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School of Food and Nutrition

School of Food and Nutrition Staff

Distinguished Professor Harjinder Singh staff profile picture

Contact details +64 (06) 356 9099  ext. 84317

Distinguished Professor Harjinder Singh PhD

Distinguished Professor and Director Massey Institute of Food Science and Technology

Massey Institute of Food Science and Technology

Distinguished Professor Harjinder Singh, who leads the Massey Institute of Food Science and Technology, is a world-renowned food scientist, honoured for his outstanding scientific achievements, his international profile and his academic leadership and commitment to Massey University 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 Massey University since 1989. His research has focused on food colloids, food ingredient functionality, functional foods and food structure-nutrition interface. He has published 300 papers in international journals, and is one of the highly cited researchers in Agricultural Sciences, with a current H-index of 47. He is co-inventor of 12 patents forming the basis of several commercial innovations. He has mentored 35 PhD students and 25 postdoctoral researchers from around the world, and has received more than $40 million in research funding from both NZ and international food companies and government organisations. He has delivered about 100 keynote addresses at international conferences and sits on the editorial boards of 7 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), Massey University Research Medal, JC Andrews Award and the Shorland Medal. He is an Elected Fellow of the Royal Society of New Zealand 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, who leads the Massey Institute of Food Science and Technology, is a world-renowned food scientist, honoured for his outstanding scientific achievements, his international profile and his academic leadership and commitment to Massey University and the wider scientific community.

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Professional

Contact details

  • Ph: 84317
    Location: Ecology
    Campus: Turitea

Qualifications

  • PhD Food Science - University College, Cork, Ireland (1986)

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

Summary of Research Projects

Position Current Completed
Not Specified 1 1
Project Leader 8 32
Team Member 5 5

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:

Completed Projects

Project Title: NSC - Scanning the Horizon - High Value Nutrition Science Challenge Agreement

Date Range: 2015 - 2017

Funding Body: University of Auckland

Project Team:

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:

Project Title: The Investigation of Drying & Re-hydrating of powdered dairy products with magnetic resonance imaging - FRST postdoc - Jason Hindmarsh

To develop immediate and long term interventions for reducing the incidence of noise-induced hearing loss as well a directing potential future research.
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Date Range: 2006 - 2007

Funding Body: Foundation for Research, Science & Technology

Project Team:

Project Title: Psycho-Oncology

A longitudinal study on work life balance and health.
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Date Range: 2006 - 2010

Funding Body: Meat Biologics Research Ltd

Project Team:

