Jaspreet Singh, PhD

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Dr Lovedeep Kaur, PhDSenior Research Officer, School of Food and Advanced Technology, Massey University, New ZealandVerified email at massey.ac.nz
Harjinder SinghDistinguished Professor, Massey University, New ZealandVerified email at massey.ac.nz
Rosana ColussiProfessora, Universidade Federal de PelotasVerified email at ufpel.edu.br
Indrawati OeyUniversity of OtagoVerified email at otago.ac.nz
Geeshani SomaratneLecturer, Department of Food Science, Faculty of Agriculture, University of Peradeniya, Sri LankaVerified email at agri.pdn.ac.lk
Didier DupontinraeVerified email at inrae.fr
Paul MoughanProfessor Massey UniversityVerified email at massey.ac.nz
Masatsugu TamuraUtsunomiya UniversityVerified email at cc.utsunomiya-u.ac.jp
Duc Toan Do (Thomas Do)Postdoctoral Fellow, Riddet Institute, Massey UniversityVerified email at massey.ac.nz
R. Paul SinghDistinguished Professor Emeritus of Food Engineering, University of California, DavisVerified email at ucdavis.edu
Elessandra da Rosa ZavarezeUniversidade Federal de PelotasVerified email at ufpel.edu.br
Achinta Bordoloi, PhDResearch Scientist at OU Bioprocessing Core FacilityVerified email at ou.edu
Moacir EliasProfessor TitularVerified email at ufpel.edu.br
John M FrostadUniversity of British ColumbiaVerified email at ubc.ca
Rickey YadaProfessor and Dean, Faculty of Agricultural, Life and Environmental Sciences, Univ of AlbertaVerified email at ualberta.ca

Jaspreet Singh, PhD

Professor at School of Food and Advanced Technology, Massey University, NZ

Verified email at massey.ac.nz - Homepage

Food Science Starch Potato Cereals Meat Analogues


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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	2344	2003
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	1452	2007
Starch digestibility in food matrix: a review J Singh, A Dartois, L Kaur Trends in Food Science & Technology 21 (4), 168-180, 2010	1123	2010
Advances in potato chemistry and technology J Singh, L Kaur Academic press, 2016	401	2016
Advances in potato chemistry and technology J Singh, L Kaur Academic press, 2016	384	2016
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	370	2004
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	352	2001
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	306	2007
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	283	2003
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	263	2010
Effect of acetylation on some properties of corn and potato starches J Singh, L Kaur, N Singh Starch‐Stärke 56 (12), 586-601, 2004	253	2004
Factors influencing the properties of hydroxypropylated potato starches L Kaur, N Singh, J Singh Carbohydrate Polymers 55 (2), 211-223, 2004	253	2004
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	231	2006
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	213	2006
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	201	2003
Nanomaterials and nanosystems for biomedical applications MR Mozafari Springer Science & Business Media, 2007	176	2007
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	173	2005
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	146	2002
The role of cotyledon cell structure during< i> in vitro</i> digestion of starch in navy beans T Berg, J Singh, A Hardacre, MJ Boland Carbohydrate Polymers, 2011	142	2011
Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes A Bordoloi, L Kaur, J Singh Food Chemistry 133 (4), 1092-1100, 2012	141	2012

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