羞羞视频

Associate Professor Lara Matia-Merino staff profile picture

Contact details +6469516016

Associate Professor Lara Matia-Merino BSc, MSc, PhD

Associate Professor in Food Science & Techology

Doctoral Supervisor
School of Food Technology and Natural Sciences

Originally from Spain, I came to New Zealand as a post-doctoral Fellow with the Riddet Institute, joining the Institute of Food Nutrition & Human Health, 羞羞视频, as a Lecturer in Food Technology from 2005, becoming a Senior Lecturer in 2011. I hold a BSc in Agricultural Engineering (University of Valladolid, Spain), a MSc in Food Science and Technology (University of Burgos, Spain) and a PhD in Food Colloids (University of Leeds, U.K.).  This has given me a broad scientific background, allowing me to view Food Technology from an engineering point of view and from a more fundamental perspective within food physical-chemistry science.

My main research interests at 羞羞视频 are related to the study of food protein and polysaccharide functionality, especially the study of emulsification properties of novel gums and colloidal aggregation processes leading to the formation of food gels. More recently, infant formula digestibility and beverage formulation are areas of increasing interest within my research.

I thoroughly enjoy my teaching in the food formulation and food characterization papers for the 3rd year Food Technology students and I am hoping to continuously improve in this area.

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Professional

Contact details

  • Ph: x83016
    Location: A 2.32, Riddet A
    Campus: Turitea

Qualifications

  • Bachelor of Science - University of Valladolid (1997)
  • Master of Science - University of Burgos (1998)
  • Doctor of Philosophy - University of Leeds (2004)

Certifications and Registrations

  • Licence, Supervisor, 羞羞视频

Research Expertise

Research Interests

Functional novel polysaccharides, especially from native New Zealand flora, which can be used as innovative ingredients for the food industry.

Emulsion science: Influence of heat treatment on milk protein-stabilized emulsions and aggregation process of partially-crystalline emulsions

Infant formula digestibility.

Biopolymer physico-chemical characterization and functionality.

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Chemical Science (030000): Colloid and Surface Chemistry (030603):
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Sciences (090800):
Macromolecular and Materials Chemistry (030300): Physical Chemistry (incl. Structural (030600): Physical Chemistry of Materials (030304):
Technology (100000)

