Prof Jaspreet Singh staff profile picture

Contact details +6469517290

Prof Jaspreet Singh

Professor

Doctoral Supervisor
School of Food Technology and Natural Sciences

I joined Massey University (MU) as a Post-doctoral scientist (2004) and was then appointed to full-time positions of Research Officer (2008), Senior Research Officer (2013), Associate Professor (2020) and Professor (2023) at the School of Food and Advanced Technology (SFAT). My research program has achieved its goals by delivering key outcomes to many NZ (Goodman Fielder, NZ/Australia; Bidvest (Foods), NZ; GIB-Winstone Wallboards, NZ; Heinz-Watties, NZ; Zespri, NZ) and multi-national industries (Pepsico Asia; Simplot Australia; Ingredion Australia; Ajinomoto Japan). My research has made significant contributions towards the launch of NZ’s first low-carb potato variety in the NZ market. I have been invited (via a worldwide search) and appointed as an expert on potato processing by Frito-Lay, Inc. (PEPSICO Global R &D), USA. I have also been appointed as an expert for the Innovation Group of Potatoes NZInc. My research has led to the discovery of innovative and disruptive technology to create “Hybrid Meat Analogues” (PCT Application, IPONZ, Dec 2022). In 2021, I was invited and appointed as an expert consultant for an international initiative (Anbessa Youth Project) formed among Otsuka (Japan) and Ethiopian Government with an aim to tackle malnutrition in Ethiopia by developing nutritious food products for primary school children. I have produced more than 150 publications (excluding key-note/invited talks-40+) comprising top-tier journal papers, book chapters, conference papers and industry reports. I was presented with the “College of Sciences -Early Career Award” in 2006 by MU. I have been appointed as “Associate Investigator” at the Riddet CoRE. My work has received in excess of 10,000 research citations (H-index 44). AD Scientific Index, 2023 ranked me #9 in NZ and #22 in Oceania and Top 8% in World (Subject: Food Science and Engineering). I have been appointed as Visiting Professor by Chiba Uni, Japan (2013), Chinese Academy of Agricultural Sciences, China (2016-), Mae Fa Luang Uni, Thailand (2018;2023-) and the Uni of Peradeniya, Sri Lanka (2021-) to support their teaching and research programs. My research received the “FOOMA Academic Plaza Award 2012” in Tokyo, Japan as the best of 20 international submissions from participating countries. I am the co-editor of the world’s first book editions “Advances in Potato Chemistry and Technology” (2009 and 2016) and co-editor of the book “Sweet Potato Chemistry, Processing and Nutrition” (2019), published by Elsevier-Academic Press. I have been appointed to the editorial board and the managing guest editor of two special issues published by Food Chemistry (Top Q1 journal-food science) and currently serve on the editorial boards of other reputed international journals. I am the co-chair of Ist International Symposium “Advances in Potato Chemistry and Technology” organised jointly by MU and CAAS, China in Dec 2021. My research on Maori potatoes (Taewa), which are considered “Taonga Tuku Iho” by Maori, has been featured on “Biotechnology Learning Hub”, a teaching resource for primary and secondary schools. Before joining MU, I worked at two world-class institutions, Kansas State University, USA and Institut National de la Recherche Agromonique, France. 

 

I have established an internationally recognised research program on plant foods, carbohydrates and starch digestion at Massey University since 2004. The research programme has been successful in producing publications in top tier journals, attracting funding from external sources, building international research linkages and strengthening our human resource (students and young researchers). My research on plant foods contributes towards solving major issues such as food sustainability and food security. I am affiliated with School of Food and Advanced Technology and have also been appointed (2015-2021; 2021-2029) as Associate Investigator in the Riddet CoRE, NZ’s national centre of research excellence in foods.

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Professional

Contact details

  • Ph: +64 6 9517290
    Location: 2.52, Riddet complex A
    Campus: Turitea

Research Expertise

Research Interests

I am leading an internationally recognised research program on carbohydrates at the Riddet institute since 2004, which has been particularly successful in achieving its goals by delivering key outcomes to the New Zealand and global food industry. My research is particularly focussed on the food microstructure and its relationship with starch digestion.

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Processing (090805): Food Sciences (090800)

Keywords

Potato processing and nutrition

Starch chemistry, nutrition and technology

Cereal chemistry and baking

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 4 13
Team Member 0 3

Completed Projects

Project Title: Summer Student Scholarship 2013 - 2014: Microstructure of navy beans and starch digestion in vitro

Food microstructure, including the organisation of starch, can be manipulated to create foods and ingredients with extra-ordinary processing performance (rheology and texture), and functional benefits such as slow digestibility and low glycaemic index (GI). Navy Beans are widely grown and consumed in various parts of the world and are a good source of vegetable proteins (20-38%), carbohydrates (50-60%) and fibre. The glycaemic index of beans is generally low (~30) so they are regarded as a preferred source of energy. The cellulosic and pectic materials of navy bean cotyledon cells protect the starch during thermal processing and gastro-small intestinal digestion by imposing restrictions on the swelling and gelatinisation of starch granules during cooking at high temperatures and by restricting the access of enzymes during digestion. This current MURF funded work (through a summer scholarship) on navy beans will build on our fundamental understanding of how starches are organised and form structures, and how these are affected by processing, storage and digestion in processed navy beans.
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Date Range: 2013 - 2014

Funding Body: Massey University

Project Team:

Project Title: Future foods - a new capability for New Zealand's leading industry

Date Range: 2007 - 2012

Funding Bodies: Foundation for Research, Science & Technology; Heinz Wattie's Ltd; Fonterra Co-operative Group Limited; Meat Biologics Research Ltd; Independent Fisheries Ltd

Project Team:

Research Outputs

Journal

Wonglek, S., Jaikaew, C., Ogawa, Y., Singh, J., Panpipat, W., & Donlao, N. (2024). Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications. LWT. 199
[Journal article]Authored by: Singh, J.
Kaur, R., Gupta, TB., Bronlund, J., Singh, J., & Kaur, L. (2024). Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat. Food Chemistry. 436
[Journal article]Authored by: Bronlund, J., Kaur, L., Singh, J.
Mao, B., Singh, J., Hodgkinson, S., Farouk, M., & Kaur, L. (2024). Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins. Food Hydrocolloids. 147
[Journal article]Authored by: Hodgkinson, S., Kaur, L., Singh, J.
Tojan, S., Kaur, L., & Singh, J. (2024). Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion. Food Chemistry. 434
[Journal article]Authored by: Kaur, L., Singh, J.
Gawat, M., Boland, M., Chen, J., Singh, J., & Kaur, L. (2024). Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility. Food Chemistry. 434
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.
Aumasa, T., Ogawa, Y., Singh, J., Panpipat, W., & Donlao, N. (2023). The role of herbal teas in reducing the starch digestibility of cooked rice (Oryza sativa L.): An in vitro co-digestion study. NFS Journal. 33
[Journal article]Authored by: Singh, J.
Gawat, M., Boland, M., Singh, J., & Kaur, L. (2023). Goat Meat: Production and Quality Attributes. Foods. 12(16)
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.
Apinanthanuwong, G., Aumasa, T., Ogawa, Y., Singh, J., Panpipat, W., & Donlao, N. (2023). Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study. Journal of Functional Foods. 107
[Journal article]Authored by: Singh, J.
Zeng, F., Abhilasha, A., Chen, Y., Zhao, Y., Liu, G., Kaur, L., . . . Singh, J. (2023). High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. Foods. 12(13)
[Journal article]Authored by: Kaur, L., Singh, J.
Xu, J., Li, Y., Kaur, L., Singh, J., & Zeng, F. (2023). Functional Food Based on Potato. Foods. 12(11)
[Journal article]Authored by: Kaur, L., Singh, J.
Wang, T., Kaur, L., Beniwal, AS., Furuhata, Y., Aoyama, H., & Singh, J. (2023). Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs. Plant Foods for Human Nutrition. 78(2), 375-382
[Journal article]Authored by: Kaur, L., Singh, J.
Ajala, A., Kaur, L., Lee, SJ., & Singh, J. (2023). Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review. Trends in Food Science and Technology. 133, 65-74
[Journal article]Authored by: Kaur, L., Lee, S., Singh, J.
Mao, S., Kaur, L., Mu, TH., & Singh, J. (2023). Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro. Food Hydrocolloids for Health. 3
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Wang, ZJ., Liu, H., Zeng, FK., Yang, YC., Xu, D., Zhao, YC., . . . Singh, J. (2023). Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact. Potato Research. 66(2), 543-562
[Journal article]Authored by: Kaur, L., Singh, J.
Mao, S., Kaur, L., Mu, TH., & Singh, J. (2022). Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics. Food Hydrocolloids for Health. 2
[Journal article]Authored by: Kaur, L., Singh, J.
Duque, SMM., Leong, SY., Agyei, D., Singh, J., Larsen, N., Sutton, K., . . . Oey, I. (2022). Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour. Applied Sciences (Switzerland). 12(20)
[Journal article]Authored by: Singh, J.
Kaur, R., Kaur, L., Gupta, TB., Singh, J., & Bronlund, J. (2022). Multitarget preservation technologies for chemical-free sustainable meat processing. Journal of Food Science. 87(10), 4312-4328
[Journal article]Authored by: Bronlund, J., Kaur, L., Singh, J.
Gawat, M., Kaur, L., Singh, J., & Boland, M. (2022). Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features. Food Research International. 161
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.
Abhilasha, A., Kaur, L., Monro, J., Hardacre, A., & Singh, J. (2022). Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties. Food Chemistry. 395
[Journal article]Authored by: Kaur, L., Singh, J.
do Nascimento, LÁ., Abhilasha, A., Singh, J., Elias, MC., & Colussi, R. (2022). Rice Germination and Its Impact on Technological and Nutritional Properties: A Review. Rice Science. 29(3), 201-215
[Journal article]Authored by: Singh, J.
Ajala, A., Kaur, L., Lee, SJ., & Singh, J. (2022). Influence of seed microstructure on the hydration kinetics and oral-gastro-small intestinal starch digestion in vitro of New Zealand pea varieties. Food Hydrocolloids. 129
[Journal article]Authored by: Kaur, L., Lee, S., Singh, J.
Varela-Pérez, A., Romero-Chapol, OO., Castillo-Olmos, AG., García, HS., Suárez-Quiroz, ML., Singh, J., . . . Cano-Sarmiento, C. (2022). Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice. Foods. 11(5)
[Journal article]Authored by: Singh, J.
Kaur, L., Mao, B., Beniwal, AS., Abhilasha, ., Kaur, R., Chian, FM., . . . Singh, J. (2022). Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends in Food Science and Technology. 122, 275-286
[Journal article]Authored by: Kaur, L., Singh, J.
Romero-Chapol, OO., Varela-Pérez, A., Castillo-Olmos, AG., García, HS., Singh, J., García-Ramírez, PJ., . . . Cano-Sarmiento, C. (2022). Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt. Applied Sciences (Switzerland). 12(4)
[Journal article]Authored by: Singh, J.
Premathilaka, R., Rashidinejad, A., Golding, M., & Singh, J. (2022). Oral delivery of hydrophobic flavonoids and their incorporation into functional foods: Opportunities and challenges. Food Hydrocolloids. 128
