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Harjinder Singh

Harjinder Singh

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Chemistry
New Zealand
2026

D-Index & Metrics

Chemistry

D-Index
114
Citations
38536
World Ranking
684
National Ranking
1

Research.com Recognitions

  • 2026 - Research.com Chemistry in New Zealand Leader Award
  • 2025 - Research.com Chemistry in New Zealand Leader Award
  • 2022 - Research.com Chemistry in New Zealand Leader Award
  • 2002 - Fellow of the Royal Society of New Zealand

Overview

Harjinder Singh is affiliated with Massey University in New Zealand, focusing primarily on research within Agricultural and Biological Sciences. Their work emphasizes subfields such as Food Science, Nutrition and Dietetics, Molecular Biology, Animal Science and Zoology, and Genetics.

The research topics covered by Harjinder Singh include:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Food composition and properties
  • Protein Hydrolysis and Bioactive Peptides
  • Probiotics and Fermented Foods
  • Meat and Animal Product Quality
  • Digestive system and related health

Frequent co-authors collaborating with Harjinder Singh are:

  • Aiqian Ye
  • Alejandra Acevedo-Fani
  • Siqi Li
  • Anant Dave
  • Debashree Roy

Harjinder Singh publishes regularly in a range of scientific journals, with the most frequent publication venues including:

  • Food Hydrocolloids
  • Journal of Dairy Science
  • Food & Function
  • Food Chemistry
  • International Dairy Journal

Recent published papers by Harjinder Singh span several topics and journals, including:

  • Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review (2020) in Frontiers in Nutrition
  • Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products (2020) in Critical Reviews in Food Science and Nutrition
  • Meat analogs: Protein restructuring during thermomechanical processing (2021) in Comprehensive Reviews in Food Science and Food Safety
  • Biophysical insights into modulating lipid digestion in food emulsions (2021) in Progress in Lipid Research
  • Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids (2020) in Food Chemistry

In recognition of their scientific contributions, Harjinder Singh was named a Fellow of the Royal Society of New Zealand in 2002.

Best Publications

  • Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

    Anil Kumar Anal;Harjinder Singh

  • Formation and physical properties of acid milk gels: a review

    J.A. Lucey;H. Singh

  • Structuring food emulsions in the gastrointestinal tract to modify lipid digestion.

    Harjinder Singh;Aiqian Ye;David Horne

  • Microemulsions: A Potential Delivery System for Bioactives in Food

    John Flanagan;Harjinder Singh

  • Heat stability of milk

    Harjinder Singh

  • Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

    Anwesha Sarkar;Kelvin K.T. Goh;R. Paul Singh;Harjinder Singh

  • Application of Polymer Science to Properties of Gluten

    H. Singh;F. MacRitchie

  • Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review

    T. Considine;T. Considine;H.A. Patel;H.A. Patel;S.G. Anema;S.G. Anema;H. Singh

  • Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva.

    Anwesha Sarkar;Kelvin K.T. Goh;Harjinder Singh

  • Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk

    John A. Lucey;Cheng Tet Teo;Peter A. Munro;Harjinder Singh

  • Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods

    M Reza Mozafari;John Flanagan;Lara Matia-Merino;Ajay Awati

  • The milk fat globule membrane—A biophysical system for food applications

    Harjinder Singh

  • Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels

    John A. Lucey;Michelle Tamehana;Harjinder Singh;Peter A. Munro

  • Milk proteins : from expression to food

    Abby Thompson;Mike Boland;Harjinder Singh

  • Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

    Miguel Angel de la Fuente;Harjinder Singh;Yacine Hemar

  • Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review.

    Debashree Roy;Aiqian Ye;Paul J. Moughan;Harjinder Singh

  • Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

    J.A. Lucey;P.A. Munro;H. Singh

  • Behaviour of protein-stabilised emulsions under various physiological conditions.

    Harjinder Singh;Anwesha Sarkar

  • A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

    J.A Lucey;M Tamehana;H Singh;P.A Munro

  • Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

    Anne Dartois;Jaspreet Singh;Lovedeep Kaur;Harjinder Singh

  • Means of Delivering Recommended Levels of Long Chain n‐3 Polyunsaturated Fatty Acids in Human Diets

    M.L. Garg;L.G. Wood;Harjinder Singh;P.J. Moughan

  • VENTILATORY EFFECTS OF LAPAROSCOPY UNDER GENERAL ANAESTHESIA

    G.D. Puri;H. Singh

Frequent Co-Authors

Aiqian Ye
Aiqian Ye Massey University
Skelte G. Anema
Skelte G. Anema Massey University
Paul J. Moughan
Paul J. Moughan Massey University
Yacine Hemar
Yacine Hemar University of Auckland
Lawrence K. Creamer
Lawrence K. Creamer Fonterra (New Zealand)
Anwesha Sarkar
Anwesha Sarkar University of Leeds
Douglas G. Dalgleish
Douglas G. Dalgleish University of Guelph
Patrick F. Fox
Patrick F. Fox University College Cork
Geoffrey B. Jameson
Geoffrey B. Jameson Massey University
Shane M. Rutherfurd
Shane M. Rutherfurd Massey University

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