Expertise
- Food Science and Technology
Publications
Publications
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Scopus
h-index
77
CrossRef
Citations
6067
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39
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Professional Recognition
Fellow
Association of Food Scientists and Technologist (AFSTI)J. C. Bose National Fellowship
Department of Science and Technology (DST), Ministry of Science and TechnologyFellow
National Academy of Sciences, India (NASI)Fellow
The Indian National Science Academy (INSA)Fellowship
The National Academy of Agricultural Sciences (NAAS)Ramana Fellowship
Department of Science and Technology (DST), Ministry of Science and TechnologyFellow
National Academy of Sciences, IndiaFellow
Royal Society of Chemistry (RSC)Fellow
Punjab Academy of Science (PAS)Fellow
Cereals and Grains Association (formerly American Association of Cereal Chemists, AACC)India Research Excellence-Citation Award in Agricultural Sciences
Clarivate AnalyticsHighly Cited researcher in recognition of exceptional research performance demonstrated by production of multiple highly cited papers that rank in top 1%for the field and year in Agricultural Sciences
Clarivate AnalyticsHighly Cited researcher in recognition of exceptional research performance demonstrated by production of multiple highly cited papers that rank in top 1%for the field and year in Agricultural Sciences
Clarivate AnalyticsFellow
Fellow of the Indian National Science Academy (INSA)-INSA Medal for Young Scientist
Indian National Science AcademyFellow
Indian Chemical SocietyProfessor Priyadaranjan Ray Memorial Award
Indian Chemical SocietyCommunity & Membership
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Institute of Food Technology (IFT)
Bio
Food Processing, Food Biotechnology, Starch and protein chemistry, extruded products, modified starches, baked products, Cereal and legumes quality, milling, product development, selection of raw material
Personal Details
- Male
- Graphic Era Deemed to be University
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Co-Authors (47)
Dr Athokpam Krishnakanta Singh
Dr. Harisingh Gour Vishwavidyalaya
Baba Farid College, Deon
Amity University
Defence Research & Development Organisation
University of Delhi
Indian Institute of Technology Delhi
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
Jawaharlal Nehru University
Guru Nanak Dev University College, Verka
Guru Jambheshwar University of Science & Technology
University of Allahabad
ICAR-Indian Agricultural Research Institute
Motilal Nehru National Institute of Technology Allahabad
Jawaharlal Nehru University
Pondicherry University
UTTARANCHAL UNIVERSITY, DEHRADUN
Maharaja Ranjit Singh State Technical University (formerly Giani Zail Singh Campus College of Engineering & Technology, Bathinda)
Guru Gobind Singh Indraprastha University
Guru Nanak Dev University College, Verka
Dr B R Ambedkar National Institute of Technology, Jalandhar
Guru Nanak Dev University College, Verka
Manav Rachna International Institute of Research and Studies
Amity University
CSIR-National Geophysical Research Institute
Guru Nanak Dev University College, Verka
Indian Institute of Technology Roorkee
Panjab University
UTTARANCHAL UNIVERSITY, DEHRADUN
Guru Nanak Dev University College, Verka
Guru Nanak Dev University College, Verka
Maharaja Ranjit Singh State Technical University (formerly Giani Zail Singh Campus College of Engineering & Technology, Bathinda)
Lala lajpat Rai University of Veterinary and Animal Sciences
Central University of Punjab
G.G.D.S.D.College, Sector-32
Banaras Hindu University
Guru Nanak Dev University College, Verka
Guru Nanak Dev University College, Verka
Guru Nanak Dev University College, Verka
Guru Jambheshwar University of Science & Technology
Amity University
ICAR-Indian Institute of Agricultural Biotechnology
N/A
Manav Rachna International Institute of Research and Studies
Institute of Himalayan bioresources technology
Guru Nanak Dev University College, Verka
Scholarly Work
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Effect of pretreatments on composition and functional properties of parboiled and germinated rice of different varieties.
Development of protein isolate, hydrolysates and peptides for value addition to defatted rice bran.
Quality characterization and utilization of quinoa and buckwheat in different food products
Effect of environment age and sex on muscle protein of different fish species
Effect of different additives and potential for value addition in extruded cereal products
Evaluation of composition and processing quality of traditional and improved corn varieties
Structural, thermal, morphological and in-vitro digestibility studies of modified starches from different botanical sources
Quality evaluation of different traditional and improved varieties of rice: physicochemical, pasting, textural, starch and protein characteristics
Effect of germination and parboiling on physicochemical, starch and protein characteristics of brown and milled rice from different cultivars
Physicochemical, rheological and processing quality of flour and their fractions milled from different wheat varieties
Corn: Evaluation of biochemical and processing behaviour.
Diversity in bioactive compounds among different pulses
Evaluation and utilization of polyphenolic compounds and dietary fiber from selected fruits and vegetables.
Biochemical characterization of normal and harder to cook grains of kidney bean, field pea and chickpea.
Characterization of pulse protein for noval protein characteristics.
Production and utilization of resistant starch from different legumes.
Characterization and utilization of proteins from kidney bean, field pea and amaranth grains.
Studies on functional properties and utilization of leaves and grains of amaranthus.
Isolation, characterization, modification & interaction of pectin from citrus waste & starch from kidney bean germplasm.
Physico-chemical and functional properties of starch and proteins in different wheat varieties in relation to bulgar quality.
Composition and properties of flour, starches, and products from tubers of different potato cultivars.
Morphological, thermal and biochemical properties of starch from different cultivars of Phaseolus mungo L. and Pisum sativum L.
Isolation and characterization of starch from corn hybrids.
Isolation and characterization of starches and proteins from different legume varieties
Isolation, characterization, modification and utilization of starch and gluten from selected varieties of bread and durum wheats.
Physico-chemical properties of potatoes in relation to thermal and functional properties of their starches.
Isolation, characterization, modification and utilization of starch from common varieties of coarse and fine rice.
Development of corn and corn-potato based texturized and baked extruded products.
Impact of cereal grain quality and process variables on baked and extruded products.
Quality evaluation of honey from different sources and its utilization in some food products
Optimization of functional properties of cereal based indigenous extruded and baked products using optional ingredients.
Evaluation of Physicochemical and Texturization Properties of Proteins from Cereals and Pulses and their Applications in Various Food Products
A process for extending the shelf life of apple and carrot peels for cattle and poultry feed
Graphic Era (deemed to be university)
KumarA composition and method for enriching the baked products (Application Number
Graphic Era (deemed to be university)
Scholarly Publications
Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat
Open AccessProximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes
Open AccessIsolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities
Open AccessStructural and functional properties of amaranth starches from residue obtained during protein extraction
Open AccessEffect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties
Open AccessPhysicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines
Open AccessComposition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
Open Access
10.1111/jfpp.15485
15
14