Dr Ali Rashidinejad staff profile picture

Contact details +6469519428

Dr Ali Rashidinejad PhD

Senior Research Officer

Doctoral Supervisor
Riddet Institute

At the heart of my research lies the conviction in the transformative potential of 'Food as Medicine', particularly through functional food products, with a special focus on dairy foods. My endeavour is to contribute to the evolution of functional dairy products that not only bolster health but also present sustainable alternatives to traditional dairy food products. With a keen interest in the chemistry, functionality, structure, and application of milk and dairy products, my research delves into the behaviour and release of bioactive compounds in both the dairy matrix and the gastrointestinal tract. This is with a particular emphasis on antioxidant-enriched functional dairy foods and the bioaccessibility of bioactive compounds throughout their journey in the gastrointestinal tract.

My research platform also centres on harnessing the potential of indigenous plants of New Zealand for the preservation of dairy food products. By utilising these plants, my aim is to explore alternatives to harmful synthetic preservatives and conventional preservation methods currently in use in the food industry.

The industrial application of these concepts holds considerable potential for significant environmental and social impacts, particularly through the accessibility of novel food products to the broader community. In this capacity, I am collaborating with various industry partners including Māori partners who hold the mana and provide invaluable guidance on matters related to Mātauranga Māori aspects.

My research involves the oral delivery of bioactive compounds, specifically polyphenols from New Zealand plants, through functional dairy foods. My team and I are developing methods to protect and encapsulate these bioactives, with a focus on their behaviour in the dairy food matrix and gastrointestinal tract. The industrial application of these concepts could yield significant environmental and social impacts. We are collaborating with industry partners, including Māori partners who hold the mana and provide invaluable guidance on matters related to Mātauranga Māori aspects. This work holds promise for both scientific advancement and societal benefit.

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Professional

Contact details

  • Ph: +64 6 9519428
    Location: Riddet Institute
    Campus: Manawatu

Qualifications

  • Doctor of Philosophy - University of Otago (2015)

Certifications and Registrations

  • Licence, Supervisor, Massey University

Research Expertise

Research Interests

  • Functional dairy foods
  • Functional dairy ingredients
  • Food bioactive ingredients (polyphenols, carotenoids, probiotics)
  • Micro and nano delivery methods (e.g., liposomes, emulsions, self-assembly of proteins, co-precipitates, and nanoparticles) for bioactive ingredients
  • Chemistry, structure, functionality, and application of milk and dairy products
  • Dairy food innovation and development (including chemistry, functionality, structure, and consumer perception)
  • Interactions between milk proteins/fat and bioactive compounds
  • Dairy food preservation/natural preservatives
  • Bioactive release and bioaccessibility 

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Biological Sciences (060000):
Nanomanufacturing (100707): Nanomaterials (100708): Nanomedicine (100709): Nanoscale Characterisation (100712): Nanotechnology (100700): Nanotechnology not elsewhere classified (100799):
Other Biological Sciences (069900):
Other Technology (109900): Technology (100000): Technology not elsewhere classified (109999)

Keywords

  • Dairy food innovation and development
  • Functional foods and ingredients
  • Food bioactive ingredients
  • Polyphenols and antioxidants
  • Bioactive delivery systems
  • Dairy food preservation
  • Natural preservatives
  • In vitro digestion 

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 1 8

Current Projects

Project Title: Tuhauora: A functional beverage containing the taonga species kawakawa (Piper excelsum) for South Asian markets

Date Range: 2021 - 2024

Funding Body: University of Auckland

Project Team:

Research Outputs

Journal

Ashaolu, TJ., Karaça, AC., Rashidinejad, A., & Jafari, SM. (2024). Recent advancements in curcumin extraction, chemical/bio-synthesis, purification, and food applications. Critical Reviews in Food Science and Nutrition.
[Journal article]Authored by: Rashidinejad, A.
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Athirojthanakij, W., & Rashidinejad, A. (2024). Optimizing catechin extraction from green tea waste: Comparative analysis of hot water, ultrasound-assisted, and ethanol methods for enhanced antioxidant recovery. Food Science and Nutrition.
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., & Ahmmed, MK. (2024). The influence of ripening on the nutrient composition and antioxidant properties of New Zealand damson plums. Food Science and Nutrition.
[Journal article]Authored by: Rashidinejad, A.
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Culas, MS., Popovich, DG., & Rashidinejad, A. (2024). Recent advances in encapsulation techniques for cinnamon bioactive compounds: A review on stability, effectiveness, and potential applications. Food Bioscience. 57
[Journal article]Authored by: Rashidinejad, A.
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3
Sahraeian, S., Rashidinejad, A., & Golmakani, MT. (2024). Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols. Food Hydrocolloids. 146
[Journal article]Authored by: Rashidinejad, A.
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4

