Journal
Ajala, A., Kaur, L., Lee, SJ., Edwards, PJB., & Singh, J. (2024). Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells.
Food Structure. 41
[Journal article]Authored by: Edwards, P., Kaur, L., Lee, S., Singh, J.Read Online:
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Ajomiwe, N., Boland, M., Phongthai, S., Bagiyal, M., Singh, J., & Kaur, L. (2024). Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.
Foods. 13(11)
[Journal article]Authored by: Boland, M., Kaur, L., Singh, J.Read article at Massey Research Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read article at Massey Research Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Abstract:
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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.Read Abstract:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Abstract:
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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.Read Online:
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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.Read Online:
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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.Read Abstract:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Abstract:
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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.Read Abstract:
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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.Read Abstract:
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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.Read Online:
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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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Online:
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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.Read Online:
![DOI icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/doi.gif)
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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.Read Online:
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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.Read Abstract:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
![DOI icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/doi.gif)
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![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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Book
Kaur, L., Kaur, R., & Singh, J. (2024). Chemical modification of starch. In
Starch in Food: Structure, Function, and Applications. (pp. 97 - 117).
[Chapter]Authored by: Kaur, L., Singh, J.Read Online:
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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.Read Online:
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(2019).
Sweet potato: Chemistry, processing and nutrition.
[Edited Book]Authored by: Singh, J.Edited by: Singh, J.Read Online:
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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.Read Online:
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Mu, TH., & Singh, J. (2019). Preface. (pp. xi - xiii).
[Chapter]Authored by: Singh, J.Edited by: Singh, J.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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Singh, J., & Kaur, L.(2016).
Advances in Potato Chemistry and Technology.
[Authored Book]Authored by: Kaur, L., Singh, J.Read Online:
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Singh, J., & Kaur, L.(2016).
Advances in Potato Chemistry and Technology: Second Edition.
[Authored Book]Authored by: Kaur, L., Singh, J.Read Online:
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Singh, J., & Kaur, L.(2016).
Chemistry, Processing, and Nutritional Attributes of Potatoes-An Introduction.
[Authored Book]Authored by: Kaur, L., Singh, J.Read Online:
![DOI icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/doi.gif)
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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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Kaur, L., & Singh, J. (2015). Starch: Modified Starches. In
Encyclopedia of Food and Health. (pp. 152 - 159).
[Chapter]Authored by: Kaur, L., Singh, J.Read Online:
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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.Read Online:
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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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
Boland, M., & Singh, J. (2013). Actinidain. In
Handbook of Proteolytic Enzymes. (pp. 1879 - 1884).
[Chapter]Authored by: Boland, M., Singh, J.Read Online:
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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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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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.Read Online:
![DOI icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/doi.gif)
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![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.
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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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
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.
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[Conference]Authored by: Singh, J.
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