RAMANDEEP KAUR

About

I specialise in food chemistry and food science and have a particular interest in exploring the potential role of bioactive compounds in functional food development. I have high motivation to work independently and cross-disciplinary with excellent innovative and analytical research planning skills. My PhD research focus characterisation of bioactive compounds (essential oils), functional food developments, encapsulation, and partitioning behaviour of bioactive compounds in different phases. I am currently working on preparing essential oil-added nanocapsules and nanoemulsions and determination of their effect on different food systems. This research project is supported by Massey University Doctoral Scholarship.

Employment

• Riddet Institute Technical Assistant
  2022 - 2023
• Massey University PhD scholar
  2019 - 2023
• Eternal University Assistant Professor
  2017 - 2019

Education

• Massey University PhD (Food Technology)
  2019 - 2023
• Sant Longowal Institute of Engineering and Technology M.Tech
  2015 - 2017

Projects & Funding

Projects & funding information is unavailable.

Publications (11)

• Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat
  Food Chemistry 2024 DOI: 10.1016/j.foodchem.2023.137600
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• Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes
  Foods 2023 DOI: 10.3390/foods12061333
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• Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef
  International Journal of Food Science & Technology 2023 DOI: 10.1111/ijfs.16390
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• Multitarget preservation technologies for chemical‐free sustainable meat processing
  Journal of Food Science 2022 DOI: 10.1111/1750-3841.16329
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• Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion
  Trends in Food Science & Technology 2022 DOI: 10.1016/j.tifs.2022.02.021
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• THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW
  Food Reviews International 2021 DOI: 10.1080/87559129.2021.1950173
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• Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
  Food Science of Animal Resources 2021 DOI: 10.5851/kosfa.2021.e27
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• Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems
  Food Control 2021 DOI: 10.1016/j.foodcont.2020.107678
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• Structural Features, Modification, and Functionalities of Beta-Glucan
  Fibers 2019 DOI: 10.3390/fib8010001
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• Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review
  Journal of Functional Foods 2019 DOI: 10.1016/j.jff.2019.103527
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