Contact details +6469517317
Distinguished Professor Harjinder Singh BSc(Hons), MSc, PhD, FRSNZ
Director, Riddet Institute
Doctoral Mentor Supervisor Riddet InstituteDistinguished Professor Harjinder Singh, Director of the Riddet Institute (a National Centre of Research Excellence in Food Science), 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 350 papers in international journals, and is one of the highly cited researchers in Agricultural Sciences, with a current H-index of 63. He is co-inventor of 16 patents forming the basis of several commercial innovations. He has mentored 54 PhD students and 37 postdoctoral researchers from around the world, and has received more than $50 million in research funding from both NZ and international food companies and government organisations. He has delivered about 115 keynote addresses at international conferences and sits on the editorial boards of 12 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 United States Institute of Food Technologists (2015), an Elected Fellow of the Royal Society of New Zealand (2002) 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, Director of the Riddet Institute (a National Centre of Research Excellence in Food Science), 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.
Professional
Contact details
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Ph: 84317
Location: Ecology
Campus: Turitea
Qualifications
- Bachelor of Science (Honours) - Punjab Agricultural University (1979)
- Master of Science (Honours) - Punjab Agricultural University (1981)
- Doctor of Philosophy - National University of Ireland (1980)
Fellowships and Memberships
- Member, Royal Society of New Zealand (Fellow) (2002)
Certifications and Registrations
- Licence, Mentor Supervisor, Massey University
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 |
|---|---|---|
| Approver | 1 | 0 |
| Not Specified | 0 | 2 |
| Project Leader | 20 | 54 |
| Team Member | 1 | 8 |
Current Projects
Project Title: Project 1.3a - Human Digestome
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Prof John Bronlund - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 2.2 - Combinatorial proteins
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 2.1 - Plant and novel proteins
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.6 - New indices of nutritional impact
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.5 - Food structure and metabolism
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.3 - Human Digestome
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.2 - Food structure modifications in the GIT
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 1.1 - Food materials
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: NSC - Science of Food - High-Value Nutrition National Science Challenge - Ko Nga Kai Whai Painga
Date Range: 2019 - 2024
Funding Bodies: University of Auckland; Calocurb Ltd
Project Team:
- Distprof Harjinder Singh - Project Leader
- Dr Karin Schofield - Team Member
Completed Projects
Project Title: Project 1.4 - Food structure and microbiome
Date Range: 2021 - 2028
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
- Miss Meka Faamanu Mapuilesua - Team Member
Project Title: Project 4.3 - Consumer and Innovation
Date Range: 2018 - 2022
Funding Body: Tertiary Education Commission
Project Team:
- Distprof Harjinder Singh - Project Leader
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:
- Distprof Harjinder Singh - Project Leader
- Dr Simon Loveday - Team Member
- Dr Abby Thompson - Team Member
- Ms Lynley Drummond - Team Member
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:
- Distprof Harjinder Singh - Project Leader
- Dr Simon Loveday - Team Member
- Dr Teresa Wegrzyn - Team Member
- Dr Sharon Henare - Team Member
- Distprof Paul Moughan - Team Member
Project Title: NSC - Scanning the Horizon - High Value Nutrition Science Challenge Agreement
Date Range: 2015 - 2017
Funding Body: University of Auckland
Project Team:
- Distprof Harjinder Singh - Project Leader
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:
- Distprof Harjinder Singh - Project Leader
- Distprof Paul Moughan - Team Member
- Prof Mike Boland - Team Member
- Dr Paul Singh - Team Member
- A/Pro Lawrence Creamer - Team Member
- Prof David Mellor - Team Member
- Prof Roger Lentle - Team Member
- Prof John Bronlund - Team Member
- Dr Anil Anal - Team Member
- Prof Jaspreet Singh - Team Member
Research Outputs
Journal
Li, S., Dixit, Y., Reis, MM., Singh, H., & Ye, A. (2024). Movements of moisture and acid in gastric milk clots during gastric digestion: Spatiotemporal mapping using hyperspectral imaging. Food chemistry. 431, 137094
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2023). The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion. Food and Function. 14(17), 7924-7937
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Cheng, L., Ye, A., Yang, Z., Hemar, Y., & Singh, H. (2023). Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets. Food Hydrocolloids. 145
[Journal article]Authored by: Cheng, L., Singh, H., Yang, Z., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Yang, Z., Ye, A.
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Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Role of Ca<sup>2+</sup> in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles. Food and Function. 14(15), 6985-6997
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
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Nadia, J., Singh, H., & Bornhorst, GM. (2023). Evaluation of the performance of the human gastric simulator using durum wheat-based foods of contrasting food structure. Food and Function. 14(15), 6877-6895
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Pan, Z., Ye, A., Fraser, K., Dave, A., & Singh, H. (2023). Heat stability of sheep's skim milk: Aggregation and interaction of proteins. International Dairy Journal. 144
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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Okubanjo, SS., Brooke, SJ., Ward, R., Mostert, N., Loveday, SM., Ye, A., . . . Waterland, M. (2023). The use of confocal Raman microscopy and microfluidic channels to monitor the location and mobility of β-carotene incorporated in droplet-stabilized oil-in-water emulsions. Current Research in Food Science. 6
[Journal article]Authored by: Singh, H., Waterland, M., Ye, A.
[Journal article]Authored by: Singh, H., Waterland, M., Ye, A.