[Journal article]Authored by: Rashidinejad, A., Singh, J.
Wang, T., Kaur, L., Furuhata, Y., Aoyama, H., & Singh, J. (2022). 3D Printing of Textured Soft Hybrid Meat Analogues. Foods. 11(3)
[Journal article]Authored by: Kaur, L., Singh, J.
Chen, YF., Singh, J., Midgley, J., & Archer, R. (2022). Sous vide processed potatoes: Starch retrogradation in tuber and oral-gastro-small intestinal starch digestion in vitro. Food Hydrocolloids. 124
[Journal article]Authored by: Archer, R., Singh, J.
Duarte-Correa, Y., Vega-Castro, O., López-Barón, N., & Singh, J. (2021). Fortifying compounds reduce starch hydrolysis of potato chips during gastro-small intestinal digestion in vitro. Starch/Staerke. 73(9-10)
[Journal article]Authored by: Singh, J.
Abhilasha, A., Kaur, L., Monro, J., Hardacre, A., & Singh, J. (2021). Intact, Kibbled, and Cut Wheat Grains: Physico-Chemical, Microstructural Characteristics and Gastro-Small Intestinal Digestion In vitro. Starch/Staerke. 73(7-8)
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Kumagai, C., Kaur, L., Ogawa, Y., & Singh, J. (2021). Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro. LWT. 146
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Kaur, L., Lamsar, H., López, IF., Filippi, M., Min, DOS., Ah-Sing, K., . . . Singh, J. (2021). Physico-chemical characteristics and in vitro gastro-small intestinal digestion of new zealand ryegrass proteins. Foods. 10(2)
[Journal article]Authored by: Kaur, L., Lopez Campbell, I., Singh, J.
Somaratne, G., Ye, A., Nau, F., Ferrua, MJ., Dupont, D., Paul Singh, R., . . . Singh, J. (2020). Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion. Food Research International. 138
[Journal article]Authored by: Singh, J., Ye, A.
Somaratne, G., Ye, A., Nau, F., Ferrua, MJ., Dupont, D., Paul Singh, R., . . . Singh, J. (2020). Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion. Food Research International. 136
[Journal article]Authored by: Singh, J., Ye, A.
Duque, SMM., Leong, SY., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. Innovative Food Science and Emerging Technologies. 64
[Journal article]Authored by: Singh, J.
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.
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.
Colussi, R., Kringel, D., Kaur, L., da Rosa Zavareze, E., Dias, ARG., & Singh, J. (2020). Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities. Food Chemistry. 318
[Journal article]Authored by: Kaur, L., Singh, J.
Somaratne, G., Ferrua, MJ., Ye, A., Nau, F., Floury, J., Dupont, D., . . . Singh, J. (2020). Food material properties as determining factors in nutrient release during human gastric digestion: a review. Critical Reviews in Food Science and Nutrition. 60(22), 3753-3769
[Journal article]Authored by: Singh, J., Ye, A.
Duque, SMM., Leong, SY., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International. 129
[Journal article]Authored by: Singh, J.
Somaratne, G., Nau, F., Ferrua, MJ., Singh, J., Ye, A., Dupont, D., . . . Floury, J. (2020). Characterization of egg white gel microstructure and its relationship with pepsin diffusivity. Food Hydrocolloids. 98
[Journal article]Authored by: Singh, J., Ye, A.
Chen, YF., Singh, J., Midgley, J., & Archer, R. (2020). Influence of time-temperature cycles on potato starch retrogradation in tuber and starch digestion in vitro. Food Hydrocolloids. 98
[Journal article]Authored by: Archer, R., Singh, J.
Somaratne, G., Reis, MM., Ferrua, MJ., Ye, A., Nau, F., Floury, J., . . . Singh, J. (2019). Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging. Journal of Agricultural and Food Chemistry. 67(33), 9399-9410
[Journal article]Authored by: Singh, J., Ye, A.
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.
Schwanz Goebel, JT., Kaur, L., Colussi, R., Elias, MC., & Singh, J. (2019). Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator. Food Hydrocolloids. 94, 191-198
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2019). Effect of post-cooking storage on texture and in vitro starch digestion of Japonica rice. Journal of Food Process Engineering. 42(2)
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Chen, YF., Singh, J., & Archer, R. (2018). Potato starch retrogradation in tuber: Structural changes and gastro-small intestinal digestion in vitro. Food Hydrocolloids. 84, 552-560
[Journal article]Authored by: Archer, R., Singh, J.
Colussi, R., Kaur, L., Zavareze, EDR., Dias, ARG., Stewart, RB., & Singh, J. (2018). High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro. Food Hydrocolloids. 75, 131-137
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, J., Kaur, A., & Singh, J. (2017). Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones. British Food Journal. 119(4), 909-920
[Journal article]Authored by: Singh, J.
Colussi, R., Singh, J., Kaur, L., Zavareze, EDR., Dias, ARG., Stewart, RB., . . . Singh, H. (2017). Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave. Food Chemistry. 226, 171-178
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
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.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry. 191, 91-97
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Ogawa, Y. (2016). Importance of chemistry, nutrition and technology in rice processing. Food Chemistry. 191, 1
