Jaspreet Singh, PhD
Jaspreet Singh, PhD
Senior Research Officer at School of Food and Advanced Technology, Massey University, NZ
Verified email at massey.ac.nz - Homepage
TitleCited byYear
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
13272003
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
8172007
Starch digestibility in food matrix: a review
J Singh, A Dartois, L Kaur
Trends in Food Science & Technology 21 (4), 168-180, 2010
5152010
Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars
J Singh, N Singh
Food Chemistry 75 (1), 67-77, 2001
2312001
Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch
N Singh, D Chawla, J Singh
Food Chemistry 86 (4), 601-608, 2004
2222004
Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches
J Singh, N Singh
Food hydrocolloids 17 (1), 63-72, 2003
1702003
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
1692007
Factors influencing the properties of hydroxypropylated potato starches
L Kaur, N Singh, J Singh
Carbohydrate Polymers 55 (2), 211-223, 2004
1682004
Effect of acetylation on some properties of corn and potato starches
J Singh, L Kaur, N Singh
Starch‐Stärke 56 (12), 586-601, 2004
1592004
Advances in potato chemistry and technology
J Singh, L Kaur
Academic press, 2016
147*2016
Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches
J Singh, OJ McCarthy, H Singh
Carbohydrate polymers 64 (4), 569-581, 2006
1372006
Advances in potato chemistry and technology
J Singh, L Kaur
Academic press, 2016
1302016
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
1202005
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
1192006
Effect of fatty acids on the rheological properties of corn and potato starch
J Singh, N Singh, SK Saxena
Journal of Food Engineering 52 (1), 9-16, 2002
1172002
Physicochemical, rheological and cookie making properties of corn and potato flours
J Singh, N Singh, TR Sharma, SK Saxena
Food chemistry 83 (3), 387-393, 2003
1142003
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 (3), 149-160, 2010
1002010
Starch–cassia gum interactions: a microstructure–Rheology study
L Kaur, J Singh, H Singh, OJ McCarthy
Food Chemistry 111 (1), 1-10, 2008
712008
Morphological, thermal, rheological and noodle‐making properties of potato and corn starch
N Singh, J Singh, N Singh Sodhi
Journal of the Science of Food and Agriculture 82 (12), 1376-1383, 2002
712002
Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours
N Singh, L Kaur, R Ezekiel, H Singh Guraya
Journal of the Science of Food and Agriculture 85 (8), 1275-1284, 2005
652005
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