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Rashidinejad, A., Nieuwkoop, M., Singh, H., & Jameson, GB. (2023). Assessment of Various Food Proteins as Structural Materials for Delivery of Hydrophobic Polyphenols Using a Novel Co-Precipitation Method. Molecules. 28(8)
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
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2
Li, S., Ayyash, M., Ye, A., & Singh, H. (2023). Dynamic in vitro gastric digestion behaviour of camel milk. International Dairy Journal. 143
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Li, S., Saharawat, A., Ye, A., Dave, A., & Singh, H. (2023). Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties. Foods. 12(7)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Luo, N., Ye, A., Wolber, FM., & Singh, H. (2023). Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type. Current Research in Food Science. 6
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
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Nadia, J., Olenskyj, AG., Stroebinger, N., Hodgkinson, SM., Estevez, TG., Subramanian, P., . . . Bornhorst, GM. (2023). Cooked Rice–Based and Wheat-Based Food Structure Influenced Digestion Kinetics and Glycemic Response in Growing Pigs. Journal of Nutrition. 153(5), 1373-1388
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
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1
Tai, P., Clulow, AJ., Boyd, BJ., Golding, M., Singh, H., & Everett, DW. (2023). Cholesterol stabilization of phospholipid vesicles against bile-induced solubilization. Chemistry and Physics of Lipids. 252
[Journal article]Authored by: Golding, M., Singh, H.
[Journal article]Authored by: Golding, M., Singh, H.
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1
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Effect of ingestion temperature on the pepsin-induced coagulation and the in vitro gastric digestion behavior of milk. Food Hydrocolloids. 139
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
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1
Wang, X., Roy, D., Acevedo-Fani, A., Ye, A., Pundir, S., & Singh, H. (2023). Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae. Current Opinion in Food Science. 50
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
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Li, S., Delger, M., Dave, A., Singh, H., & Ye, A. (2023). Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation. Journal of Dairy Science. 106(3), 1611-1625
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Do, DT., Singh, J., Johnson, S., & Singh, H. (2023). Probing the Double-Layered Cotyledon Cell Structure of Navy Beans: Barrier Effect of the Protein Matrix on In Vitro Starch Digestion. Nutrients. 15(1)
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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3
Pan, Z., Ye, A., Dave, A., Fraser, K., & Singh, H. (2023). pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk. Journal of Dairy Science. 106(3), 1626-1637
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment. Food Chemistry. 402
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
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5
Tai, P., Golding, M., Singh, H., & Everett, D. (2023). The bovine milk fat globule membrane–Liquid ordered domain formation and anticholesteremic effects during digestion. Food Reviews International. 39(7), 4061-4087
[Journal article]Authored by: Golding, M., Singh, H.
[Journal article]Authored by: Golding, M., Singh, H.
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1
Singh, H., & Acevedo-Fani, A. (2022). New Perspectives on the Delivery of Nutrients and Bioactive Compounds through Gastric Restructuring of Foods. Journal of Nutritional Science and Vitaminology. 68, S149-S151
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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Ahmed Nasef, N., Thota, RN., Mutukumira, AN., Rutherfurd-Markwick, K., Dickens, M., Gopal, P., . . . Garg, ML. (2022). Bioactive Yoghurt Containing Curcumin and Chlorogenic Acid Reduces Inflammation in Postmenopausal Women. Nutrients. 14(21)
[Journal article]Authored by: Ahmed Nasef, N., Dickens, M., Mutukumira, A., Rutherfurd, K., Singh, H.
[Journal article]Authored by: Ahmed Nasef, N., Dickens, M., Mutukumira, A., Rutherfurd, K., Singh, H.
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1
Anantawat, V., Anema, SG., & Singh, H. (2022). Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality. Innovative Food Science and Emerging Technologies. 82
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Wang, X., Wolber, FM., Ye, A., Stroebinger, N., Hamlin, A., Zhu, P., . . . Singh, H. (2022). Gastric digestion of cow milk, almond milk and oat milk in rats. Food and Function. 13(21), 10981-10993
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
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1
He, X., Yang, M., Yuan, F., Singh, H., & Ye, A. (2022). High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion. Current Research in Food Science. 5, 1530-1538
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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2
Şen, A., Acevedo-Fani, A., Dave, A., Ye, A., Husny, J., & Singh, H. (2022). Plant oil bodies and their membrane components: new natural materials for food applications. Critical Reviews in Food Science and Nutrition.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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6
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2022). Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion. Frontiers in Nutrition. 9
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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2
Li, S., Delger, M., Dave, A., Singh, H., & Ye, A. (2022). Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks. Foods. 11(12)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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14
Nadia, J., Olenskyj, AG., Subramanian, P., Hodgkinson, S., Stroebinger, N., Estevez, TG., . . . Bornhorst, GM. (2022). Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate. Food Chemistry. 394
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
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5
Nadia, J., Bronlund, JE., Singh, H., Singh, RP., & Bornhorst, GM. (2022). Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion. Food Research International. 157
[Journal article]Authored by: Bronlund, J., Singh, H.
[Journal article]Authored by: Bronlund, J., Singh, H.
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4
Acevedo-Fani, A., & Singh, H. (2022). Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods. Journal of Agricultural and Food Chemistry. 70(17), 5291-5298
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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2
Cheng, L., Ye, A., Yang, Z., Gilbert, EP., Knott, R., de Campo, L., . . . Singh, H. (2022). Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions. Food Structure. 32
[Journal article]Authored by: Cheng, L., Singh, H., Yang, Z., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Yang, Z., Ye, A.
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Thota, RN., Moughan, PJ., Singh, H., & Garg, ML. (2022). Significance of Postprandial Insulin and Triglycerides to Evaluate the Metabolic Response of Composite Meals Differing in Nutrient Composition – A Randomized Cross-Over Trial. Frontiers in Nutrition. 9
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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Pan, Z., Ye, A., Dave, A., Fraser, K., & Singh, H. (2022). Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles. Journal of Dairy Science. 105(5), 3871-3882
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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13
Roy, D., Moughan, PJ., Ye, A., Hodgkinson, SM., Stroebinger, N., Li, S., . . . Singh, H. (2022). Structural changes in milk from different species during gastric digestion in piglets. Journal of Dairy Science. 105(5), 3810-3831
[Journal article]Authored by: Hodgkinson, S., Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Hodgkinson, S., Roy, D., Singh, H., Ye, A.