Keywords

Rheological characterization of food materials

Emulsion science

Physical stability of bevarage formulations

Food protein and polysaccharide functionality

Research Outputs

Journal

Kim, J., Watkinson, P., Matia-Merino, L., & Golding, M. (2024). The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses. International Journal of Food Science and Technology.
[Journal article]Authored by: Matia-Merino, M.
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Deng, L., Golding, M., Lentle, R., MacGibbon, A., & Matia-Merino, L. (2024). The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System. Food Biophysics. 19(2), 369-385
[Journal article]Authored by: Matia-Merino, M.
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Bisht, A., Goh, KKT., Sims, IM., Edwards, PJB., & Matia-Merino, L. (2024). Does harvesting age matter? Changes in structure and rheology of a shear-thickening polysaccharide from Cyathea medullaris as a function of age. Carbohydrate Polymers. 329
[Journal article]Authored by: Edwards, P., Goh, K., Matia-Merino, M.
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2
Bisht, A., Goh, KKT., & Matia-Merino, L. (2024). Process-structure-function relationship for mamaku suspension: Effect of drying methods on powder functionality. Food Hydrocolloids. 150
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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1
Bravo-Núñez, Á., Golding, M., Gómez, M., & Matia-Merino, L. (2023). Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification. Foods. 12(20)
[Journal article]Authored by: Matia-Merino, M.
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Ang, CL., Matia-Merino, L., Lim, K., & Goh, KKT. (2023). Influence of de-structured starch on fine-stranded polymeric and coarse-stranded particulate whey protein gels. Food Hydrocolloids. 135
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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5
Bisht, A., Goh, KKT., Sims, IM., Edwards, PJB., & Matia-Merino, L. (2023). Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern. Food Hydrocolloids. 145
[Journal article]Authored by: Edwards, P., Goh, K., Matia-Merino, M.
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4
Bisht, A., Goh, KKT., & Matia-Merino, L. (2023). The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota. Food and Function. 14(15), 7024-7039
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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5
Salleh, N., Goh, KKT., Waterland, MR., Huffman, LM., Weeks, M., & Matia-Merino, L. (2023). The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin. Food Hydrocolloids. 140
[Journal article]Authored by: Goh, K., Matia-Merino, M., Waterland, M.
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6
Kim, J., Watkinson, P., Matia-Merino, L., Smith, JR., & Golding, M. (2022). Evaluation of formulation design on the physical and structural properties of commercial cream cheeses. International Journal of Food Science and Technology. 57(10), 6422-6434
[Journal article]Authored by: Matia-Merino, M.
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3
Salleh, N., Goh, KKT., Waterland, MR., Huffman, LM., Weeks, M., & Matia-Merino, L. (2022). Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment. Molecules. 27(13)
[Journal article]Authored by: Goh, K., Matia-Merino, M., Waterland, M.
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8
Ang, CL., Goh, KKT., Lim, K., & Matia-Merino, L. (2022). High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts. Gels. 8(7)
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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9
Ang, CL., Matia-Merino, L., Sims, IM., Sargison, L., Edwards, PJB., Lim, K., . . . Goh, KKT. (2022). Characterisation of de-structured starch and its shear-thickening mechanism. Food Hydrocolloids. 132
[Journal article]Authored by: Edwards, P., Goh, K., Matia-Merino, M.
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3
Yassin, Z., Tan, YL., Srv, A., Monro, J., Matia-Merino, L., Lim, K., . . . Goh, KKT. (2022). Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread. Foods. 11(10)
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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8
Kim, J., Watkinson, P., Lad, M., Matia-Merino, L., Smith, JR., & Golding, M. (2022). Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant. Food Biophysics. 17(2), 273-287
[Journal article]Authored by: Matia-Merino, M.
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6
Riana, LM., Sims, IM., & Matia-Merino, L. (2022). Emulsification properties of Puka Gum – An exudate of a native New Zealand tree (Meryta sinclairii): Effect of shear rate and Gum concentration. Food Hydrocolloids. 124
[Journal article]Authored by: Matia-Merino, M.
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3
Srv, A., Mishra, S., Hardacre, A., Matia-Merino, L., Goh, K., Warren, FJ., . . . Monro, JA. (2022). Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion. British Journal of Nutrition. 127(10), 1497-1505
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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1
Salleh, N., Goh, KKT., Sims, IM., Bell, TJ., Huffman, LM., Weeks, M., . . . Matia-Merino, L. (2021). Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant (Ribes nigrum) Juice. ACS Food Science and Technology. 1(6), 1130-1142
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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8
Ang, CL., Tha Goh, KK., Lim, K., & Matia-Merino, L. (2021). Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism. Food Hydrocolloids. 120
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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24
Ang, CL., Matia-Merino, L., Lim, K., & Goh, KKT. (2021). Molecular and physico-chemical characterization of de-structured waxy potato starch. Food Hydrocolloids. 117
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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10
2
Wee, MSM., Sims, IM., Goh, KKT., & Matia-Merino, L. (2019). Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree. Carbohydrate Polymers. 220, 247-255
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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9
SRV, A., Mishra, S., Hardacre, A., Matia-Merino, L., Goh, K., Warren, F., . . . Monro, J. (2019). Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates. Food Structure. 21
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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12
6
Román, L., Matia-Merino, L., Reguilón, MP., & Gómez, M. (2019). Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels. Food and Bioprocess Technology. 12(6), 990-999
[Journal article]Authored by: Matia-Merino, M.
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2
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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39
15
Bravo-Núñez, Á., Golding, M., McGhie, TK., Gómez, M., & Matía-Merino, L. (2019). Emulsification properties of garlic aqueous extract. Food Hydrocolloids. 93, 111-119
[Journal article]Authored by: Matia-Merino, M.
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11
3
Yuris, A., Hindmarsh, J., Hardacre, AK., Goh, KKT., & Matia-Merino, L. (2019). The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR. Food Chemistry. 284, 67-72
[Journal article]Authored by: Goh, K., Hindmarsh, J., Matia-Merino, M.
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Yuris, A., Goh, KKT., Hardacre, AK., & Matia-Merino, L. (2019). The effect of gel structure on the in vitro digestibility of wheat starch- Mesona chinensis polysaccharide gels. Food and Function. 10(1), 250-258
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Matia-Merino, L., Prieto, M., Roman, L., & Gómez, M. (2019). The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties. Food Hydrocolloids. 89, 122-130
[Journal article]Authored by: Matia-Merino, M.
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18
Yuris, A., Hardacre, AK., Goh, KKT., & Matia-Merino, L. (2019). The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities. LWT. 99, 202-208
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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27
5
Fuller, GT., Considine, T., MacGibbon, A., Golding, M., & Matia-Merino, L. (2018). Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate. Food Biophysics. 13(1), 80-90
[Journal article]Authored by: Matia-Merino, M.
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Yuris, A., Matia-Merino, L., Hardacre, AK., Hindmarsh, J., & Goh, KKT. (2018). Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties. Food Hydrocolloids. 79, 1-12
[Journal article]Authored by: Goh, K., Hindmarsh, J., Matia-Merino, M.
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Smialowska, A., Matia-Merino, L., & Carr, AJ. (2017). Oxidative stability of iron fortified goat and cow milk and their peptide isolates. Food Chemistry. 237, 1021-1024
