| Morphological, thermal and rheological properties of starches from different botanical sources N Singh, J Singh, L Kaur, NS Sodhi, BS Gill Food chemistry 81 (2), 219-231, 2003 | 2266 | 2003 |
| Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review J Singh, L Kaur, OJ McCarthy Food hydrocolloids 21 (1), 1-22, 2007 | 1400 | 2007 |
| Starch digestibility in food matrix: a review J Singh, A Dartois, L Kaur Trends in Food Science & Technology 21 (4), 168-180, 2010 | 1077 | 2010 |
| Advances in potato chemistry and technology J Singh, L Kaur Academic press, 2016 | 373 | 2016 |
| Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch N Singh, D Chawla, J Singh Food Chemistry 86 (4), 601-608, 2004 | 358 | 2004 |
| Advances in potato chemistry and technology J Singh, L Kaur Academic press, 2016 | 356 | 2016 |
| Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars J Singh, N Singh Food Chemistry 75 (1), 67-77, 2001 | 343 | 2001 |
| Physico-chemical, rheological and structural properties of fractionated potato starches L Kaur, J Singh, OJ McCarthy, H Singh Journal of Food Engineering 82 (3), 383-394, 2007 | 298 | 2007 |
| Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches J Singh, N Singh Food hydrocolloids 17 (1), 63-72, 2003 | 273 | 2003 |
| Influence of guar gum on the in vitro starch digestibility—rheological and microstructural characteristics A Dartois, J Singh, L Kaur, H Singh Food Biophysics 5 (3), 149-160, 2010 | 247 | 2010 |
| Factors influencing the properties of hydroxypropylated potato starches L Kaur, N Singh, J Singh Carbohydrate Polymers 55 (2), 211-223, 2004 | 246 | 2004 |
| Effect of acetylation on some properties of corn and potato starches J Singh, L Kaur, N Singh Starch‐Stärke 56 (12), 586-601, 2004 | 243 | 2004 |
| Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches J Singh, OJ McCarthy, H Singh Carbohydrate polymers 64 (4), 569-581, 2006 | 221 | 2006 |
| Effect of cross‐linking on some properties of potato (Solanum tuberosum L.) starches L Kaur, J Singh, N Singh Journal of the Science of Food and Agriculture 86 (12), 1945-1954, 2006 | 204 | 2006 |
| Physicochemical, rheological and cookie making properties of corn and potato flours J Singh, N Singh, TR Sharma, SK Saxena Food chemistry 83 (3), 387-393, 2003 | 195 | 2003 |
| Nanomaterials and nanosystems for biomedical applications MR Mozafari Springer Science & Business Media, 2007 | 174 | 2007 |
| Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches L Kaur, J Singh, N Singh Food Hydrocolloids 19 (5), 839-849, 2005 | 170 | 2005 |
| Effect of fatty acids on the rheological properties of corn and potato starch J Singh, N Singh, SK Saxena Journal of Food Engineering 52 (1), 9-16, 2002 | 143 | 2002 |
| The role of cotyledon cell structure during< i> in vitro</i> digestion of starch in navy beans T Berg, J Singh, A Hardacre, MJ Boland Carbohydrate Polymers, 2011 | 138 | 2011 |
| Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes A Bordoloi, L Kaur, J Singh Food Chemistry 133 (4), 1092-1100, 2012 | 134 | 2012 |
Dr Lovedeep Kaur, PhDSenior Research Officer, School of Food and Advanced Technology, Massey University, New Zealand在 massey.ac.nz 的电子邮件经过验证
