Lokesh Kumar

Lecturer in Food Engineering

Lincoln University

New Zealand

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Dr. Lokesh Kumar is a Lecturer in Food Engineering at Lincoln University, New Zealand. His research encompasses various areas including food structure interactions, dietary impacts on crustacean physiology, and the development of probiotic delivery systems. Recent publications highlight his work on starch-tannin interactions, the role of calcium caseinate in bread, and consumer perceptions of novel food products.

Lokesh Kumar

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Articles (16)

Starch-tannin interactions: Influence of grape tannins on structure, texture, and digestibility of starches from different botanical sources

Dietary Phospholipids and Their Impact on Crustacean Physiology: Growth, Metabolism, Immunity, and Beyond

Exploring the Performance of Jackfruit Seed Starch and Protein Microcapsules as Probiotic Carrier Systems: Enhancing Viability, Shelf Life, and Gastrointestinal Resilience

Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice

Calcium caseinate enhancement of bread and its role in manipulating the glycaemic response and antioxidant potential of the product

Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks

Packaging, perception, and acceptability: a comprehensive exploration of extrinsic attributes and consumer behaviours in novel food product systems

Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins

The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream

Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition

Role of drying technology in probiotic encapsulation and impact on food safety

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

Thermal, pasting and structural studies of oat starch-caseinate interactions

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

Novel viscoelastic gelling agent with unique physico-chemical properties

Oat proteins: A perspective on functional properties

Collaborators (7)

Venkata Chelikani

Damir Torrico

Luca Serventi

Haotian Zheng

Charles S. Brennan

Roland Harrison

Maneesha Mohan

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