[Journal article]Authored by: Carr, A., Matia-Merino, M.
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6
4
Yuris, A., Goh, KKT., Hardacre, AK., & Matia-Merino, L. (2017). Understanding the interaction between wheat starch and Mesona chinensis polysaccharide. LWT. 84, 212-221
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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52
24
Liang, Y., Matia-Merino, L., Gillies, G., Patel, H., Ye, A., & Golding, M. (2017). The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Current Opinion in Colloid and Interface Science. 28, 63-73
[Journal article]Authored by: Matia-Merino, M., Ye, A.
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Smialowska, A., Matia-Merino, L., Ingham, B., & Carr, AJ. (2017). Effect of calcium on the aggregation behaviour of caseinates. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 522, 113-123
[Journal article]Authored by: Carr, A., Matia-Merino, M.
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Smialowska, A., Matia-Merino, L., & Carr, AJ. (2017). Assessing the iron chelation capacity of goat casein digest isolates. Journal of Dairy Science. 100(4), 2553-2563
[Journal article]Authored by: Carr, A., Matia-Merino, M.
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16
6
Liang, Y., Gillies, G., Matia-Merino, L., Ye, A., Patel, H., & Golding, M. (2017). Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment. Food Hydrocolloids. 66, 307-317
[Journal article]Authored by: Matia-Merino, M., Ye, A.
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22
Wee, MSM., Lentle, RG., Goh, KKT., & Matia-Merino, L. (2017). The first of the viscoceuticals? A shear thickening gum induces gastric satiety in rats. Food and Function. 8(1), 96-102
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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9
3
Ingham, B., Smialowska, A., Erlangga, GD., Matia-Merino, L., Kirby, NM., Wang, C., . . . Carr, AJ. (2016). Revisiting the interpretation of casein micelle SAXS data. Soft Matter. 12(33), 6937-6953
[Journal article]Authored by: Carr, A., Haverkamp, R., Matia-Merino, M.
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Goh, KKT., Matia-Merino, L., Chiang, JH., Quek, R., Soh, SJB., & Lentle, RG. (2016). The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohydrate Polymers. 149, 297-307
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Stewart, H., Golding, M., Matia-Merino, L., Archer, R., & Davies, C. (2016). Surfactant stabilisation of colloidal lignin microparticulates produced through a solvent attrition process. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 498, 194-205
[Journal article]Authored by: Archer, R., Matia-Merino, M.
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10
7
Hosseini-Parvar, SH., Osano, JP., & Matia-Merino, L. (2016). Emulsifying properties of basil seed gum: Effect of pH and ionic strength. Food Hydrocolloids. 52, 838-847
[Journal article]Authored by: Matia-Merino, M.
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Ho, IHH., Matia-Merino, L., & Huffman, LM. (2015). Use of viscous fibres in beverages for appetite control: A review of studies. International Journal of Food Sciences and Nutrition. 66(5), 479-490
[Journal article]Authored by: Matia-Merino, M.
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13
Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., & MacGibbon, A. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part II - Effect of solid fat content and interfacial film composition on quiescent and shear stability. Food Hydrocolloids. 51, 23-32
[Journal article]Authored by: Matia-Merino, M.
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24
Wee, MSM., Matia-Merino, L., & Goh, KKT. (2015). The cation-controlled and hydrogen bond-mediated shear-thickening behaviour of a tree-fern isolated polysaccharide. Carbohydrate polymers. 130, 57-68
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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16
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Yuliarti, O., Goh, KKT., Matia-Merino, L., Mawson, J., & Brennan, C. (2015). Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis). Food Chemistry. 187, 290-296
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Ingham, B., Erlangga, GD., Smialowska, A., Kirby, NM., Wang, C., Matia-Merino, L., . . . Carr, AJ. (2015). Solving the mystery of the internal structure of casein micelles. Soft Matter. 11(14), 2723-2725
[Journal article]Authored by: Carr, A., Haverkamp, R., Matia-Merino, M.
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Wee, MSM., Matia-Merino, L., & Goh, KKT. (2015). Time- and shear history-dependence of the rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris. Journal of Rheology. 59(2), 365-376
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Jaishankar, A., Wee, M., Matia-Merino, L., Goh, KKT., & McKinley, GH. (2015). Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology. Carbohydrate Polymers. 123, 136-145
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids. 43, 557-567
[Journal article]Authored by: Matia-Merino, M.
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91
Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2015). The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal invitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?. Food Hydrocolloids. 43, 785-793
[Journal article]Authored by: Matia-Merino, M.
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13
7
Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., MacGibbon, A., & Gillies, G. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear. Food Hydrocolloids. 43, 521-528
[Journal article]Authored by: Matia-Merino, M.
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6
Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., MacGibbon, A., & Gillies, G. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear. Food Hydrocolloids. 43, 521-528
[Journal article]Authored by: Matia-Merino, M.
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36
23
Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2014). The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal in vitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?. Food Hydrocolloids.
[Journal article]Authored by: Matia-Merino, M.
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Stewart, H., Golding, M., Matia-Merino, L., Archer, R., & Davies, C. (2014). Manufacture of lignin microparticles by anti-solvent precipitation: Effect of preparation temperature and presence of sodium dodecyl sulfate. Food Research International. 66, 93-99
[Journal article]Authored by: Archer, R., Matia-Merino, M.
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32
20
Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2014). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids.
[Journal article]Authored by: Matia-Merino, M.
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52
Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, J., Williams, MAK., & Brennan, C. (2015). Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods. Food Chemistry. 166, 479-485
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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81
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Wee, MSM., Matia-Merino, L., Carnachan, SM., Sims, IM., & Goh, KKT. (2014). Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris. International Journal of Biological Macromolecules. 70, 86-91
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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33
21
Liang, Y., Matia-Merino, L., Patel, H., Ye, A., Gillies, G., & Golding, M. (2014). Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocolloids. 41, 332-342
[Journal article]Authored by: Matia-Merino, M., Ye, A.
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21
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Wee, MSM., Nurhazwani, S., Tan, KWJ., Goh, KKT., Sims, IM., & Matia-Merino, L. (2014). Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate. Food Hydrocolloids. 42, 130-138
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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51
29
Osano, JP., Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids. 37, 40-48
[Journal article]Authored by: Matia-Merino, M.
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Liang, Y., Gillies, G., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2014). Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocolloids. 36, 245-255
[Journal article]Authored by: Matia-Merino, M., Ye, A.
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Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2014). Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an invitro model. Food Hydrocolloids. 36, 162-172
[Journal article]Authored by: Matia-Merino, M.
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27
16
Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions. International Dairy Journal. 32(2), 184-191
