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Lista de obras de Harjinder Singh

A Murine Oral-Exposure Model for Nano- and Micro-Particulates: Demonstrating Human Relevance with Food-Grade Titanium Dioxide

artículo científico publicado en 2020

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature

scholarly article

A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells ⬇️

artículo científico publicado en 2020

Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality

artículo científico publicado en 2022

Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin

scientific article published on 31 August 2005

Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions

scholarly article

Adsorption of bile salts to milk phospholipid and phospholipid-protein monolayers

artículo científico publicado en 2014

Adsorption of milk proteins on to calcium phosphate particles

artículo científico publicado en 2012

Behavior of Protein in the Presence of Calcium during Heating of Whey Protein Concentrate Solutions ⬇️

artículo científico publicado el 22 de noviembre de 2011

Behavior of almond oil bodies during in vitro gastric and intestinal digestion ⬇️

artículo científico publicado el 22 de febrero de 2012

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

article

Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion.

artículo científico publicado en 2014

Behaviour of protein-stabilised emulsions under various physiological conditions

artículo científico publicado en 2011

Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.

artículo científico publicado en 2014

Binding of 2-nonanone and milk proteins in aqueous model systems

scientific article published on 06 April 2007

Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments

artículo científico publicado en 2008

Challenges for the Delivery of Long-Chain n-3 Fatty Acids in Functional Foods ⬇️

artículo científico publicado el 3 de enero de 2012

Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

artículo científico publicado en 2008

Characterisation and bioactivity of protein-bound polysaccharides from submerged-culture fermentation of Coriolus versicolor Wr-74 and ATCC-20545 strains

artículo científico publicado en 2007

Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques

scholarly article

Characterization of gum ghatti (Anogeissus latifolia): a structural and rheological approach

artículo científico publicado en 2009

Characterization of heat-induced aggregates of beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin in a whey protein concentrate environment

scientific article published on 01 August 2001

Chlorogenic Acid Potentiates the Anti-Inflammatory Activity of Curcumin in LPS-Stimulated THP-1 Cells

artículo científico publicado en 2020

Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products

artículo científico publicado en 2020

Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

scientific article published on 10 February 2019

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

article by Anwesha Sarkar et al published July 2009 in Food Hydrocolloids

Comparison of the Structure and Properties of Liposomes Prepared from Milk Fat Globule Membrane and Soy Phospholipids

artículo científico publicado en 2006

Complex rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

scientific article published on 16 October 2007

Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes

artículo científico publicado en 2020

Complying with FDA Regulations for the Manufacture and Quality Control of Nutraceuticals Do What You Say, Say What You Do

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

artículo científico publicado en 2020

Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase

artículo científico publicado en 2006

Destructuring and restructuring of foods during gastric digestion

artículo científico publicado en 2020

Development of an improved procedure for isolation and purification of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483.

artículo científico publicado en 2004

Diabetes and Alzheimer's Disease: Can Tea Phytochemicals Play a Role in Prevention?

artículo científico publicado en 2017

Dietary supplementation with ovine serum immunoglobulin attenuates acute effects on growth, organ weights, gut morphology and intestinal mucin production in the growing rat challenged with Salmonella enteritidis.

artículo científico publicado en 2011

Dietary supplementation with ovine serum immunoglobulin is associated with an increased gut luminal mucin concentration in the growing rat

artículo científico publicado en 2011

Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis

artículo científico publicado en 2015

Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation

artículo científico publicado en 2019

Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment

artículo científico publicado en 2020

Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition

scholarly article

Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions

artículo científico publicado en 2013

Effect of calcium on the morphology and functionality of whey protein nanofibrils

artículo científico publicado en 2011

Effect of food matrix microstructure on stomach emptying rate and apparent ileal fatty acid digestibility of almond lipids

artículo científico publicado en 2014

Effect of gel structure on the gastric digestion of whey protein emulsion gels.

artículo científico publicado en 2014

Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk

artículo científico publicado en 2016

Effect of pH, NaCl, CaCl2 and temperature on self-assembly of β-lactoglobulin into nanofibrils: a central composite design study

scientific article published on 18 July 2011

Effect of seasonal variations on the acid gelation of milk

scientific article published on 03 April 2020

Effect of the food form and structure on lipid digestion and postprandial lipaemic response

artículo científico publicado en 2019

Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk

artículo científico publicado en 2006

Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt

scientific article published on 10 December 2020

Emulsions and Foams Stabilised by Milk Proteins

scholarly article published 2016

Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media

scholarly article

Factors affecting rheological characteristics of fibril gels: the case of beta-lactoglobulin and alpha-lactalbumin.

