Dr Lovedeep Kaur staff profile picture

Contact details +64 (06) 356 9099  ext. 84261

Dr Lovedeep Kaur

Senior Research Officer

School of Food and Advanced Technology

My research focuses on structural and nutritional characterisation of food proteins and polysaccharides. Presently, I am leading an internationally recognised research program on meat biochemistry at the Riddet Institute. My research interests also include understanding of the synergistic interactions of kiwifruit with food proteins. 

Professional

Contact details

  • Ph: +64 6 9517261 or extn 84261
    Location: 1.31, Ecology building
    Campus: Turitea

Research Expertise

Research Interests

My research focuses on structural and nutritional characterisation of food proteins and polysaccharides. Presently, I am leading an internationally recognised research program on meat biochemistry at the Riddet Institute. My research interests also include understanding of the synergistic interactions of kiwifruit with food proteins. 

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Agricultural And Veterinary Sciences (070000):
Chemical Engineering (090400): Engineering (090000): Food Sciences (090800):
Horticultural Production (070600): Post Harvest Horticultural Technologies (incl. Transportation and Storage) (070605):
Rheology (090408)

Keywords

Meat proteins; Polysaccharides; Potatoes; Rheology of food materials; In vitro digestion

Research Outputs

Journal

Schwanz Goebel, JT., Kaur, L., Colussi, R., Elias, MC., & Singh, J. (2019). Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator. Food Hydrocolloids. 94, 191-198
[Journal article]Authored by: Kaur, L., Singh, J.
Chian, FM., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2019). Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis. LWT. 103, 253-259
[Journal article]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2019). Effect of post-cooking storage on texture and in vitro starch digestion of Japonica rice. Journal of Food Process Engineering. 42(2)
[Journal article]Authored by: Kaur, L., Singh, J.
Zhu, X., Kaur, L., & Boland, M. (2018). Thermal inactivation of actinidin as affected by meat matrix. Meat Science. 145, 238-244
[Journal article]Authored by: Boland, M., Kaur, L.
Zhu, X., Kaur, L., Staincliffe, M., & Boland, M. (2018). Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility. Meat Science. 145, 256-265
[Journal article]Authored by: Boland, M., Kaur, L.
Boland, MJ., & Kaur, . (2018). The use of Kiwifruit for Tenderizing Meat. Food New Zealand. 18(1), 17-19
[Journal article]Authored by: Boland, M., Kaur, L.
Colussi, R., Kaur, L., Zavareze, EDR., Dias, ARG., Stewart, RB., & Singh, J. (2018). High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro. Food Hydrocolloids. 75, 131-137
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Kaur, L., Astruc, T., Vénien, A., Loison, O., Cui, J., Irastorza, M., . . . Boland, M. (2016). High pressure processing of meat: Effects on ultrastructure and protein digestibility. Food and Function. 7(5), 2389-2397
[Journal article]Authored by: Boland, M., Kaur, L.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry. 191, 91-97
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2015). Modified starches. Encyclopedia of Food and Health. 5, 152-159 Retrieved from http://store.elsevier.com/Encyclopedia-of-Food-and-Health/isbn-9780123849472/
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Ogawa, Y. (2016). Importance of chemistry, nutrition and technology in rice processing. Food Chemistry. 191(Special Issue-Advances in Rice Chemistry, Nutrition and Technology) Retrieved from http://www.journals.elsevier.com/food-chemistry/call-for-papers/special-issue-on-advances-in-rice/
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Relationships between starch digestibility and gelatinization degree of cooked rice with structural change. Journal of Food Science and Agricultural Technology. 1(1), 54-57 Retrieved from http://jfat.mfu.ac.th/index.php/jfat/article/view/24/25
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Evaluation of digestibility of cooked rice grain using in vitro digestion technique. Agricultural Engineering International: CIGR Journal. 2015, 268-273
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of the degree of cooking on starch digestibility of rice - An in vitro study. Food Chemistry. 191, 98-104
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2014). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Jayasekera, S., Kaur, L., Molan, AL., Garg, ML., & Moughan, PJ. (2014). Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea. Food Chemistry. 152, 546-551
[Journal article]Authored by: Kaur, L., Moughan, P.
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.
Singh, J., Kaur, L., & Singh, H. (2013). Food Microstructure and Starch Digestion. 70, 137-179
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., & Boland, M. (2013). Influence of Kiwifruit on Protein Digestion. 68, 149-167
[Journal article]Authored by: Boland, M., Kaur, L.