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9
Rashidinejad, A., Jameson, GB., & Singh, H. (2022). The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods. Molecules. 27(2)
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
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5
Li, S., Ye, A., & Singh, H. (2022). Seasonal variations in the characteristics of milk fat and the whipping properties of cream. International Dairy Journal. 127
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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5
Poddar, D., Palmer, J., Das, S., Gaare, M., Nag, A., & Singh, H. (2022). Effect of fluidized bed drying, matrix constituents and structure on the viability of probiotic lactobacillus paracasei atcc 55544 during storage at 4 °c, 25 °c, and 37 °c. Microorganisms. 10(1)
[Journal article]Authored by: Nag, A., Palmer, J., Singh, H.
[Journal article]Authored by: Nag, A., Palmer, J., Singh, H.
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Li, S., Pan, Z., Ye, A., Cui, J., Dave, A., & Singh, H. (2022). Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species. Food Hydrocolloids. 126
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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10
Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2022). Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins. Journal of Dairy Science. 105(2), 990-1003
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
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12
Li, S., Ye, A., Pan, Z., Cui, J., Dave, A., & Singh, H. (2022). Dynamic in vitro gastric digestion behavior of goat milk: Effects of homogenization and heat treatments. Journal of Dairy Science. 105(2), 965-980
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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13
Anantawat, V., Loveday, SM., Singh, H., & Anema, SG. (2022). Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality. International Dairy Journal. 125
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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1
Wang, X., Ye, A., Dave, A., & Singh, H. (2022). Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion. Food Hydrocolloids. 124
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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5
Cheng, L., Ye, A., Hemar, Y., & Singh, H. (2022). Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion. Journal of Colloid and Interface Science. 608, 1286-1296
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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12
Acevedo-Fani, A., & Singh, H. (2022). Biophysical insights into modulating lipid digestion in food emulsions. Progress in Lipid Research. 85
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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34
Priour, S., Welman, A., Singh, H., & Ellis, A. (2022). Impact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus. LWT. 153
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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1
Rashidinejad, A., Bahrami, A., Rehman, A., Rezaei, A., Babazadeh, A., Singh, H., . . . Jafari, SM. (2022). Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products. Critical Reviews in Food Science and Nutrition. 62(9), 2470-2494
[Journal article]Authored by: Rashidinejad, A., Singh, H.
[Journal article]Authored by: Rashidinejad, A., Singh, H.
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Jayatunga, DPW., Hone, E., Khaira, H., Lunelli, T., Singh, H., Guillemin, GJ., . . . Martins, RN. (2021). Therapeutic potential of mitophagy-inducing microflora metabolite, urolithin a for alzheimer’s disease. Nutrients. 13(11)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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23
Pan, Z., Ye, A., Li, S., Dave, A., Fraser, K., & Singh, H. (2021). Dynamic in vitro gastric digestion of sheep milk: Influence of homogenization and heat treatment. Foods. 10(8)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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7
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Li, S., Ye, A., & Singh, H. (2021). Impacts of heat-induced changes on milk protein digestibility: A review. International Dairy Journal. 123
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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15
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Poddar, D., de Jonge, MD., Howard, DL., Palmer, J., Ainscough, EW., Singh, H., . . . Jameson, GB. (2021). Manganese accumulation in probiotic Lactobacillus paracasei ATCC 55544 analyzed by synchrotron X-ray fluorescence microscopy and impact of accumulation on the bacterial viability following encapsulation. Food Research International. 147
[Journal article]Authored by: Haverkamp, R., Jameson, G., Palmer, J., Singh, H.
[Journal article]Authored by: Haverkamp, R., Jameson, G., Palmer, J., Singh, H.
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2
1
Li, S., Ye, A., & Singh, H. (2021). The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems. Food Research International. 146
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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3
Ahmed Nasef, N., Zhu, P., Golding, M., Dave, A., Ali, A., Singh, H., . . . Garg, M. (2021). Salmon food matrix influences digestion and bioavailability of long-chain omega-3 polyunsaturated fatty acids. Food and Function. 12(14), 6588-6602
[Journal article]Authored by: Ahmed Nasef, N., Ali, A., Golding, M., Singh, H.
[Journal article]Authored by: Ahmed Nasef, N., Ali, A., Golding, M., Singh, H.
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7
1
Tai, P., Golding, M., Singh, H., Waterland, M., & Everett, DW. (2021). Cholesterol-phospholipid interactions resist the detergent effect of bovine bile. Colloids and Surfaces B: Biointerfaces. 205
[Journal article]Authored by: Golding, M., Singh, H., Waterland, M.
[Journal article]Authored by: Golding, M., Singh, H., Waterland, M.
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3
1
Nadia, J., Olenskyj, AG., Stroebinger, N., Hodgkinson, SM., Estevez, TG., Subramanian, P., . . . Bornhorst, GM. (2021). Erratum: Correction: Tracking physical breakdown of rice- and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model (Food & function (2021) 12 10 (4349-4372)). Food & function. 12(13), 6117-6119
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
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Nadia, J., Bronlund, J., Singh, RP., Singh, H., & Bornhorst, GM. (2021). Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. Comprehensive Reviews in Food Science and Food Safety. 20(3), 2660-2698
[Journal article]Authored by: Bronlund, J., Singh, H.
[Journal article]Authored by: Bronlund, J., Singh, H.
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24
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Nadia, J., Olenskyj, AG., Stroebinger, N., Hodgkinson, SM., Estevez, TG., Subramanian, P., . . . Bornhorst, GM. (2021). Tracking physical breakdown of rice-and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model. Food and Function. 12(10), 4349-4372
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
[Journal article]Authored by: Hodgkinson, S., Singh, H., Subramanian, P.