[Journal article]Authored by: Matia-Merino, M., Ye, A.
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18
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Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability mapcharacterisation approach. Food Hydrocolloids. 33(2), 297-308
[Journal article]Authored by: Matia-Merino, M., Ye, A.
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32
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Yuliarti, O., Matia-Merino, L., Goh, KT., Mawson, J., & Brennan, C. (2012). Characterisation of gold kiwifruit pectin isolated by enzymatic treatment. International Journal of Food Science and Technology. 47(3), 633-639
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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14
Matia-Merino, L., Goh, KKT., & Singh, H. (2012). A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature. Carbohydrate Polymers. 87(1), 131-138
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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33
26
Yuliarti, O., Matia-Merino, L., Goh, KT., Mawson, J., & Brennan, C. (2011). Characterisation of gold kiwifruit pectin isolated by enzymatic treatment. International Journal of Food Science and Technology.
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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12
Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, JA., & Brennan, CS. (2011). Effect of celluclast 1.5L on the physicochemical characterization of Gold Kiwifruit pectin. International Journal of Molecular Sciences. 12, 6407-6417
[Journal article]Authored by: Matia-Merino, M.
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Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, JA., & Brennan, CS. (2011). Effect of celluclast 1.5L on the physicochemical characterization of gold Kiwifruit pectin. International Journal of Molecular Sciences. 12(10), 6407-6417
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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21
Tha Goh, KK., Matia-Merino, L., Pinder, DN., Saavedra, C., & Singh, H. (2011). Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris). Food Hydrocolloids. 25(3), 286-292
[Journal article]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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Hosseini-Parvar, SH., Matia-Merino, L., Goh, KKT., Razavi, SMA., & Mortazavi, SA. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering. 101(3), 236-243 Retrieved from http://www.sciencedirect.com/science/article/pii/S0260877410003262
[Journal article]Authored by: Matia-Merino, M.
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Hosseini-Parvar, SH., Matia-Merino, L., Goh, KKT., Razavi, SMA., & Mortazavi, SA. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering. 101(3), 236-243
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Ravindran, G., & Matia Merino, ML. (2009). Starch-fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems. Food Hydrocolloids. 23(3), 1047-1053
[Journal article]Authored by: Matia-Merino, M.
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Razavi, SMA., Mortazavi, SA., Matia-Merino, L., Hosseini-Parvar, SH., Motamedzadegan, A., & Khanipour, E. (2009). Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.). International Journal of Food Science and Technology. 44(9), 1755-1762
[Journal article]Authored by: Matia-Merino, M.
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134
Matia Merino, ML. (2009). The Chemical Physics of Food. Food New Zealand. 9(3), 33-33
[Journal article]Authored by: Matia-Merino, M.
Ravindran, G., & Matia Merino, ML. (2009). Starch-fenugreek (trigonella foenum-graecum l.) polysaccharide interactions in pure and soup systems. Food Hydrocolloids. 23, 1047-1053
[Journal article]Authored by: Matia-Merino, M.
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Ravindran, G., & Matia-Merino, L. (2009). Starch-fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems. Food Hydrocolloids. 23(3), 1047-1053
[Journal article]Authored by: Matia-Merino, M.
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25
Matia Merino, L., & Loveday, SD. (2008). Food colloid capers. NZ Science Teacher. 118, 37-37
[Journal article]Authored by: Matia-Merino, M.
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Brennan, CS., Suter, M., Luethi, T., Matia Merino, L., & Qvortrup, JJ. (2008). The relationship between wheat flour and starch pasting properties and starch hydrolysis: effect of non starch polysaccharides in a starch gel system.. Starch/Starke. 60, 23-33
[Journal article]Authored by: Matia-Merino, M.
Goh, KK., Nair, RS., & Matia Merino, ML. (2008). Exploiting the functionality of lactic acid bacteria in ice cream.. Food Biophysics. 3(3), 295-304
[Journal article]Authored by: Matia-Merino, M.
Yuliarti, O., Goh, K., Matia-Merino, L., Mawson, J., Drummond, L., & Brennan, CS. (2008). Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis). International Journal of Food Science and Technology. 43(12), 2268-2277
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Goh, KKT., Nair, RS., & Matia-Merino, L. (2008). Exploiting the functionality of lactic acid bacteria in ice cream. Food Biophysics. 3(3), 295-304
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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8
Brennan, CS., Suter, M., Luethi, T., Matia-Merino, L., & Qvortrup, J. (2008). The relationship between wheat flour and starch pasting properties and starch hydrolysis: Effect of non-starch polysaccharides in a starch gel system. Starch/Staerke. 60(1), 23-33
[Journal article]Authored by: Matia-Merino, M.
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Goh, KKT., Matia-Merino, L., Hall, CE., Moughan, PJ., & Singh, H. (2007). Complex rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris. Biomacromolecules. 8(11), 3414-3421
[Journal article]Authored by: Goh, K., Hall, C., Matia-Merino, M., Singh, H.
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19
Matia-Merino, L., & Singh, H. (2007). Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation. Food Hydrocolloids. 21(5-6), 765-775
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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Matia Merino, ML. (2006). On food colloids. Food Technology. , 30-& 32
[Journal article]Authored by: Matia-Merino, M.
Mozafari, MR., Flanagan, J., Matia-Merino, L., Awati, A., Omri, A., Suntres, ZE., . . . Singh, H. (2006). Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods. Journal of the Science of Food and Agriculture. 86(13), 2038-2045
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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Pereira, R., Matia-Merino, L., Jones, V., & Singh, H. (2006). Influence of fat on the perceived texture of set acid milk gels: A sensory perspective. Food Hydrocolloids. 20(2-3), 305-313 Retrieved from http://ac.els-cdn.com/S0268005X05000986/1-s2.0-S0268005X05000986-main.pdf?_tid=573c8a80-2945-11e2-8e7a-00000aab0f6b&acdnat=1352339036_4636f745794eb300bba24a26861c40f6
[Journal article]Authored by: Matia-Merino, M., Singh, H.
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Brennan, CS., Suter, M., Matia-Merino, L., Luethi, T., Ravindran, G., Goh, K., . . . Ovortrup, J. (2006). Gel and pasting behaviour of fenugreek-wheat starch and fenugreek - Wheat flour combinations. Starch/Staerke. 58(10), 527-535
[Journal article]Authored by: Goh, K., Matia-Merino, M.
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Pugnaloni, LA., Matia-Merino, L., & Dickinson, E. (2005). Microstructure of acid-induced caseinate gels containing sucrose: Quantification from confocal microscopy and image analysis. Colloids and Surfaces B: Biointerfaces. 42(3-4), 211-217
[Journal article]Authored by: Matia-Merino, M.
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Matia-Merino, L., Lau, K., & Dickinson, E. (2004). Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels. Food Hydrocolloids. 18(2), 271-281
[Journal article]Authored by: Matia-Merino, M.
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Belyakova, LE., Antipova, AS., Semenova, MG., Dickinson, E., Matia Merino, L., & Tsapkina, EN. (2003). Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution : relationship to protein gelation. Colloids and Surfaces B : Biointerfaces. 31(1-4), 31-46 Retrieved from http://www.sciencedirect.com/science/article/pii/S0927776503000419
[Journal article]Authored by: Matia-Merino, M.
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Koh, MWW., Matia Merino, L., & Dickinson, E. (2002). Rheology of acid-induced sodium caseinate gels containing added gelatin. Food Hydrocolloids. 16(6), 619-623
[Journal article]Authored by: Matia-Merino, M.
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30
Dickinson, E., & Matia Merino, L. (2002). Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels. Food Hydrocolloids. 16(4), 321-331
[Journal article]Authored by: Matia-Merino, M.
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Book