scientific article published on April 2009

Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch

artículo científico publicado en 2004

Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion

artículo científico publicado en 2019

Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans

artículo científico publicado en 2019

Food microstructure and starch digestion.

artículo científico

Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium

scientific article published on 26 April 2012

Formation of new protein structures in heated mixtures of BSA and alpha-lactalbumin

artículo científico publicado en 2000

Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic

artículo científico publicado en 2006

Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase

artículo científico publicado en 2013

Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model

artículo científico publicado en 2018

Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

artículo científico publicado en 2020

Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δ-lactone and pepsin

artículo científico publicado en 2020

GlucoTRIG: a novel tool to determine the nutritional quality of foods and meals in general population

artículo científico publicado en 2020

Green and gold kiwifruit peel ethanol extracts potentiate pentobarbital-induced sleep in mice via a GABAergic mechanism

artículo científico publicado en 2012

Gross and true ileal digestible amino acid contents of several animal body proteins and their hydrolysates

article by J Cui et al published July 2013 in Meat Science

Heat-induced aggregation of whey proteins: comparison of cheese WPC with acid WPC and relevance of mineral composition

scientific article published on 01 July 2002

Heat-induced interactions of beta-lactoglobulin A and kappa-casein B in a model system

artículo científico publicado en 2003

High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk

artículo científico publicado en 2004

Immunomodulatory effects of ovine serum immunoglobulin in the growing rat.

artículo científico publicado en 2010

Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant

artículo científico publicado en 2020

Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics

scientific article published on 27 April 2019

Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™) ⬇️

artículo científico publicado en 2008

In Vitro Digestion of β-Lactoglobulin Fibrils Formed by Heat Treatment at Low pH ⬇️

artículo científico publicado el 8 de septiembre de 2010

In vitro gastric and intestinal digestion of a walnut oil body dispersion

artículo científico publicado en 2013

In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin

artículo científico publicado en 2012

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion

artículo científico publicado en 2013

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper digestive tract digestion

artículo científico publicado en 2013

Indian culinary plants enhance glucose-induced insulin secretion and glucose consumption in INS-1 β-cells and 3T3-L1 adipocytes

artículo científico publicado en 2011

Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey Proteins

scientific article published on 01 August 2004

Influence of binding of sodium dodecyl sulfate, all-trans-retinol, and 8-anilino-1-naphthalenesulfonate on the high-pressure-induced unfolding and aggregation of beta-lactoglobulin B.

artículo científico publicado en 2005

Influence of binding of sodium dodecyl sulfate, all-trans-retinol, palmitate, and 8-anilino-1-naphthalenesulfonate on the heat-induced unfolding and aggregation of beta-lactoglobulin B.

artículo científico publicado en 2005

Influence of calcium depletion on iron-binding properties of milk

artículo científico publicado en 2015

Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate

artículo científico publicado en 2022

Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions ⬇️

artículo científico publicado el 11 de enero de 2012

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

article by Simon M. Loveday et al published September 2013 in Trends in Food Science and Technology

Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH ⬇️

artículo científico publicado el 1 de diciembre de 2011

Interactions of casein micelles with calcium phosphate particles.

artículo científico publicado en 2014

Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.

artículo científico publicado en 2004

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

article

Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin

artículo científico publicado en 2005

Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

artículo científico publicado en 2019

Iron binding to caseins in the presence of orthophosphate.

artículo científico publicado en 2015

Korean ginseng modulates the ileal microbiota and mucin gene expression in the growing rat.

artículo científico publicado en 2014

Medium-chain fatty acids lower postprandial lipemia: A randomized crossover trial

scientific article published on 16 February 2019

Microemulsions: a potential delivery system for bioactives in food

artículo científico publicado en 2006

Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave.

artículo científico publicado en 2017

Microstructure, permeability and appearance of acid gels made from heated skim milk

scholarly article

Milk Protein–Polysaccharide Interactions

scholarly article published 2014

Milk protein–polysaccharide interactions

scholarly article published 2008

Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes

artículo científico publicado en 2019

Modulating fat digestion through food structure design

artículo científico publicado en 2017

Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris)

scholarly article

Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10

artículo científico publicado en 2020

Nanotechnology Applications in Functional Foods; Opportunities and Challenges

artículo científico publicado en 2016

Nature's complex emulsion: The fat globules of milk

article by Harjinder Singh & Sophie Gallier published July 2017 in Food Hydrocolloids

