Dr Simon Loveday staff profile picture

Contact details +64 (06) 356 9099  ext. 84259

Dr Simon Loveday

Senior Research Officer

Massey Institute of Food Science and Technology

My research explores how molecular interactions in foods drive meso- and macro-scale structure and functionality. I use structure-function linkages to add value to high-protein foods by optimising properties such as texture, shelf-life and digestibility.

 

Current research interests include whey protein nanofibrils, protein-polysaccharide interactions, in vitro digestion simulations, microencapsulation of bioactives, and mathematical modeling of chemical reaction kinetics. I have previous experience with high-protein nutrition bars, vitamin-fortified beverages and bakery products.

Senior Research Officer at the Riddet Institute, New Zealand's Centre of Research Excellence (CoRE) in Food and Nutrition. Based at the Turitea campus of Massey University.

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Professional

Contact details

  • Ph: +64 6 9517259 or extension 84259
    Location: 1.21, Ecology Building
    Campus: Turitea

Qualifications

  • Bachelor of Technology with 1st class Honours in Food Science - Massey University (2000)
  • Doctor of Philosophy in Food Technology - Massey University (2006)

Research Expertise

Research Interests

My research explores how molecular interactions in foods drive meso- and macro-scale structure and functionality. I use structure-function linkages to add value to high-protein foods by optimising properties such as texture, shelf-life and digestibility.

 

Current research interests include whey protein nanofibrils, protein-polysaccharide interactions, in vitro digestion simulations, microencapsulation of bioactives, and mathematical modeling of chemical reaction kinetics. I have previous experience with high-protein nutrition bars, vitamin-fortified beverages and bakery products.

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Chemical Characterisation of Materials (030301):
Chemical Engineering (090400):
Chemical Science (030000): Colloid and Surface Chemistry (030603):
Engineering (090000): Food Sciences (090800):
Macromolecular and Materials Chemistry (030300):
Materials Engineering (091200):
Nanochemistry and Supramolecular Chemistry (030302): Physical Chemistry (incl. Structural (030600): Physical Chemistry of Materials (030304):
Polymers and Plastics (091209): Rheology (090408)

Keywords

food science, protein chemistry, food microstructure, milk protein, dairy chemistry, rheology, microscopy, microencapsulation, functional foods, digestion, food processing

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 3 1
Team Member 1 1

Current Projects

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:

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:

