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Kevin Howard Sutton

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Science Group Leader

The New Zealand Institute for Plant & Food Research Limited

New Zealand

Research Interests

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Professors in New Zealand Professors in Food Science Food Science professors in New Zealand

Recent Grants

Grant: Open

Plant-Based Food Ingredients: a Systems Approach to Sustainable Design

Open Date: 2023-10-01

Close Date: 2028-09-30

Grant: Close

Novel starch extraction for healthy innovative foods

Open Date: 2018-10-01

Close Date: 2021-09-30

Articles (10)

Year:

2026

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2020

Collaborators (4)

Mei Peng

Senior Lecturer

University of Otago

NEW ZEALAND

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Sally D. Poppitt

Chair in Human Nutrition

University of Auckland

NEW ZEALAND

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Pramod Gopal

Science Group Leader

The New Zealand Institute for Plant & Food Research Limited

NEW ZEALAND

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Dominic Agyei

Associate Professor

MONASH UNIVERSITY

AUSTRALIA

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Kevin Howard Sutton

Research Interests

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Recent Grants

Articles (10)

Wheat‐Based Inks With Pea Protein Incorporation for 3D Printing Free of Flow Enhancers and Stabilizers: Effects on Rheological Properties and Printing Fidelity

New opportunity of using pulsed electric field (PEF) technology to produce texture-modified chickpea flour-based gels for people with dysphagia

The Effect of Apple and Pear Cultivars on In Vitro Fermentation with Human Faecal Microbiota

Protein quality of oat-pea-based yoghurt alternatives produced using pulsed electric field treatment and probiotic starter cultures

Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety

Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

An extract of hops (Humulus lupulus L.) modulates gut peptide hormone secretion and reduces energy intake in healthy-weight men: a randomized, crossover clinical trial

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility

A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices

Collaborators (4)

Mei Peng

Sally D. Poppitt

Pramod Gopal

Dominic Agyei

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