Singh H - Search Results

1

Gastric digestion of cow milk, almond milk and oat milk in rats.

Wang X, Wolber FM, Ye A, Stroebinger N, Hamlin A, Zhu P, Montoya CA, Singh H. Wang X, et al. Among authors: singh h. Food Funct. 2022 Oct 31;13(21):10981-10993. doi: 10.1039/d2fo02261c. Food Funct. 2022. PMID: 36254802

2

Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.

Ye A, Hemar Y, Singh H. Ye A, et al. Among authors: singh h. J Agric Food Chem. 2004 Aug 25;52(17):5491-8. doi: 10.1021/jf030762o. J Agric Food Chem. 2004. PMID: 15315390

3

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

Ye A, Hemar Y, Singh H. Ye A, et al. Among authors: singh h. Colloids Surf B Biointerfaces. 2004 Oct 10;38(1-2):1-9. doi: 10.1016/j.colsurfb.2004.07.011. Colloids Surf B Biointerfaces. 2004. PMID: 15465297

4

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

Ye A, Singh H, Taylor MW, Anema SG. Ye A, et al. Among authors: singh h. J Dairy Res. 2004 Nov;71(4):471-9. doi: 10.1017/s0022029904000512. J Dairy Res. 2004. PMID: 15605714

5

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

Jiménez-Flores R, Ye A, Singh H. Jiménez-Flores R, et al. Among authors: singh h. J Agric Food Chem. 2005 May 18;53(10):4213-9. doi: 10.1021/jf0480039. J Agric Food Chem. 2005. PMID: 15884863

6

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

Ye A, Singh H. Ye A, et al. Among authors: singh h. J Colloid Interface Sci. 2006 Mar 1;295(1):249-54. doi: 10.1016/j.jcis.2005.08.022. Epub 2005 Aug 31. J Colloid Interface Sci. 2006. PMID: 16139288

7

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

Ye A, Flanagan J, Singh H. Ye A, et al. Among authors: singh h. Biopolymers. 2006 Jun 5;82(2):121-33. doi: 10.1002/bip.20465. Biopolymers. 2006. PMID: 16453308

8

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

Ye A, Anema SG, Singh H. Ye A, et al. Among authors: singh h. J Dairy Res. 2008 Aug;75(3):347-53. doi: 10.1017/S0022029908003464. Epub 2008 Jul 14. J Dairy Res. 2008. PMID: 18620615

9

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

Singh H, Ye A, Horne D. Singh H, et al. Prog Lipid Res. 2009 Mar;48(2):92-100. doi: 10.1016/j.plipres.2008.12.001. Epub 2008 Dec 14. Prog Lipid Res. 2009. PMID: 19116160 Review.

10

In vitro digestion of beta-lactoglobulin fibrils formed by heat treatment at low pH.

Bateman L, Ye A, Singh H. Bateman L, et al. Among authors: singh h. J Agric Food Chem. 2010 Sep 8;58(17):9800-8. doi: 10.1021/jf101722t. J Agric Food Chem. 2010. PMID: 20684554

Food Biophys. 2008, 3(2), 120-125 and Loveday, S. M.; Rao, M. A.; Creamer, L. K.; Singh, H. Factors affecting rheological characteristics of fibril gels: The case of beta-lactoglobulin and alpha-lactalbumin. ...The fibrils were formed by heating beta-Lg solutions at …

Food Biophys. 2008, 3(2), 120-125 and Loveday, S. M.; Rao, M. A.; Creamer, L. K.; Singh, H. Factors affecting rheological char …

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