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16
5
Luo, N., Ye, A., Wolber, FM., & Singh, H. (2021). Effect of gel structure on the in vitro gastrointestinal digestion behaviour of whey protein emulsion gels and the bioaccessibility of capsaicinoids. Molecules. 26(5)
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
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19
1
Lin, Q., Wu, D., Singh, H., & Ye, A. (2021). Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch. Food Chemistry. 352
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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19
2
Li, S., Ye, A., & Singh, H. (2021). Physicochemical changes and age gelation in stored UHT milk: Seasonal variations. International Dairy Journal. 118
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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10
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2021). In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocolloids. 117
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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29
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Choki, K., Li, S., Ye, A., Jameson, GB., & Singh, H. (2021). Fate of hydroxyapatite nanoparticles during dynamic in vitro gastrointestinal digestion: The impact of milk as a matrix. Food and Function. 12(6), 2760-2771
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.
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3
1
Wegrzyn, TF., Acevedo-Fani, A., Loveday, SM., & Singh, H. (2021). In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: Influence of protein composition and co-processing. Food and Function. 12(6), 2605-2616
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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4
3
Acevedo-Fani, A., & Singh, H. (2021). Biopolymer interactions during gastric digestion: Implications for nutrient delivery. Food Hydrocolloids. 116
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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16
3
Zheng, M., Ye, A., Singh, H., & Zhang, Y. (2021). The in vitro digestion of differently structured starch gels with different amylose contents. Food Hydrocolloids. 116
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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18
4
Beniwal, AS., Singh, J., Kaur, L., Hardacre, A., & Singh, H. (2021). Meat analogs: Protein restructuring during thermomechanical processing. Comprehensive Reviews in Food Science and Food Safety. 20(2), 1221-1249
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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48
9
Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2021). Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species. Food and Function. 12(4), 1783-1802
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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15
4
Okubanjo, SS., Ye, A., Wilde, PJ., Singh, H., & Loveday, SM. (2021). Antioxidant performance in droplet-stabilized oil-in-water emulsions. LWT. 139
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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4
2
Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2021). Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion. Journal of Dairy Science. 104(2), 1394-1411
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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23
7
Li, S., Ye, A., & Singh, H. (2021). Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt. Journal of Dairy Science. 104(2), 1424-1432
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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16
3
Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2021). In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure. Food Hydrocolloids. 113
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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7
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Nag, A., Waterland, M., & Singh, H. (2021). Effect on cell membrane structural integrity of xylitol-coated probiotics when stabilised with milk solids – A FTIR study. International Journal of Dairy Technology. 74(1), 128-138
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.
[Journal article]Authored by: Nag, A., Singh, H., Waterland, M.
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3
1
Acevedo-Fani, A., Ochoa-Grimaldo, A., Loveday, SM., & Singh, H. (2021). Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin. Food Hydrocolloids. 111
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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19
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Wang, X., Ye, A., Dave, A., & Singh, H. (2021). In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids. Food Hydrocolloids. 111
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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28
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Niu, Z., Thielen, I., Loveday, SM., & Singh, H. (2021). Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion. Food Biophysics. 16(1), 40-47
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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3
2
Austin, G., Ferguson, JJ., Thota, RN., Singh, H., Burrows, T., & Garg, ML. (2021). Postprandial lipaemia following consumption of a meal enriched with medium chain saturated and/or long chain omega-3 polyunsaturated fatty acids. A randomised cross-over study. Clinical Nutrition. 40(2), 420-427
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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1
1
Krupa, L., Bajka, B., Staroń, R., Dupont, D., Singh, H., Gutkowski, K., . . . Macierzanka, A. (2020). Comparing the permeability of human and porcine small intestinal mucus for particle transport studies. Scientific Reports. 10(1)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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25
5
Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2020). Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review. Frontiers in Nutrition. 7
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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104
18
Acevedo-Fani, A., Dave, A., & Singh, H. (2020). Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Frontiers in Chemistry. 8
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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23
8
Sabatier, M., Rytz, A., Husny, J., Dubascoux, S., Nicolas, M., Dave, A., . . . Glahn, RP. (2020). Impact of ascorbic acid on the in vitro iron bioavailability of a casein-based iron fortificant. Nutrients. 12(9), 1-13
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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15
2
Bisht, A., Dickens, M., Rutherfurd-Markwick, K., Thota, R., Mutukumira, AN., & Singh, H. (2020). Chlorogenic acid potentiates the anti-inflammatory activity of curcumin in LPS-stimulated THP-1 cells. Nutrients. 12(9), 1-12
[Journal article]Authored by: Dickens, M., Mutukumira, A., Rutherfurd, K., Singh, H.
[Journal article]Authored by: Dickens, M., Mutukumira, A., Rutherfurd, K., Singh, H.
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27
10
Niu, Z., Acevedo-Fani, A., McDowell, A., Barnett, A., Loveday, SM., & Singh, H. (2020). Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10. Journal of Controlled Release. 327, 444-455
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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31
8
Luo, N., Ye, A., Wolber, FM., & Singh, H. (2020). In-mouth breakdown behaviour and sensory perception of emulsion gels containing active or inactive filler particles loaded with capsaicinoids. Food Hydrocolloids. 108
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
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17
6
Guo, Q., Ye, A., Singh, H., & Rousseau, D. (2020). Destructuring and restructuring of foods during gastric digestion. Comprehensive Reviews in Food Science and Food Safety. 19(4), 1658-1679
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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24
11
Do, DT., Singh, J., Oey, I., & Singh, H. (2020). Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro. Food Hydrocolloids. 108
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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8
3
Wu, D., Lin, Q., Singh, H., & Ye, A. (2020). Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes. Food Research International. 136
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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19
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Thota, RN., Moughan, PJ., Singh, H., & Garg, ML. (2020). GlucoTRIG: A novel tool to determine the nutritional quality of foods and meals in general population. Lipids in Health and Disease. 19(1)
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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1
1
Riedle, S., Wills, JW., Miniter, M., Otter, DE., Singh, H., Brown, AP., . . . Powell, JJ. (2020). A Murine Oral-Exposure Model for Nano- and Micro-Particulates: Demonstrating Human Relevance with Food-Grade Titanium Dioxide. Small. 16(21)
[Journal article]Authored by: McNabb, W., Singh, H.