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

artículo científico publicado en 2020

Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets

artículo científico publicado en 2013

On the role of bile salts in the digestion of emulsified lipids ⬇️

Oral Behaviour of Food Emulsions

scholarly article published 16 February 2012

Oral processing of emulsion systems from a colloidal perspective ⬇️

artículo científico publicado en 2016

Orally administered ovine serum immunoglobulins influence growth performance, organ weights, and gut morphology in growing rats

artículo científico publicado en 2008

Ovine serum immunoglobulin has immunomodulatory effects in growing rats gavaged with Salmonella enteritidis

artículo científico publicado en 2011

PFG-NMR analysis of intercompartment exchange and inner droplet size distribution of W/O/W emulsions

artículo científico publicado en 2005

Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model

article

Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids

scientific article published on 01 August 2006

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

artículo científico publicado en 2013

Postprandial lipaemia following consumption of a meal enriched with medium chain saturated and/or long chain omega-3 polyunsaturated fatty acids. A randomised cross-over study

artículo científico publicado en 2020

Postprandial lipemia: factoring in lipemic response for ranking foods for their healthiness

artículo científico publicado en 2017

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages ⬇️

artículo científico publicado el 3 de mayo de 2012

Preparation and characterization of nanoparticles formed by chitosan-caseinate interactions

artículo científico publicado en 2008

Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions

artículo científico publicado en 2005

Pro-inflammatory adjuvant properties of pigment-grade titanium dioxide particles are augmented by a genotype that potentiates interleukin 1β processing.

artículo científico publicado en 2017

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

article published in 2010

Protein-tannic acid multilayer films: A multifunctional material for microencapsulation of food-derived bioactives

artículo científico publicado en 2017

Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk ⬇️

artículo científico publicado el 1 de junio de 2011

Re-formation of Fibrils from Hydrolysates of β-Lactoglobulin Fibrils during in Vitro Gastric Digestion ⬇️

artículo científico publicado el 4 de agosto de 2011

Rennet coagulation properties of skim milk concentrated by ultrafiltration: effects of heat treatment and pH adjustment

scholarly article

Rheological behavior of high-concentration sodium caseinate dispersions.

artículo científico publicado en 2010

Rheological properties of concentrated skim milk: influence of heat treatment and genetic variants on the changes in viscosity during storage.

artículo científico publicado en 2003

Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin

scholarly article

Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system

scientific article published on 17 July 2019

Self-Assembled Micelles Based on OSA-Modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture

artículo científico publicado en 2019

Solubilisation of soybean oil in microemulsions using various surfactants

Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

artículo científico publicado en 2013

Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)

artículo científico publicado en 2018

Structural and physicochemical changes in almond milk during in vitro gastric digestion: impact on the delivery of protein and lipids

artículo científico publicado en 2020

Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species

artículo científico publicado en 2022

Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion

scientific article published on 10 December 2020

Structural changes of bovine milk fat globules during in vitro digestion

artículo científico publicado en 2012

Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception

artículo científico publicado en 2019

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

artículo científico publicado en 2008

The adsorption of orthophosphate onto casein-iron precipitates

artículo científico publicado en 2017

The formation and breakdown of structured clots from whole milk during gastric digestion.

artículo científico publicado en 2016

The in vitro anti-pathogenic activity of immunoglobulin concentrates extracted from ovine blood.

artículo científico publicado en 2008

Use of Surface Plasmon Resonance (SPR) To Study the Dissociation and Polysaccharide Binding of Casein Micelles and Caseins ⬇️

artículo científico publicado el 22 de octubre de 2010

Viscometric and static light scattering studies on an exopolysaccharide produced by Lactobacillus delbrueckii subspecies bulgaricus NCFB 2483.

artículo científico publicado en 2005

Whey protein nanofibrils: the environment-morphology-functionality relationship in lyophilization, rehydration, and seeding

scientific article published on 11 May 2012

ε-Polylysine and β-cyclodextrin assembling as delivery systems for gastric protection of proteins and possibility to enhance intestinal permeation

scientific article published on 04 March 2019

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