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of the degree of cooking on starch digestibility of rice - An in vitro study. Food Chemistry. 191, 98-104
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Relationships between starch digestibility and gelatinization degree of cooked rice with structural change. Journal of Food Science and Agricultural Technology. 1(1), 54-57 Retrieved from http://jfat.mfu.ac.th/index.php/jfat/article/view/24/25
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Evaluation of digestibility of cooked rice grain using in vitro digestion technique. Agricultural Engineering International: CIGR Journal. 2015, 268-273
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2014). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Gujral, HS., Sharma, P., Kaur, H., & Singh, J. (2013). Physiochemical, pasting, and thermal properties of starch isolated from different barley cultivars. International Journal of Food Properties. 16(7), 1494-1506
[Journal article]Authored by: Singh, J.
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.
Singh, J., Kaur, L., & Moughan, PJ. (2012). Importance of chemistry, technology and nutrition in potato processing. Food Chemistry. 133(4), 1091
[Journal article]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry. 133(4), 1206-1213
[Journal article]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry. 133(4), 1092-1100
[Journal article]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Berg, T., Singh, J., Hardacre, A., & Boland, MJ. (2012). The role of cotyledon cell structure during in vitro digestion of starch in navy beans. Carbohydrate Polymers. 87(2), 1678-1688
[Journal article]Authored by: Boland, M., Singh, J.
Berg, T., Singh, J., Hardacre, A., & Boland, MJ. (2011). The role of cotyledon cell structure during in vitro digestion of starch in navy beans. Carbohydrate Polymers. 87(2), 1678-1688
[Journal article]Authored by: Singh, J.
Bordoloi, A., Kaur, L., & Singh, J. (2011). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Gujral, HS., Angurala, M., Sharma, P., & Singh, J. (2011). Phenolic content and antioxidant activity of germinated and cooked pulses. International Journal of Food Properties. 14(6), 1366-1374
[Journal article]Authored by: Singh, J.
Gujral, HS., Angurala, M., Sharma, P., & Singh, J. (2011). PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF GERMINATED AND COOKED PULSES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 14(6), 1366-1374
[Journal article]Authored by: Singh, J.
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.
Singh, J. (2010). Potato Research. Potato Research.
[Journal article]Authored by: Singh, J.
Singh, J., Kaur, L., & Moughan, PJ. (2010). Food chemistry special issue: Advances in potato chemistry nutrition and technology. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J. (2010). International Journal of Vegetable Science. International Journal of Vegetable Science.
[Journal article]Authored by: Singh, J.
Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science and Technology. 21(4), 168-180
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Dartois, A., Singh, J., Kaur, L., & Singh, H. (2010). Influence of guar gum on the in vitro starch digestibility-rheological and Microstructural characteristics. Food Biophysics. 5(3), 149-160
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ. (2009). Cassia gum: A novel galactomannan for use in starch based foods. Getreidetechnologie. 63(4), 11-25 Retrieved from http://riddet.massey.ac.nz/publicaton/cassia-gum-a-novel-galactomannan-for-use-in-starch-based-foods
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Singh, J., & Singh, H. (2009). Characterization of gum ghatti (Anogeissus latifolia): A structural and rheological approach. Journal of Food Science. 74(6)
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Kaur, L., McCarthy, OJ., Moughan, PJ., & Singh, H. (2009). Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours. Food Research International. 42(5-6), 666-673
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ. (2008). Starch-cassia gum interactions: A microstructure - Rheology study. Food Chemistry. 111(1), 1-10
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Kaur, L., McCarthy, OJ., Moughan, PJ., & Singh, H. (2008). Rheological and textural characteristics of raw and par-cooked Taewa (maori potatoes) of New Zealand. Journal of Texture Studies. 39(3), 210-230
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., McCarthy, OJ., Singh, H., & Moughan, PJ. (2008). Low temperature post-harvest storage of New Zealand Taewa (Maori potato): Effects on starch physico-chemical and functional characteristics. Food Chemistry. 106(2), 583-596
[Journal article]Authored by: Singh, J., Singh, H.
Kaur, L., Singh, J., Singh, N., & Ezekiel, R. (2007). Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature. Journal of the Science of Food and Agriculture. 87(3), 520-526
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., McCarthy, OJ., & Singh, H. (2007). Physico-chemical, rheological and structural properties of fractionated potato starches. Journal of Food Engineering. 82(3), 383-394
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Kaur, L., & McCarthy, OJ. (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review. Food Hydrocolloids. 21(1), 1-22
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2007). Morphological, thermal and rheological characterization of starch isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit - A novel source. Carbohydrate Polymers. 67(2), 233-244