Ravindran, G., Matia-Merino, L., & Paracha, GMU. (2010). Chemistry, structure and architecture, synergy and Biodiversity of galactomannans. In Food Hydrocolloids: Characteristics, Properties and Structures. (pp. 205 - 224).
[Chapter]Authored by: Matia-Merino, M.
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Thesis

Matia Merino, L. (2004). Interactions in acid casein gels and emulsion gels containing sugar. (Doctoral Thesis, University of Leeds, UK)
[Doctoral Thesis]Authored by: Matia-Merino, M.

Conference

Henderson, S., Janssen, P., Rodgers, S., Williams, A., & Matia-Merino, L. (2022). Developing a model UHT whipping cream system to investigate fat crystal modifying emulsifiers on functionality. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology (Inc.) (NZIFST) Conference Collaboration - 'Building New Zealand Inc'. Rotorua
[Conference Poster]Authored by: Matia-Merino, M.
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Bisht, A., Goh, K., Monro, J., & Matia-Merino, L. (2022). Physical modification of a bio-polysaccharide from Cyathea medullaris. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology (Inc.) (NZIFST) Conference Collaboration - 'Building New Zealand Inc'. Rotorua, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
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Castillo-Fernandez, G., Wolber, F., Matia-Merino, L., Nasef, N., Singh, H., & Golding, M. (2021). In vitro simulation of curcumin digestion, absorption and postprandial anti-inflammatory function. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology (Inc.) (NZIFST) Annual Conference 'Food-With Care'. Palmerston North
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
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Bisht, A., Goh, K., Monro, J., Mishra, S., & Matia-Merino, L. (2021). Mamaku Polysaccharide Functionality: Effect of fronds maturity and drying method. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology (Inc.) (NZIFST) Annual Conference 'Food-With Care'. Palmerston North, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
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Castillo-Fernandez, G., Matia-Merino, L., Nasef, N., Singh, H., Wolber, F., & Golding, M. (2019). Determining the influence of emulsion composition and structural dynamics on lipaemic inflammatory response. Poster session presented at the meeting of 5th International Conference on Food Structures, Digestion and Health (FSDH2019). Rotorua, New Zealand
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
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view more...