Research Outputs

Journal

Loveday, SM., Anema, SG., & Singh, H. (2017). β-Lactoglobulin nanofibrils: The long and the short of it. International Dairy Journal. 67, 35-45
[Journal article]Authored by: Loveday, S., Singh, H.
Hettiarachchi, CA., Melton, LD., Williams, MAK., McGillivray, DJ., Gerrard, JA., & Loveday, SM. (2016). Morphology of complexes formed between β-lactoglobulin nanofibrils and pectins is influenced by the pH and structural characteristics of the pectins. Biopolymers. , 819-831
[Journal article]Authored by: Loveday, S., Williams, M.
Dave, AC., Loveday, SM., Anema, SG., & Singh, H. (2016). β-Casein will chaperone β-lactoglobulin during nanofibril assembly, but prefers familiar company at high concentrations. International Dairy Journal. 57, 39-43
[Journal article]Authored by: Dave, A., Loveday, S., Singh, H.
Hettiarachchi, CA., Melton, LD., McGillivray, DJ., Loveday, SM., Gerrard, JA., & Williams, MAK. (2016). β-Lactoglobulin nanofibrils can be assembled into nanotapes via site-specific interactions with pectin. Soft Matter. 12(3), 756-768
[Journal article]Authored by: Loveday, S., Williams, M.
Loveday, SM. (2016). β-Lactoglobulin heat denaturation: A critical assessment of kinetic modelling. International Dairy Journal. 52, 92-100
[Journal article]Authored by: Loveday, S.
Loveday, S. (2015). Dairy-based nano-encapsulation systems for the delivery of bioactive materials. International News on Fats, Oils and Related Materials. 26(2), 117-120
[Journal article]Authored by: Loveday, S.
Dave, AC., Loveday, SM., Anema, SG., Jameson, GB., & Singh, H. (2015). Formation of nano-fibrils from the A, B and C variants of bovine β-lactoglobulin. International Dairy Journal. 41, 64-67
[Journal article]Authored by: Dave, A., Jameson, G., Loveday, S., Singh, H.
Loveday, SM., Peram, MR., Singh, H., Ye, A., & Jameson, GB. (2014). Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species. Food and Function. 5(11), 2783-2791
[Journal article]Authored by: Jameson, G., Loveday, S., Singh, H., Ye, A.
Dave, AC., Loveday, SM., Anema, SG., Jameson, GB., & Singh, H. (2014). Glycation as a tool to probe the mechanism of β-lactoglobulin nanofibril self-assembly. Journal of Agricultural and Food Chemistry. 62(14), 3269-3278
[Journal article]Authored by: Dave, A., Jameson, G., Loveday, S., Singh, H.
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: Loveday, S., Singh, H., Ye, A.
Dave, AC., Loveday, SM., Anema, SG., Jameson, GB., & Singh, H. (2014). Modulating β-lactoglobulin nanofibril self-assembly at pH 2 using glycerol and sorbitol. Biomacromolecules. 15(1), 95-103
[Journal article]Authored by: Dave, A., Jameson, G., Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
Dave, AC., Loveday, SM., Anema, SG., Loo, TS., Norris, GE., Jameson, GB., . . . Singh, H. (2013). β-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: Dave, A., Jameson, G., Loveday, S., Norris, G., Singh, H.
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: Loveday, S., Singh, H., Ye, A.
Peram, MR., Loveday, SM., Ye, A., & Singh, H. (2013). In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin. Journal of Dairy Science. 96(1), 63-74
[Journal article]Authored by: Loveday, S., Singh, H., Ye, A.
Hettiarachchi, CA., Melton, LD., Gerrard, JA., & Loveday, SM. (2012). Formation of β-lactoglobulin nanofibrils by microwave heating gives a peptide composition different from conventional heating. Biomacromolecules. 13(9), 2868-2880
[Journal article]Authored by: Loveday, S.
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: Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
Loveday, SM., Wang, XL., Rao, MA., Anema, SG., & Singh, H. (2012). β-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: Loveday, S., Singh, H.
Loveday, SD. (2012). Teach food science to improve health outcomes. NZ Science Teacher. 129, 15-16 Retrieved from http://riddet.massey.ac.nz/publicaton/teach-food-science-to-improve-health-outcomes
[Journal article]Authored by: Loveday, S.
Loveday, SM., Huang, VT., Reid, DS., & Winger, RJ. (2012). Water Dynamics in Fresh and Frozen Yeasted Dough. Critical Reviews in Food Science and Nutrition. 52(5), 390-409
[Journal article]Authored by: Loveday, S.
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: Loveday, S., Singh, H.
Loveday, SM., Wang, XL., Rao, MA., Anema, SG., & Singh, H. (2011). Effect of pH, NaCl, CaCl 2 and temperature on self-assembly of β-lactoglobulin into nanofibrils: A central composite design study. Journal of Agricultural and Food Chemistry. 59(15), 8467-8474
[Journal article]Authored by: Loveday, S., Singh, H.
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., Loveday, S., Singh, H.
Loveday, SM., Wang, XL., Rao, MA., Anema, SG., Creamer, LK., & Singh, H. (2010). Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl<inf>2</inf>. International Dairy Journal. 20(9), 571-579
[Journal article]Authored by: Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
Loveday, SM., Rao, MA., Creamer, LK., & Singh, H. (2009). Factors affecting rheological characteristics of fibril gels: The case of β-lactoglobulin and α-lactalbumin. Journal of Food Science. 74(3)
[Journal article]Authored by: Loveday, S., Singh, H.
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., Loveday, S., Singh, H.
Matia Merino, L., & Loveday, SD. (2008). Food colloid capers. NZ Science Teacher. 118, 37-37
[Journal article]Authored by: Loveday, S., Matia-Merino, M.
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: Loveday, S., Singh, H.
Loveday, SM., & Winger, RJ. (2008). Simultaneous extraction and enzymatic quantification of glucose, sucrose, and ethanol in fermenting yeasted dough. CEREAL CHEMISTRY. 85(4), 530-533
[Journal article]Authored by: Loveday, S.
Loveday, SM., & Winger, RJ. (2007). Mathematical model of sugar uptake in fermenting yeasted dough. Journal of Agricultural and Food Chemistry. 55(15), 6325-6329
[Journal article]Authored by: Loveday, S.
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: Loveday, S., Singh, H.