[Journal article]Authored by: McNabb, W., Singh, H.
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9
4
Wang, X., Ye, A., & Singh, H. (2020). Structural and physicochemical changes in almond milk during: In vitro gastric digestion: Impact on the delivery of protein and lipids. Food and Function. 11(5), 4314-4326
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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21
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Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2020). Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δ-lactone and pepsin. Journal of Dairy Science. 103(7), 5844-5862
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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20
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Li, S., Ye, A., & Singh, H. (2020). Effect of seasonal variations on the acid gelation of milk. Journal of Dairy Science. 103(6), 4965-4974
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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12
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Le, HD., Loveday, SM., Singh, H., & Sarkar, A. (2020). Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids. Food Chemistry. 320
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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40
12
Ye, A., Wang, X., Lin, Q., Han, J., & Singh, H. (2020). Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment. Food Chemistry. 318
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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31
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Do, DT., Singh, J., Oey, I., Singh, H., Yada, RY., & Frostad, JM. (2020). A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells. Food Hydrocolloids. 104
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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9
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Du Le, H., Loveday, SM., Nowak, E., Niu, Z., & Singh, H. (2020). Pectin emulsions for colon-targeted release of propionic acid. Food Hydrocolloids. 103
[Journal article]Authored by: Nowak, E., Singh, H.
[Journal article]Authored by: Nowak, E., Singh, H.
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15
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Du Le, H., Loveday, SM., Singh, H., & Sarkar, A. (2020). Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength. Food Hydrocolloids. 99
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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91
30
Panth, N., Dias, CB., Wynne, K., Singh, H., & Garg, ML. (2020). Medium-chain fatty acids lower postprandial lipemia: A randomized crossover trial. Clinical Nutrition. 39(1), 90-96
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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11
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Cheng, L., Ye, A., Hemar, Y., Gilbert, EP., De Campo, L., Whitten, AE., . . . Singh, H. (2019). Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- And Ultra-Small-Angle Neutron Scattering. Langmuir. 35(37), 12017-12027
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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17
11
Nowak, E., Livney, YD., Niu, Z., & Singh, H. (2019). Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics?. Trends in Food Science and Technology. 91, 557-573
[Journal article]Authored by: Nowak, E., Singh, H.
[Journal article]Authored by: Nowak, E., Singh, H.
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43
21
Nasef, NA., Loveday, SM., Golding, M., Martins, RN., Shah, TM., Clarke, M., . . . Singh, H. (2019). Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans. Food and Function. 10(8), 4584-4592
[Journal article]Authored by: Ahmed Nasef, N., Coad, J., Golding, M., Singh, H.
[Journal article]Authored by: Ahmed Nasef, N., Coad, J., Golding, M., Singh, H.
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18
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Li, S., Ye, A., & Singh, H. (2019). Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system. Journal of Dairy Science. 102(9), 7747-7759
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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48
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Ye, A., Cui, J., Carpenter, E., Prosser, C., & Singh, H. (2019). Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition. International Dairy Journal. 97, 76-85
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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42
19
Rashidinejad, A., Loveday, SM., Jameson, GB., Hindmarsh, JP., & Singh, H. (2019). Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin. Food Hydrocolloids. 96, 451-462
[Journal article]Authored by: Hindmarsh, J., Jameson, G., Rashidinejad, A., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Jameson, G., Rashidinejad, A., Singh, H.
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23
11
Lin, Q., Liang, R., Zhong, F., Ye, A., Hemar, Y., Yang, Z., . . . Singh, H. (2019). Self-Assembled Micelles Based on OSA-Modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture. Journal of Agricultural and Food Chemistry. 67(23), 6614-6624
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
[Journal article]Authored by: Singh, H., Yang, Z., Ye, A.
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38
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Nag, A., Waterland, M., Janssen, P., Anderson, R., & Singh, H. (2019). Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics. Food Research International. 123, 198-207
[Journal article]Authored by: Janssen, P., Nag, A., Singh, H., Waterland, M.
[Journal article]Authored by: Janssen, P., Nag, A., Singh, H., Waterland, M.
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7
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Do, DT., Singh, J., Oey, I., & Singh, H. (2019). Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes. Food Hydrocolloids. 96, 112-122
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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46
20
Okubanjo, SS., Loveday, SM., Ye, A., Wilde, PJ., & Singh, H. (2019). Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation. Journal of Agricultural and Food Chemistry. 67(9), 2626-2636
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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26
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Niu, Z., Thielen, I., Barnett, A., Loveday, SM., & Singh, H. (2019). ε-Polylysine and β-cyclodextrin assembling as delivery systems for gastric protection of proteins and possibility to enhance intestinal permeation. Journal of Colloid and Interface Science. 546, 312-323
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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16
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Ye, A., Liu, W., Cui, J., Kong, X., Roy, D., Kong, Y., . . . Singh, H. (2019). Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment. Food Chemistry. 286, 216-225
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.
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68
38
Niu, Z., Loveday, SM., Barbe, V., Thielen, I., He, Y., & Singh, H. (2019). Protection of native lactoferrin under gastric conditions through complexation with pectin and chitosan. Food Hydrocolloids. 93, 120-130
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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35
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Luo, N., Ye, A., Wolber, FM., & Singh, H. (2019). Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception. Food Hydrocolloids. 92, 19-29
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
[Journal article]Authored by: Singh, H., Wolber, F., Ye, A.
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40
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Singh, H. (2019). Symposium review: Fat globules in milk and their structural modifications during gastrointestinal digestion. Journal of Dairy Science. 102(3), 2749-2759
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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15
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Dias, CB., Zhu, X., Thompson, AK., Singh, H., & Garg, ML. (2019). Effect of the food form and structure on lipid digestion and postprandial lipaemic response. Food and Function. 10(1), 112-124
[Journal article]Authored by: Singh, H., Zhu, X.
[Journal article]Authored by: Singh, H., Zhu, X.
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26
17
Dave, AC., Ye, A., & Singh, H. (2019). Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.). Food Chemistry. 276, 129-139
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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44
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Wang, X., Lin, Q., Ye, A., Han, J., & Singh, H. (2019). Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion. Food Hydrocolloids. 88, 272-282
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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54
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Do, DT., Singh, J., Oey, I., & Singh, H. (2018). Biomimetic plant foods: Structural design and functionality. Trends in Food Science and Technology. 82, 46-59
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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30
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Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions. Food Hydrocolloids. 84, 303-312
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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87
53
Wang, X., Ye, A., Lin, Q., Han, J., & Singh, H. (2018). Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model. Journal of Dairy Science. 101(8), 6842-6852
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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86
49
Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food Hydrocolloids. 77, 549-556
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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24
16
Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions. Food Hydrocolloids. 77, 30-39
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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38
27
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., Singh, H., Ye, A.
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.
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6
5
Riedle, S., Pele, LC., Otter, DE., Hewitt, RE., Singh, H., Roy, NC., . . . Powell, JJ. (2017). Pro-inflammatory adjuvant properties of pigment-grade titanium dioxide particles are augmented by a genotype that potentiates interleukin 1β processing. Particle and Fibre Toxicology. 14(1)
[Journal article]Authored by: McNabb, W., Singh, H.
[Journal article]Authored by: McNabb, W., Singh, H.
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15
12
Guo, Q., Ye, A., Bellissimo, N., Singh, H., & Rousseau, D. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research. 68, 109-118
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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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: Singh, H.
[Journal article]Authored by: Singh, H.
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43
34
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 β-carotene. Food Hydrocolloids. 73, 184-193
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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55
42
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: McNabb, W., Singh, H.
[Journal article]Authored by: McNabb, W., Singh, H.
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42
28
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.
[Journal article]Authored by: Singh, H.
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47
28
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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46
38
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.
[Journal article]Authored by: Singh, H.
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107
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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.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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22
13
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: Singh, H.
[Journal article]Authored by: Singh, H.
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89
47
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.
[Journal article]Authored by: Singh, H., Ye, A.
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14
8
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.
[Journal article]Authored by: Singh, H.
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44
26
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.
[Journal article]Authored by: Singh, H., Ye, A.
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105
72
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.
[Journal article]Authored by: Singh, H., Ye, A.
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47
34
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.
[Journal article]Authored by: Singh, J., Singh, H.
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6
6
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.
[Journal article]Authored by: Singh, H., Ye, A.
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83
55
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: Singh, H.
[Journal article]Authored by: Singh, H.
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11
7
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.
[Journal article]Authored by: Singh, H.
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92
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.
[Journal article]Authored by: Singh, H., Ye, A.
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121
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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48
33
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: Singh, H.
[Journal article]Authored by: Singh, H.
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6
4
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.
[Journal article]Authored by: Singh, H., Ye, A.
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103
66
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., Singh, H., Ye, A.
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.
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15
14
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.
[Journal article]Authored by: Singh, H., Ye, A.
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90
61
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.
[Journal article]Authored by: Singh, H., Ye, A.
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9
8
Hindmarsh, JP., Prasad, J., Gopal, P., & Singh, H. (2015). NMR measurement of bacteria death kinetics during heat stress. LWT. 60(2), 876-880
[Journal article]Authored by: Hindmarsh, J., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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2
2
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.
[Journal article]Authored by: Singh, H., Ye, A.
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68
51
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.
[Journal article]Authored by: Singh, H., Ye, A.
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95
70
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: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
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5
5
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: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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17
12
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.
[Journal article]Authored by: Singh, H., Ye, A.
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16
12
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., Singh, H., Ye, A.
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.
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11
8
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: Singh, H.
[Journal article]Authored by: Singh, H.
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19
14
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: Singh, H.
[Journal article]Authored by: Singh, H.
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16
10
Tercinier, L., Ye, A., Anema, SG., Singh, A., & Singh, H. (2014). Interactions of casein micelles with calcium phosphate particles.. Journal of Agricultural and Food Chemistry. 62(25), 5983-5992
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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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., Palmer, J., Singh, H.
[Journal article]Authored by: Haverkamp, R., Jameson, G., Palmer, J., Singh, H.
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59
44
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.
[Journal article]Authored by: Singh, H., Ye, A.
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75
62
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: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
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26
21
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: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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9
6
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.
[Journal article]Authored by: Singh, H., Ye, A.
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116
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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.
[Journal article]Authored by: Singh, H.
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16
13
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.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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5
4
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: Jameson, G., Singh, H.
[Journal article]Authored by: Jameson, G., Singh, H.
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28
24
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. 55(2), 612-620
[Journal article]Authored by: Boland, M., Kaur, L., Singh, H.
[Journal article]Authored by: Boland, M., Kaur, L., Singh, H.
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98
73
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.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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50
39
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.
[Journal article]Authored by: Singh, H.
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19
17
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: Singh, H.
[Journal article]Authored by: Singh, H.
