All Publications

M. Karmakar, A. Kheto, R. Sehrawat, Y. Kumar, M. K. Gul, W. Routray, and L. Kumar,"Exposure of proso millet starch to superheated steam: effect on physicochemical, techno-functional, rheological behavior, digestibility, and related mechanism", Food Chemistry, vol.468, no.142383, Elsevier 2025, 10.1016/j.foodchem.2024.142383       Article

Ram. P. Bebartta, R. Sehrawat, M. K. Gul, and A. Kheto,"How mechanical pre-treatment affects the extraction yield, nutritional, structural, and functional properties of leaf proteins", Food Chemistry, vol.489, pp.144934, Elsevier, July 2025, 10.1016/j.foodchem.2025.144934       Article

A. Kheto, R. Sehrawat, M. K. Gul, and S. Devahastin,"Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates", Food Hydrocolloids, vol.166, pp.111383, Elsevier 2025, 10.1016/j.foodhyd.2025.111383       Article

K. Subrahmanyam, A. Kheto, R. Sehrawat, and M. K. Gul,"Changes in protein attributes during ozonation and cold plasma treatmen", Non-thermal Processing of Major Food Macromolecules, ch.8, no.161-179, pp.161-179, Elsevier, Academic Press 2025, 10.1016/B978-0-443-28973-6.00008-0       Inbook

A. P. Joby, S. Padhi, S. S. Saraugi, M. K. Gul, R. Sehrawat, A. Singh, M. Poojary, M. Jerold, and W. Routray,"Valorization of millet processing waste: Superheated steam and ultrasound-assisted extraction, encapsulation, and evaluation of bioaccessibility assessment", Bioresource Technology Reports, vol.32, Elsevier, October 2025, 10.1016/j.biteb.2025.102338       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, 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

A. Kheto, A. Behera, S. Manikpuri, R. Sehrawat, M. K. Gul, and L. Kumar,"Atmospheric cold plasma pretreatment on germination of guar bean seeds: effect on germination parameters, bioactive compounds, antinutritional factors, functional groups, and in vitro protein digestibility", Legume Science, vol.6, no.3, pp.251, Wiley, September 2024, 10.1002/leg3.251       Article

S. Nigar, K. Subrahmanyam, D. B. Choudhury, M. K. Gul, and R. Sehrawat,"Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: preparation, characterization, and in vitro release behaviour", Food Structure, Elsevier 2024, 10.1016/j.foostr.2024.100385       Article