pasadena, California.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
Read Abstract: abstract icon

Lueamsaisuk, C., Golding, M., Lentle, R., Matia-Merino, ML., & MacGibbon, A. (2012). Emulsion Structuring and Digestibility Under Simulated Neonatal Physiological Conditions. Poster session presented at the meeting of 4th World Congress of Pediatric Gastroenterology, Hepatology and Nutrition. Taipei, Taiwan
[Conference Poster]Authored by: Golding, M., Lentle, R., Matia-Merino, M.

Wee, SMM., Matia-Merino, L., & Goh, KKT. (2012, April). Controlling the shear thickening behaviour of mamaku polysaccharide with cation valency and concentration. Presented at International symposium on food rheology and structure. Zurich, Switzerland.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
Read Abstract: abstract icon

Wee, M., Matia-Merino, ML., & Goh, K. (2012, April). Controlling the shear thickening behaviour of mamaku polysaccharide with cation valency and concentration. Presented at ISFRS-International Symposium on Food Rheology and Structure. Zurich, Switzerland.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

Zhang, E., Matia-Merino, L., & Hosseini-Parvar, S.H., . (2010). Rheological investigation of synergistic interactions between Basil Seed Gum (BSG) and other hydrocolloids. Poster session presented at the meeting of New Zealand Institute of Food Science & Technology conference, Auckland-http://www.nzifst.org.nz/. Auckland
[Conference Poster]Authored by: Matia-Merino, M.

Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, J., Drummond, L., & Brennan, C. (2010, October). Acidified milk drink stabilization: Addition of Gold Kiwifruit pectin. Presented at Nutraceuticals, Functional Foods, and Dietary Supplements Conference organized by the International Society for nutraceuticals and Functional Foods. Bali Indonesia, http://www.isnff.com/.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

Matia-Merino, L., Hosseini-Parvar, SH., Osano, J., Golding, M., Goh, KKT., & Mortazavi, SA. (2010). Exploring basil seed gum functionality. In 13th Food Colloids 2010 On the Road... From Interfaces to Consumers(pp. 189 - 189). , Thirteenth Food Colloids 2010 Conference, http://rici3.ugr.es/fc2010/: University of Granada- EUG
[Conference Abstract]Authored by: Matia-Merino, M.
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Matia-Merino, L., Hosseini-Parvar, SH., Osano, J., Golding, M., & Goh, KT. (2010). Exploring Basil Seed Gum Functionality. (pp. 189 - 189). , Thirteenth Food Colloids 2010
[Conference Abstract]Authored by: Goh, K., Matia-Merino, M.

Yuliarti, O., Matia-Merino, L., Goh, KT., Mawson, J., Drummond, L., & Brennan, C. (2010). Acidified milk drink stabilisation: addition of Gold Kiwifruit pectin. Poster session presented at the meeting of 2010 NZIFST Conference
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
Read Abstract: abstract icon

Saija, N., Watkinson, P., Bennett, R., & Matia Merino, L. (2010). The synergistic effect of Xanthan and locust bean gum in model processed cheese. Poster session presented at the meeting of Conference on Cheese Science, International Dairy Federation and the Dairy Industry Association of Australia, Auckland, NZ -http://www.idfa.org/. Auckland, New Zealand
[Conference Poster]Authored by: Bennett, R., Matia-Merino, M.

Hosseini Parvar, SH., Mortazavi, SA., Razavi, SM., & Matia Merino, ML. (2009). A novel high zero shear viscosity food hydrocolloid from ocimum basilicum L. seed. Poster session presented at the meeting of 4th International Dietary Fibre Conference, Vienna, Austria,http://df2009.icc.or.at/. Vienna, Austria
[Conference Poster]Authored by: Matia-Merino, M.

Yuliarti, O., Matia Merino, ML., Goh, KT., Mawson, J., Drummond, LN., & Brennan, C. (2009). Extraction and characterisation of purified water soluble polysaccharide fraction from gold kiwifruit (Actinidia chinensis) pulp. Poster session presented at the meeting of 4th International Dietary Fibre Conference, Vienna, Austria. Vienna, Austria
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.