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93
66
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: Jameson, G., Loo, T., Singh, H.
[Journal article]Authored by: Jameson, G., Loo, T., Singh, H.
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58
41
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: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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22
19
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: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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78
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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: Singh, H., Ye, A., Zhu, X.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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54
41
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.
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
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54
45
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.
[Journal article]Authored by: Singh, H., Ye, A.
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16
11
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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52
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.
[Journal article]Authored by: Singh, H., Ye, A.
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134
105
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.
[Journal article]Authored by: Singh, H., Ye, A.
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71
54
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: Singh, H.
[Journal article]Authored by: Singh, H.
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7
4
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.
[Journal article]Authored by: Singh, H.
1
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.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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56
41
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.
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
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90
69
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.
[Journal article]Authored by: Singh, H., Ye, A.
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92
64
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.
[Journal article]Authored by: Singh, H., Ye, A.
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34
26
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.
[Journal article]Authored by: Singh, H.
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60
45
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.
[Journal article]Authored by: Archer, R., Jones, J., Singh, H., Ye, A.
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37
31
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.
[Journal article]Authored by: Singh, H.
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39
28
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: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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119
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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.
[Journal article]Authored by: Singh, H.
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25
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.
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
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80
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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22
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: Singh, H.
[Journal article]Authored by: Singh, H.
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35
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.
[Journal article]Authored by: Singh, H., Ye, A.
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21
18
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: Singh, H.
[Journal article]Authored by: Singh, H.
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37
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: Singh, H.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Singh, H.
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61
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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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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26
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., Jameson, G., Singh, H., Ye, A.
[Journal article]Authored by: Edwards, P., Jameson, G., Singh, H., Ye, A.
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36
31
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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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26
23
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.
[Journal article]Authored by: Havea, P., Singh, H.
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29
26
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: Singh, H.
[Journal article]Authored by: Singh, H.
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72
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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: Singh, H.
[Journal article]Authored by: Singh, H.
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9
8
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: Singh, H.
[Journal article]Authored by: Singh, H.
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11
11
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.
[Journal article]Authored by: Singh, H., Ye, A.
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39
29
Loveday, SM., Wang, XL., Rao, MA., Anema, SG., & Singh, H. (2011). Effect of pH, NaCl, CaCl <inf>2</inf> 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: Singh, H.
[Journal article]Authored by: Singh, H.
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54
40
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.
[Journal article]Authored by: Kaur, L., Singh, H.
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9
7
Singh, H. (2011). Aspects of milk-protein-stabilised emulsions. Food Hydrocolloids. 25(8), 1938-1944
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
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133
102
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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Cui, J., Singh, H., Ye, A.
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85
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Singh, J., Lelane, C., Stewart, RB., & Singh, H. (2011). Formation of starch spherulites: Role of amylose content and thermal events (vol 121, pg 980, 2010). FOOD CHEMISTRY. 124(2), 659-659
[Journal article]Authored by: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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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: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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29
22
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: Rutherfurd, K., Singh, H.
[Journal article]Authored by: Rutherfurd, K., Singh, H.
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17
16
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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Nag, A., Singh, H.
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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.
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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26
22
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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Singh, H.
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8
6
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.
[Journal article]Authored by: Singh, H., Ye, A.
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84
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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73
65
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: Rutherfurd, K., Singh, H.
[Journal article]Authored by: Rutherfurd, K., Singh, H.
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20
17
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.
[Journal article]Authored by: Singh, J., Singh, H.
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35
26
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., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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48
42
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: Singh, H.
[Journal article]Authored by: Singh, H.
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112
81
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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182
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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.
[Journal article]Authored by: Singh, H.
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76
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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18
13
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.
[Journal article]Authored by: Singh, H., Ye, A.
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43
36
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.
[Journal article]Authored by: Singh, H.
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131
107
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.
[Journal article]Authored by: Singh, H., Ye, A.
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52
46
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: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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73
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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.
[Journal article]Authored by: Goh, K., Singh, H.
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115
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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: Singh, H.
[Journal article]Authored by: Singh, H.
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19
15
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.
[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.
[Journal article]Authored by: Cui, J., Singh, H., Ye, A., Zhu, X.
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85
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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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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43
34
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.
[Journal article]Authored by: Goh, K., Singh, H.
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268
223
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.
[Journal article]Authored by: Singh, H., Ye, A.
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495
416
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., Singh, H.
[Journal article]Authored by: Boland, M., Singh, H.
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14
11
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., Singh, J., Singh, H.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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32
23
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: Singh, H.
[Journal article]Authored by: Singh, H.
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51
40
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.
[Journal article]Authored by: Singh, H., Ye, A.
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87
71
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.
[Journal article]Authored by: Singh, H.
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13
10
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.
[Journal article]Authored by: Singh, H.
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52
42
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., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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80
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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.
[Journal article]Authored by: Singh, H.
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63
42
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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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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.
[Journal article]Authored by: Goh, K., Singh, H.
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302
260
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: Singh, H.
[Journal article]Authored by: Singh, H.
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20
18
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: Singh, H.
[Journal article]Authored by: Singh, H.
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99
87
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.
[Journal article]Authored by: Singh, H., Ye, A.
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38
33
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.
[Journal article]Authored by: Singh, H.
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104
84
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.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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100
77
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., Singh, J., Singh, H.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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19
16
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: Singh, J., Singh, H.
[Journal article]Authored by: Singh, J., Singh, H.
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39
32
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.
[Journal article]Authored by: Singh, H.
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177
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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33
29
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.
[Journal article]Authored by: Singh, H., Ye, A.
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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.
[Journal article]Authored by: Singh, H., Zhu, X.
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6
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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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Singh, H., Zhu, X.
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42
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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.
[Journal article]Authored by: Singh, H.
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49
41
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.
