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Staff Profile

Dr Haelee Fenton


Position
Lecturer
Faculty
Office of the Provost
School
Faculty of Science and Engineering
Campus
Bentley Campus
Location
400.353
Phone
08 9266 5182

Research Interests

Haelee's research interests primarily encompass the areas of cereal science, health and sensory evaluation. Research projects undertaken have involved understanding raw material quality requirements (mainly wheat and oat), processing parameters, and end product quality characteristics for specific end products such as bulgur, chapatti, noodles and steamed bread. Furthermore, the development of products with improved nutrition and health outcomes has also been investigated with focus on nutritional value, satiety and postprandial glucose. Wholegrain cereals and the importance of dietary fibre is also of interest.

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Specialty Areas

  • Wholegrain cereal products
  • Wheat quality and end product quality
  • Characterisation of wheat protein quality and investigation of links to end product quality
  • Whole wheat chapatti
  • Asian noodles
  • Steamed bread
  • Bulgur quality
  • Oat and end product quality
  • New product development
  • Sensory evaluation
  • Consumer perceptions, attitudes and food behaviours
  • Satiety and health

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Publications


2017

Journal Articles (Research)

2016

Journal Articles (Research)

2015

Journal Articles (Research)

2010

Conference Articles (Research)

2008

Conference Articles (Research)

2007

Journal Articles (Research)

Conference Articles (Research)

  • Solah, V., D. Kerr, H. Fenton, and G. Crosbie. 2007. "Whole grain bulgur increases satiety (the feeling of fullness) and reduces energy intake." In Cereals 07, Aug 5, 2007, Melbourne: RACI Ceral Chemistry Division.
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keyboard_arrow_downAdditional publication categories

2017

Journal Articles (Scholarly/Professional)

  • Solah, V. A., D. A. Kerr, W. J. Hunt, S. K. Johnson, C. J. Boushey, E. J. Delp, X. Meng, R. J. Gahler, A. P. James, A. S. Mukhtar, H. K. Fenton, and S. Wood. 2017. "Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals (vol 9, 149, 2017)." NUTRIENTS 9 (4)
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