Bravo-Nuñez, A., Golding, M., Manolo, G., & Matia-Merino, L. (2018). Emulsifying properties of garlic extract. Poster session presented at the meeting of 32nd European Federation of Food Science and Technology (EFFoST) International Conference. Nantes, France
[Conference Poster]Authored by: Matia-Merino, M.
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Matia-Merino, L., Tresidder, R., Hardacre, A., Nowak, E., & Goh, K. (2018, April). Encapsulating Mamaku Gum—a shear-thickening polysaccharide. Presented at 17th Food Colloids Conference: Application of Soft Matter Concepts. Leeds, United Kingdom.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
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Yuris, A., Matia-Merino, M., Hardacre, A., Hindmarsh, J., & Goh, K. (2017, November). Wheat starch digestibility in the presence of Mesona Chinensis polysaccharide. Presented at 7th International Symposium on Delivery of Functionality in Complex Food Systems. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Goh, K., Hindmarsh, J., Matia-Merino, M.
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Smialowska, A., Carr, AJ., Matia-Merino, L., & Ingham, B.(2016, November). Assessing the iron chelation capacity of caprine casein phosphopeptides. http://www.foodfactor.org/files/abstractsbook.rar.
[Conference]Authored by: Carr, A., Matia-Merino, M.
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Smialowska, A., Carr, A., Matia-Merino, ML., & Ingham, B. (2016). Insights into the aggregation behaviour of calcium caseinate studied by small angle X-ray scattering. Poster session presented at the meeting of IDF World Dairy Summit, Rotterdam, the Netherlands
[Conference Poster]Authored by: Carr, A., Matia-Merino, M.
Smialowska, A., Carr, AJ., Matia-Merino, ML., & Ingham, B. (2016, November). Assessing the iron chelation capacity of caprine casein phosphopeptides. Presented at The Food Factor: Established, emerging and exploratory food science and technology. Barcelona, Spain.
[Conference Oral Presentation]Authored by: Carr, A., Matia-Merino, M.
Matia-Merino, ML., Kumar, R., Yuris, A., Hardacre, A., & Goh, KKT. (2016). Starch and Plant Extracts Interactions. Poster session presented at the meeting of 18th World Cogress of Food Science and Technology, Dublin. Dublin
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
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Yuris, A., Matia-Merino, ML., Hardacre, A., & Goh, KKT. (2015, July). Mesona Chinensis Extract as a Potential Food Ingredient to Reduce Postprandial Hyperglycaemia in Starchy Foods. Presented at Plants for the Future 2015. 羞羞视频, Palmerston North.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
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Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2014). "Orthokinetic aggregation behaviour of partially crystalline oil-in-water emulsions under steady shear". Poster session presented at the meeting of 15th Food Colloids Conference. Karlsruhe, Germany
[Conference Poster]Authored by: Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., MacGibbon, A., & Gillies, G. (2014, March). "Role of solid fat content and interfacial composition on shear-induced aggregation of partially crystalline fat globules". Presented at Food Sctructure and Functionality Forum Symposium. Amsterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
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Lueamsaisuk, C., Lentle, R., Matia-Merino, ML., MacGibbon, A., & Golding, M. (2013, March). Exploration of the factors influencing the digestion of fat emulsions in a formulated infant milk in an in vitro model. Presented at 2nd International Conference of Food Digestion. Madrid, Spain.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Stewart, H., Golding, M., Matia-Merino, ML., Archer, R., & Davies, C. (2013, May). Development of novel microparticles from a sustainable future biomaterial. Presented at International Conference on Food and Biosystems Engineering
[Conference Oral Presentation]Authored by: Archer, R., Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., MacGibbon, A., & Gillies, G. (2013). Role of the depletion force on the quiescent and shear-induced stability of emulsions sensitive to partial coalescence. Poster session presented at the meeting of The NZIFST Annual Conference. Hawke's Bay, New Zealand
[Conference Poster]Authored by: Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Effect of solid fat content and interfacial film composition on quiescent and shear-induced aggregation of partially crystalline oil-in-water emulsions. Poster session presented at the meeting of IFT Annual Meeting & Food Expo®. Chicago, llinois
[Conference Poster]Authored by: Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Understanding shear-induced aggregation in partially crystalline oil-in-water emulsions. Poster session presented at the meeting of ADSA-ASAS Joint Annual Meeting. Indianapolis, Indiana
[Conference Poster]Authored by: Matia-Merino, M.
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Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Understanding the shear-induced aggregation mechanism of partially crystalline oil-in-water emulsions. Poster session presented at the meeting of Advances in Molecular Structuring of Food Materials. ESPCA/São Paulo School of Advanced Science, University of Sao Paulo, Pirasununga, Brazil
[Conference Poster]Authored by: Matia-Merino, M.
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Jaishankar, A., Wee, M., Matia-Merino, L., Goh, KKT., & McKinley, GH. (2013, February). Extensional rheology of Mamaku gum solutions. Presented at 84th Annual Meeting of The Society of Rheology. Pasadena, California.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
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Lueamsaisuk, C., Golding, M., Lentle, R., Matia-Merino, ML., & MacGibbon, A. (2012). Emulsion Structuring and Digestibility Under Simulated Neonatal Physiological Conditions. Poster session presented at the meeting of 4th World Congress of Pediatric Gastroenterology, Hepatology and Nutrition. Taipei, Taiwan
[Conference Poster]Authored by: Matia-Merino, M.
Wee, SMM., Matia-Merino, L., & Goh, KKT. (2012, April). Controlling the shear thickening behaviour of mamaku polysaccharide with cation valency and concentration. Presented at International symposium on food rheology and structure. Zurich, Switzerland.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
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Wee, M., Matia-Merino, ML., & Goh, K. (2012, April). Controlling the shear thickening behaviour of mamaku polysaccharide with cation valency and concentration. Presented at ISFRS-International Symposium on Food Rheology and Structure. Zurich, Switzerland.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, J., Drummond, L., & Brennan, C. (2010). Acidified Milk Drink Stabilisation: Addition of Gold Kiwifruit Pectin. Poster session presented at the meeting of NZIFST Conference. Auckland
[Conference Poster]Authored by: Matia-Merino, M.
Zhang, E., Matia-Merino, L., & Hosseini-Parvar, S.H., . (2010). Rheological investigation of synergistic interactions between Basil Seed Gum (BSG) and other hydrocolloids. Poster session presented at the meeting of New Zealand Institute of Food Science & Technology conference, Auckland-http://www.nzifst.org.nz/. Auckland
[Conference Poster]Authored by: Matia-Merino, M.
Yuliarti, O., Matia-Merino, L., Goh, KKT., Mawson, J., Drummond, L., & Brennan, C. (2010, October). Acidified milk drink stabilization: Addition of Gold Kiwifruit pectin. Presented at Nutraceuticals, Functional Foods, and Dietary Supplements Conference organized by the International Society for nutraceuticals and Functional Foods. Bali Indonesia, http://www.isnff.com/.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Matia-Merino, L., Hosseini-Parvar, SH., Osano, J., Golding, M., Goh, KKT., & Mortazavi, SA. (2010). Exploring basil seed gum functionality. In 13th Food Colloids 2010 On the Road... From Interfaces to Consumers(pp. 189 - 189). , Thirteenth Food Colloids 2010 Conference, http://rici3.ugr.es/fc2010/: University of Granada- EUG
[Conference Abstract]Authored by: Matia-Merino, M.
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Matia-Merino, L., Hosseini-Parvar, SH., Osano, J., Golding, M., & Goh, KT. (2010). Exploring Basil Seed Gum Functionality. (pp. 189 - 189). , Thirteenth Food Colloids 2010
[Conference Abstract]Authored by: Goh, K., Matia-Merino, M.
Yuliarti, O., Matia-Merino, L., Goh, KT., Mawson, J., Drummond, L., & Brennan, C. (2010). Acidified milk drink stabilisation: addition of Gold Kiwifruit pectin. Poster session presented at the meeting of 2010 NZIFST Conference
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
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Saija, N., Watkinson, P., Bennett, R., & Matia Merino, L. (2010). The synergistic effect of Xanthan and locust bean gum in model processed cheese. Poster session presented at the meeting of Conference on Cheese Science, International Dairy Federation and the Dairy Industry Association of Australia, Auckland, NZ -http://www.idfa.org/. Auckland, New Zealand
[Conference Poster]Authored by: Matia-Merino, M.
Hosseini Parvar, SH., Mortazavi, SA., Razavi, SM., & Matia Merino, ML. (2009). A novel high zero shear viscosity food hydrocolloid from ocimum basilicum L. seed. Poster session presented at the meeting of 4th International Dietary Fibre Conference, Vienna, Austria,http://df2009.icc.or.at/. Vienna, Austria
[Conference Poster]Authored by: Matia-Merino, M.
Yuliarti, O., Matia Merino, ML., Goh, KT., Mawson, J., Drummond, LN., & Brennan, C. (2009). Extraction and characterisation of purified water soluble polysaccharide fraction from gold kiwifruit (Actinidia chinensis) pulp. Poster session presented at the meeting of 4th International Dietary Fibre Conference, Vienna, Austria. Vienna, Austria
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
Yuliarti, O., Matia Merino, ML., Mawson, J., Drummond, LN., & Brennan, C. (2009, June). Studies on physicochemical characterisation of purified water soluble polysaccharide from different maturity of gold kiwifruit (Actinidia chinensis). Presented at The fifteenth gums and stabilizers for the food industry conference. Wrexham, UK, http://foodhydrocolloidstrust.org.uk/Committee.aspx.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Hosseini Parvar, SH., Mortazavi, SA., Razavi, SM., Matia Merino, ML., Goh, KT., & Motamedzadegan, A. (2009, June). A novel food stabilizer extracted from Ocimum basilicum L. seeds: A rheological study. Presented at New Zealand Institute of Food Science & Technology (NZIFST) Conference. Christchurch, NZ.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
