H. Singh

发表

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

M. A. Rao, S. Loveday, X. L. Wang, 2011, Journal of agricultural and food chemistry.

Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins.

H. Singh, E. Gilbert, A. Ye, 2022, Journal of dairy science.

Milk Protein Products | Functional Properties of Milk Proteins

H. Singh, 2011 .

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

H. Singh, P. Moughan, S. Rutherfurd, 2013, Meat science.

Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins.

H. Singh, P. Munro, C. Ramkumar, 2000, Journal of agricultural and food chemistry.

Phase and rheological behavior of high-concentration colloidal hard-sphere and protein dispersions.

M. A. Rao, S. Loveday, H. Singh, 2007, Journal of food science.

Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type II

M. Garg, H. Singh, P. Moughan, 2007, European Journal of Clinical Nutrition.

Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidizer.

H. Singh, A. Thompson, Abby K. Thompson, 2006, Journal of dairy science.

Inducer and suppressor T cell subsets in protein-energy malnutrition: Analysis by monoclonal antibodies

R. Chandra, H. Singh, S. Gupta, 1982 .

Dynamic light scattering investigation of sodium caseinate and xanthan mixtures.

D. N. Pinder, H. Singh, Y. Hemar, 2002, International journal of biological macromolecules.

A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii).

S. Anema, H. Singh, K. Nicholas, 2007, Archives of biochemistry and biophysics.

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

H. Singh, A. Ye, J. Cui, 2011, Journal of dairy science.

THE ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER

O. K. Chung, H. Singh, C. R. Martin, 2006 .

Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography.

H. Singh, P. Munro, J. Lucey, 2000, Journal of agricultural and food chemistry.

Zinc binding in bovine milk

H. Singh, P. Fox, A. Flynn, 1989, Journal of Dairy Research.

Biochemical aspects of malabsorption in marasmus: effect of dietary rehabilitation

H. C. Mehta, H. Singh, A. S. Saini, 1985, British Journal of Nutrition.

Binding of zinc to bovine and human milk proteins

H. Singh, P. Fox, A. Flynn, 1989, Journal of Dairy Research.

Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying

H. Singh, A. Taneja, A. Ye, 2015 .

Physico-Chemical Properties of Milk

O. J. McCarthy, H. Singh, O. Mccarthy, 2009 .

Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage.

H. Singh, R. Jiménez-Flores, A. Bienvenue, 2003, Journal of dairy science.

Interaction Between Sorghum Protein Extraction and Precipitation Conditions on Yield, Purity, and Composition of Purified Protein Fractions

H. Singh, S. Bean, S. Park, 2006 .

Effects of dietary supplements of selenium, vitamin E or combinations of the two on antibody responses of broilers

H. Singh, H Singh, S Sodhi, 2006, British poultry science.

Thermal Denaturation, Aggregation and Gelation of Whey Proteins

H. Singh, P. Havea, 2003 .

Structural changes of bovine milk fat globules during in vitro digestion.

H. Singh, A. Ye, S. Gallier, 2012, Journal of dairy science.

Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide

I. Zaidul, S. Jinap, H. Singh, 2013 .

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

M. A. Rao, S. Loveday, H. Singh, 2009, Journal of food science.

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

H. Singh, P. Moughan, P. Balan, 2011, Animal : an international journal of animal bioscience.

Factors Affecting Rheological Characteristics of Fibril Gels : The Case of β-Lactoglobulin and α-Lactalbumin

M. A. Rao, S. Loveday, H. Singh, 2022 .

Immunomodulatory effects of ovine serum immunoglobulin in the growing rat.

H. Singh, P. Moughan, K. Rutherfurd-Markwick, 2010, Animal : an international journal of animal bioscience.

Stability of wheat proteins in solution

H. Singh, F. Macritchie, S. Chittrakorn, 2006 .

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

S. Anema, H. Singh, A. Ye, 2004, Journal of dairy science.

Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.

H. Singh, P. Munro, J. Lucey, 2000, The Journal of dairy research.

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.

H. Singh, P. Moughan, S. Rutherfurd, 2011, Animal : an international journal of animal bioscience.

Biochemical aspects of malabsorption in marasmus

H. C. Mehta, H. Singh, A. S. Saini, 1984, British Journal of Nutrition.

Functional Properties of Milk Proteins

H. Singh, 2015 .

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

H. Singh, L. K. Creamer, P. Havea, 2001, Journal of Dairy Research.

Iron binding to caseins in the presence of orthophosphate.

H. Singh, A. Ye, P. Edwards, 2016, Food Chemistry.

Influence of calcium depletion on iron-binding properties of milk.

H. Singh, A. Ye, A. Ellis, 2015, Journal of dairy science.

Sensory and instrumental textural characteristics of acid milk gels

Harjinder Singh, H. Singh, Harjinder Singh, 2003 .

MILK PROTEINS | Functional Properties

H. Singh, 2002 .

Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy.

D. N. Pinder, H. Singh, Y. Hemar, 2003, Journal of colloid and interface science.

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

H. Singh, A. Ye, C. Streicher, 2011, Journal of dairy science.