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches. Journal of the Science of Food and Agriculture. 86(12), 1945-1954
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, 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.
Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross-linking on some properties of potato (Solanum tubersum L.) starches. Journal of the Science of Food and Agriculture. 86(12), 1945-1954
[Journal article]Authored by: Kaur, L., Singh, J.
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.
Kaur, L., Singh, J., & Singh, N. (2005). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids. 19(5), 839-849
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., & Singh, N. (2004). Effect of process variables and sodium alginate on extrusion behavior of nixtamalized corn grit. International Journal of Food Properties. 7(2), 329-340
[Journal article]Authored by: Singh, J.
Singh, N., Chawla, D., & Singh, J. (2004). Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch. Food Chemistry. 86(4), 601-608
[Journal article]Authored by: Singh, J.
Singh, N., Chawla, D., & Singh, J. (2004). Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch. Food Chemistry. 86(4), 601-608
[Journal article]Authored by: Singh, J.
Singh, N., Kaur, L., & Singh, J. (2004). Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars. Journal of the Science of Food and Agriculture. 84(7), 714-720
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, N., & Singh, J. (2004). Factors influencing the properties of hydroxypropylated potato starches. Carbohydrate Polymers. 55(2), 211-223
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., & Singh, N. (2004). Effect of process variables and sodium alginate on extrusion behavior of nixtamalized corn grit. International Journal of Food Properties. 7(2), 329-340
[Journal article]Authored by: Singh, J.
Singh, J., Kaur, L., & Singh, N. (2004). Effect of acetylation on some properties of corn and potato starches. Starch/Staerke. 56(12), 586-601
[Journal article]Authored by: Kaur, L., Singh, J.
Sodhi, NS., Singh, N., Arora, M., & Singh, J. (2003). Changes in physico-chemical, thermal, cooking and textural properties of rice during aging. Journal of Food Processing and Preservation. 27(5), 387-400
[Journal article]Authored by: Singh, J.
Singh, J., Singh, N., Sharma, TR., & Saxena, SK. (2003). Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry. 83(3), 387-393
[Journal article]Authored by: Singh, J.
Singh, J., & Singh, N. (2003). Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocolloids. 17(1), 63-72
[Journal article]Authored by: Singh, J.
Singh Sodhi, N., Singh, N., Arora, M., & Singh, J. (2003). Changes in physico-chemical, thermal, cooking and textural properties of rice during aging. Journal of Food Processing Preservation. 27(5), 387-400
[Journal article]Authored by: Singh, J.
Singh, J., Singh, N., Sharma, TR., & Saxena, SK. (2003). Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry. 83, 387-393
[Journal article]Authored by: Singh, J.
Singh, J., & Singh, N. (2003). Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocolloids. 17(1), 63-72
[Journal article]Authored by: Singh, J.
Singh, N., Singh, J., Kaur, L., Sodhi, NS., & Gill, BS. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry. 81(2), 219-231
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, N., Singh, J., & Sodhi, NS. (2002). Morphological, thermal, rheological and noodle-making properties of potato and corn starch. Journal of the Science of Food and Agriculture. 82(12), 1376-1383
[Journal article]Authored by: Singh, J.
Singh, N., Gujral, HS., & Singh, J. (2002). Effect of baking ingredients and mixing duration on dough development, gas release and bread making properties. Journal of Food Quality. 25(4), 305-315
[Journal article]Authored by: Singh, J.
Singh, J., Singh, N., & Saxena, SK. (2002). Effect of fatty acids on the rheological properties of corn and potato starch. Journal of Food Engineering. 52(1), 9-16
[Journal article]Authored by: Singh, J.
Singh, N., Singh Gujral, H., & Singh, J. (2002). Effect of baking ingredients and mixing duration on dough development, gas release and bread making properties. Journal of Food Quality. 25(4), 305-315
[Journal article]Authored by: Singh, J.
Singh, N., Singh, J., & Singh Sodhi, N. (2002). Morphological, thermal, rheological and noodle-making properties of potato and corn starch. Journal of Science of Food and Agriculture. 82(12), 1376-1383
[Journal article]Authored by: Singh, J.
Singh, J., Singh, N., & Saxena, SK. (2002). Effect of fatty acids on the rheological properties of corn and potato starch. Journal of Food Engineering. 52(1), 9-16
[Journal article]Authored by: Singh, J.
Singh, J., & Singh, N. (2001). Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chemistry. 75(1), 67-77
[Journal article]Authored by: Singh, J.
Singh, J., & Singh, N. (2001). Studies on the morphological, themal and rheological properties of starch separated from some Indian potato cultivars. Food Chemistry. 75(1), 67-77
[Journal article]Authored by: Singh, J.
Singh, J., & Singh, N. (1999). Effects of different ingredients and microwave power on popping characteristics of popcorn. Journal of Food Engineering. 42(3), 161-165
[Journal article]Authored by: Singh, J.

