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List of works by Simon M Loveday

Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality

scientific article published in February 2022

Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio

scientific article published on 09 November 2020

Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species.

scientific article

Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation

scientific article published on 25 February 2019

Effect of calcium on the morphology and functionality of whey protein nanofibrils

scientific article published on 26 September 2011

Effect of pH, NaCl, CaCl2 and temperature on self-assembly of β-lactoglobulin into nanofibrils: a central composite design study

scientific article published on 18 July 2011

Factors affecting rheological characteristics of fibril gels: the case of beta-lactoglobulin and alpha-lactalbumin.

scientific article published on April 2009

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins

scientific article published on 16 January 2019

Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans

scientific article published on 26 July 2019

Formation of β-lactoglobulin nanofibrils by microwave heating gives a peptide composition different from conventional heating.

scientific article published on 24 August 2012

Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

scientific article published on 19 March 2020

Glycation as a Tool To Probe the Mechanism of β-Lactoglobulin Nanofibril Self-Assembly

scientific article published on 28 March 2014

In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin

scientific article published on 24 October 2012

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

article by Simon M. Loveday et al published September 2013 in Trends in Food Science and Technology

Modulating β-lactoglobulin nanofibril self-assembly at pH 2 using glycerol and sorbitol.

scientific article

Morphology of complexes formed between β-lactoglobulin nanofibrils and pectins is influenced by the pH and structural characteristics of the pectins

scientific article

Nanomechanics of Pectin-Linked β-Lactoglobulin Nanofibril Bundles

scientific article published on 14 June 2018

Phase and rheological behavior of high-concentration colloidal hard-sphere and protein dispersions.

scientific article published on September 2007

Rheological behavior of high-concentration sodium caseinate dispersions.

scientific article

Water dynamics in fresh and frozen yeasted dough.

scientific article published on January 2012

Whey protein nanofibrils: the environment-morphology-functionality relationship in lyophilization, rehydration, and seeding

scientific article published on 11 May 2012

Yeast metabolism in fresh and frozen dough

2006 doctoral thesis by Simon Derek Loveday at Massey University

Β-lactoglobulin self-assembly: structural changes in early stages and disulfide bonding in fibrils

scientific article

β-Lactoglobulin nanofibrils can be assembled into nanotapes via site-specific interactions with pectin

scientific article published on 30 October 2015

ε-Polylysine and β-cyclodextrin assembling as delivery systems for gastric protection of proteins and possibility to enhance intestinal permeation

scientific article published on 04 March 2019

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