Yuliarti, O., Matia Merino, ML., Mawson, J., Drummond, LN., & Brennan, C. (2009, June). Studies on physicochemical characterisation of purified water soluble polysaccharide from different maturity of gold kiwifruit (Actinidia chinensis). Presented at The fifteenth gums and stabilizers for the food industry conference. Wrexham, UK, http://foodhydrocolloidstrust.org.uk/Committee.aspx.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

Hosseini Parvar, SH., Mortazavi, SA., Razavi, SM., Matia Merino, ML., Goh, KT., & Motamedzadegan, A. (2009, June). A novel food stabilizer extracted from Ocimum basilicum L. seeds: A rheological study. Presented at New Zealand Institute of Food Science & Technology (NZIFST) Conference. Christchurch, NZ.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.

Osano, JP., Matia Merino, ML., & Hosseini Parvar, SH. (2009). Emulsification properties of basil seed gum. Poster session presented at the meeting of New Zealand Institute of Food Science & Technology Conference, Christchurch, NZ. Christchurch, NZ
[Conference Poster]Authored by: Matia-Merino, M.

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.
Read Abstract: abstract icon

Ravindran, G., Matia Merino, ML., & Hall, C. (2008). A novel thickener for soup systems. Poster session presented at the meeting of Food Sustainability New Zealand Institute of Food Science and Technology Conference, Rotorua, NZ. Rotorua, NZ
[Conference Poster]Authored by: Matia-Merino, M., Ravindran, G.

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.
Read Abstract: abstract icon

Saija, N., Bennett, RJ., Brennan, CS., Goh, KT., Matia Merino, ML., Reid, D., . . . Welman, A. (2008, June). Effect of high and low acyl gellan on the fracture properties, viscoelastic properties and microstructure of model processed cheese. Presented at 9th International Hydrocolloids Conference. Singapore.
[Conference Oral Presentation]Authored by: Bennett, R., Goh, K., Matia-Merino, M.

Matia Merino, ML., & Goh, KT. (2008). Texture manipulation in dairy systems by hydrocolloids and ethanol. Poster session presented at the meeting of Food Sustainability New Zealand Institute of Food Science & Technology Conference, Rotorua,NZ. Rotorua, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.

Matia Merino, ML., Goh, KT., Haar, RT., Saavedra, C., Thierry, L., & Brennan, CS. (2008). Formation of complexes between flaxseed polysaccharides and casein proteins. Poster session presented at the meeting of Twelfth Food Colloids Conference: Creating Structure, Delivering Functionality, Le Mans, France. Le Mans, France
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.

Ravindran, G., Matia Merino, ML., & Hall, C. (2008). A novel thickness for soup systems. In Proceedings of the New Zealand Institute of Food Science and Technology Conference(pp. 75). : Ministry for the Environment
[Conference Abstract]Authored by: Matia-Merino, M., Ravindran, G.

Perez Marques, AR., Matia Merino, ML., Garcia Castillo, M., & Fernandez, E.(2007). Effect of sodium chloride and some hydrocolloids on rheological properties of rennet-induced gels of skim sheep milk. . Alghero, Italy
[Conference Paper]Authored by: Matia-Merino, M.

Matia Merino, ML., Goh, KT., Haar, RT., & Brennan, CS. (2007). Flaxseed polysaccharide and milk protein interactions. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology Conference: FOOD - The Challenges, Wellington. Wellington, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.

Brennan, CS., Suter, M., Matia Merino, ML., Luethi, T., Ravindran, G., Goh, KT., . . . Qvortrup, JJ. (2006). Fenugreek, its role as a food thickener. Poster session presented at the meeting of Foodtech Packtech Show. ASB Showgrounds, Auckland, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M., Ravindran, G.

Abhyankar, A., & Matia Merino, ML. (2006). Rheology of acid milk protein gels with added polysaccharides. Poster session presented at the meeting of Foodtech Packtech Show. ASB Showgrounds, Auckland, NZ
[Conference Poster]Authored by: Matia-Merino, M.