Book

Gawat, MH., Mao, B., Singh, J., & Kaur, L. (2023). Food protein digestion and absorption: current assessment protocols. In Processing Technologies and Food Protein Digestion. (pp. 51 - 80).
[Chapter]Authored by: Kaur, L., Singh, J.
(2019). Sweet potato: Chemistry, processing and nutrition.
[Edited Book]Authored by: Singh, J.Edited by: Singh, J.
Mu, TH., & Singh, J. (2019). Sweet potato: Chemistry, processing, and nutrition-an introduction. In Sweet Potato: Chemistry, Processing and Nutrition. (pp. 1 - 4).
[Chapter]Authored by: Singh, J.Edited by: Singh, J.
Mu, TH., & Singh, J. (2019). Preface. (pp. xi - xiii).
[Chapter]Authored by: Singh, J.Edited by: Singh, J.
Ketnawa, S., Kaur, L., Ogawa, Y., & Singh, J. (2019). Sweet potato microstructure, starch digestion, and glycemic index. In Sweet Potato: Chemistry, Processing and Nutrition. (pp. 243 - 272).
[Chapter]Authored by: Kaur, L., Singh, J.Edited by: Singh, J.
Do, DT., & Singh, J.L. Melton, F. Shahidi, & P. Varelis (Eds.)November(pp. 15 - 21). MayDo, DT., & Singh, J.(pp. 15 - 21). JanuaryDo, DT., & Singh, J.L. Melton, F. Shahidi, & P. Varelis (Eds.)MayMayMay
[Reference Book]Authored by: Singh, J.
Chen, YF., Kaur, L., & Singh, J. (2018). Chemical Modification of Starch. In Starch in Food: Structure, Function and Applications: Second Edition. (pp. 283 - 321).
[Chapter]Authored by: Kaur, L., Singh, J.
Chen, YF., Kaur, L., & Singh, J. (2017). Chemical Modification of Starch. In Starch in Food: Structure, Function and Applications. (pp. 283 - 321).
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L.(2016). Advances in Potato Chemistry and Technology.
[Authored Book]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L.(2016). Advances in Potato Chemistry and Technology: Second Edition.
[Authored Book]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L.(2016). Chemistry, Processing, and Nutritional Attributes of Potatoes-An Introduction.
[Authored Book]Authored by: Kaur, L., Singh, J.
Singh, J., Colussi, R., McCarthy, OJ., & Kaur, L. (2016). Potato Starch and Its Modification. In Advances in Potato Chemistry and Technology. (pp. 195 - 247).
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Rao, MA. (2016). Textural Characteristics of Raw and Cooked Potatoes. In Advances in Potato Chemistry and Technology. (pp. 475 - 501).
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2016). Novel Applications of Potatoes. In Advances in Potato Chemistry and Technology. (pp. 627 - 649).
[Chapter]Authored by: Kaur, L., Singh, J.
Survase, SA., Singh, J., & Singhal, RS. (2016). The Role of Potatoes in Biomedical/Pharmaceutical and Fermentation Applications. In Advances in Potato Chemistry and Technology. (pp. 603 - 625).
[Chapter]Authored by: Singh, J.
Kaur, L., & Singh, J. (2016). Microstructure, Starch Digestion, and Glycemic Index of Potatoes. In Advances in Potato Chemistry and Technology. (pp. 369 - 402).
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2015). Starch: Modified Starches. In Encyclopedia of Food and Health. (pp. 152 - 159).
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J.B. Caballero, PM. Finglas, & F. Toldrá (Eds.)September(pp. 152 - 159). SeptemberMayKaur, L., & Singh, J.. Caballero, . Finglas, & . Toldra (Eds.)SeptemberSeptemberSeptemberKaur, L., & Singh, J.. Caballero, . Finglas, & . Toldra (Eds.)
[Reference Book]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (Eds.) (2015). Advances in potato chemistry and technology. (Vol. in progress): Academic Press/Elsevier (UK)
[Edited Book]Edited by: Kaur, L., Singh, J.
Singh, J., Berg, T., Hardacre, A., & Boland, MJ. (2014). Cotyledon Cell Structure and In Vitro Starch Digestion in Navy Beans. In Food Structures, Digestion and Health. (pp. 193 - 222).
[Chapter]Authored by: Boland, M., Singh, J.
Boland, M., & Singh, J. (2013). Actinidain. In Handbook of Proteolytic Enzymes. (pp. 1879 - 1884).
[Chapter]Authored by: Boland, M., Singh, J.
Singh, J., & Kaur, L. (Eds.) (2009). Advances in potato chemistry and technology. United States and United Kingdom: Academic Press and imprint of Elsevier
[Edited Book]Authored by: Singh, J.Edited by: Singh, J.
Singh, J., & Kaur, L. (2009). Introduction: Potato tuber. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 9 - 12). Burlington, MA: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Liu, Q., Donner, E., Tarn, R., Singh, J., & Chung, H. (2009). Advanced analytical techniques to evaluate the quality of potato and potato starch. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 221 - 248). Burlington, MA: Elsevier
[Chapter]Authored by: Singh, J.
(2009). Advances in Potato Chemistry and Technology.
[Edited Book]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Rao, M. (2009). Textural and rheological characteristics of raw and cooked potatoes. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 249 - 272). USA,Europe, Great Britain, Asia: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & McCarthy, OJ. (2009). Potato starch and its modification. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 273 - 318). USA, Europe, Asia, Great Britain: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2009). Novel applications and non-food uses of potato: future perspectives in nanotechnology.. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 425 - 425). USA, Europe, Great Britain, Asia Pacific: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2009). The role of Galactomannan seed gums in diet and health a review.. In JN. Govil, & VK. Singh (Eds.) Recent Progress in Medicinal Plants. (pp. 329 - 343). Houston, TX: Stadium Press
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., & Liu, Q. (2007). Starch - A potential biomaterial for biomedical applications. In Nanomaterials and Nanosystems for Biomedical Applications. (pp. 83 - 98).
[Chapter]Authored by: Kaur, L., Singh, J.

Thesis

Singh, J. (2003). Development of corn and corn-potato based texturized and baked products. (Doctoral Thesis, Guru Nanak Dev University)
[Doctoral Thesis]Authored by: Singh, J.

Report

Singh, J., & Boland, MJ.(2009). Some characteristics of kiwifruit non-starch polysaccharides - A review.
[Technical Report]Authored by: Boland, M., Singh, J.
Berg, T., Singh, J., Hardacre, AK., & Boland, MJ.(2009). The role of cotyledon cell structure during in vitro digestion of starch in navy beans.
[Technical Report]Authored by: Boland, M., Singh, J.