Singh, J., Kaur, L., & Moughan, PJ. (2012). Importance of chemistry, technology and nutrition in potato processing. Food Chemistry. 133(4), 1091
[Journal article]Authored by: Kaur, L., Moughan, P., Singh, J.
Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry. 133(4), 1206-1213
[Journal article]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry. 133(4), 1092-1100
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Boland, M., Kaur, L., & Rutherfurd, S. (2010). Food synergy: What is it and why does it matter. Food New Zealand: The official Journal of the New Zealand Institute of Food Science and Technology Inc.. 10(6), 10-10
[Journal article]Authored by: Boland, M., Kaur, L.
Singh, J., Kaur, L., & Moughan, PJ. (2010). Food chemistry special issue: Advances in potato chemistry nutrition and technology. Food Chemistry.
[Journal article]Authored by: Kaur, L., Moughan, P., Singh, J.
Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science and Technology. 21(4), 168-180
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Kaur, L., Rutherfurd, SM., Moughan, PJ., Drummond, L., & Boland, MJ. (2010). Actinidin enhances protein digestion in the small intestine as assessed using an in vitro digestion model. Journal of Agricultural and Food Chemistry. 58(8), 5074-5080
[Journal article]Authored by: Boland, M., Kaur, L., Moughan, P.
Kaur, L., Rutherfurd, SM., Moughan, PJ., Drummond, L., & Boland, MJ. (2010). Actinidin enhances gastric protein digestion as assessed using an in vitro gastric digestion model. Journal of Agricultural and Food Chemistry. 58(8), 5068-5073
[Journal article]Authored by: Boland, M., Kaur, L., Moughan, P.
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.
Kaur, L. (2009). Eating kiwifruit. A key to healthy digestion. New Zealand Kiwifruit Journal. , 18-18
[Journal article]Authored by: Kaur, L.
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.
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.
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.
Kaur, L., Singh, J., Singh, N., & Ezekiel, R. (2007). Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature. Journal of the Science of Food and Agriculture. 87(3), 520-526
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., McCarthy, OJ., & Singh, H. (2007). Physico-chemical, rheological and structural properties of fractionated potato starches. Journal of Food Engineering. 82(3), 383-394
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & McCarthy, OJ. (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review. Food Hydrocolloids. 21(1), 1-22
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Singh, N., Kaur, L., Sandhu, KS., Kaur, J., & Nishinari, K. (2006). Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocolloids. 20(4), 532-542
[Journal article]Authored by: Kaur, L.
Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches. Journal of the Science of Food and Agriculture. 86(12), 1945-1954
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, N., Kaur, L., Ezekiel, R., & Guraya, H. (2005). Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physicochemical and functional properties of their flours. Journal of the Science of Food and Agriculture. 85, 1275-1284
[Journal article]Authored by: Kaur, L.
Singh, N., Kaur, L., Singh Sodhi, N., & Sekhon, KS. (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry. 89, 253-259
[Journal article]Authored by: Kaur, L.
Singh, N., Kaur, SP., Kaur, L., & Singh Sodhi, N. (2005). Physico-chemical, rheological and chapati making properties of flours from some Indian potato cultivars. Journal of Food Science and Technology. 42(4), 344-348
[Journal article]Authored by: Kaur, L.
Kaur, L., Singh, J., & Singh, N. (2005). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids. 19(5), 839-849
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, N., & Kaur, L. (2004). Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size. Journal of the Science of Food and Agriculture. 84, 1241-1252
[Journal article]Authored by: Kaur, L.
Singh, N., Kaur, L., & Singh, J. (2004). Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars. Journal of the Science of Food and Agriculture. 84(7), 714-720
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, N., & Singh, J. (2004). Factors influencing the properties of hydroxypropylated potato starches. Carbohydrate Polymers. 55, 211-223
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Singh, N. (2004). Effect of acetylation on some properties of corn and potato starches. Starch. 56(12), 586-601
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, NN., Singh, J., Kaur, L., Singh Sodhi, N., & Singh Gill, B. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry. 81(2), 219-231
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, N., & Singh Sodhi, N. (2002). Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches. Food Chemistry. 79, 183-192
[Journal article]Authored by: Kaur, L.
Kaur, L., Singh, N., Singh Sodhi, N., & Singh Gujral, H. (2002). Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes. Food Chemistry. 79, 177-181
[Journal article]Authored by: Kaur, L.

Book

Boland, MJ., Kaur, ., Chian, FM., & Astruc, T. (2018). Muscle Proteins. In R. Aluko, EJ. Birch, D. Larsen, L. Melton, M. Rogers, F. Shahidi, . . . P. Varelis (Eds.) Encyclopedia of Food Chemistry. : Elsevier
[Chapter]Authored by: Boland, M., Kaur, L.
Chen, YF., Kaur, L., & Singh, J. (2018). Chemical Modification of Starch. In Starch in Food: Structure, Function and Applications: Second Edition. (pp. 283 - 321).
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L.(2016). Advances in Potato Chemistry and Technology: Second Edition.
[Authored Book]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L.(2016). Chemistry, Processing, and Nutritional Attributes of Potatoes-An Introduction.
[Authored Book]Authored by: Kaur, L., Singh, J.
Singh, J., Colussi, R., McCarthy, OJ., & Kaur, L. (2016). Potato Starch and Its Modification. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 195 - 247).
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Rao, MA. (2016). Textural Characteristics of Raw and Cooked Potatoes. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 475 - 501).
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2016). Novel Applications of Potatoes. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 627 - 649).
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2016). Microstructure, Starch Digestion, and Glycemic Index of Potatoes. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 369 - 402).
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (Eds.) (2015). Advances in potato chemistry and technology. (Vol. in progress): Academic Press/Elsevier (UK)
[Edited Book]Edited by: Kaur, L., Singh, J.
(2009). Advances in Potato Chemistry and Technology.
[Edited Book]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2009). Novel applications and non-food uses of potato: future perspectives in nanotechnology.. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 425 - 425). USA, Europe, Great Britain, Asia Pacific: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Rao, M. (2009). Textural and rheological characteristics of raw and cooked potatoes. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 249 - 272). USA,Europe, Great Britain, Asia: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & McCarthy, OJ. (2009). Potato starch and its modification. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 273 - 318). USA, Europe, Asia, Great Britain: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., Jayasekera, S., & Moughan, PJ. (2014). Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors. In Processing and Impact on Antioxidants in Beverages. (pp. 121 - 129).
[Chapter]Authored by: Kaur, L., Moughan, P.
Singh, J., & Kaur, L. (2009). Introduction: Potato tuber. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 9 - 12). Burlington, MA: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2009). The role of Galactomannan seed gums in diet and health a review.. In JN. Govil, & VK. Singh (Eds.) Recent Progress in Medicinal Plants. (pp. 329 - 343). Houston, TX: Stadium Press
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., & Liu, Q. (2007). Starch - A potential biomaterial for biomedical applications. In Nanomaterials and Nanosystems for Biomedical Applications. (pp. 83 - 98).
[Chapter]Authored by: Kaur, L., Singh, J.

Conference

Onguta, E., Bronlund, J., Gray-Stuart, E., Hort, J., Kaur, L., & Morgenstern, M. (2018, July). Impact of beef protein structure on digestibility and sensory experience. Presented at Annual Riddet Institute Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Bronlund, J., Gray-Stuart, E., Hort, J., Kaur, L.
Chian, F., Kaur, L., Astruc, T., Venien, A., Loison, O., Stubler, A-S., . . . Boland, M.THE EFFECT OF SHOCKWAVE PROCESSING ON MUSCLE PROTEIN STRUC TU RE AND DIGESTIBILITY IN VITRO. Paper presented at the meeting of http://icomst-proceedings.helsinki.fi/papers/2018_12_01.pdf. Melbourne
[Conference Paper]Authored by: Boland, M., Hodgkinson, S., Kaur, L.Contributed to by: Boland, M.
Kaur, L., Chain, FM., Zhu, X., ASTRUC, T., Hodgkinson, S., & Boland, MJ. (2017). Improving protein digestibility and texture of beef meat with novel processing technologies. In D. Troy, C. McDonnell, L. Hinds, & J. Kerry (Eds.) 63rd International Congress of Meat Science and Technology. Nurturing locally, growing globally. (pp. 676 - 677). : 63rd International Congress of Meat Science and Technology Nurturing locally, growing globally
[Conference Paper in Published Proceedings]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
Chian, FM., Kaur, L., Astruc, T., Oei, I., Hodgkinson, SM., & Boland, M.(2017, July). The effect of pulsed electric field on bovine muscle protein digestibility in vitro. NZIFST Conference 2017 Poster Abstracts. (pp. 15 - 15).
[Conference]Authored by: Boland, M., Hodgkinson, S., Kaur, L.
Singh, J., Colussi, R., Zavareze, EDR., Dias, ARG., & Kaur, L. (2015, October). Potato starch digestion in vitro: effects of refrigerated storage and reheating. Presented at Food Structure, Digestion and Health Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Singh, J., & Kaur, L. (2015). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. In Proceedings of the 4th International Conference on Food Digestion(pp. 165 - 165). , 4th International Conference on Food Digestion Naples, Italy: Infogest
[Conference Abstract]Authored by: Kaur, L., Singh, J.
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.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y.(2014, November 20). Relationships between Starch digestibility and gelatinization degree of the cooked rice grain using in vitro digestion technique.. In Conference proceedings-ICAAI 2014(pp. 190 - 190). , The 2nd International Conference on Agriculture and Agro-Industry (ICAAI) 2014- Fresh Produce, Novel Process and Health Product
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Theron, L., Venien, A., Boland, MJ., Kaur, L., Loison, O., Chambon, C., . . . Astruc, T. (2014). Meat proteolysis by pepsin highlighted by maldi imaging mass spectrometry. Archivos Latinoamericanos de Produccion Animal. Vol. 22 (pp. 535 - 537). : 60th International Congress of Meat Science and Technology
[Conference Paper in Published Proceedings]Authored by: Boland, M., Kaur, L.
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.
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.
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.
Kaur, L., Boland, MJ., Rutherfurd, SM., Drummond, LN., & Moughan, PJ. (2011, November). Kiwifruit proteases enhance digestion of common protein-based foods under simulated gastric and small intestinal conditions. Presented at Joint Annual Scientific Meeting of the Nutrition Society of New Zealand and the Nutrition Society of Australia. Queenstown, New Zealand.
[Conference Oral Presentation]Authored by: Kaur, L.
Kaur, L., Haisman, DR., Boland, M., & Singh, H. (2011). The impact of cooking on microstructure and gastrointestinal digestibility of beef meat as assessed using an in vitro protein digestion model. Poster session presented at the meeting of International Symposium Dietary Protein for Human Health Symposium. Auckland, New Zealand
[Conference Poster]Authored by: Boland, M., Kaur, L., Singh, H.
Kaur, L., Singh, J., & Singh, H. (2010). Structural and rheological characterization of gum ghatti (Anogeissus latifolia). Poster session presented at the meeting of New Zealand Institute of Food Science and Technology [NZIFST]: Inspiration > Prosperity. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L.
Boland, M., Kaur, L., Rutherfurd, S., & Moughan, P.(2010, November 8). Effect of consumption of kiwifruit on the gastric digestion of milk proteins.. , IDF World Dairy Summit
[Conference Abstract]Authored by: Kaur, L.
Boland, M., Kaur, L., & Rutherfurd, S. (2010). Food synergy: What is it and why does it matter?. Poster session presented at the meeting of NZ Institute of Food Science & Technology Conference 2010. Auckland
[Conference Poster]Authored by: Boland, M., Kaur, L.
Singh, J., Kaur, L., McCarthy, O., Moughan, PJ., & Singh, H. (2010). Chef-ready Taewa (Maori potatoes): Bringing together tradition and technology. Poster session presented at the meeting of The Zealand Institute of Food Science and Technology [NZIFST] Conference: Inspiration - Prosperity. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L., Moughan, P., Singh, J., Singh, H.
Kaur, L. (2010, June). Traditional plants cure diabetes: A myth or reality. Presented at Inspiration - Properity: New Zealand Institute of Food Science & Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Kaur, L.
Kaur, L., Rutherfurd, SM., Boland, MJ., & Moughan, PJ. (2009, July). Eating kiwifruit: a key to healthy digestion. Presented at MoRST/FRST - JST Functional Food Workshop
[Conference Oral Presentation]Authored by: Boland, M., Kaur, L., Moughan, P.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ.(2008, June 24). Starch-gum interactions: A microstructure-rheology study. (pp. 74). , NZIFST Conference, Rotorua, New Zealand
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J. (2006). Characterization of New Zealand Kamo Kamo starch: A novel source. In Foodtech Packtech(pp. 5). : New Zealand Food Technology
[Conference Abstract]Authored by: Kaur, L., Moughan, P., Singh, J.
Kaur, L., Singh, N., Ezekiel, R., & Guraya, H. (2004). Microstructural, cooking, and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physico-chemical and functional properties of their flours. In 2004 American Association of Cereal Chemists / TIA Joint Meeting(pp. unpaged). : American Association of Cereal Chemists
[Conference Abstract]Authored by: Kaur, L.
Kaur, L., Singh, J., & Singh, N. (2004). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. In 2004 American Association of Cereal Chemists / TIA Joint Meeting(pp. unpaged). : American Association of Cereal Chemists
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, N., & Kaur, L. (2002). Morphological, thermal, rheological and retrogradation properties of starch fractions varying in granule size. In 87th American Association of Cereal Chemists Annual Meeting(pp. unpaged). : American Association of Cereal Chemists [online]
[Conference Abstract]Authored by: Kaur, L.

