All Publications

M. Karmakar, A. Kheto, R. Sehrawat, M. K. Gul, and V. Krishnan,"Millet proteins: extraction, isolation and purification", Millet Proteins: Nutritional, Structural and Functional Attributes, ch.7, pp.165-185, Royal Society of Chemistry, July 2026, 10.1039/9781837677405-00168       Inbook

A. Kheto, R. Sehrawat, M. K. Gul, and L. Kumar,"Preparation of emulsion gels utilizing modified guar germ protein isolates: microstructure, rheological attributes, and oral behaviour of hybrid frozen dessert", Food Chemistry, vol.524, pp.150219, Elsevier, September 2026, 10.1016/j.foodchem.2026.150219       Article

A. Kheto, Ram. P. Bebartta, A. Chand, H. Gaddam, M. Karmakar, D. B. Choudhury, P. Mahajan, M. K. Gul, and R. Sehrawat,"Processing of proso millet flour with cold plasma and superheated steam: Understanding the impacts on anti-nutritional factors, quality attributes and associated mechanisms", Journal of Cereal Science, vol.127, pp.104362, Elsevier, February 2026, 10.1016/j.jcs.2025.104362       Article

A. Kheto, R. Sehrawat, M. K. Gul, and L. Kumar,"Preparation of emulsion gels utilizing modified guar germ protein isolates: microstructure, rheological attributes, and oral behaviour of hybrid frozen dessert", Food Chemistry, vol.524, pp.150219, Elsevier, July 2026, View Details       Article

N. A. Mir and M. K. Gul,"Plant Proteins: Nutritional Aspects and Processing Applications", Plant Proteins, pp.300, Elsevier, April 2026, View Details       EditedBook

M. Karmakar, A. Kheto, R. Sehrawat, M. K. Gul, and V. K,"Millet proteins: extraction, isolation and purification", Millet Proteins: Nutritional, Structural and Functional Attributes, ch.7, vol.48, no.1, pp.168-185, Royal Society of Chemistry, 1, July 2026, View Details       Inbook

M. K. Gul, D. B. Choudhury, A. Hosseinpur, and T. Roques-Carmes,"Recent developments in encapsulation technologies for stabilizing natural pigments in food systems: mechanisms, selection strategies, and industrial feasibility", Food BioScience, vol.82, no.1, pp.109343, Elsevier, July 2026, View Details       Article

A. Kheto, Ram. P. Bebartta, A. Chand, H. Gaddam, M. Karmakar, D. B. Choudhury, P. Mahajan, M. K. Gul, and R. Sehrawat,"Processing of proso millet flour with cold plasma and superheated steam: Understanding the impacts on anti-nutritional factors, quality attributes and associated mechanisms", Journal of Cereal Science, vol.127, no.1, pp.104362, Elsevier, February 2026, View Details       Article

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