Harjinder Singh - Concepedia

Author

Harjinder Singh

Also Known As

H Singh, H. SINGH, H. Singh, HARJINDER SINGH, Harjinder SINGH, Harjinder Singh, Harjinder. Singh, Heman Singh, Singh, Harjinder

565

Publications

30.7K

Citations

H-Index

186

Concepts

All Affiliations

Massey University Riddet Institute Fonterra (New Zealand)AgResearch

About

Harjinder Singh is an author at Massey University specializing in health sciences, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	64	126	10.7K
2	Engineering	51	91	8K
3	Medicine	43	69	5.1K
4	Education	10	10	614
5	Language Studies	1	1	28

Harjinder Singh

338

Publications

25.4K

Citations

H-Index

Page 1

	Year	Citations
Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery Anil Kumar Anal, Harjinder Singh Trends in Food Science & Technology Industrial ApplicationsEngineeringBiotechnologyMicro-encapsulationBiomedical Engineering	2007	967
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, Food Hydrocolloids Food ChemistryFood ColloidMedicineGastroenterologyVitro Gastric Model	2008	359
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva Anwesha Sarkar, Kelvin K.T. Goh, Harjinder Singh Food Hydrocolloids Food ColloidMilk-protein-stabilized EmulsionsArtificial SalivaColloidal PropertyFood Engineering	2008	335
Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods M. R. Mozafari, John G. Flanagan, Lara Matia‐Merino, Journal of the Science of Food and Agriculture Food ChemistryLipid‐based Nanoencapsulation SystemsFood NanotechnologyNanotherapeuticsRecent Trends	2006	313
Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk J.A. Lucey, Cheng Tet Teo, Peter A. Munro, Journal of Dairy Research Food ColloidEngineeringMechanical EngineeringThermal ProcessingSoft Matter	1997	294
Heat stability of milk Harjinder Singh International Journal of Dairy Technology EngineeringHeat StabilityMilk SystemThermal ProcessingThermodynamics	2004	293
The milk fat globule membrane—A biophysical system for food applications Harjinder Singh Current Opinion in Colloid & Interface Science Membrane BiophysicsFood ApplicationsFood BiophysicsFood TechnologyMembrane Biology	2005	276
Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels J.A. Lucey, M. Tamehana, Harjinder Singh, Journal of Dairy Research Food ColloidEngineeringCasein MicellesFood BiophysicsFood Chemistry	1998	263
Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins Miguel Ángel de la Fuente, Harjinder Singh, Yacine Hémar Trends in Food Science & Technology Protein ChemistryBiochemistryProtein FoldingWhey ProteinsThermodynamics	2002	241
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, Harjinder Singh International Dairy Journal Food ColloidEngineeringMechanical EngineeringRheological PropertiesRheology	1999	235

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