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Mirarab Razi, S., Bagheri, H., Mohammadian, M., Mirarab-Razi, V., & Rashidinejad, A. (2023). Gelation Properties of Egg White Proteins: A Review. Food Reviews International.
[Journal article]Authored by: Rashidinejad, A.
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Xia, P., Ahmmed, MK., & rashidinejad, A. (2023). Exploring efficient extraction methods: Bioactive compounds and antioxidant properties from New Zealand damson plums. Food Bioscience. 55
[Journal article]Authored by: Rashidinejad, A.
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1
Sahraeian, S., Rashidinejad, A., & Niakousari, M. (2023). Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review. International Journal of Biological Macromolecules. 249
[Journal article]Authored by: Rashidinejad, A.
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5
Abbasi, S., Rafati, A., Hosseini, SMH., Roohinejad, S., Hashemi, SS., Hashemi Gahruie, H., . . . Rashidinejad, A. (2023). The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system. Food Science and Nutrition. 11(10), 5978-5988
[Journal article]Authored by: Rashidinejad, A.
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4
Rashidinejad, A., Nieuwkoop, M., Singh, H., & Jameson, GB. (2023). Assessment of Various Food Proteins as Structural Materials for Delivery of Hydrophobic Polyphenols Using a Novel Co-Precipitation Method. Molecules. 28(8)
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
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3
Ahmmed, MK., Hachem, M., Ahmmed, F., Rashidinejad, A., Oz, F., Bekhit, AA., . . . Bekhit, AEDA. (2023). Marine Fish-Derived Lysophosphatidylcholine: Properties, Extraction, Quantification, and Brain Health Application. Molecules. 28(7)
[Journal article]Authored by: Rashidinejad, A.
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5
Athirojthanakij, W., & Rashidinejad, A. (2023). Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice. Molecules. 28(2)
[Journal article]Authored by: Rashidinejad, A.
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1
Razi, SM., Fahim, H., Amirabadi, S., & Rashidinejad, A. (2023). An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocolloids. 135
[Journal article]Authored by: Rashidinejad, A.
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48
Sardabi, F., Azizi, MH., Gavlighi, HA., & Rashidinejad, A. (2022). Potential benefits of Moringa peregrina defatted seed: Effect of processing on nutritional and anti-nutritional properties, antioxidant capacity, in vitro digestibility of protein and starch, and inhibition of α-glucosidase and α-amylase enzymes. Food Chemistry Advances. 1
[Journal article]Authored by: Rashidinejad, A.
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8
Shaddel, R., Akbari-Alavijeh, S., Cacciotti, I., Yousefi, S., Tomas, M., Capanoglu, E., . . . Jafari, SM. (2024). Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applications. Critical Reviews in Food Science and Nutrition. 64(15), 4940-4965
[Journal article]Authored by: Rashidinejad, A.
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1
Sharma, R., Rashidinejad, A., & Jafari, SM. (2022). Application of Spray Dried Encapsulated Probiotics in Functional Food Formulations. Food and Bioprocess Technology. 15(10), 2135-2154
[Journal article]Authored by: Rashidinejad, A.
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19
Tomas, M., Capanoglu, E., Bahrami, A., Hosseini, H., Akbari-Alavijeh, S., Shaddel, R., . . . Jafari, SM. (2022). The direct and indirect effects of bioactive compounds against coronavirus. Food Frontiers. 3(1), 96-123
[Journal article]Authored by: Rashidinejad, A.
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19
Adinepour, F., Pouramin, S., Rashidinejad, A., & Jafari, SM. (2022). Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Research International. 157
[Journal article]Authored by: Rashidinejad, A.
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24
Falsafi, SR., Rostamabadi, H., Babazadeh, A., Tarhan, Ö., Rashidinejad, A., Boostani, S., . . . Jafari, SM. (2022). Lycopene nanodelivery systems; recent advances. Trends in Food Science and Technology. 119, 378-399
[Journal article]Authored by: Rashidinejad, A.
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26
Premathilaka, R., Rashidinejad, A., Golding, M., & Singh, J. (2022). Oral delivery of hydrophobic flavonoids and their incorporation into functional foods: Opportunities and challenges. Food Hydrocolloids. 128
