| Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery AK Anal, H Singh Trends in food science & technology 18 (5), 240-251, 2007 | 1413 | 2007 |
| Formation and physical properties of acid milk gels: a review JA Lucey, H Singh Food research international 30 (7), 529-542, 1997 | 770 | 1997 |
| Structuring food emulsions in the gastrointestinal tract to modify lipid digestion H Singh, A Ye, D Horne Progress in lipid research 48 (2), 92-100, 2009 | 673 | 2009 |
| Microemulsions: a potential delivery system for bioactives in food J Flanagan, H Singh Critical reviews in food science and nutrition 46 (3), 221-237, 2006 | 521 | 2006 |
| Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods MR Mozafari, J Flanagan, L Matia‐Merino, A Awati, A Omri, ZE Suntres, ... Journal of the Science of Food and Agriculture 86 (13), 2038-2045, 2006 | 411 | 2006 |
| Interactions of milk proteins during heat and high hydrostatic pressure treatments—A Review T Considine, HA Patel, SG Anema, H Singh, LK Creamer Innovative food science & emerging technologies 8 (1), 1-23, 2007 | 409 | 2007 |
| Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model A Sarkar, KKT Goh, RP Singh, H Singh Food hydrocolloids 23 (6), 1563-1569, 2009 | 405 | 2009 |
| Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk JA LUCEY, CT Teo, PA Munro, H Singh Journal of Dairy Research 64 (4), 591-600, 1997 | 378 | 1997 |
| Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva A Sarkar, KKT Goh, H Singh Food Hydrocolloids 23 (5), 1270-1278, 2009 | 373 | 2009 |
| Heat stability of milk H Singh International journal of dairy technology 57 (2‐3), 111-119, 2004 | 355 | 2004 |
| The milk fat globule membrane—A biophysical system for food applications H Singh Current opinion in colloid & interface science 11 (2-3), 154-163, 2006 | 337 | 2006 |
| Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels JA Lucey, M TAMEHANA, H Singh, PA MUNRO Journal of Dairy Research 65 (4), 555-567, 1998 | 313 | 1998 |
| Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels JA Lucey, PA Munro, H Singh International Dairy Journal 9 (3-6), 275-279, 1999 | 309 | 1999 |
| Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins MA de la Fuente, H Singh, Y Hemar Trends in Food Science & Technology 13 (8), 262-274, 2002 | 300 | 2002 |
| Means of delivering recommended levels of long chain n‐3 polyunsaturated fatty acids in human diets ML Garg, LG Wood, H Singh, PJ Moughan Journal of Food Science 71 (5), R66-R71, 2006 | 289 | 2006 |
| Behaviour of protein-stabilised emulsions under various physiological conditions H Singh, A Sarkar Advances in colloid and interface science 165 (1), 47-57, 2011 | 282 | 2011 |
| A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone JA Lucey, M Tamehana, H Singh, PA Munro Food research international 31 (2), 147-155, 1998 | 282 | 1998 |
| Composition, structure, and digestive dynamics of milk from different species—A review D Roy, A Ye, PJ Moughan, H Singh Frontiers in Nutrition 7, 577759, 2020 | 270 | 2020 |
| 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, 149-160, 2010 | 264 | 2010 |
| Milk proteins: from expression to food M Boland, H Singh Academic Press, 2019 | 263 | 2019 |
