Dr Lara Matia-Merino

Dr Lara Matia-Merino staff profile picture

Senior Lecturer in Food Rheology and Colloid Science/Tech

Institute of Food, Nutrition & Human Health

Telephone: +64 (06) 356 9099  ext. 81420
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

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.

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.
Read Online: DOI icon Read Abstract: abstract icon

Goh, KKT., 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.

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

Razavi, SM., Mortazavi, SA., Matia Merino, ML., 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 Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.01993.x/abstract
[Journal article]Authored by: Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

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.

Matia Merino, L., & Loveday, SD. (2008). Food colloid capers. NZ Science Teacher. 118, 37-37
[Journal article]Authored by: Loveday, S., Matia-Merino, M.
Read Abstract: abstract icon

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, KT., Matia Merino, ML., Mawson, AJ., Drummond, LN., & 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 fo Food Science and Technology. 43(12), 2268-2277
[Journal article]Authored by: Goh, K., Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

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.

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.

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.

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.

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.
Read Online: DOI icon Read Abstract: abstract icon

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-STARKE. 58(10), 527-535
[Journal article]Authored by: Goh, K., Matia-Merino, M., Ravindran, G.

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 Retrieved from http://www.sciencedirect.com/science/article/pii/S0927776505000883
[Journal article]Authored by: Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

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 Retrieved from http://www.sciencedirect.com/science/article/pii/S0268005X03000833
[Journal article]Authored by: Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

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.
Read Online: DOI icon Read Abstract: abstract icon

Koh, MW., Matia Merino, L., & Dickinson, E. (2002). Rheology of acid-induced sodium caseinate gels containing added gelatin. Food Hydrocolloids. 16(6), 619-623 Retrieved from http://www.sciencedirect.com/science/article/pii/S0268005X02000255
[Journal article]Authored by: Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Dickinson, E., & Matia Merino, L. (2002). Effect of sugars on the rheological properties of acid caseinate-stablized emulsion gels. Food Hydrocolloids. 16(4), 321-331 Retrieved from http://www.sciencedirect.com/science/article/pii/S0268005X01001059
[Journal article]Authored by: Matia-Merino, M.
Read Online: DOI icon Read Abstract: abstract icon

Book

Ravindran, G., Matia Merino, L., & Paracha, GM. (2010). Chemistry, structure & architecture, synergy & biodiversity of galactomannans. In CS. Hollingworth (Ed.) Food Hydrocolloids: Characteristics, Properties and Structures.. (pp. 205 - 224). USA: Nova Science Publishers
[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

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

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.
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.

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
    Controlling the digestibility of starch
  • May Wee - PhD
    Functionality of Novel Hydrocolloids

CoSupervisor of:

  • Alice Smialowska - PhD
    Determination of functional ingredients in goats milk
  • 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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