Dr Lovedeep Kaur

Research Scientist
Email: l.kaur@massey.ac.nz
Phone: +64 6 350 5799 Ext. 81379
B.S, M.S, PhD (Food Technology), MNZIFST

Research work

  • In vitro digestion of different food proteins and starches.
  • Physico-chemical, functional and nutritional characterization of starches from different sources; potato tubers and their flours.
  • Physico-chemical and functional characterization of different polysaccharide gums.
  • Development of novel food structures and exploring ways to alter the existing meat protein structures to change their digestibility profiles.
  • Screening of various plant sources for their antidiabetic potential in vitro.
  • Effect of kiwifruit proteases on the digestion of different food proteins.

  Selected Publications

  • Jaspreet Singh and Lovedeep Kaur, Editors (2009). Advances in Potato Chemistry and Technology. Editors; J. Singh and L. Kaur, Elsevier (Elsevier-Academic Press), USA. (hard cover 528 pages)
  • Lovedeep Kaur, Shane M. Rutherfurd, Paul J. Moughan, Lynley Drummond and Mike J. Boland. (2010). Actinidin Enhances Gastric Protein Digestion as Assessed Using an In Vitro Gastric Digestion Model. Journal of Agriculture and Food Chemistry, 58, 5068-5073.
  • Lovedeep Kaur, Shane M. Rutherfurd, Paul J. Moughan, Lynley Drummond and Mike J. Boland. (2010). Actinidin Enhances Protein Digestion in the Small Intestine as Assessed Using an In Vitro Digestion Model. Journal of Agriculture and Food Chemistry, 58, 5074-5080.
  • Lovedeep Kaur, Jaspreet Singh, and Harjinder Singh (2009). Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach. Journal of Food Science, 74, E328-E332.
  • Lovedeep Kaur, Jaspreet Singh, Harjinder Singh and Owen J McCarthy (2008). Starch-Cassia gum interactions: A microstructure-rheology study. Food Chemistry, 111, 1-10.
  • Jaspreet Singh, Anne Dartois, and Lovedeep Kaur (2010). Starch digestibility in food matrix: a review. Trends in Food Science and Technology, 21, 168-180.

Awards and Honours