[Journal article]Authored by: Singh, H., Ye, A.
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20
18
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., Singh, H.
[Journal article]Authored by: Goh, K., Hall, C., Matia-Merino, M., Singh, H.
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24
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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: Singh, H.
[Journal article]Authored by: Singh, H.
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25
22
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.
[Journal article]Authored by: Singh, H.
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730
579
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: Singh, H.
[Journal article]Authored by: Singh, H.
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21
19
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, H.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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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.
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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35
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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.
[Journal article]Authored by: Archer, R., Cui, J., Goh, K., Singh, H.
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41
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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., Singh, J., Singh, H.
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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55
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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.
[Journal article]Authored by: Singh, H.
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44
38
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.
[Journal article]Authored by: Singh, H.
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271
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Kihn, J., Considine, T., & Singh, H. (2006). Binding of flavor compounds to native and denatured whey protein using headspace solid-phase microextraction.. JOURNAL OF ANIMAL SCIENCE. 84, 107-107
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., & Creamer, LK. (2006). Pressure-induced interactions of milk proteins: Are they different from heat-induced interactions?. JOURNAL OF ANIMAL SCIENCE. 84, 386-386
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., & Creamer, LK. (2006). Effects of protein concentration and pH on the pressure-induced aggregation of whey proteins in whey protein concentrate solutions.. JOURNAL OF ANIMAL SCIENCE. 84, 176-176
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., Anema, SG., & Creamer, LK. (2006). Comparison of the effects of heat and high hydrostatic pressure treatments on the aggregation of proteins in fresh skim milk.. JOURNAL OF ANIMAL SCIENCE. 84, 176-176
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Creamer, LK., & Singh, H. (2006). Comparison of whey protein nitrogen index and aggregation of proteins in low-, medium-, and high-heat skim milk powders.. JOURNAL OF ANIMAL SCIENCE. 84, 176-176
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Patel, HA., Singh, H., & Crearner, LK. (2006). Electrophoretic characterization of protein aggregates formed by high pressure treatment of whey protein concentrate solutions.. JOURNAL OF ANIMAL SCIENCE. 84, 175-175
[Journal article]Authored by: Singh, H.
[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. Other Journal. Please Provide Details on Cover Sheet. 20(2-3), 269-276 Retrieved from http://www.sciencedirect.com/science/article/pii/S0268005X05001104
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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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.
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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246
164
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.
[Journal article]Authored by: Singh, J., Singh, H.
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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: Singh, H.
[Journal article]Authored by: Singh, H.
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65
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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.
[Journal article]Authored by: Singh, H.
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124
95
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: Hindmarsh, J., Singh, H.
[Journal article]Authored by: Hindmarsh, J., Singh, H.
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40
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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.
[Journal article]Authored by: Singh, H.
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137
113
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: Singh, H.
[Journal article]Authored by: Singh, H.
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169
138
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.
[Journal article]Authored by: Singh, H., Ye, A.
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140
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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.
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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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.
[Journal article]Authored by: Singh, H.
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219
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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.
[Journal article]Authored by: Singh, H.
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157
124
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.
[Journal article]Authored by: Singh, H., Ye, A.
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65
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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.
[Journal article]Authored by: Singh, H.
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38
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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.
[Journal article]Authored by: Singh, H.
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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.
[Journal article]Authored by: Singh, H.
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135
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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.
[Journal article]Authored by: Singh, H.
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329
244
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., Singh, H.
[Journal article]Authored by: Goh, K., Singh, H.
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29
19
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.
[Journal article]Authored by: Singh, J., Singh, H.
Read Online:
Read Abstract:
147
116
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.
[Journal article]Authored by: Singh, H.
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59
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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.
[Journal article]Authored by: Singh, H.
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99
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Ye, A., Singh, H., & Jimenez-Flores, R. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin. JOURNAL OF DAIRY SCIENCE. 88, 143-143
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
Ye, A., Singh, H., & Jimenez-Flores, R. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin. JOURNAL OF ANIMAL SCIENCE. 83, 143-143
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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.
[Journal article]Authored by: Singh, H., Ye, A.
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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.
[Journal article]Authored by: Singh, H., Ye, A.
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15
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.
[Journal article]Authored by: Singh, H.
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60
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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.
[Journal article]Authored by: Singh, H.
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30
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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.
[Journal article]Authored by: Havea, P., Singh, H.
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62
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Flanagan, J., Kortegaard, K., Neil Pinder, D., Rades, T., & Singh, H. (2006). Solubilisation of soybean oil in microemulsions using various surfactants. Food Hydrocolloids. 20(2-3 SPEC. ISS.), 253-260
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Read Abstract:
77
56
Singh, H. (2005). The milk fat globule membrane-A biophysical system for food applications (in press). Current Opinion in Colloid and Interface Science.
[Journal article]Authored by: Singh, H.
[Journal article]Authored by: Singh, H.
Goh, KT., Hemar, Y., & Singh, H. (2005). Viscometric and static light scattering studies on an exopolysaccharide produced by lactobacillus delbruekii subspecies bulgaricus. Biopolymers. 77(2), 98-106
[Journal article]Authored by: Singh, H.
[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.
[Journal article]Authored by: Singh, H.
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68
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Ye, A., & Singh, H. (2005). Stability of emulsions containing highly hydrolyzed whey protein and starch during retort treatments. Journal of Food Science. 70(5)
[Journal article]Authored by: Singh, H., Ye, A.
[Journal article]Authored by: Singh, H., Ye, A.
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1
1
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.
[Journal article]Authored by: Hall, C., Singh, H.
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9
4
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.
[Journal article]Authored by: Singh, H., Ye, A.
Read Abstract:
21
17
Hindmarsh, JP., Su, J., Flanagan, J., & Singh, H. (2005). PFG-NMR analysis of intercompartm