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Recent Publications

ORCiD Profile

  1. Marshall, A.C, Lopez-Villalobos, N., Vigolo, V., De Marchi, M., Loveday, S.M., Weeks, M. & McNabb, W. (2025). Candidate gene search for milk production and composition, milk coagulation properties, and milk protein profile in dairy sheep from a New Zealand flock. Animal Biotechnology 36(1): 1-11. doi: 10.1080/10495398.2025.2516688.

  2. Marshall, A. C., Vigolo, V., Marchi, M. D., Lopez-Villalobos, N., Loveday, S. M., Weeks, M., & McNabb, W. (2025). Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep. International Dairy Journal, 160, 106102. doi:https://doi.org/10.1016/j.idairyj.2024.106102

  3. Loveday, S. M., & Halim, C. (2024). Protein isolates made in the laboratory versus the factory: A case study with mung bean and chickpea. Sustainable Food Proteins, 2(2), 89-98. doi:https://doi.org/10.1002/sfp2.1027

  4. Zongqi, A., Marshall, A. C., Jayawardana, J. M. D. R., Weeks, M., Loveday, S. M., McNabb, W., & Lopez-Villalobos, N. (2024). Genome-wide association studies for citric and lactic acids in dairy sheep milk in a New Zealand flock. Animal Biotechnology, 35(1), 2379897. doi:10.1080/10495398.2024.2379897

  5. Marshall, A. C., Lopez-Villalobos, N., Loveday, S. M., Weeks, M., & McNabb, W. (2024). Animal factors affecting the cheese-making properties and the heat coagulation time of milk from dairy sheep in a New Zealand flock. New Zealand Journal of Agricultural Research. doi:10.1080/00288233.2024.2333826

  6. Li, S., Mungure, T., Ye, A., Loveday, S. M., Ellis, A., Weeks, M., & Singh, H. (2024). Intragastric restructuring dictates the digestive kinetics of heat-set milk protein gels of contrasting textures. Food Research International, 195, 114944. doi:https://doi.org/10.1016/j.foodres.2024.114944

  7. Hutchings, S., Alfante, R., Jacob, N., & Loveday, S. M. (2024). Dairy versus non-dairy cheese texture: Sensory and instrumental contrasts. Journal of Texture Studies, 55(4), e12863. doi:https://doi.org/10.1111/jtxs.12863

  8. Giteru, S. G., Loveday, S. M., Gathercole, J., & Cakebread, J. (2023). Influence of extraction method on inherent properties and techno-functional behavior of quinoa protein ingredients. Sustainable Food Proteins, 1(4), 135-148. doi:https://doi.org/10.1002/sfp2.1017

  9. Leite, J. A. S., Montoya, C. A., Loveday, S. M., Mullaney, J. A., Loo, T. S., McNabb, W. C., & Roy, N. C. (2023). The impact of heating and drying on protease activities of ruminant milk before and after in vitro infant digestion. Food Chemistry, 429. doi:10.1016/j.foodchem.2023.136979

  10. Okubanjo, S. S., Brooke, S. J., Ward, R., Mostert, N., Loveday, S. M., Ye, A., Wilde, P.J., Singh, H., Waterland, M. (2023). The use of confocal Raman microscopy and microfluidic channels to monitor the location and mobility of β-carotene incorporated in droplet-stabilized oil-in-water emulsions. Current Research in Food Science, 6, 100515. doi:https://doi.org/10.1016/j.crfs.2023.100515

  11. Marshall, A.C., Lopez-Villalobos, N., Loveday, S.M., Ellis, A., McNabb, W. (2023) Modelling lactation curves for dairy sheep in a New Zealand flock. Animals 13(3):349

  12. Marinea, M., Ellis, A., Golding, M., & Loveday, S. M. (2023). Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility. Food Biophysics 18:218-227.

  13. Loveday, S.M., Henry, C.J. (2022) In reply to:“Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products” by CJ Bryant (Future Foods 2022, 6, 100174). Future Foods 6, 100200

  14. Loveday, S. M. (2022). Protein digestion and absorption: the influence of food processing. Nutrition Research Reviews 36:544-559. doi:10.1017/S0954422422000245

  15. Wegrzyn, T. F., Henare, S., Ahlborn, N., Ahmed Nasef, N., Samuelsson, L. M., & Loveday, S. M. (2022). The plasma amino acid response to blended protein beverages: a randomised crossover trial. British Journal of Nutrition, 1-10.

  16. Anantawat, V., Loveday, S.M., Singh, H., Anema, S.G. (2022) Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality. International Dairy Journal 125: 105243.

  17. Day, L., Cakebread, J.A., Loveday, S.M. (2022) Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology 119:428-442.

  18. Loveday, S.M., Weeks, M., Luo, D., Cakebread, J. (2021) Type A and B bovine milks: Heat stability is driven by different physicochemical parameters. Journal of Dairy Science 104(11): 11413-11421.

  19. Soni, A., Samuelsson, L.M., Loveday, S.M., Gupta, T.B. (2021) Applications of novel processing technologies to enhance the safety and bioactivity of milk. Comprehensive Reviews in Food Science & Food Safety 20 (5), 4652-4677.

  20. Leite, J.A.S, Montoya, C.A., Loveday, S.M., Maes, E., Mullaney, J.A., McNabb, W.C., Roy, N. (2021). Heat-treatments affect protease activities and peptide profiles of ruminants' milk. Frontiers in Nutrition 8:626475

  21. Wegrzyn, T.F., Acevedo-Fani, A., Loveday, S.M., Singh, H. (2021). In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing. Food & Function 12:2605-2616.

  22. Acevedo-Fani, A., Ochoa-Grimaldo, A., Loveday, S. M., & Singh, H. (2021). Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin. Food Hydrocolloids, 111, 106215.

  23. Loveday, S. M., Fraser, K., Luo, D., Weeks, M., & Cakebread, J. A. (2021). A multivariate snapshot of New Zealand milk seasonality in individual cows. International Dairy Journal, 114, 104940.

  24. Marinea, M., Ellis, A., Golding, M., & Loveday, S. M. (2021). Soy protein pressed gels: Gelation mechanism affects the in vitro proteolysis and bioaccessibility of added phenolic acids. Foods, 10(1), 154.

  25. Payling, L., Roy, N. C., Fraser, K., Loveday, S. M., Sims, I. M., Janssen, P. H., Hill, S.J., Raymond, L.G., McNabb, W. C. (2021). A protocol combining breath testing and ex vivo fermentations to study the human gut microbiome. STAR Protocols 2(1):100227.

  26. Chuang, C.C., Ye, A., Anema, S.G., Loveday, S.M. (2021) Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling. Food Research International 150:110810

  27. Chuang, C.C., Ye, A., Anema, S.G., Loveday, S.M. (2020) Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: Tuning the rheological properties by adjusting the hemp globulin:caseinate ratio. Food and Function 11: 10193-10204.

  28. Niu, Z., Acevedo-Fani, A., McDowell, A., Barnett, A., Loveday, S. M., & Singh, H. (2020). Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10. Journal of Controlled Release, 327, 444-455.

  29. Niu, Z., Thielen, I., Loveday, S. M., & Singh, H. (2020). Emulsions stabilised by polyethylene glycol (PEG) 40 stearate and lactoferrin for protection of lactoferrin during in vitro digestion. Food Biophysics, 1-8.

  30. Okubanjo, S. S., Ye, A., Wilde, P. J., Singh, H., & Loveday, S. M. (2020). Antioxidant performance in droplet-stabilized oil-in-water emulsions. LWT, 110541.

  31. Loveday, S. M., (2019) Food Proteins: technological, nutritional and sustainability attributes of traditional and emerging proteins. Annual Review of Food Science and Technology vol. 10 pp. 311-339.

  32. Loveday, S.M. & Gunning, A.P. (2018) Nanomechanics of pectin-linked β-lactoglobulin nanofibril bundles. Biomacromolecules 19:2834-2840

  33. Loveday, S. M., Anema, S. G., & Singh, H. (2017). Invited Review: β-Lactoglobulin nanofibrils: The long and the short of it. International Dairy Journal, 67:35-45