Osano, JP., Matia Merino, ML., & Hosseini Parvar, SH. (2009). Emulsification properties of basil seed gum. Poster session presented at the meeting of New Zealand Institute of Food Science & Technology Conference, Christchurch, NZ. Christchurch, NZ
[Conference Poster]Authored by: Matia-Merino, M.
Goh, KKT., Matia-Merino, L., Pinder, DN., & Singh, H. (2008). A novel biopolymer with complex rheological properties isolated from the New Zealand black tree fern. In 9th International Hydrocolloids Conference Programme and Abstracts(pp. 86 - 86). , 9th International Hydrocolloids Conference Singapore: National University of Sinapore
[Conference Abstract]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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Goh, KK., Matia Merino, ML., Pinder, DN., & Singh, H. (2008, June). A novel biopolymer with complex rheological properties isolated from the New Zealand black tree fern.. Presented at The 9th International Hydrocolloids Conference. Rasa Sentosa Resort, Singapore.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Matia Merino, ML., Goh, KK., Haar, RT., Saavedra, C., Thierry, L., & Brennan, C. (2008). Formation of complexes between flaxseed polysaccharides and casein proteins. Poster session presented at the meeting of Food Colloids programme and abstracts. Le Mans France
[Conference Poster]Authored by: Matia-Merino, M.
Ravindran, G., Matia Merino, ML., & Hall, C. (2008). A novel thickener for soup systems. Poster session presented at the meeting of Food Sustainability New Zealand Institute of Food Science and Technology Conference, Rotorua, NZ. Rotorua, NZ
[Conference Poster]Authored by: Matia-Merino, M.
Matia Merino, ML., & Goh, KK. (2008). Texture manipulation in dairy systems by hydrocolloids and ethanol. Poster session presented at the meeting of Food Sustainability,NZIFST Conference. Energy Events Centre
[Conference Poster]Authored by: Matia-Merino, M.
Goh, K., Matia-Merino, ML., Pinder, DN., & Singh, H. (2008, June). A novel biopolymer with complex rheological properties isolated from the New Zealand black tree fern. Presented at 9th International Hydrocolloids Conference. Singapore.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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Saija, N., Bennett, RJ., Brennan, CS., Goh, KT., Matia Merino, ML., Reid, D., . . . Welman, A. (2008, June). Effect of high and low acyl gellan on the fracture properties, viscoelastic properties and microstructure of model processed cheese. Presented at 9th International Hydrocolloids Conference. Singapore.
[Conference Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
Matia Merino, ML., & Goh, KT. (2008). Texture manipulation in dairy systems by hydrocolloids and ethanol. Poster session presented at the meeting of Food Sustainability New Zealand Institute of Food Science & Technology Conference, Rotorua,NZ. Rotorua, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
Matia Merino, ML., Goh, KT., Haar, RT., Saavedra, C., Thierry, L., & Brennan, CS. (2008). Formation of complexes between flaxseed polysaccharides and casein proteins. Poster session presented at the meeting of Twelfth Food Colloids Conference: Creating Structure, Delivering Functionality, Le Mans, France. Le Mans, France
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
Ravindran, G., Matia Merino, ML., & Hall, C. (2008). A novel thickness for soup systems. In Proceedings of the New Zealand Institute of Food Science and Technology Conference(pp. 75). : Ministry for the Environment
[Conference Abstract]Authored by: Matia-Merino, M.
Perez Marques, AR., Matia Merino, ML., Garcia Castillo, M., & Fernandez, E.(2007). Effect of sodium chloride and some hydrocolloids on rheological properties of rennet-induced gels of skim sheep milk. . Alghero, Italy
[Conference Paper]Authored by: Matia-Merino, M.
Perez Marques, AR., Matia Merino, ML., Garcia Castillo, M., & Fernandez, E. (2007). Effect of sodium chloride and some hydrocolloids on rheological properties of rennet-induced gels of skim sheep milk. Poster session presented at the meeting of 5th International Symposium on the Challenge to Sheep and Goats Milk Sectors. Alghero, Italy
[Conference Poster]Authored by: Matia-Merino, M.
Matia Merino, ML.(2007). Understanding the rheology of your product. . Wellington, NZ
[Conference Other]Authored by: Matia-Merino, M.
Matia Merino, ML., Goh, KT., Haar, RT., & Brennan, CS. (2007). Flaxseed polysaccharide and milk protein interactions. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology Conference: FOOD - The Challenges, Wellington. Wellington, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
Perez Marques, AR., Matia Merino, ML., & Garcia Castillo, M. (2006). Rheological properties of rennet-induced gelation of skim sheep milk. Poster session presented at the meeting of 13th World Congress of Food Science and Technology. Nantes, France
[Conference Poster]Authored by: Matia-Merino, M.
Brennan, CS., Suter, M., Matia Merino, ML., Luethi, T., Ravindran, G., Goh, KT., . . . Qvortrup, JJ. (2006). Fenugreek, its role as a food thickener. Poster session presented at the meeting of Foodtech Packtech Show. ASB Showgrounds, Auckland, NZ
[Conference Poster]Authored by: Goh, K., Matia-Merino, M.
Abhyankar, A., & Matia Merino, ML. (2006). Rheology of acid milk protein gels with added polysaccharides. Poster session presented at the meeting of Foodtech Packtech Show. ASB Showgrounds, Auckland, NZ
[Conference Poster]Authored by: Matia-Merino, M.
Matia-Merino, L., & Singh, H. (2006). Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation. Poster session presented at the meeting of Eleventh Food Colloids Conference: Self-Assembly and Material Science. Montreux, Switzerland
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
Read Abstract: abstract icon
Pereira, R., Matia-Merino, L., Jones, V., & Singh, H. (2006). Influence of fat on the perceived texture of set acid milk gels: A sensory perspective. Food Hydrocolloids. Vol. 20 (pp. 305 - 313).
[Conference Paper in Published Proceedings]Authored by: Matia-Merino, M., Singh, H.
Read Online:
Read Abstract: abstract icon
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Brennan, CS., Matia Merino, ML., Ravindran, G., & Goh, KT. (2005). The implication of fenugreek incorporation into foods on the potential glycaemic response of fenugreek fortified breads. Proceedings of the Nutrition Society of New Zealand. Vol. 30 (pp. 75 - 79). Dunedin, NZ: 40th Annual Nutrition Society of New Zealand Conference
[Conference Paper in Published Proceedings]Authored by: Goh, K., Matia-Merino, M.
Pereira, R., Matia Merino, LL., Jones, V., & Singh, H. (2005). Influence of fat on the perceived texture of set acid milk gels: A sensory perspective. In DED. Ed (Ed.) Food Hydrocolloids. Vol. 20 (pp. 305 - 313). Amsterdam, The Netherlands: 7th International Hydrocolloids Conference
[Conference Paper in Published Proceedings]Authored by: Matia-Merino, M.
Read Online:
Matia Merino, L., & Dickinson, E. (2004). High-sugar-content acid-induced caseinate gels and emulsion gels : Influence of low-methoxyl pectin. In PA. Williams, & GOP. Eds (Eds.) 12th Conference on Gums and Stabilisers for the Food Industry. (pp. 461 - 474). Cambridge, UK
[Conference Paper in Published Proceedings]Authored by: Matia-Merino, M.
Matia Merino, L. (2004, September). Interactions of proteins in dairy foods containing sucrose and pectin. Presented at Milk Protein Interactions and Functionality : One-day Workshop. 羞羞视频, Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Pereira, RB., Matia Merino, L., Singh, H., Jones, V., & Hemar, Y. (2004). Influence of fat on the texture of acid milk gels as revealed by sensory and instrumental analysis. Poster session presented at the meeting of 7th International Hydrocolloids Conference. Melbourne, VIC
[Conference Poster]Authored by: Matia-Merino, M., Singh, H.
Matia Merino, L., & Dickinson, E. (2004). Caseinate emulsions and emulsion gels containing sucrose : Shear induced instability and addition of surfactant. Poster session presented at the meeting of 7th International Hydrocolloids Conference. Melbourne, VIC
[Conference Poster]Authored by: Matia-Merino, M.
Matia Merino, L., & Dickinson, E. (2003, June). High-sugar content acid-induced caseinate gels and emulsion gels : Influence of low-methoxyl pectin. Presented at The 12th Gums and Stabilisers for the Food Industry Conference. The North East Wales Institute, Wrexham, UK.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
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Belyakova, LE., Antipova, AS., Semenova, MG., Dickinson, E., Matia Merino, L., & Tsapkina, EN. (2002). Effect of sucrose on molecular and interaction parameters of sodium casemate in aqueous solution: relationship to protein gelation. Poster session presented at the meeting of International Conference on Food Colloids. Wageningen, Netherlands
[Conference Poster]Authored by: Matia-Merino, M.
Matia Merino, L., Dickinson, E., & Koh, MW. (2002). Rheological properties of acid-induced caseinate gels with added gelatin. Poster session presented at the meeting of 6th International Hydrocolloids Conference. Toronto, ON
[Conference Poster]Authored by: Matia-Merino, M.
Matia Merino, L., Dickinson, E., & Koh, MW. (2002). Rheological properties of acid-induced caseinate gels with gelatin. Poster session presented at the meeting of Food Colloids, Biopolymers and Materials Conference. Wageningen, The Netherlands
[Conference Poster]Authored by: Matia-Merino, M.
Matia Merino, L., & Dickinson, E. (2002, July). Effect of sugars on milk protein gels and stabilized-milk protein gels. Presented at 2002 Joint Meetings : American Dairy Science Association, American Society of Animal Scienceand the Canadian Society of Animal Science. Quebec City, Canada.
[Conference Oral Presentation]Authored by: Matia-Merino, M.
Matia Merino, L., & Dickinson, E. (2001, April). Emulsion gels of high sugar content. Presented at 11th World Congress of Food Science & Technology. COEX Convetion Center, Seoul, Korea.
[Conference Oral Presentation]Authored by: Matia-Merino, M.