Other

Singh, J., Kaur, L., & Ogawa, Y. (2015). Special Issue-Advances in Rice Chemistry, Nutrition and Technology.
[Other]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
Kaur, L. (2013, July). The Role of Actinidin in the In Vitro Digestion of Pure Proteins and Protein Rich Foods. In New Zealand Vegetable Research and Innovation Board. Presented at Palmerston North.
[Oral Presentation]Authored by: Kaur, L.
Kaur, L. (2013, March). Indian antidiabetic plants and diabetes- An In vitro study (Invited Lecturer). In School of Horticulture, Chiba University, Tokyo, Japan.
[Oral Presentation]Authored by: Kaur, L.
Kaur, L. (2013, March). The effect of kiwifruit proteases on protein digestion(Invited Lecturer). In School of Horticulture, Chiba University, Tokyo, Japan.
[Oral Presentation]Authored by: Kaur, L.
Singh, J., & Kaur, L. (2010). Book review: Advances in potato chemistry and technology. (pp. 41 - 41). New Zealand Institute of Food Science and Technology
[Other]Authored by: Kaur, L., Singh, J.
Kaur, L. (2010). Galactomannan seed gums - Role in diet and health.
[Other]Authored by: Kaur, L.
Singh, J., & Kaur, L. (2009). Advances in Potato Chemistry and Technology.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2010). Gums - A boon for diabetes cholesterol management.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Book looks at potential of spuds in space. (pp. 3 - 3). Manawatu Standard
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12). Manawatu evening Standard
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Potatoes in space - why not.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New Zealand potato book.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12).
[Other]Authored by: Kaur, L., Singh, J.
Kaur, L. (2009). Eating Kiwifruit: A key to healthy digestion. (pp. 18 - 18).
[Other]Authored by: Kaur, L.
Singh, J., & Kaur, L. (2009). New Zealand Kiwifruit Journal. (pp. 18 - 18). New Zealand Kiwifruit Industry
[Other]Authored by: Kaur, L., Singh, J.
Kaur, L., Rutherfurd, SM., Boland, MJ., & Moughan, PJ. (2009, June). Eating kiwifruit: a key to healthy digestion. In NZIFST Conference Food Elements. Presented at Christchurch, NZ.
[Oral Presentation]Authored by: Boland, M., Kaur, L., Moughan, P.

Supervision and Teaching

Current Doctoral Supervision

Supervisor of:

  • Boning Mao - Doctor of Philosophy
    Hybrid Meats: developing new types of restructured 'hybrid meat' containing plant and animal proteins
  • Feng Ming Chian - Doctor of Philosophy
    The effect of processing on muscle protein structure and digestibility in vitro

Co-supervisor of:

  • Abayomi Ajala - Doctor of Philosophy
    Investigating the Potential of Pulses as a new food ingredients with lower glycaemic index
  • Noorul Faridatul Akmal Che Ibrahim - Doctor of Philosophy
    Modelling and optimisation of sous vide processing of meat
  • Abhilasha Abhilasha - Doctor of Philosophy
    Biomimetic Wheat Flour: An Artificial Wheat Flour with Low Glycaemic Features
  • Esther Onguta - Doctor of Philosophy
    Linking protein matrix structure to digestibility and consumer acceptability through oral processing

Media and Links

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