Conference

Somaratne, G., Nau, F., Ferrua, MJ., Singh, J., Ye, A., Dupont, D., . . . Floury, J.In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy. Food Hydrocolloids. 0268-005X.
[Conference]Authored by: Singh, J., Ye, A.
Singh, J. (2017, May). Potato processing in New Zealand: Current status and development trends. Presented at Ist Asia-Pacific Grains Conference (APGC). Xiamen, China.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J., Colussi, R., Zavareze, EDR., Dias, ARG., & Kaur, L. (2015, October). Potato starch digestion in vitro: effects of refrigerated storage and reheating. Presented at Food Structure, Digestion and Health Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Singh, J., & Kaur, L. (2015). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. In Proceedings of the 4th International Conference on Food Digestion(pp. 165 - 165). , 4th International Conference on Food Digestion Naples, Italy: Infogest
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., Tamura, M., Kumagai, C., Ogawa, Y., & Singh, H. (2015). In vitro starch digestion-an important tool for screening starch-based foods for slow digestibility and low glycemic characteristics. Summaries of Research Announcements. Vol. -Tokyo, Japan: FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Berg, T., Kaur, L., & Singh, H. (2014). Navy beans: A low glycaemic food for the future international Food Machinery and Technology Exhibition, Tokyo, Japan, 10 Jun 2014 - 13 Jun 2014. FOOMA International Food Machinery and Technology Exhibition 2014 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. 21 (pp. 1 - 7).
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y.(2014, November 20). Relationships between Starch digestibility and gelatinization degree of the cooked rice grain using in vitro digestion technique.. In Conference proceedings-ICAAI 2014(pp. 190 - 190). , The 2nd International Conference on Agriculture and Agro-Industry (ICAAI) 2014- Fresh Produce, Novel Process and Health Product
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., Salhotra, M., & Singh, H. (2013). Starch Based Future Food for Glucose Management, International Food Machinery and Technology Exhibition, Tokyo, Japan, 011 Jun 2013 - 14 Jun 2013. FOOMA International Food Machinery and Technology Exhibition 2013 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. 20 (pp. 9 - 16).
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J. (2012, September). Carbohydrate based smart functional foods and ingredients. Presented at Food Tech Pack Tech 2012- NZIFST Seminars. Auckland.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J., Dartois, A., Berg, T., Bordoloi, A., & Singh, H. (2012). Development and characterisation of novel food microstructure to control digestion of starch. FOOMA International Food Machinery and Technology Exhibition 2012 Summaries of Research Announcements. Vol. 19 (pp. 41 - 48). : FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Singh, J., Singh, H.
Berg, T., Singh, J., Hardacre, A., & Boland, MJ. (2012). Food microstructure influences the digestion of starch: an in vitro study on cooked navy beans. (pp. 42 - 42). , Food structures, digestion & health: Riddet Institute
[Conference Abstract]Authored by: Boland, M., Singh, J.
Singh, J.(2011, August 23). Post harvest processing of potato and nutritional characteristics. In University of Otago(pp. 42 - 43). , US-NZ Science and Technology Workshop, Postharvest Innovation: University of Otago
[Conference Abstract]Authored by: Singh, J.
Singh, J. (2011, August). Postharvest processing of potato and nutritional characteristics. Presented at Postharvest Innovation Workshop. Dunedin, New Zealand.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J. (2010). Future starches for the food industry. (pp. 27 - 28). , Japan-New Zealand Workshop on Functional Food
[Conference Abstract]Authored by: Singh, J.
Singh, J. (2010, October). Future Starches for the Food Industry. Presented at Japan-New Zealand workshop on Functional Food. Tokyo, Japan.
[Conference Oral Presentation]Authored by: Singh, J.
Foucault, M., Singh, J., stewart, ., & Singh, H.(2010, June). Production of Starch Spherulites using a Pilot Scale Mixer-Limitech. . (pp. 96 - 103).
[Conference]Authored by: Singh, J.
Singh, J.(2010, October). Future Starches for the Food Industry. . (pp. 27 - 28).
[Conference]Authored by: Singh, J.
Foucault, M., Singh, J., Stewart, RB., & Singh, H. (2010). Production of starch spherulites using a pilot scale mixer-Limitech. FOOMA International Food Machinery and Technology Exhibition 2010 Summaries of Research Announcements. Vol. Volume 17 (pp. 96 - 103). Japan: FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Singh, J., Singh, H.
Singh, J. (2010, June). Future starches for the food industry. Presented at Inspriation - Prosperity New Zealand Institute of Food Science Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J. (2010). Future starches for the food industry. In Inspiration - Prosperity: New Zealand Institute of Food Science & Technology Conference(pp. 23 - 23). : NZ Institute of Food Science & Technology
[Conference Abstract]Authored by: Singh, J.
Singh, J., Kaur, L., McCarthy, O., Moughan, PJ., & Singh, H. (2010). Chef-ready Taewa (Maori potatoes): Bringing together tradition and technology. Poster session presented at the meeting of The Zealand Institute of Food Science and Technology [NZIFST] Conference: Inspiration - Prosperity. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ.(2008, June 24). Starch-gum interactions: A microstructure-rheology study. (pp. 74). , NZIFST Conference, Rotorua, New Zealand
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., McCarthy, OJ., Wharemate, ZR., & Rutherfurd, KJ.(2007, June 19). Physico-chemical and nutritional characteristics of New Zealand Taewa (Maori potato) cultivars. , Food - The Challenges:New Zealand institute of Food Science and Technology (NZIFST)
[Conference Abstract]Authored by: Singh, J.
Singh, J., McCarthy, OJ., Singh, H., Wharemate, ZR., & Rutherfurd, KJ. (2007, June). Physico-chemical and nutritional characteristics of New Zealand Taewa (Maori potato) cultivars. Presented at Food - The Challenges: New Zealand Institute of Food Science and Technology (NZIFST) Conference. Wellington, NZ.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J. (2006, July). Characteristics of New Zealand Taewa (Maori potato) starches. Presented at xiiii International Carbohydrate Symposium. TELUS Whistler Conference Centre, Whistler, Canada.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J. (2006). Characterization of New Zealand Kamo Kamo starch: A novel source. In Foodtech Packtech(pp. 5). : New Zealand Food Technology
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2006). Characterization of New Zealand Kamo Kamo starch: A novel source. Poster session presented at the meeting of Foodtech Packtech. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., McCarthy, OJ., & Singh, H. (2006). Characteristics of New Zealand Taewa (Maori potato) starches. Poster session presented at the meeting of Foodtech Packtech. Auckland, New Zealand
[Conference Poster]Authored by: Singh, J., Singh, H.
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2006). Some characteristics of New Zealand Kamo Kamo (Cururbita pepo) fruit and its starch. Poster session presented at the meeting of 23rd International Carbohydrate Symposium. Whistler, BC, Canada
[Conference Poster]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., McCarthy, OJ., & Singh, H. (2006). Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. In 23rd International Carbohydrate Symposium Abstracts(pp. 109 - 109). , 23rd International Carbohydrate Symposium Canada: Simon Fraser University
[Conference Abstract]Authored by: Singh, J., Singh, H.
Kaur, L., Singh, J., & Singh, N. (2004, September). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Presented at 2004 American Association of Cereal Chemists / TIA Joint Meeting. San Diego, CA.
[Conference Oral Presentation]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., & Singh, N. (2004). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. In 2004 American Association of Cereal Chemists / TIA Joint Meeting(pp. unpaged). : American Association of Cereal Chemists
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J. (2004, January). Studies on the morphological, and rheological properties of granular cold water soluble corn and potato starches. Presented at 91st Session of Indian Science Congress Association. Panjab University, Chandigarh, India.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J., & Singh, N. (2002). Morphological, thermal and rheological properties of corn and potato acetylated starches. In American Association of Cereal Chemists International(pp. Unpaged). St Paul, MN: American Association of Cereal Chemists International
[Conference Abstract]Authored by: Singh, J.
Singh, N., Singh, J., & Singh Sodhi, N. (2001). Morphological, thermal, rheological and noodles making properties of potato and corn starch. In The American Association of Cereal Chemists(pp. Unpaged). St Paul, MN: American Association of Cereal Chemists International
[Conference Abstract]Authored by: Singh, J.
Singh, J., McCarthy, O., & Singh, H.Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. .
[Conference]Authored by: Singh, J.

