A. Sarkar and M. K. Gul,"Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design", Current Opinion in Colloid & Interface Science, vol.69, pp.101782, Elsevier 2024, View Details       Article

A. Kheto, R. Sehrawat, M. K. Gul, and L. Kumar,"Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins", Food Chemistry, vol.444, no.138628, Elsevier 2024, 10.1016/j.foodchem.2024.138628       Article

S. Manikpuri, A. Kheto, R. Sehrawat, M. K. Gul, W. Routray, and L. Kumar,"Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributes", Journal of Food Science, pp.1-14, Wiley, January 2024, 10.1111/1750-3841.16980       Article

K. Subrahmanyam, M. K. Gul, R. Sehrawat, and F. M. Allai,"Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)", Food Bioscience, vol.52, pp.102425, Elsevier, January 2023, 10.1016/j.fbio.2023.102425       Article

F. M. Allai, Z., N. A. Mir, and M. K. Gul,"Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety", Applied Food Research, vol.3, no.1, pp.100258, Elsevier, January 2023, 10.1016/j.afres.2022.100258       Article

K. Subrahmanyam, M. K. Gul, R. Sehrawat, and F. M. Allai,"Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)", Food Bioscience, vol.52, Elsevier, January 2023, 10.1016/j.fbio.2023.102425       Article

A. Kheto, A. Mallik, R. Sehrawat, M. K. Gul, and W. Routray,"Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour", Food Research International, vol.168, no.112790, Elsevier, June 2023, 10.1016/j.foodres.2023.112790       Article

S. Manikpuri, A. Kheto, R. Sehrawat, and M. K. Gul,"How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour", Innovative Food Science & Emerging Technologies, vol.88, Elsevier 2023, 10.1016/j.ifset.2023.103422       Article

S. Soltanahmadi, M. Wang, M. K. Gul, E. Stribi?Caia, and A. Sarkar,"Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates", Sustainable Food Proteins, vol.1, no.4, pp.149-163, American Oil Chemists’ Society Publications 2023, https://doi.org/10.1002/sfp2.1018       Article

A. Sarkar and M. K. Gul,"Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design", Current Opinion in Colloid & Interface Science, pp.101782, Elsevier, December 2023, https://doi.org/10.1016/j.cocis.2023.101782       Article