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Other

Matia-Merino, L. (2011). Dipping into chocolate. In Chem 2011.
[Oral Presentation]Authored by: Matia-Merino, M.
Matia-Merino, L., & Turner, P. (2011). Dipping into chocolate. In Technology Education New Zealand Conference.
[Oral Presentation]Authored by: Matia-Merino, M.
Matia-Merino, L. (2008, July). Manipulation of food gels. In Food Pilot Plant Opening. Presented at 羞羞视频, Palmerston North.
[Oral Presentation]Authored by: Matia-Merino, M.
Matia Merino, ML. (2007, February). Viscoelasticity measurements of food gels. In Particle-Sizing and Rheology Revisited: One-Day Workshop. Presented at 羞羞视频, Palmerston North, NZ.
[Oral Presentation]Authored by: Matia-Merino, M.
Goh, KT., & Matia Merino, LL. (2005, August). Texture, viscosity, food formulation. : International Flavours and Fragrances.
[Oral Presentation]Authored by: Goh, K., Matia-Merino, M.

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Goh, KT., & Matia Merino, LL. (2005, August). Texture, viscosity, food formulation. : International Flavours and Fragrances.
[Oral Presentation]Authored by: Goh, K., Matia-Merino, M.
Matia Merino, L. (2005, August). Stabilisers, emulsifiers and acidified milks. : IFF Dairy Products Course.
[Oral Presentation]Authored by: Matia-Merino, M.
Thompson, AK., Anema, SG., Singh, H., Matia Merino, ML., & Goh, KT.Particle-sizing and Rheology Revisited.
[Other]Authored by: Goh, K., Matia-Merino, M., Singh, H.
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Consultancy and Languages

Languages

  • Spanish
    Last used: used currently
    Spoken ability: Excellent
    Written ability: Excellent

Teaching and Supervision

Teaching Statement

Massey-Singapore Institute of Technology Joint Programme Delivery of Bachelor of Food Technology with Honours, Singapore

Courses:

FTE2032 Food Formulation Technology (Co-ordinator and Teaching)

FTE2031 Food Characterization (Teaching)

The highlight of my delivery style is its strong interactive component

 

Contact Supervisor

Summary of Doctoral Supervision

Position Current Completed
Main Supervisor 2 6
Co-supervisor 1 8

Current Doctoral Supervision

Main Supervisor of:

  • Jun Han Lim - Doctor of Philosophy
    Fern polysaccharide functionality and the potential application in food for dysphagia.
  • Felicia Peh - Doctor of Philosophy
    Functional food ingredients from indigenous New Zealand ferns: A study of fern polysaccharide extracts, their interactions, and applications

Co-supervisor of:

  • Giovanna Castillo Fernandez - Doctor of Philosophy
    Determining the influence of emulsion composition and structural dynamics on lipaemic inflammatory response.

Completed Doctoral Supervision

Main Supervisor of:

  • 2023 - Akshay Bisht - Doctor of Philosophy
    The tale of the shear-thickening mamaku polysaccharide, from forest to gut
  • 2023 - Nurhazwani Salleh - Doctor of Philosophy
    Characterisation and Protein Complexation of an Anthocyanin-Bound Pectin Extracted from New Zealand Blackcurrant (Ribes nigrum)
  • 2019 - Akila Srinivasagam Ramasamy Venkateswara - Doctor of Philosophy
    Digestion characteristics of grains and flours for breads of low glycaemic potency
  • 2018 - Anynda Yuris - Doctor of Philosophy
    Interactions between wheat starch and Mesona chinensis polysaccharide
  • 2015 - May Wee - Doctor of Philosophy
    Physico-Chemical Characterisation and Functionality of the Polysaccharide Extracted from the New Zealand Black Tree Fern, Cyathea medullaris (Mamaku)
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  • 2011 - Oni Yuliarti - Doctor of Philosophy
    Isolation, Characterisation and Functional Properties of Pectin from Gold Kiwifruit (Actinidia chinensis cv. Hort16A)
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Co-supervisor of:

  • 2023 - Ji Uk Kim - Doctor of Philosophy
    Assessment of process variables on structural material and physical properties of acid milk gels
  • 2022 - Cai Ling Ang - Doctor of Philosophy
    Characterisation of de-structured starch and its interactions in whey protein isolate gels
  • 2020 - Le Deng - Doctor of Philosophy
    羞羞视频ing the relationship between emulsion structure and lipid digestibility for infant milk
  • 2017 - Alice Smialowska - Doctor of Philosophy
    Goat and cow casein derived ingredients and their interactions with iron
  • 2016 - George Fuller - Doctor of Philosophy
    Studies on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions
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  • 2015 - Hayley Stewart - Doctor of Philosophy
    Development of Food-grade Microparticles from Lignin
  • 2015 - Chalida Lueamsaisuk - Doctor of Philosophy
    Dynamic of Emulsion Structure during Simulated Gastric Lipid Digestion in the Neonate
  • 2014 - Yichao Liang - Doctor of Philosophy
    Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions