R
R. Paul Singh
Researcher at University of California, Davis
Publications - 151
Citations - 6593
R. Paul Singh is an academic researcher from University of California, Davis. The author has contributed to research in topics: Heat transfer coefficient & Heat transfer. The author has an hindex of 38, co-authored 149 publications receiving 5205 citations. Previous affiliations of R. Paul Singh include Massey University.
Papers
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Journal ArticleDOI
INFOGEST static in vitro simulation of gastrointestinal food digestion
André Brodkorb,Lotti Egger,Marie Alminger,Paula Alvito,Ricardo Assunção,Simon Ballance,Torsten Bohn,Claire Bourlieu-Lacanal,Rachel Boutrou,Frédéric Carrière,Alfonso Clemente,Milena Corredig,Didier Dupont,Claire Dufour,Catharina Edwards,Matt Golding,Sibel Karakaya,Bente Kirkhus,Steven Le Feunteun,Uri Lesmes,Adam Macierzanka,Alan R. Mackie,Carla Martins,Sébastien Marze,David Julian McClements,Olivia Ménard,Mans Minekus,Reto Portmann,Cláudia N. Santos,Isabelle Souchon,R. Paul Singh,Gerd E. Vegarud,Martin S. J. Wickham,Werner Weitschies,Isidra Recio +34 more
TL;DR: This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase.
Book
Introduction to food engineering
R. Paul Singh,Dennis R. Heldman +1 more
TL;DR: In this article, the SI System of Units and Conversion Factors Physical properties of foods Physical Properties of nonfood materials Physical properties Physical Properties Physical properties properties of water and air Psychrometric Charts Symbols for Use in Drawing Food Engineering Equipment Miscellaneous Bibliography Index
Journal ArticleDOI
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
TL;DR: The behavior of β-lactoglobulin (β-lg)-stabilized emulsions using pepsin digestion under simulated gastric conditions (37°C, pH 1.2 and 34mM NaCl ionic strength, with continuous shaking at approximately 95 rev/min for 2h) was investigated in this paper.
Book
Handbook of Food Engineering Practice
TL;DR: In this paper, Steffe and Steffe proposed a pipeline design for Newtonian and non-Newtonian fluids, and R. Paul Singh Prediction of Freezing Time and Design of Food Freezers.
Journal ArticleDOI
Kinetics of water diffusion and starch gelatinization during rice parboiling
Amarjit S. Bakshi,R. Paul Singh +1 more
TL;DR: A mathematical model describing simultaneous water diffusion and gelatinization of starch during rice parboiling is proposed in this paper, which shows good correlation between observed and predicted value of water uptake.