Jaspreet Singh, PhD
Jaspreet Singh, PhD
Associate Professor at School of Food and Advanced Technology, Massey University, NZ
Verified email at massey.ac.nz - Homepage
Title
Cited by
Cited by
Year
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
17852003
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
10992007
Starch digestibility in food matrix: a review
J Singh, A Dartois, L Kaur
Trends in Food Science & Technology 21 (4), 168-180, 2010
8072010
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
2842004
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
2772001
Advances in potato chemistry and technology
J Singh, L Kaur
Academic press, 2016
2622016
Advances in potato chemistry and technology
J Singh, L Kaur
Academic press, 2016
2452016
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
2242007
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
2132003
Factors influencing the properties of hydroxypropylated potato starches
L Kaur, N Singh, J Singh
Carbohydrate Polymers 55 (2), 211-223, 2004
2042004
Effect of acetylation on some properties of corn and potato starches
J Singh, L Kaur, N Singh
Starch‐Stärke 56 (12), 586-601, 2004
2012004
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
1812006
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
1762010
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
1602006
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
1512003
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
1432005
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
1332002
Starch–cassia gum interactions: a microstructure–Rheology study
L Kaur, J Singh, H Singh, OJ McCarthy
Food Chemistry 111 (1), 1-10, 2008
1012008
Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes
A Bordoloi, L Kaur, J Singh
Food Chemistry 133 (4), 1092-1100, 2012
982012
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
952011
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Articles 1–20