| Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues JH Chiang, SM Loveday, AK Hardacre, ME Parker Food Structure 19, 100102, 2019 | 259 | 2019 |
| Food proteins: technological, nutritional, and sustainability attributes of traditional and emerging proteins SM Loveday Annual review of food science and technology 10, 311-339, 2019 | 221 | 2019 |
| Food proteins from animals and plants: Differences in the nutritional and functional properties L Day, JA Cakebread, SM Loveday Trends in Food Science & Technology 119, 428-442, 2022 | 188 | 2022 |
| β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions SM Loveday, XL Wang, MA Rao, SG Anema, H Singh Food Hydrocolloids 27 (1), 242-249, 2012 | 188 | 2012 |
| In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin MR Peram, SM Loveday, A Ye, H Singh Journal of dairy science 96 (1), 63-74, 2013 | 151 | 2013 |
| Recent advances in technologies for vitamin A protection in foods SM Loveday, H Singh Trends in food science & technology 19 (12), 657-668, 2008 | 146 | 2008 |
| Innovative yoghurts: novel processing technologies for improving acid milk gel texture SM Loveday, A Sarkar, H Singh Trends in Food Science & Technology 33 (1), 5-20, 2013 | 145 | 2013 |
| Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2 SM Loveday, XL Wang, MA Rao, SG Anema, LK Creamer, H Singh International Dairy Journal 20 (9), 571-579, 2010 | 143 | 2010 |
| Physicochemical changes in a model protein bar during storage SM Loveday, JP Hindmarsh, LK Creamer, H Singh Food Research International 42 (7), 798-806, 2009 | 135 | 2009 |
| β-Lactoglobulin nanofibrils: The long and the short of it SM Loveday, SG Anema, H Singh International Dairy Journal 67, 35-45, 2017 | 119 | 2017 |
| Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength H Du Le, SM Loveday, H Singh, A Sarkar Food Hydrocolloids 99, 105344, 2020 | 115 | 2020 |
| Effect of calcium on the morphology and functionality of whey protein nanofibrils SM Loveday, J Su, MA Rao, SG Anema, H Singh Biomacromolecules 12 (10), 3780-3788, 2011 | 92 | 2011 |
| The effects of carbohydrate structure on the composition and functionality of the human gut microbiota L Payling, K Fraser, SM Loveday, I Sims, N Roy, W McNabb Trends in Food Science & Technology 97, 233-248, 2020 | 87 | 2020 |
| Plant protein ingredients with food functionality potential SM Loveday Nutrition Bulletin 45 (3), 321-327, 2020 | 84 | 2020 |
| β-Lactoglobulin Self-Assembly: Structural Changes in Early Stages and Disulfide Bonding in Fibrils AC Dave, SM Loveday, SG Anema, TS Loo, GE Norris, GB Jameson, ... Journal of agricultural and food chemistry 61 (32), 7817-7828, 2013 | 80 | 2013 |
| β-Lactoglobulin heat denaturation: A critical assessment of kinetic modelling SM Loveday International Dairy Journal 52, 92-100, 2016 | 77 | 2016 |
| Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate SM Loveday, JP Hindmarsh, LK Creamer, H Singh Food Research International 43 (5), 1321-1328, 2010 | 77 | 2010 |
| Milk proteins: β-Lactoglobulin LK Creamer, SM Loveday, L Sawyer Encyclopedia of dairy sciences, 787-794, 2011 | 71 | 2011 |
| Effect of pH, NaCl, CaCl2 and temperature on self-assembly of β-Lactoglobulin into nanofibrils: A central composite design study SM Loveday, XL Wang, MA Rao, SG Anema, H Singh Journal of agricultural and food chemistry 59 (15), 8467-8474, 2011 | 70 | 2011 |
| Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β‐Lactoglobulin and α‐Lactalbumin SM Loveday, MA Rao, LK Creamer, H Singh Journal of food science 74 (3), R47-R55, 2009 | 65 | 2009 |
Harjinder SinghDistinguished Professor, Massey University, New ZealandVerified email at massey.ac.nz