Research Outputs

Journal

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., Ellis, A., Singh, H., Ye, A.
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: Botelho Dias, C., Moughan, P., Singh, H.
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 beta-carotene. FOOD HYDROCOLLOIDS. 73, 184-193
[Journal article]Authored by: Singh, H., Ye, A.
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: Singh, H.
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.
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., Stewart, R.
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.
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.
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.
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.
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.
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.
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.
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., Stewart, R.
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.
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: Balan, P., Singh, H.
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.
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.
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.
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.
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.
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., Ellis, A., Singh, H., Ye, A.
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.
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.
Hindmarsh, JP., Prasad, J., Gopal, P., & Singh, H. (2015). NMR measurement of bacteria death kinetics during heat stress. LWT - Food Science and Technology. 60(2), 876-880
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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.
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.
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.
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: Ellis, A., Singh, H., Ye, A.
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.
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.
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: Moughan, P., Singh, H.
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: Balan, P., Moughan, P., Singh, H.
Tercinier, L., Ye, A., Anema, SG., Singh, A., & Singh, H. (2014). Interactions of casein micelles with calcium phosphate particles.. J Agric Food Chem. 62(25), 5983-5992
[Journal article]Authored by: Singh, H., Ye, A.
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., Jones, G., Palmer, J., Singh, H.
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.
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.
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.
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.
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.
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.
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 - Food Science and Technology. 55(2), 612-620
[Journal article]Authored by: Boland, M., Kaur, L., Singh, H.
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.
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.
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.
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: Moughan, P., Singh, H., Ye, A.
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: Moughan, P., Singh, H., Ye, A., Zhu, X.
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.
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.
Singh, J., Kaur, L., & Singh, H. (2013). Food Microstructure and Starch Digestion. Advances in Food and Nutrition Research. 70, 137-179
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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.
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.
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: Moughan, P., Singh, H.
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.
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.
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.
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.
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.
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.
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., Jones, J., Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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., Gilliland, J., Jameson, G., Singh, H., Ye, A.
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.
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.
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: Singh, H.
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.
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: Balan, P., Moughan, P., Singh, H.
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: Balan, P., Moughan, P., Singh, H.
Bateman, L., Ye, A., & Singh, H. (2011). Re-formation of fibrils from hydrolysates of β-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.
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.
Kaur, L., Han, KS., Bains, K., & Singh, H. (2011). Indian culinary plants enhance glucose-induced insulin secretion and glucose consumption in INS-1 β-cells and 3T3-L1 adipocytes. Food Chemistry. 129(3), 1120-1125
[Journal article]Authored by: Kaur, L., Singh, H.
Singh, H. (2011). Aspects of milk-protein-stabilised emulsions. Food Hydrocolloids. 25(8), 1938-1944
[Journal article]Authored by: Singh, H.
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., Stewart, R.
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.
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: Gilliland, J., Singh, H., Ye, A.
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: Balan, P., Moughan, P., Rutherfurd, K., Singh, H.
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.
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.
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.
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.
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., Thompson, A.
Bateman, L., Ye, A., & Singh, H. (2010). In vitro digestion of β-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.
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.
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: Balan, P., Moughan, P., Rutherfurd, K., Singh, H.
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., Stewart, R.
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.
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.
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.
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.
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.
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.
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.
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: Haisman, D., Singh, H., Ye, A.
Sarkar, A., Goh, KKT., & Singh, H. (2010). Properties of oil-in-water emulsions stabilized by β-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.
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.
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.
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.
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.
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.
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.
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., Moughan, P., Singh, H.
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., Moughan, P., Singh, J., 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.
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.
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.
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., Thompson, A.
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.
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.
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.
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.
Sarkar, A., Goh, KKT., Singh, RP., & Singh, H. (2009). Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model. Food Hydrocolloids. 23(6), 1563-1569
[Journal article]Authored by: Goh, K., Singh, H.
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: Balan, P., Singh, H.
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.
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.
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.
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.
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., Moughan, P., Singh, J., Singh, H.
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: Moughan, P., Singh, J., Singh, H.
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.
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.
Ye, A., & Singh, H. (2007). Formation of multilayers at the interface of oil-in-water emulsion via interactions between lactoferrin and β-lactoglobulin. Food Biophysics. 2(4), 125-132
[Journal article]Authored by: Singh, H., Ye, A.
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.
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., Thompson, A.
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.
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.
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.
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.
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.
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: Moughan, P., Singh, H.
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.
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.
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.
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.
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., Moughan, P., Singh, J., Singh, H.
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 β-lactoglobulin B. Food Chemistry. 102(4), 1270-1280
[Journal article]Authored by: Singh, H.
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.
Ye, A., & Singh, H. (2006). Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with β-lactoglobulin. Journal of Colloid and Interface Science. 295(1), 249-254
[Journal article]Authored by: Singh, H., Ye, A.
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.
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: Haisman, D., Singh, H., Thompson, A.
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., Thompson, A.
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: Haisman, D., Hindmarsh, J., Singh, H., Thompson, A.
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.
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: Moughan, P., Singh, H.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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., Haisman, D., Singh, H.
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.
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 β-lactoglobulin B. Journal of Agricultural and Food Chemistry. 53(8), 3197-3205
[Journal article]Authored by: Singh, H.
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.
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.
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.
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.
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 β-lactoglobulin B. Journal of Agricultural and Food Chemistry. 53(20), 8010-8018
[Journal article]Authored by: Singh, H.
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: 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.
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.
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.
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.
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., Haisman, D., Singh, H.
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.
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., Haisman, D., Singh, H.
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., Haisman, D., Singh, H.
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.
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.
De La Fuente, MA., Hemar, Y., & Singh, H. (2004). Influence of κ-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.
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.
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.
Ye, A., Singh, H., Oldfield, DJ., & Anema, S. (2004). Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk. International Dairy Journal. 14(5), 389-398
[Journal article]Authored by: Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
Cho, Y., Singh, H., & Creamer, LK. (2003). Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system. Journal of Dairy Research. 70(1), 61-71
[Journal article]Authored by: Singh, H.
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.
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 κ-carrageenan: 2. Whey protein isolate (WPI). Food Hydrocolloids. 17(4), 549-561
[Journal article]Authored by: Singh, H., Tamehana, M.
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 κ-carrageenan: 1. Sodium caseinate. Food Hydrocolloids. 17(4), 539-548
[Journal article]Authored by: Singh, H., Tamehana, M.
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.
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.
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.
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.
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.
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.
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.
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: Singh, H.
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.
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.
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.
Havea, P., Singh, H., & Creamer, LK. (2001). Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment. Journal of Dairy Research. 68(3), 483-497
[Journal article]Authored by: Singh, H.
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.
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.
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.
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.
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.
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.
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.
Lucey, JA., Tamehana, M., Singh, H., & Munro, PA. (2000). Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone. Journal of Dairy Research. 67(3), 415-427
[Journal article]Authored by: Singh, H.
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.
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.
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.
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.
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.
Schokker, EP., Singh, H., & Creamer, LK. (2000). Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin. International Dairy Journal. 10(12), 843-853
[Journal article]Authored by: Singh, H.
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: Singh, H., Ye, A.
Havea, P., Singh, H., & Creamer, LK. (2000). Formation of new protein structures in heated mixtures of BSA and α- lactalbumin. Journal of Agricultural and Food Chemistry. 48(5), 1548-1556
[Journal article]Authored by: Singh, H.
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.
Oldfield, DJ., Singh, H., Taylor, MW., & Pearce, KN. (2000). Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk. International Dairy Journal. 10(8), 509-518
[Journal article]Authored by: Singh, H.
Schokker, EP., Singh, H., Pinder, DN., & Creamer, LK. (2000). Heat-induced aggregation of β-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.
Schokker, EP., Singh, H., Pinder, DN., Norris, GE., & Creamer, LK. (1999). Characterization of intermediates formed during heat-induced aggregation of β-lactoglobulin AB at neutral pH. International Dairy Journal. 9(11), 791-800
[Journal article]Authored by: Norris, G., Singh, H.
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.
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.
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.
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.
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.
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-δ-lactone. Food Research International. 31(2), 147-155
[Journal article]Authored by: Singh, H.
Oldfield, DJ., Singh, H., & Taylor, MW. (1998). Association of β-lactoglobulin and α-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.
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.
Lucey, JA., Munro, PA., & Singh, H. (1998). Whey separation in acid skim milk gels made with glucono-δ-lactone: Effects of heat treatment and gelation temperature. Journal of Texture Studies. 29(4), 413-426
[Journal article]Authored by: Singh, H.
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.
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.
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.
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.
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.
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.
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: Singh, H.
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.
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.
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.
Gezimati, J., Creamer, LK., & Singh, H. (1997). Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin. Journal of Agricultural and Food Chemistry. 45(4), 1130-1136
[Journal article]Authored by: Singh, H.
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.
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.
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.
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.
Waungana, A., Singh, H., & Bennett, RJ. (1996). Influence of denaturation and aggregation of β-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk. Food Research International. 29(8), 715-721
[Journal article]Authored by: Singh, H.
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.
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.
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.
Nielsen, BT., Singh, H., & Latham, JM. (1996). Aggregation of bovine β-Lactoglobulins A and B on heating at 75°C. International Dairy Journal. 6(5), 519-527
[Journal article]Authored by: Singh, H.
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.
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.
Gezimati, J., Singh, H., & Creamer, LK. (1996). Heat-induced interactions and gelation of mixtures of bovine β-lactoglobulin and serum albumin. Journal of Agricultural and Food Chemistry. 44(3), 804-810
[Journal article]Authored by: Singh, H.
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.
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.
EUSTON, SE., SINGH, H., MUNRO, PA., & DALGLEISH, DG. (1995). Competitive Adsorption Between Sodium Caseinate and Oil‐Soluble and Water‐Soluble Surfactants in Oil‐in‐Water Emulsions. Journal of Food Science. 60(5), 1124-1131
[Journal article]Authored by: Singh, H.
McSwiney, M., Singh, H., Campanella, O., & Creamer, LK. (1994). Thermal gelation and denaturation of bovine β-lactoglobulins A and B. Journal of Dairy Research. 61(2), 221-232
[Journal article]Authored by: Singh, H.
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.
McSwiney, M., Singh, H., & Campanella, OH. (1994). Thermal aggregation and gelation of bovine β-lactoglobulin. Topics in Catalysis. 8(5), 441-453
[Journal article]Authored by: Singh, H.
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.
SINGH, H., & CREAMER, LK. (1993). In vitro Digestibility of Whey Protein/<inf>K</inf>‐Casein Complexes Isolated from Heated Concentrated Milk. Journal of Food Science. 58(2), 299-302
[Journal article]Authored by: Singh, H.
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.
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.
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.
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.
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.
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.
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.
McKENNA, AB., & SINGH, H. (1991). Age gelation in UHT‐processed reconstituted concentrated skim milk. International Journal of Food Science &amp; Technology. 26(1), 27-38
[Journal article]Authored by: Singh, H.

Book

Singh, H. (2016). Functional Properties of Milk Proteins. In Reference Module in Food Science. (pp. 887 - 893). : Elsevier
[Chapter]Authored by: Singh, H.
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.
Singh, H., & Singh, PK. (2016). Challenges in the Development of Functional Foods: Role of Nanotechnology. In S. Sen, & Y. Pathak (Eds.) Nanotechnology in Nutraceuticals: Production to Consumption. (pp. 233 - 264). : CRC Press
[Chapter]Authored by: Singh, H.
Singh, PK., & Singh, H. (2016). Casein Proteins. In Biomaterials from Nature for Advanced Devices and Therapies. (pp. 176 - 189).
[Chapter]Authored by: Singh, H.
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.
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.
Liu, W., Ye, AM., & Singh, H. (2015). Progress in applications of liposomes in food systems. In LMC. Sagis (Ed.) Microencapsulation and Microspheres for Food Applications. (pp. 151 - 170). : Academic Press
[Chapter]Authored by: Singh, H., Ye, A.
Singh, H., Boland, M., & Thompson, AK. (Eds.) (2014). Milk Proteins: From expression to food. USA: Academic Press
[Edited Book]Authored by: Thompson, A.Edited by: Singh, H., Thompson, A.
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.
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.
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.
(2014). Food Structures, Digestion and Health.
[Edited Book]Authored by: Boland, M., Golding, M., Singh, H.Edited by: Boland, M., Golding, M., Singh, H.
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.
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.
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.
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., Thompson, A.
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.
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.
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.
Singh, H. (2011). Functional properties of milk proteins. In JW. Fuquay, PF. Fox, & PLH. McSweeney (Eds.) Encyclopedia of dairy sciences. (pp. 887 - 893). United Kingdom: Elsevier Ltd
[Chapter]Authored by: Singh, H.
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.
Singh, H., Ye, A., & Thompson, A. (2009). Nanoencapsulation systems based on milk proteins and phospholipids. (pp. 131 - 142).
[Chapter]Authored by: Singh, H., Thompson, A., Ye, A.
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.
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.
Thompson, A., Boland, M., & Singh, H. (Eds.) (2009). Milk proteins - From expression to food. United States: Academic Press an imprint of Elsevier Ltd
[Edited Book]Authored by: Thompson, A.Edited by: Boland, M., Singh, H.
McCarthy, OJ., & Singh, H. (2009). Physico-chemical properties of milk. In Advanced Dairy Chemistry. (pp. 691 - 758).
[Chapter]Authored by: Singh, H.
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.
Ye, A., & Singh, H. (2007). Electrostatic interactions between Lactoferrin and β-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.
Singh, H., Tapsell, L., Gidley, M., Gopal, P., & Moughan, PJ. (2007). Australia and New Zealand. In JN. Losso, F. Shahidi, & D. Bagchi (Eds.) Anti-angiogenic functional and medicinal foods. (pp. 139 - 148). United States: CRC Press an imprint of Taylor & Francis Group
[Chapter]Authored by: Moughan, P., Singh, H.
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.
Singh, H. (2005). NEW protein functionality in food colloids. (pp. 179 - 193). : ROYAL SOC CHEMISTRY
[Chapter]Authored by: Singh, H.
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.
Thompson, A., Boland, M., & Singh, H. (2008). Milk Proteins.
[Chapter]Authored by: Singh, H., Thompson, A.
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.
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: Singh, H.
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.

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]Authored by: Thompson, A.Edited by: Harding, D., Singh, H.

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.
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.
Singh, H., Ye, A., & Zhu, X.(2011). . 10-1421296: South KOrea: Novel emulsion
[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.
Ye, A., Singh, H., & Zhu, X.(2011). . 8993019: Novel emulsion
[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.
Havea, P., Singh, H., & Gao, H.(2007). . 537456: New Zealand: Whey product and process
[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.
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.
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., Moughan, P., Singh, H., Wilkinson, B.
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., Moughan, P., Singh, H., Wilkinson, B.
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., Moughan, P., Singh, H., Wilkinson, B.
Nag, A., Singh, H., & Das, S.. 592728: New Zealand: Process of producing shelf stable food
[Patent]Authored by: Nag, A., Singh, H.

Conference

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: Ellis, A., Jameson, G., Singh, H.
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.
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.
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.
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: Ellis, A., 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.
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.
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.
Singh, J., Kaur, L., Tamura, M., Kumagai, C., Ogawa, Y., & Singh, H. (2015). In vitro starch digestion-an important tool for screening starch-based foods for slow digestibility and low glycemic characteristics. Summaries of Research Announcements. Vol. -Tokyo, Japan: FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Berg, T., Kaur, L., & Singh, H. (2014). Navy beans: A low glycaemic food for the future international Food Machinery and Technology Exhibition, Tokyo, Japan, 10 Jun 2014 - 13 Jun 2014. FOOMA International Food Machinery and Technology Exhibition 2014 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. 21 (pp. 1 - 7).
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
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.
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.
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.
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.
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.
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.
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.
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.
Dave, AC., Loveday, SM., Singh, H., Jameson, GB., & Anema, SG.Glycation of β-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: Dave, A., Jameson, G., Loveday, S., 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.
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: Ellis, A., Freeman, G., Haverkamp, R., Jameson, G., Singh, H.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Dave, AC., Loveday, SM., Singh, H., & Anema, SG. (2012). Controlling β-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: Dave, A., Loveday, S., Singh, H.
Dave, AC., Loveday, SM., Singh, H., & Anema, SG. (2012). Heat induced acid-hydrolysis of β-lactoglobulin 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: Dave, A., Loveday, S., 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Singh, H., & Gallier, S.Processing of Food Structures in the Gastrointestinal Tract and Physiological Responses.
[Conference Oral Presentation]Authored by: Singh, H.
Patel, H., Salunke, P., Creamer, L., & Singh, H. (2012). Elucidating the role of αs2-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.
Patel, H., Salunke, P., Creamer, L., & Singh, H. (2012, July). Elucidating the role of αs2-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.
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.
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, 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.