[Journal article]Authored by: Rashidinejad, A., Singh, J.
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20
Rashidinejad, A., Jameson, GB., & Singh, H. (2022). The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods. Molecules. 27(2)
[Journal article]Authored by: Jameson, G., Rashidinejad, A., Singh, H.
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9
Siyar, Z., Motamedzadegan, A., Mohammadzadeh Milani, J., & Rashidinejad, A. (2022). The effect of the liposomal encapsulated saffron extract on the physicochemical properties of a functional ricotta cheese. Molecules. 27(1)
[Journal article]Authored by: Rashidinejad, A.
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17
Bagheri, H., Motamedzadegan, A., Mirarab Razi, S., Najafian, L., & Rashidinejad, A. (2021). The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying. Journal of Food Processing and Preservation. 45(12)
[Journal article]Authored by: Rashidinejad, A.
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Sarabi-Aghdam, V., Mousavi, M., Hamishehkar, H., Kiani, H., Emam-Djomeh, Z., Mirarab Razi, S., . . . Rashidinejad, A. (2021). Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods. Food Chemistry. 362
[Journal article]Authored by: Rashidinejad, A.
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3
Rashidinejad, A., Boostani, S., Babazadeh, A., Rehman, A., Rezaei, A., Akbari-Alavijeh, S., . . . Jafari, SM. (2021). Opportunities and challenges for the nanodelivery of green tea catechins in functional foods. Food Research International. 142
[Journal article]Authored by: Rashidinejad, A.
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12
Sabet, S., Rashidinejad, A., Melton, LD., & McGillivray, DJ. (2021). Recent advances to improve curcumin oral bioavailability. Trends in Food Science and Technology. 110, 253-266
[Journal article]Authored by: Rashidinejad, A.
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10
Rashidinejad, A., Tarhan, O., Rezaei, A., Capanoglu, E., Boostani, S., Khoshnoudi-Nia, S., . . . Jafari, SM. (2022). Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties. Critical Reviews in Food Science and Nutrition. 62(22), 6132-6152
[Journal article]Authored by: Rashidinejad, A.
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3
Sabet, S., Rashidinejad, A., Qazi, HJ., & McGillivray, DJ. (2021). An efficient small intestine-targeted curcumin delivery system based on the positive-negative-negative colloidal interactions. Food Hydrocolloids. 111
[Journal article]Authored by: Rashidinejad, A.
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5
Sabet, S., Rashidinejad, A., Melton, LD., Zujovic, Z., Akbarinejad, A., Nieuwoudt, M., . . . McGillivray, DJ. (2021). The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate. Food Hydrocolloids. 112
[Journal article]Authored by: Rashidinejad, A.
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13
Rashidinejad, A., Loveday, SM., Jameson, GB., Hindmarsh, JP., & Singh, H. (2019). Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin. Food Hydrocolloids. 96, 451-462
[Journal article]Authored by: Hindmarsh, J., Jameson, G., Rashidinejad, A., Singh, H.
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Rashidinejad, A., Bahrami, A., Rehman, A., Rezaei, A., Babazadeh, A., Singh, H., . . . Jafari, SM. (2022). Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products. Critical Reviews in Food Science and Nutrition. 62(9), 2470-2494
[Journal article]Authored by: Rashidinejad, A., Singh, H.
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67
17
Sardabi, F., Azizi, MH., Gavlighi, HA., & Rashidinejad, A. (2021). The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. LWT. 136
[Journal article]Authored by: Rashidinejad, A.
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2
Sabet, S., Seal, CK., Akbarinejad, A., Rashidinejad, A., & McGillivray, DJ. (2020). “Positive-negative-negative”: a colloidal delivery system for bioactive compounds. Food Hydrocolloids. 107
[Journal article]Authored by: Rashidinejad, A.
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5
Garavand, F., Cacciotti, I., Vahedikia, N., Rehman, A., Tarhan, Ö., Akbari-Alavijeh, S., . . . Jafari, SM. (2022). A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging. Critical Reviews in Food Science and Nutrition. 62(5), 1383-1416
[Journal article]Authored by: Rashidinejad, A.
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35
Sarabi-Aghdam, V., Hosseini-Parvar, SH., Motamedzadegan, A., Razi, SM., & Rashidinejad, A. (2020). Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure. Food Biophysics. 15(4), 495-508
[Journal article]Authored by: Rashidinejad, A.
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4
Razi, SM., Motamedzadegan, A., Shahidi, SA., & Rashidinejad, A. (2020). Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum. Rheologica Acta. 59(5), 317-331
[Journal article]Authored by: Rashidinejad, A.
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4
Razi, SM., Motamedzadegan, A., Shahidi, SA., & Rashidinejad, A. (2019). Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation. International Journal of Chemical Engineering. 2019
[Journal article]Authored by: Rashidinejad, A.
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10
Razi, SM., Motamedzadegan, A., Matia-Merino, L., Shahidi, SA., & Rashidinejad, A. (2019). The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocolloids. 94, 399-410
[Journal article]Authored by: Matia-Merino, M., Rashidinejad, A.
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15
Bakhtiyari, S., Zaherara, M., Haghani, K., Khatami, M., & Rashidinejad, A. (2019). The Phosphorylation of IRS1<sup>S307</sup> and Akt<sup>S473</sup> Molecules in Insulin-Resistant C2C12 Cells Induced with Palmitate Is Influenced by Epigallocatechin Gallate from Green Tea. Lipids. 54(2-3), 141-148
[Journal article]Authored by: Rashidinejad, A.
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3
Rashidinejad, A. (2009). Effect of Yeast (Saccharomyces cerevisiae) on apparent digestibility and nitrogen retention of tomato pomace in sheep. Pakistan Journal of Nutrition.
[Journal article]Authored by: Rashidinejad, A.
Musina, O., Rashidinejad, A., Putnik, P., Barba, FJ., Abbaspourrad, A., Greiner, R., . . . Roohinejad, S. (2018). The use of whey protein extract for manufacture of a whipped frozen dairy dessert. Mljekarstvo. 68(4), 254-271
[Journal article]Authored by: Rashidinejad, A.
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7
Mirarab Razi, S., Motamedzadegan, A., Shahidi, A., & Rashidinejad, A. (2018). The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids. 82, 268-277
[Journal article]Authored by: Rashidinejad, A.
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47
Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2017). Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties. Critical Reviews in Food Science and Nutrition. 57(15), 3188-3196
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry. 156, 176-183
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., Hindmarsh, J., & Everett, DW. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chemistry. 215, 228-234
[Journal article]Authored by: Hindmarsh, J., Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Effects of (+)-catechin on the composition, phenolic content and antioxidant activity of full-fat cheese during ripening and recovery of (+)-catechin after simulated in vitro digestion. Antioxidants. 5(3)
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Interactions between milk fat globules and green tea catechins. Food Chemistry. 199, 347-355
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis. Journal of Food Composition and Analysis. 48, 120-127
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition and Analysis. 48, 13-24
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., John Birch, E., & Everett, DW. (2016). A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion. Food and Function. 7(7), 3283-3294
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food and Bioproducts Processing. 100, 238-245
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2015). Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by invitro gastrointestinal digestion. LWT. 62(1), 393-399
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2013). Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. International Journal of Food Science and Technology. 48(12), 2448-2455
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences and Nutrition. 67(6), 624-631
[Journal article]Authored by: Rashidinejad, A.
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Rashidinejad, A. (2008). Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on performance, blood constituents and carcass characteristics of broiler chicks. African Journal of Agricultural Research.
[Journal article]Authored by: Rashidinejad, A.

