Dr Lovedeep Kaur, PhD

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Jaspreet Singh, PhDProfessor at School of Food and Advanced Technology, Massey University, NZVerified email at massey.ac.nz
Michael BolandRiddet Institute, Massey UniversityVerified email at massey.ac.nz
Harjinder SinghDistinguished Professor, Massey University, New ZealandVerified email at massey.ac.nz
Paul MoughanProfessor Massey UniversityVerified email at massey.ac.nz
Feng Ming ChianSenior food technologist, Massey UniversityVerified email at massey.ac.nz
Rosana ColussiProfessora, Universidade Federal de PelotasVerified email at ufpel.edu.br
Masatsugu TamuraUtsunomiya UniversityVerified email at cc.utsunomiya-u.ac.jp
Shane RutherfurdRiddet Institute, Massey UniversityVerified email at massey.ac.nz
Elessandra da Rosa ZavarezeUniversidade Federal de PelotasVerified email at ufpel.edu.br
Álvaro Renato Guerra DiasProfessor da Universidade Federal de Pelotas, Departamento de Ciência e Tecnologia AgroindustrialVerified email at ufpel.edu.br
Achinta Bordoloi,PhDResearch Scientist at School of Sustainable Chemical, Biological and Materials EngineeringVerified email at ou.edu
Indrawati OeyUniversity of OtagoVerified email at otago.ac.nz
John BronlundMassey UniversityVerified email at massey.ac.nz
Anna-Sophie StüblerDIL German Institute for Food Technologies e.V.Verified email at dil-ev.de
Kemal AganovicProfessor of Food Technology & Digitalisation, DIL e.V., TiHoVerified email at dil-ev.de
James David MortonLincoln UniversityVerified email at lincoln.ac.nz
Manohar GargProfessor of Clinical & Experimental NutritionVerified email at newcastle.edu.au
Professor Emeritus Dr. Abdul-Lateef M...University of Diyala, College of SciencesVerified email at uodiyala.edu.iq
Kiran BainsDean, College of Community Science, Punjab Agricultural University, Ludhiana, Punjab, India.Verified email at pau.edu
M. R. MozafariAUSTRALASIAN NANOSCIENCE AND NANOTECHNOLOGY INITIATIVEVerified email at anni.net.au

Dr Lovedeep Kaur, PhD

Senior Research Officer, School of Food and Advanced Technology, Massey University, New Zealand

Verified email at massey.ac.nz - Homepage

In vitro digestion Starch and Protein Chemistry Meat structure Food Technology Nutrition


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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	2247	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	1386	2007
Starch digestibility in food matrix: a review J Singh, A Dartois, L Kaur Trends in Food Science & Technology 21 (4), 168-180, 2010	1072	2010
Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars N Singh, L Kaur, NS Sodhi, KS Sekhon Food chemistry 89 (2), 253-259, 2005	406	2005
Relationships between physicochemical, morphological, thermal, rheological properties of rice starches N Singh, L Kaur, KS Sandhu, J Kaur, K Nishinari Food hydrocolloids 20 (4), 532-542, 2006	365	2006
Advances in potato chemistry and technology J Singh, L Kaur Academic press, 2016	336	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
Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches L Kaur, N Singh, NS Sodhi Food chemistry 79 (2), 183-192, 2002	291	2002
Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size N Singh, L Kaur Journal of the Science of Food and Agriculture 84 (10), 1241-1252, 2004	252	2004
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, 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	243	2004
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
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
Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes L Kaur, N Singh, NS Sodhi, HS Gujral Food chemistry 79 (2), 177-181, 2002	145	2002
Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries L Kaur, E Maudens, DR Haisman, MJ Boland, H Singh LWT-Food Science and Technology 55 (2), 612-620, 2014	139	2014
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
Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes A Bordoloi, L Kaur, J Singh Food Chemistry 133 (4), 1092-1100, 2012	129	2012
Potato starch and its modification J Singh, R Colussi, OJ McCarthy, L Kaur Advances in potato chemistry and technology, 195-247, 2016	127	2016
Impact of structural characteristics on starch digestibility of cooked rice M Tamura, J Singh, L Kaur, Y Ogawa Food chemistry 191, 91-97, 2016	126	2016

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