Lovedeep Kaur

Employment

Employment history is unavailable.

Education

Education history is unavailable.

Projects & Funding

• A circular food technology to create whole-plant food analogues (WpfA) Ministry of Business, Innovation and Employment
  2024 - 2027
• Te Rangahau Taha Wheako mō ngā Kai o Āpōpō: The Consumer Dimension of Future Foods Ministry of Business, Innovation and Employment
  2020 - 2024

Publications (73)

• Physicochemical Properties, Colloidal Stability, and Encapsulation Efficiency of Lecithin-Based and Chitosan-Coated Liposomes Loaded with Cinnamomum zeylanicum Bioactives
  Applied Sciences 2026 DOI: 10.3390/app16083754
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• The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates
  Foods 2026 DOI: 10.3390/foods15050912
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• Food Proteins: Processing, Interactions, Functionality and Bioavailability
  Foods 2025 DOI: 10.3390/foods14050857
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• Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health
  Nneka I. Ajomiwe, Mike Boland, Suphat Phongthai +3 more
  Foods 2024 DOI: 10.3390/foods13111771
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• Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa
  Foods 2023 DOI: 10.3390/foods12203815
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• Goat Meat: Production and Quality Attributes
  Mariero H Gawat, Mike Boland, Jaspreet Singh +1 more
  Foods 2023 DOI: 10.3390/foods12163130
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• High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties
  Fankui Zeng, Abhilasha Abhilasha, Yu‐Fan Chen +4 more
  Foods 2023 DOI: 10.3390/foods12132460
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• Functional Food Based on Potato
  Yang Li, Lovedeep Kaur, Jaspreet Singh +2 more
  Foods 2023 DOI: 10.3390/foods12112145
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• Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes
  Ramandeep Kaur, Lovedeep Kaur, Tanushree Barua Gupta +1 more
  Foods 2023 DOI: 10.3390/foods12061333
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• Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison
  Foods 2023 DOI: 10.3390/foods12061239
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• Actinidin in Green and SunGold Kiwifruit Improves Digestion of Alternative Proteins—An In Vitro Investigation
  Foods 2022 DOI: 10.3390/foods11182739
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• 3D Printing of Textured Soft Hybrid Meat Analogues
  Tianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata +2 more
  Foods 2022 DOI: 10.3390/foods11030478
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• Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro
  Masatsugu Tamura, Chisato Kumagai, Lovedeep Kaur +2 more
  Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire 2021 DOI: 10.1016/j.lwt.2021.111379
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• Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
  Foods 2021 DOI: 10.3390/foods10030512
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• Meat analogs: Protein restructuring during thermomechanical processing.
  Akashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur +2 more
  Comprehensive reviews in food science and food safety 2021 DOI: 10.1111/1541-4337.12721
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• Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins
  Lovedeep Kaur, Harmandeepsingh Lamsar, Ignacio Fernando López +4 more
  Foods 2021 DOI: 10.3390/foods10020331
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• Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure.
  Food chemistry 2020 DOI: 10.1016/j.foodchem.2020.128500
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• Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris
  Foods 2020 DOI: 10.3390/foods9081122
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• Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket.
  Food science of animal resources 2020 DOI: 10.5851/kosfa.2020.e21
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• Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities.
  Rosana Colussi, Dianini Hüttner Kringel, Lovedeep Kaur +3 more
  Food chemistry 2020 DOI: 10.1016/j.foodchem.2020.126475
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