Prof Palatasa Havea staff profile picture

Contact details +6469516587

Prof Palatasa Havea

Dean Pacific

Office of Pacific Student Success

Professional

Contact details

  • Ph: 06 9516567
    Location: 1.46, Courtyard Complex
    Campus: Manawatu

Research Expertise

Thematics

Resource Development and Management, Design – for Commerce, Community and Culture, Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Catalysis and Mechanisms of Reactions (030601): Chemical Science (030000): Colloid and Surface Chemistry (030603): Macromolecular and Materials Chemistry (030300): Macromolecular and Materials Chemistry not elsewhere classified (030399):
Other Technology (109900):
Physical Chemistry (incl. Structural (030600): Polymerisation Mechanisms (030305): Structural Chemistry and Spectroscopy (030606):
Technology (100000)

Research Outputs

Journal

Thionnet, O., Havea, P., Gillies, G., Lad, M., & Golding, M. (2017). Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese. Food Biophysics. 12(1), 33-44
[Journal article]Authored by: Golding, M., Havea, P.
Kees de Kruif, CG., Anema, SG., Zhu, C., Havea, P., & Coker, C. (2015). Water holding capacity and swelling of casein hydrogels. Food Hydrocolloids. 44, 372-379
[Journal article]Authored by: Havea, P.
Nguyen, NHA., Anema, SG., Guyomarc'h, F., Wong, M., & Havea, P. (2015). The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties. International Dairy Journal. 42, 42-50
[Journal article]Authored by: Havea, P., Wong, M.
Nguyen, NHA., Wong, M., Guyomarc'h, F., Havea, P., & Anema, SG. (2014). Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels. International Dairy Journal. 37(2), 57-63
[Journal article]Authored by: Havea, P., Wong, M.
Nguyen, NHA., Wong, M., Havea, P., Guyomarc'H, F., & Anema, SG. (2013). The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent. Food Chemistry. 138(2-3), 1604-1609
[Journal article]Authored by: Havea, P., Wong, M.
Nguyen, NHA., Anema, SG., Havea, P., Guyomarc'h, F., & Wong, M. (2012). Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions. International Dairy Journal. 26(1), 78-82
[Journal article]Authored by: Havea, P., Wong, M.
Nguyen, NHA., Wong, M., Anema, SG., Havea, P., & Guyomarc'h, F. (2012). Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-Casein in skim milk. Journal of Agricultural and Food Chemistry. 60(9), 2337-2342
[Journal article]Authored by: Havea, P., Wong, M.
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: Havea, P., Singh, H.
Havea, P., Watkinson, P., & Kuhn-Sherlock, B. (2009). Heat-induced whey protein gels: Protein-protein interactions and functional properties. Journal of Agricultural and Food Chemistry. 57(4), 1506-1512
[Journal article]Authored by: Havea, P.
Havea, P. (2006). Protein interactions in milk protein concentrate powders. International Dairy Journal. 16(5), 415-422
[Journal article]Authored by: Havea, P.
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: Havea, P., Singh, H.
Havea, P., Carr, AJ., & Creamer, LK. (2004). The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels. Journal of Dairy Research. 71(3), 330-339
[Journal article]Authored by: Havea, P.
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: Havea, P., 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: Havea, P., 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: Havea, P., 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: Havea, P., 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: Havea, P., Singh, H.

Book

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: Havea, P., Singh, H.
Havea, P. (2001). Optimising milk whitening ability. In Milk powder for future. (pp. 109 - 114). Palmerston North, New Zealand: New Zealand Dairy Research Institute
[Chapter]Authored by: Havea, P.
Havea, P., Baldwin, AJ., & Carr, AJ. (2009). Specialised and Novel Powders. In Dairy Powders and Concentrated Products. (pp. 268 - 293).
[Chapter]Authored by: Havea, P.

IP

Havea, P., Grant, JE., Hii, MJW., & Wiles, PG.(2020). . : Dairy product and process
[Patent]Authored by: Havea, P.
Havea, P., Grant, JE., & Hii, MJW.(2012). . : Dairy product comprising dried denatured whey protein and process
[Patent]Authored by: Havea, P.
Havea, P., Grant, JE., Hii, MJW., & Wiles, PG.(2010). . : Dairy product comprising dried denatured whey protein and process
[Patent]Authored by: Havea, P.
Carr, AJ., & Havea, P.(2009). . : Modified whey protein concentrate with decreased gel-forming ability
[Patent]Authored by: Havea, P.
Carr, AJ., & Havea, P.(2009). . AU 2009100189 A4: Australia: Dairy product and process
[Patent]Authored by: Havea, P.
Carr, AJ., & Havea, P.(2009). . 2009100189: Australia: Dairy Product and Process
[Patent]Authored by: Havea, P.
Hewitt, S., Gregory, S., Mills, O., Carr, AJ., & Fitzsimons, W.(2009). . JP4308013 (B2): Japan: Dairy Product and Process
[Patent]Authored by: Havea, P.
Havea, P.(2007). . : Method for preparing a dried modified whey protein
[Patent]Authored by: Havea, P.
Wiles, P., Lee, SK., Anema, SG., & Havea, P.(2007). . : Processed cheese comprising non-denatured and denatured whey protein
[Patent]Authored by: Havea, P.
Gao, H., Havea, P., & Singh, H.(2006). . : Process for preparing dried modified whey protein concentrate
[Patent]Authored by: Havea, P.
Bhaskar, GV., Havea, P., & Elston, P.(2004). . : Denatured and calcium-depleted milk proteins for use in manufacture of nugget-free cheese
[Patent]Authored by: Havea, P.