D. R. Dash, S. K. Singh, and P. Singha,"Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review", Critical Reviews in Food Science and Nutrition, vol.64, no.10, pp.3151–3166, Taylor and Francis 2024, 10.1080/10408398.2022.2130161       Article

M. Pavani, P. Singha, D. T. Rajamanickam, and S. K. Singh,"Impact of Extrusion Processing on Bioactive Compound Enriched Plant-Based Extrudates: A Comprehensive Study and Optimization Using RSM and ANN-GA", Future Foods, vol.9, pp.100286, Elsevier B.V. 2024, 10.1016/j.fufo.2023.100286       Article

D. R. Dash, S. K. Singh, and P. Singha,"Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature", International Journal of Biological Macromolecules, vol.263, pp.130120, Elsevier B.V. 2024, 10.1016/j.ijbiomac.2024.130120       Article

R. Goyal, P. Singha, and S. K. Singh,"Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects", Trends in Food Science & Technology, vol.146, Elsevier Ltd. 2024, 10.1016/j.tifs.2024.104377       Article

H. Rostamabadi, M. Nowacka, Y. Kumar, S. Xu, R. Colussi, S. F. Frasson, S. K. Singh, and S. R. Falsafi,"Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches", Trends in Food Science & Technology, vol.146, pp.104389, Elsevier Ltd. 2024, 10.1016/j.tifs.2024.104389       Article

M. Pavani, P. Singha, and S. K. Singh,"Effect of pH and biopolymer ratio on phase behavior, rheology and structural characteristics of pea protein isolate-locust bean gum coacervates", JSFA Reports, vol.4, no.4, pp.197-207, John Wiley & Sons, Inc. 2024, 10.1002/jsf2.187       Article

N. A, P. Singha, and S. K. Singh,"Recent application of protein hydrolysates in food texture modification", Critical Reviews in Food Science and Nutrition, vol.63, no.30, pp.10412-10443, Taylor & Francis Group 2023, 10.1080/10408398.2022.2081665       Article

S. Shekhar, P. Prakash, P. Singha, K. Prasad, and S. K. Singh,"Modeling and optimization of ultrasound-assisted extraction of bioactive compounds from allium sativum leaves using response surface methodology and artificial neural network coupled with genetic algorithm", Foods, vol.12, no.9, pp.1-21, MDPI, May 2023, 10.3390/foods12091925       Article

N. A, P. Singha, and S. K. Singh,"Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates", Food Hydrocolloids for Health, vol.4, pp.100153, Elsevier B.V. 2023, 10.1016/j.fhfh.2023.100153       Article

H. Rostamabadi, M. Nowacka, R. Colussi, S. F. Frasson, I. Demirkesen, B. Mert, P. Singha, S. K. Singh, and S. R. Falsafi,"Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid", Trends in Food Science & Technology, vol.141, pp.104208, Elsevier B.V. 2023, 10.1016/j.tifs.2023.104208       Article