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Effects of halogen and hydrogen bonding on defect disorder: The ladder that wasn't there.
CrystEngComm, 15(21), 4309-4320.
Abdalrahman, M.A., Awwadi, F.F., Jameson, G.B., Landee, C.P., Saunders, C.G., Turnbull, M.M., and Wikaira, J.L.
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.
Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions.
International Dairy Journal, 20, 72-78
Ries, D., Ye, A., Haisman, D. and Singh, H.
Properties of oil-in-water emulsions stabilized by beta-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin.
Food Hydrocolloids, 24 (5), 534-541
Sarkar, A., Goh, K. K. T., and Singh, H.
In vitro digestion of milk fat with different fat globule membrane and surface layer.
Food Colloids Conference 2010, Granada, Spain, p65
Ye, A. Cui, J., and Singh, H.
Evaluating the degradation of silk and silk-based biomaterials.
In P. Aramwit (Ed.), Silk: Production, Properties and Uses (Chapter 7, 117-134). Novascience. ISBN: 978-1621006923.
Dyer. J.M. and Solazzo C. (2012).
Reversing evolution: re-establishing obligate metal-ion dependency in a metal-independent KDO8P synthase.
Journal of Molecular Biology, 390, 646-661
Cochrane, F.C., Cookson, T.V.M., Jameson, G.B., and Parker, E.J.
Factors affecting rheological characteristics of fibril gels: The case of β-Lactoglobulin and α-Lactalbumin.
Journal of Food Science, 74 (3), R47-R55
Loveday, S. M., Rao, M. A., Creamer, L. K. and Singh, H.
The effect of hexametaphosphate addition during milk powder manufacture on the properties of reconstituted skim milk
International Dairy Journal, 50, 58-65
Anema, S.G.
Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk
Food Chemistry, 174, 339-347
Anema, S.G., and Li, Y.