0000-0001-6147-3221 Employment
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Lincoln University Senior Lecturer in Food Structure and Processing2025 - Present
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Lincoln University Lecturer in Food Engineering2022 - 2025
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Lincoln University Postdoctoral Research Fellow2019 - 2022
Education
Education history is unavailable.
Projects & Funding
Projects & funding information is unavailable.
Publications (52)
- Preparation of emulsion gels utilizing modified guar germ protein isolates: Microstructure, rheological attributes, and oral behaviour of hybrid frozen dessert Save
- Hydrocolloid–flavor interactions in food systems: A review of mechanisms, factors, and applications Save
- Co-gels of milk proteins and oat starch: A rheological, textural and microstructural perspective Save
- From texture to digestion: Understanding multi-component interactions in designing starch-based low-glycemic index soft foods Save
- Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Echinochloa frumentacea) Save
- Influence of hemp protein hydrolysates on the textural, thermal, rheological, and structural properties of corn starch with varying amylose content Save
- From binary to quaternary: Starch-macromolecule interactions modulate starch function, texture, and nutrition Save
- Effect of pH on extraction efficiency and the implications on the protein quality, in-vitro digestibility, antioxidant potential, structural properties, and functional characteristics of proteins isolated from Acacia nilotica (Indian gum Arabic) seeds Save
- Exploring hemp protein hydrolysates: functional and nutritional interactions with corn starch Save
- Machine learning for predicting aroma, flavour and preference of foods and beverages: Case studies with small and imbalanced datasets Save