Jaspreet Singh, PhD

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Dr Lovedeep Kaur, PhDSenior Research Officer, School of Food and Advanced Technology, Massey University, New ZealandVerified email at massey.ac.nz
Harjinder SinghDistinguished Professor, Massey University, New ZealandVerified email at massey.ac.nz
Rosana ColussiProfessora, Universidade Federal de PelotasVerified email at ufpel.edu.br
Indrawati OeyUniversity of OtagoVerified email at otago.ac.nz
Geeshani SomaratneLecturer, Department of Food Science, Faculty of Agriculture, University of Peradeniya, Sri LankaVerified email at agri.pdn.ac.lk
Didier DupontinraeVerified email at inrae.fr
Paul MoughanProfessor Massey UniversityVerified email at massey.ac.nz
Masatsugu TamuraUtsunomiya UniversityVerified email at cc.utsunomiya-u.ac.jp
Duc Toan Do (Thomas Do)Postdoctoral Fellow, Riddet Institute, Massey UniversityVerified email at massey.ac.nz
R. Paul SinghDistinguished Professor Emeritus of Food Engineering, University of California, DavisVerified email at ucdavis.edu
Elessandra da Rosa ZavarezeUniversidade Federal de PelotasVerified email at ufpel.edu.br
Achinta Bordoloi,PhDResearch Scientist at School of Sustainable Chemical, Biological and Materials EngineeringVerified email at ou.edu
Moacir EliasProfessor TitularVerified email at ufpel.edu.br
John M FrostadUniversity of British ColumbiaVerified email at ubc.ca
Rickey YadaProfessor, Food Science, Univ. of GuelphVerified email at uoguelph.ca

Jaspreet Singh, PhD

Professor at School of Food and Advanced Technology, Massey University, NZ

Verified email at massey.ac.nz - Homepage

Food Science Starch Potato Cereals Meat Analogues


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Morphological, thermal and rheological properties of starches from different botanical sources N Singh, J Singh, L Kaur, NS Sodhi, BS Gill Food chemistry 81 (2), 219-231, 2003	2251	2003
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review J Singh, L Kaur, OJ McCarthy Food hydrocolloids 21 (1), 1-22, 2007	1388	2007
Starch digestibility in food matrix: a review J Singh, A Dartois, L Kaur Trends in Food Science & Technology 21 (4), 168-180, 2010	1071	2010
Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch N Singh, D Chawla, J Singh Food Chemistry 86 (4), 601-608, 2004	360	2004
Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars J Singh, N Singh Food Chemistry 75 (1), 67-77, 2001	341	2001
Advances in potato chemistry and technology J Singh, L Kaur Academic press, 2016	336	2016
Advances in potato chemistry and technology J Singh, L Kaur Academic press, 2016	319	2016
Physico-chemical, rheological and structural properties of fractionated potato starches L Kaur, J Singh, OJ McCarthy, H Singh Journal of Food Engineering 82 (3), 383-394, 2007	292	2007
Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches J Singh, N Singh Food hydrocolloids 17 (1), 63-72, 2003	274	2003
Effect of acetylation on some properties of corn and potato starches J Singh, L Kaur, N Singh Starch‐Stärke 56 (12), 586-601, 2004	244	2004
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 (3), 149-160, 2010	243	2010
Factors influencing the properties of hydroxypropylated potato starches L Kaur, N Singh, J Singh Carbohydrate Polymers 55 (2), 211-223, 2004	242	2004
Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches J Singh, OJ McCarthy, H Singh Carbohydrate polymers 64 (4), 569-581, 2006	219	2006
Effect of cross‐linking on some properties of potato (Solanum tuberosum L.) starches L Kaur, J Singh, N Singh Journal of the Science of Food and Agriculture 86 (12), 1945-1954, 2006	204	2006
Physicochemical, rheological and cookie making properties of corn and potato flours J Singh, N Singh, TR Sharma, SK Saxena Food chemistry 83 (3), 387-393, 2003	196	2003
Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches L Kaur, J Singh, N Singh Food Hydrocolloids 19 (5), 839-849, 2005	170	2005
Nanomaterials and nanosystems for biomedical applications MR Mozafari Springer Science & Business Media, 2007	169	2007
Effect of fatty acids on the rheological properties of corn and potato starch J Singh, N Singh, SK Saxena Journal of Food Engineering 52 (1), 9-16, 2002	147	2002
The role of cotyledon cell structure during< i> in vitro</i> digestion of starch in navy beans T Berg, J Singh, A Hardacre, MJ Boland Carbohydrate Polymers, 2011	137	2011
Starch–cassia gum interactions: a microstructure–Rheology study L Kaur, J Singh, H Singh, OJ McCarthy Food Chemistry 111 (1), 1-10, 2008	131	2008

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