Jaspreet Singh

Professor

Massey University

New Zealand

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Jaspreet Singh is a Professor at Massey University, New Zealand. His research encompasses the synthesis and characterization of nano-entities, alternative proteins, and food processing technologies. Recent articles coalesce around topics such as starch digestion, meat analogues, and the microstructure of legumes and grains. His work aims to address sustainability and efficiency in food systems.

Articles (11)

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2024

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (2)

Sung Je Lee

Senior Lecturer

Massey University

NEW ZEALAND

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Lovedeep Kaur

Massey University

NEW ZEALAND

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Jaspreet Singh

Research Interests

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Articles (11)

Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion

Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat

Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact

Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review

Multitarget preservation technologies for chemical‐free sustainable meat processing

Influence of seed microstructure on the hydration kinetics and oral-gastro-small intestinal starch digestion in vitro of New Zealand pea varieties

Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion

3D Printing of Textured Soft Hybrid Meat Analogues

Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties

Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt

Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

Collaborators (2)

Sung Je Lee

Lovedeep Kaur

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