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Journal of Agricultural and Food Chemistry|October 22, 2008
Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatmentsJanina Kühn, Thérèse Considine, Harjinder SinghLangmuir : the ACS Journal of Surfaces and Colloids|November 2, 2013
Oil-in-water emulsion system stabilized by protein-coated nanoemulsion dropletsAiqian Ye, Xangqian Zhu, Harjinder SinghProgress in Lipid Research|January 1, 2009
Structuring food emulsions in the gastrointestinal tract to modify lipid digestionHarjinder Singh, Aiqian Ye, David HorneJournal of Agricultural and Food Chemistry|July 28, 2011
Re-formation of fibrils from hydrolysates of β-lactoglobulin fibrils during in vitro gastric digestionLibei Bateman, Aiqian Ye, Harjinder SinghJournal of Dairy Science|December 14, 2020
Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurtSiqi Li, Aiqian Ye, Harjinder SinghFood Research International (Ottawa, Ont.)|June 13, 2021
The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systemsSiqi Li, Aiqian Ye, Harjinder SinghJournal of Dairy Science|July 22, 2019
Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving systemSiqi Li, Aiqian Ye, Harjinder SinghJournal of Agricultural and Food Chemistry|December 22, 2012
In vitro gastric and intestinal digestion of a walnut oil body dispersionSophie Gallier, Holly Tate, Harjinder SinghFood & Function|October 11, 2016
Oral processing of emulsion systems from a colloidal perspectiveAnwesha Sarkar, Aiqian Ye, Harjinder SinghJournal of Food Science|September 3, 2009
Characterization of gum ghatti (Anogeissus latifolia): a structural and rheological approachLovedeep Kaur, Jaspreet Singh, Harjinder SinghPageof 28