Dr Simon Loveday

Research

Protein chemistry and functionality, interaction of water with biological macromolecules in low-water systems. My current focus includes the self-assembly of whey proteins, physicochemical properties of concentrated protein dispersions with ‘soft glass’ properties, and the processing-structure-digestibility relationship for protein-rich foods. I have also worked on microstructural characterisation of processed foods, yeast metabolism in bakery products, and enhancing vitamin stability in beverages. I currently supervise three PhD students.

Selected Publications

• Loveday, S. M., Huang, V. T., Reid, D. S., and Winger, R. J. 'Water Dynamics in Fresh and Frozen Yeasted Dough.' IN PRESS Critical Reviews in Food Science and Nutrition.
• Loveday, S. M., Wang, X. L., Rao, M. A., Anema, S. G., Creamer, L., and Singh, H. (2010) 'Tuning the properties of ß-lactoglobulin nanofibrils with pH, NaCl and CaCl2'. International Dairy Journal 20, 571-579.
• Loveday, S. M., Rao, M. A., Creamer, L., and Singh, H. (2010). 'Rheological and Phase Behavior of High-Concentration Sodium Caseinate Dispersions'. Journal of Food Science 75(2), N30-N35.
• Loveday, S.M., Hindmarsh, J.P., Creamer, L.K., Singh, H. (2009). 'Physicochemical changes in a model protein bar during storage'. Food Research International 42, 798-806.
• Loveday, S.M., and Singh, H. (2008). 'Technologies for vitamin A protection in foods and pharmaceuticals.' Trends in Food Science and Technology 19, 657-668.
• Loveday, S.M., and Winger, R.J. (2007). 'Mathematical Model of Sugar Uptake in Fermenting Yeasted Dough'. Journal of Agricultural and Food Chemistry 55, 6325-6329

Awards and Honours

• Professional Member, New Zealand Institute of Food Science and Technology, 2010
• Top Achiever Doctoral Scholarship, New Zealand Foundation for Research, Science and Technology, 2000.