Book

Considine, T., Flanagan, J., & Loveday, SDM. (2014). Interactions between milk proteins and micronutrients. In H. singh, M. boland, & A. thompson (Eds.) Milk Proteins: From Expression to Food. (pp. 421 - 449). United States of America: Elsevier
[Chapter]Authored by: Loveday, S.Contributed to by: Loveday, S.
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: Loveday, S., Singh, H.
Creamer, L., Loveday, S., & Sawyer, L. (2011). β-Lactoglobulin. In JW. Fuquay, PF. fox, & PLH. McSweeney (Eds.) Encyclopedia of Dairy Sciences. (pp. 787 - 794). United Kingdon: Elsevier
[Chapter]Authored by: Loveday, S.
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: Loveday, S., Singh, H.

Thesis

Loveday, SM. (2006). Yeast metabolism in fresh and frozen dough. (Doctoral Thesis, Massey University, Palmerston North, NZ)
[Doctoral Thesis]Authored by: Loveday, S.

Report

Loveday, SD. (2009). Nanoparticles in food and food packaging.
[Commissioned Report]Authored by: Loveday, S.

Conference

Loveday, SDM. (2015, October). Targeted delivery and release of micronutrients. Presented at Pre-conference Master Class, Food Structures, Digestion and Health 3rd International Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SDM. (2015, October). WHEY PROTEIN NANOFIBRILS: INSIGHTS FROM THE EARLY STAGES OF SELF-ASSEMBLY. Presented at Food Structures, Digestion and Health, 3rd International Conference. Wellington New Zealand.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SDM. (2015, June). Delivering with dairy: microencapsulation with milk-derived nanomaterials. Presented at 50th New Zealand Institute of Food Science and Technology annual conference. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Loveday, S.
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: Loveday, S., 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: Loveday, S., Singh, H.
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: Loveday, S., Singh, H., Ye, A.
Loveday, SD., Ye, AM., Anema, SG., & Singh, H. (2013). Nanostructuring Food Proteins. Poster session presented at the meeting of 6th International Conference on Advanced Materials and Nanotechnology. Auckland, New Zealand
[Conference Poster]Authored by: Loveday, S.
Dave, AC., Loveday, SD., Anema, SG., & Singh, H. (2012, March). Heat induced acid hydrolysis of β-lactoglobulin at pH 2 is a precursor for its self-assembly into Nano-fibrils. Presented at Food Structures, Digestion and Health. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Loveday, S.
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: Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
Loveday, SD., & Singh, H. (2011, November). Nanotechnology and future dairy foods: Opportunities and challenges. Presented at Dairy Innovation Summit. Rendezvous Hotel, Auckland.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SD., Singh, H., Rao, MA., & Anema, S. (2011, August). Indirect influence of CaCl2 on the rheology and morphology of whey protein nanofibrils. Presented at Delivery of Functionality in Complex Food Systems, 4th International Symposium. Guelph, Canada.
[Conference Oral Presentation]Authored by: Loveday, S.
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: Loveday, S., Singh, H., Ye, A.
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: Loveday, S., Singh, H., Ye, A.
Loveday, SD., Singh, H., Peram, M., Libby, B., & Ye, A. (2011, July). Digestibility of whey protein aggregrates and fibrils under simulated gastro-intestinal environments. Presented at ADSA-ASAS Joint Annual Meeting. New Orleans, Louisiana, USA.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SD., Rao, MA., Anema, SG., & Singh, H.Indirect influence of CaCI2 on the rheology and morphology of whey protein nanofibrils. Delivery of Functionality in Complex Food Systems. (pp. 17 - 19). : Delivery of Functionality in Complex Food Systems
[Conference Paper in Published Proceedings]Authored by: Loveday, S.
Loveday, SD., Rao, MA., & Singh, H. (2011, May). Rheological and structural characteristics of nanometer-scale food protein fibril dispersions and gels (FMS 1299). Presented at International Congress on Engineering and Food. Athens, Greece.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SD., Rao, MA., & Singh, H.Rheological and structural characteristics of nanometer-scale food protein particle dispersions and gels. International Congress on Engineering and Food. Vol. 1 (pp. 131 - 133). : 11th International Congress on Engineering and Food (ICEF)11
[Conference Paper in Published Proceedings]Authored by: Loveday, S.
Hettiarachchi, C., Melton, L., Gerrard, J., & Loveday, SD. (2011). Novel approach for making nanofibrils from Β-lactoglobulin. Poster session presented at the meeting of New Zealand Institute of Food Science Technology Conference. Rotorua, New Zealand
[Conference Poster]Authored by: Loveday, S.
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: Loveday, S., 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: Loveday, S., Singh, H.
Loveday, SD. (2010, June). Manufacturing beta-lactoglobulin nanofibrils at 75 to 120C: Temperature effects on kinetics, morphology and rheological properties. Presented at 10th International Hydrocolloids Conference. Shanghai, China.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SM., & Winger, RJ. (2010). "Solvent Water" Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food. (pp. 49 - 57).
[Conference Paper in Published Proceedings]Authored by: Loveday, S.
Loveday, S., Wang, XL., Rao, MA., & Singh, H. (2009). Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl₂. 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: Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
Loveday, S., & Singh, H. (2009, August). Novel dairy protein nanostructures: β-lactoglobulin nanofibrils. Presented at Supernova Seminars. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Loveday, S., Singh, H.
Wang, X., Loveday, S., & Singh, H. (2009, February). Heat-induced β-lactoglobulin fibrils. Presented at The Inaugural Riddet Institute National Conference: The Future of Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Loveday, S., Singh, H.
Loveday, S., Wang, X., Rao, M., Anema, S., & Singh, H. (2009, September). Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl₂. Presented at 6th NIZO Dairy Conference: Dairy Ingredients: Innovations in Functionality. Papendal, The Netherlands.
[Conference Oral Presentation]Authored by: Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
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: Loveday, S., Singh, H.
Loveday, SD. (2008, April). Nanotechnology applications for better nutrient delivery. Presented at Safety for Food Nanotechnology 2008. Seoul, Korea.
[Conference Oral Presentation]Authored by: Loveday, S.
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: Loveday, S., Singh, H.
Loveday, SM., Rao, MA., Singh, H., & Creamer, LK. (2008, April). Colloidal glass transition in high-concentration protein dispersions. Presented at International Congress of Engineering and Food. Vina del Mar, Chile.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SD. (2007, October). Nano-wars and molecular combat in the food preservation fight. Presented at Bionanotechnology Awareness at Massey University. Massey University, Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SD. (2007, June). Fermenting dough: Mathematical modelling. Presented at New Zealand Institute of Food Science and Technology (NZIFST) 2007 Conference. Wellington, NZ.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SM. (2007, September). Water state in fermenting dough. Presented at 10th International Symposium on the Properties of Water (ISOPOW). Bangkok, Thailand.
[Conference Oral Presentation]Authored by: Loveday, S.
Loveday, SM., Winger, RJ., & Shannon, E. (2005). 'To rise or not to rise' - that is the question. Poster session presented at the meeting of Institute of Food Technologists (IFT) Annual Meeting & Food Expo. New Orleans, LA
[Conference Poster]Authored by: Loveday, S.
Stanley, R., & Loveday, SD. (2001). Enzymatic processing for the release of phenolic antioxidants from fruit waste. In W. Pfannhauser, GR. Fenwick, & S. Khokhar (Eds.) Biologically-active Phytochemicals in Food: Analysis, Metabolism, Bioavailability and Function. Proceedings of the EUROFOODCHEM XI Meeting. (pp. 552 - 556).
[Conference Paper in Published Proceedings]Authored by: Loveday, S.

Other

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: Loveday, S., Singh, H.
Loveday, SD. (2008). Food, glorious food.
[Other]Authored by: Loveday, S.

Consultancy and Languages

Languages

  • German
    Spoken ability: Excellent
    Written ability: Average
  • English
    Spoken ability: Excellent
    Written ability: Excellent

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 4 0
CoSupervisor 1 1

Current Doctoral Supervision

Supervisor of:

CoSupervisor of:

  • Jie Hong Chiang - PhD
    The use of meat extract fractions to alter the structure and texture of extruded meat analogues

Completed Doctoral Supervision

CoSupervisor of:

  • 2015 - Anant Chandrakant Dave - PhD
    Structural Aspects of B-Lactoglobulin During Self Assembly into Amyloid-like Fibrils

Media and Links

Media

  • 24 Jun 2014 - Online
    Emerging Technologies for Dairy Processing
    US Institute of Food Technologists IFT Live website
  • 10 Dec 2015 - Newspaper, Online
    Protein-rich product for elderly
    News media article (Fairfax NZ) describing a project funded by the High Value Nutrition National Science Challenge. The project involves a collaboration between Massey University and Goodman Fielder N
  • 10 Dec 2015 - Online
    Protein-rich product for elderly would improve 'qu
    Article in the Manawatu Standard about a successful research proposal awarded $990,852 by the High Value Nutrition National Science Challenge. I am the Principal Investigator for this project.

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