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Book

Jakkamsetty, C., Subramanian, P., & Rashidinejad, A. (2023). Spray drying of milk and milk products. In Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry. (pp. 87 - 123).
[Chapter]Authored by: Rashidinejad, A.
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Ahmed Nasef, N., Rosendale, D., & McKeen, S. (2022). Ellagitannins. In S. Jafari, A. Rashidinejad, & J. Simal-Gandara (Eds.) Handbook of Food Bioactive Ingredients: Properties and Applications.
[Chapter]Authored by: Ahmed Nasef, N.Edited by: Rashidinejad, A.
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Rashidinejad, A., & Seyed Mahdi, J. (Eds.) (2022). Spray drying encapsulation of bioactive materials.
[Edited Book]Authored by: Rashidinejad, A.Edited by: Rashidinejad, A.
Rashidinejad, A. (2020). Blueberries. In Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. (pp. 467 - 482).
[Chapter]Authored by: Rashidinejad, A.
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Rashidinejad, A., & Jafari, SM. (2020). Nanoencapsulation of bioactive food ingredients. In Handbook of Food Nanotechnology: Applications and Approaches. (pp. 279 - 344).
[Chapter]Authored by: Rashidinejad, A.
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Rashidinejad, A., Marze, S., & Singh, H. (2021). Lipid digestion and bioaccessibility of lipid-soluble compounds. In Bioaccessibility and Digestibility of Lipids from Food. (pp. 171 - 203).
[Chapter]Authored by: Rashidinejad, A., Singh, H.
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Rashidinejad, A., & Singh, H. (2020). Application of nano/microencapsulated ingredients in milk and dairy products. In Application of Nano/Microencapsulated Ingredients in Food Products. (pp. 43 - 103).
[Chapter]Authored by: Rashidinejad, A., Singh, H.
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Rashidinejad, A., & Birch, J.November(pp. 374 - 380). MayRashidinejad, A., & Birch, J.(pp. 374 - 380). JanuaryRashidinejad, A., & Birch, J.MayMayMay
[Reference Book]Authored by: Rashidinejad, A.
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Wen, J., Galloni, MA., Yin, N., & Rashidinejad, A. (2018). Liposomes and niosomes. In Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. (pp. 263 - 292).
[Chapter]Authored by: Rashidinejad, A.
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Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in Cheese and Their Effect on Health and Disease. In Nutrients in Dairy and their Implications for Health and Disease. (pp. 177 - 192).
[Chapter]Authored by: Rashidinejad, A.
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IP

Rashidinejad, A., Harjinder, S., Simon, L., Alejandra, A-F., Abby, T., & Zhigao, N.(2022). . WO2020095238A1: Flavonoid delivery system
[Patent]Authored by: Rashidinejad, A.
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Rashidinejad, A., Harjinder, S., & Alejandra, A-F.(2021). . AU2021900167A0: Flavonoid-enriched spray-dried powder
[Patent]Authored by: Rashidinejad, A.

Consultancy and Languages

Languages

  • English
    Last used: Currently
    Spoken ability: Excellent
    Written ability: Excellent
  • Persian
    Last used: Currently
    Spoken ability: Excellent
    Written ability: Excellent

Teaching and Supervision

Contact Supervisor

Graduate Supervision Statement

PhD applicants are invited to submit a comprehensive application package comprising a refined cover letter, a well-crafted academic CV, academic transcripts showcasing their scholastic achievements, and a comprehensive research plan/proposal. Submissions are to be directed to A.Rashidinejad@massey.ac.nz. 


Dr Ali Rashidinejad is available for Masters and Doctorial supervision.

Summary of Doctoral Supervision

Position Current Completed
Main Supervisor 6 0

Current Doctoral Supervision

Main Supervisor of:

  • Kaushala Weerasinghe Weerasinghe - Doctor of Philosophy
    Delivery of bioactivities of Gymnema lactiferum via a functional cheese
  • Faruk Ahmed - Doctor of Philosophy
    Valorisation of the New Zealand macadamia husk and delivery of its bioactive compounds via functional foods
  • Sheba Mathuranayagam Culas - Doctor of Philosophy
    Exploring age-dependent anti-diabetic activity of encapsulated Cinnamomum Zeylanicum extract in low-fat functional yoghurt
  • Kent Chen - Doctor of Philosophy
    Antifungal potential of Bacillus species isolated from New Zealand-grown Iris rhizomes
  • Ruwanthi Udaweediye Lekamralalage - Doctor of Philosophy
    Basil seeds gum as a novel delivery vehicle for hydrophobic flavonoids in functional foods
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  • Prishanthini Muthulingam - Doctor of Philosophy
    Mining for microbes of tea (Camellia sinensis) with the potential to enhance tea quality.
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