Other

Singh, J., Kaur, L., & Ogawa, Y. (2015). Special Issue-Advances in Rice Chemistry, Nutrition and Technology.
[Other]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
Singh, J. (2013, March). New generation of starches for the food industry (Invited Lecture). In School of Horticulture, Chiba University, Tokyo, Japan.
[Oral Presentation]Authored by: Singh, J.
Singh, J. (2012, September). Carbohydrate-based smart functional foods and ingredients. In Foodtech Packtech, ASB Showgrounds, Auckland. Presented at Auckland. : Foodtech Packtech.
[Oral Presentation]Authored by: Singh, J.
Singh, J., & Kaur, L. (2011). New research looks at microstructure and starch digestibility of New Zealand potatoes. (pp. 11). Food New Zealand
[Other]Authored by: Singh, J.
Singh, J., & Kaur, L. (2010). Book review: Advances in potato chemistry and technology. (pp. 41 - 41). New Zealand Institute of Food Science and Technology
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Advances in Potato Chemistry and Technology.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2010). Gums - A boon for diabetes cholesterol management.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Book looks at potential of spuds in space. (pp. 3 - 3). Manawatu Standard
[Other]Authored by: Kaur, L., Singh, J.
Singh, J. (2009). New professional members. (pp. 31 - 31).
[Other]Authored by: Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12). Manawatu evening Standard
[Other]Authored by: Kaur, L., Singh, J.
Singh, J. (2009). Starch modification.
[Other]Authored by: Singh, J.
Singh, J. (2009). Future starches for the food industry. Presented at Massey University, Palmeston North, NZ.
[Oral Presentation]Authored by: Singh, J.
Singh, J. (2009, October). Future starches for the food industry. In Riddet Foodlink Workshop. Presented at Riddet Institute, Palmerston North, NZ.
[Oral Presentation]Authored by: Singh, J.
Singh, J. (2009). Taewa (Maroi potatoes).
[Other]Authored by: Singh, J.
Singh, J. (2009). Taewa (Maori potatoes). University of Waikato
[Other]Authored by: Singh, J.
Singh, J., & Kaur, L. (2009). Potatoes in space - why not.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New Zealand potato book.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12).
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New Zealand Kiwifruit Journal. (pp. 18 - 18). New Zealand Kiwifruit Industry
[Other]Authored by: Kaur, L., Singh, J.
Singh, J. (2008). Starch Modification. : SciTopics, Elsevier
[Internet publication]Authored by: Singh, J.
Singh, J. (2008). Starch modification.
[Other]Authored by: Singh, J.

Teaching and Supervision

Summary of Doctoral Supervision

Position Current Completed
Main Supervisor 2 5
Co-supervisor 6 0

Current Doctoral Supervision

Main Supervisor of:

  • Manisha Bagiyal - Doctor of Philosophy
    "Characterisation and modification of protein from New Zealand Pea Varieties"
  • Abhilasha Abhilasha - Doctor of Philosophy
    Biomimetic Wheat Flour: An Artificial Wheat Flour with Low Glycaemic Features

Co-supervisor of:

  • Ihlana Nairfana - Doctor of Philosophy
    The role of fermentation in plant-based meat analogs - nutritional, sensory and microbiological aspects.
  • Mahsa Hassani - Doctor of Philosophy
    Identification and characterisation of antimicrobial peptides (AMPs) derived from food proteins
  • Nneka Ajomiwe - Doctor of Philosophy
    Development of plant protein-only and hybrid egg analogue
  • Ruwanthi Udaweediye Lekamralalage - Doctor of Philosophy
    Basil seeds gum as a novel delivery vehicle for hydrophobic flavonoids in functional foods
  • Mariero Gawat - Doctor of Philosophy
    The quality of New Zealand goat meat and the effect of sous vide and microwave processing on its quality and in vitro protein digestibility
  • Boning Mao - Doctor of Philosophy
    Plant-Based Meat Analogues and Hybrid Meats Produced by High-Moisture Extrusion and High-Temperature Shear Processing

Completed Doctoral Supervision

Main Supervisor of:

  • 2023 - Abayomi Ajala - Doctor of Philosophy
    Microstructural, techno-functional, and in vitro starch digestion characterization of New Zealand Pea Varieties: a template to design sustainable low glycaemic foods.
  • 2023 - Akashdeep Singh Beniwal - Doctor of Philosophy
    High Temperature-Shear Processing of Plant and Dairy Proteins for The Development of Structured Meat Analogues
  • 2020 - Duc Toan Do - Doctor of Philosophy
    Microstructural Analysis of Edible Plants: The Possibility of Designing Low Glycaemic Biomimetic Plant Foods
  • 2020 - Geeshani Somaratne - Doctor of Philosophy
    Role of food material properties on the mechanisms of solid food disintegration during gastric digestion
  • 2019 - Yu-Fan Chen - Doctor of Philosophy
    Starch retrogradation in tuber: mechanisms and its implications on microstructure and glycaemic features of potatoes

Media and Links

Media

  • 30 May 2013 - Online, Other
    Study says beans and potatoes healthy and cheap
    Radio interview