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Harjinder Singh
Harjinder Singh
Distinguished Professor, Massey University, New Zealand
Verified email at massey.ac.nz
Title
Cited by
Cited by
Year
Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery
AK Anal, H Singh
Trends in food science & technology 18 (5), 240-251, 2007
13512007
Formation and physical properties of acid milk gels: a review
JA Lucey, H Singh
Food research international 30 (7), 529-542, 1997
7361997
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
H Singh, A Ye, D Horne
Progress in lipid research 48 (2), 92-100, 2009
6262009
Microemulsions: a potential delivery system for bioactives in food
J Flanagan, H Singh
Critical reviews in food science and nutrition 46 (3), 221-237, 2006
5042006
Interactions of milk proteins during heat and high hydrostatic pressure treatments—A Review
T Considine, HA Patel, SG Anema, H Singh, LK Creamer
Innovative food science & emerging technologies 8 (1), 1-23, 2007
3912007
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
A Sarkar, KKT Goh, RP Singh, H Singh
Food hydrocolloids 23 (6), 1563-1569, 2009
3852009
Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods
MR Mozafari, J Flanagan, L Matia‐Merino, A Awati, A Omri, ZE Suntres, ...
Journal of the Science of Food and Agriculture 86 (13), 2038-2045, 2006
3782006
Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk
JA LUCEY, CT Teo, PA Munro, H Singh
Journal of Dairy Research 64 (4), 591-600, 1997
3721997
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
A Sarkar, KKT Goh, H Singh
Food Hydrocolloids 23 (5), 1270-1278, 2009
3502009
Heat stability of milk
H Singh
International journal of dairy technology 57 (2‐3), 111-119, 2004
3402004
The milk fat globule membrane—A biophysical system for food applications
H Singh
Current opinion in colloid & interface science 11 (2-3), 154-163, 2006
3182006
Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels
JA Lucey, M TAMEHANA, H Singh, PA MUNRO
Journal of Dairy Research 65 (4), 555-567, 1998
3111998
Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels
JA Lucey, PA Munro, H Singh
International Dairy Journal 9 (3-6), 275-279, 1999
3041999
Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins
MA de la Fuente, H Singh, Y Hemar
Trends in Food Science & Technology 13 (8), 262-274, 2002
2972002
A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone
JA Lucey, M Tamehana, H Singh, PA Munro
Food research international 31 (2), 147-155, 1998
2821998
Means of delivering recommended levels of long chain n‐3 polyunsaturated fatty acids in human diets
ML Garg, LG Wood, H Singh, PJ Moughan
Journal of food science 71 (5), R66-R71, 2006
2812006
Behaviour of protein-stabilised emulsions under various physiological conditions
H Singh, A Sarkar
Advances in colloid and interface science 165 (1), 47-57, 2011
2622011
Microscopical investigations of nisin-loaded nanoliposomes prepared by Mozafari method and their bacterial targeting
JC Colas, W Shi, VSNM Rao, A Omri, MR Mozafari, H Singh
Micron 38 (8), 841-847, 2007
2532007
Milk proteins: from expression to food
M Boland, H Singh
Academic Press, 2019
2452019
Influence of guar gum on the in vitro starch digestibility—rheological and microstructural characteristics
A Dartois, J Singh, L Kaur, H Singh
Food biophysics 5, 149-160, 2010
2412010
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