What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Enzyme
- Food science
Harjinder Singh focuses on Chromatography, Food science, Skimmed milk, Whey protein and Rheology.
His work carried out in the field of Chromatography brings together such families of science as Emulsion, Chemical engineering and Microstructure.
His research integrates issues of Biochemistry, Bioavailability and Lipid digestion in his study of Food science.
His Skimmed milk study incorporates themes from Casein, Denaturation and Whey protein isolate.
Harjinder Singh has researched Whey protein in several fields, including Reaction rate constant, Bovine serum albumin and Monomer.
His Rheology research is multidisciplinary, incorporating elements of Fibril, Yield and Thioflavin, Amyloid.
His most cited work include:
- Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery (681 citations)
- Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. (401 citations)
- Formation and physical properties of acid milk gels: a review (394 citations)
What are the main themes of his work throughout his whole career to date?
Harjinder Singh mostly deals with Chromatography, Food science, Whey protein, Casein and Emulsion.
Harjinder Singh performs integrative study on Chromatography and Globules of fat.
His Food science study frequently links to other fields, such as Bioavailability.
The concepts of his Whey protein study are interwoven with issues in Rheology, Protein aggregation, Denaturation and Bovine serum albumin.
His Casein research is multidisciplinary, incorporating perspectives in Micelle and Dissociation.
The study incorporates disciplines such as Aqueous two-phase system and Particle size in addition to Emulsion.
He most often published in these fields:
- Chromatography (45.21%)
- Food science (36.99%)
- Whey protein (24.43%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (36.99%)
- Digestion (11.64%)
- Whey protein (24.43%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Digestion, Whey protein, Starch and In vitro.
His research in the fields of Gastric digestion overlaps with other disciplines such as Globules of fat.
While the research belongs to areas of Digestion, Harjinder Singh spends his time largely on the problem of Lipid digestion, intersecting his research to questions surrounding Micelle.
His research in Whey protein intersects with topics in Emulsion and Chemical engineering.
His Emulsion research includes themes of Chromatography and Flocculation.
As part of one scientific family, Harjinder Singh deals mainly with the area of In vitro, narrowing it down to issues related to the Pepsin, and often Lactoferrin and Skimmed milk.
Between 2018 and 2021, his most popular works were:
- Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: responsiveness to pH and ionic strength (35 citations)
- Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment. (31 citations)
- Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion (23 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
His primary areas of study are Food science, Digestion, Whey protein, Chemical engineering and Lipid digestion.
His work in the fields of Gastric digestion overlaps with other areas such as Globules of fat.
In his research on the topic of Digestion, Milk protein concentrate and Milk protein is strongly related with In vitro.
The Whey protein study combines topics in areas such as Emulsion, Oil droplet and Casein.
Harjinder Singh interconnects Chromatography, Flocculation, Nutrient and Lipoprotein in the investigation of issues within Lipid digestion.
Many of his research projects under Chromatography are closely connected to Oleosin with Oleosin, tying the diverse disciplines of science together.
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