2023 - 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
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.
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.
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.
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.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery
Anil Kumar Anal;Harjinder Singh.
Trends in Food Science and Technology (2007)
Formation and physical properties of acid milk gels: a review
J.A. Lucey;H. Singh.
Food Research International (1997)
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion.
Harjinder Singh;Aiqian Ye;David Horne.
Progress in Lipid Research (2009)
Microemulsions: A Potential Delivery System for Bioactives in Food
John Flanagan;Harjinder Singh.
Critical Reviews in Food Science and Nutrition (2006)
Heat stability of milk
International Journal of Dairy Technology (2004)
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.
Innovative Food Science and Emerging Technologies (2007)
Application of Polymer Science to Properties of Gluten
H. Singh;F. MacRitchie.
Journal of Cereal Science (2001)
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.
Food Hydrocolloids (2009)
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.
Journal of Dairy Research (1997)
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva.
Anwesha Sarkar;Kelvin K.T. Goh;Harjinder Singh.
Food Hydrocolloids (2009)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: