Professor Harjinder Singh

Areas of Expertise

Professor Singh’s current research programme involves understanding structures, interactions, and functions of food proteins; food emulsions, encapsulation, protection and delivery of bioactive compounds in foods and food formulations. He has published over 250 research papers in international journals, and holds 5 patents. He has presented over 50 keynote addresses at national and international conferences.

Awards and Honours

• Awarded William C. Haines Dairy Science Award (2008) by the California Dairy Research Foundation (USA) for making outstanding contributions to dairy science and dairy industry worldwide.
• Awarded Massey University Research Medal (individual) (2008) for distinction in research.
• Awarded Marschall Rhodia International Dairy Science Award (2001). This highly prestigious award given by the American Dairy Science Association recognizes outstanding accomplishments in research and development by a researcher outside the USA and Canada in chemistry, biochemistry, microbiology, technology, and engineering pertaining to the dairy foods industries.
• Awarded Massey University Research Medal (Team) (2005) for making outstanding research contributions and team leadership.
• Selected as ISI Highly Cited Researcher for exceptional citation count in the field of Agricultural Science (2006). Ranked top 15 in the world in the period 1996-2006 by Science Watch (Thompson Scientific, USA).

Fellowships

• Elected Fellow of Royal Society of New Zealand (2002) in recognition of distinction in research and the advancement of science.
• Elected Fellow of the International academy of Food Science and Technology, (2006). This fellowship recognises outstanding contributions to the field of food science and advancement of knowledge.
• Elected Fellow of the New Zealand Institute of Food Science and Technology, (2006). This fellowship recognises outstanding contributions to the field of food science and technology.

Selected Publications

• Genovese, D.B., Ye, A., and Singh, H. (2010). High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure. Journal of Texture Studies, 41, 171-189.
• Loveday, S.M., Hindmarsh, J.P., Creamer, L.K., and Singh, H. (2010). Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate. Food Research International, 43(5), 1321-28.
• Loveday, S.M., Rao, M.A., Creamer, L.K. and Singh, H. (2010). Rheological behavior of high-concentration sodium caseinate dispersions. Journal of Food Science, 75(2), N30-N35.
• Loveday, S.M., Wang, X.L., Rao, M.A., Anema, S.G., Creamer, L.K., and Singh H (2010). Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl₂. International Dairy Journal, 20, 571-79.
• Ries, D., Ye, A., Haisman, D., and Singh, H. (2010). Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions. International Dairy Journal, 20, 72-78.
• Sarkar, A., Goh, K.K.T., and Singh, H. (2010). Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin. Food Hydrocolloids, 24, 534-541.
• Sarkar, A., Horne, D.S., and Singh, H. (2010). Interactions of milk protein stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model. Food Hydrocolloids, 24(2-3), 142-151.
• Sarkar, A., Horne, D.S., and Singh, H. (2010). Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model. International Dairy Journal, 20(9), 589-597.
• Singh, J., Lelane, C., Stewart, R.B., and Singh, H. (2010). Formation of starch spherulites: Role of amylase content and thermal events. Food Chemistry, 121, 980-989.
• Sugiarto, M., Ye, A., Taylor, M.W., and Singh, H. (2010). Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion. Dairy Science Technology, 90, 87-98.