Brennan, CS., Matia Merino, ML., Ravindran, G., & Goh, KT. (2005). The implication of fenugreek incorporation into foods on the potential glycaemic response of fenugreek fortified breads. Proceedings of the Nutrition Society of New Zealand. Vol. 30 (pp. 75 - 79). Dunedin, NZ: 40th Annual Nutrition Society of New Zealand Conference
[Conference Paper in Published Proceedings]Authored by: Goh, K., Matia-Merino, M., Ravindran, G.

Matia Merino, L., & Dickinson, E. (2004). High-sugar-content acid-induced caseinate gels and emulsion gels : Influence of low-methoxyl pectin. In PA. Williams, & GOP. Eds (Eds.) 12th Conference on Gums and Stabilisers for the Food Industry. (pp. 461 - 474). Cambridge, UK
[Conference Paper in Published Proceedings]Authored by: Matia-Merino, M.

Matia Merino, L. (2004, September). Interactions of proteins in dairy foods containing sucrose and pectin. Presented at Milk Protein Interactions and Functionality : One-day Workshop. Massey University, Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

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.

Matia Merino, L., & Dickinson, E. (2004). Caseinate emulsions and emulsion gels containing sucrose : Shear induced instability and addition of surfactant. Poster session presented at the meeting of 7th International Hydrocolloids Conference. Melbourne, VIC
[Conference Poster]Authored by: Matia-Merino, M.

Matia Merino, L., & Dickinson, E. (2003, June). High-sugar content acid-induced caseinate gels and emulsion gels : Influence of low-methoxyl pectin. Presented at The 12th Gums and Stabilisers for the Food Industry Conference. The North East Wales Institute, Wrexham, UK.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

Belyakova, LE., Antipova, AS., Semenova, MG., Dickinson, E., Matia Merino, L., & Tsapkina, EN. (2002). Effect of sucrose on molecular and interaction parameters of sodium casemate in aqueous solution: relationship to protein gelation. Poster session presented at the meeting of International Conference on Food Colloids. Wageningen, Netherlands
[Conference Poster]Authored by: Matia-Merino, M.

Matia Merino, L., Dickinson, E., & Koh, MW. (2002). Rheological properties of acid-induced caseinate gels with added gelatin. Poster session presented at the meeting of 6th International Hydrocolloids Conference. Toronto, ON
[Conference Poster]Authored by: Matia-Merino, M.

Matia Merino, L., Dickinson, E., & Koh, MW. (2002). Rheological properties of acid-induced caseinate gels with gelatin. Poster session presented at the meeting of Food Colloids, Biopolymers and Materials Conference. Wageningen, The Netherlands
[Conference Poster]Authored by: Matia-Merino, M.

Matia Merino, L., & Dickinson, E. (2002, July). Effect of sugars on milk protein gels and stabilized-milk protein gels. Presented at 2002 Joint Meetings : American Dairy Science Association, American Society of Animal Scienceand the Canadian Society of Animal Science. Quebec City, Canada.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

Matia Merino, L., & Dickinson, E. (2001, April). Emulsion gels of high sugar content. Presented at 11th World Congress of Food Science & Technology. COEX Convetion Center, Seoul, Korea.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

Other

Goh, KT., & Matia Merino, LL. (2005, August). Texture, viscosity, food formulation. : International Flavours and Fragrances.
[Oral Presentation]Authored by: Goh, K., Matia-Merino, M.

Matia Merino, L. (2005, August). Stabilisers, emulsifiers and acidified milks. : IFF Dairy Products Course.
[Oral Presentation]Authored by: Matia-Merino, M.

Consultancy and Languages

Languages

  • Spanish
    Last used: used currently
    Spoken ability: Excellent
    Written ability: Excellent

Supervision and Teaching

Teaching

The highlight of my delivery style is its strong interactive component

Papers Coordinated

Current Postgraduate Supervision

Supervisor of:

  • Yuris Anynda - PhD
    The influence of non-starch polysaccharides on the physicochemical properties and digestibility of starch

CoSupervisor of:

Completed Postgraduate Supervision

CoSupervisor of:

  • 2015 - Hayley Stewart- PhD
    Development of Food-grade Microparticles from Lignin
  • 2014 - Yichao Liang- PhD
    Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions

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