Harjinder Singh

Distingushed Professor and Director

Massey University - Manawatu Campus

New Zealand

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Harjinder Singh is a Distinguished Professor and Director at Massey University - Manawatu Campus, New Zealand. His research areas focus on food protein digestion, emulsification properties, and protein interactions, as reflected in his recent articles. His work includes studies on the effects of various milk proteins and their structural modifications, aiming to enhance our understanding of digestion processes and food formulation.

Harjinder Singh

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Articles (20)

Emulsifying properties of hemp and whey protein complexes achieved by microparticulation

Probing structural modification of milk proteins in the presence of pepsin and/or acid using small- and ultra-small-angle neutron scattering

Digestion of food proteins: the role of pepsin

Gastric protein digestion of cow, goat, and sheep milk is not reflected in the amino acid appearance in the blood of suckling piglets

Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins

Interfacial composition of coenzyme Q10 emulsions impacts coagulation of fortified milk during gastric digestion

A proposed framework to establish in vitro–in vivo relationships using gastric digestion models for food research

Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions

Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks

A proposed framework to establish in vitro-in vivo relationships using gastric digestion models for food research

The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion

Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation

pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk

Evaluation of the performance of the human gastric simulator using durum wheat-based foods of contrasting food structure

Role of Ca2+ in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles

The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion

Plant oil bodies and their membrane components: new natural materials for food applications

Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods

Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles

Structural changes in milk from different species during gastric digestion in piglets

Collaborators (9)

Natascha Stroebinger

Zhi Yang

Gail M. Bornhorst

Debashree Roy

Siqi Li

Aiqian Ye

Suzanne Hodgkinson

Matt Golding

Carlos A. Montoya

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