All Publications

W. Routray,"Crystallization: Fundamentals, Current Research, and Role in Product Development", Food Processing Advances in Thermal Technologies, ch.7, pp.29, CRC Press, June 2021, 10.1201/9780429321481       Inbook

M. H. Ismail, Hii. C. Lik, W. Routray, and M. W. Woo,"Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring", Processes, vol.9, no.8, MDPI 2021, 10.3390/pr9081309       Article

P. Nayak, K. Rayaguru, S. Brahma, W. Routray, and S. K. Dash,"Standardization of process protocol for isolation of starch from mango kernel and its characterization", Journal of the Science of Food and Agriculture, Wiley 2021, 10.1002/jsfa.11622       Article

V. Arumugam, M. H. Ismail, and W. Routray,"Biofertilizers from Food and Agricultural By-Products and Wastes", Biomolecular Engineering Solutions for Renewable Specialty Chemicals: Microorganisms, Products, and Processes, ch.13, pp.480, John Wiley & Sons 2021       Inbook

P. Kaur, G. J. Kaur, W. Routray, J. Rahimi, G. Raveendran, and A. Singh,"Recent advances in utilization of municipal solid waste for production of bioproducts: A bibliometric analysis", Case Studies in Chemical and Environmental Engineering, vol.4, Elsevier 2021, 10.1016/j.cscee.2021.100164       Article

N. A. Ali, K. Dash, and W. Routray,"Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment", Food Chemistry, vol.319, Elsevier 2020, 10.1016/j.foodchem.2020.126513       Article

D. Dave, J. Pohling, and W. Routray,"Marine Oils as Biodiesel", Bailey's Industrial Oil and Fat Products, ch.5, pp.21, John Wiley & Sons 2020, 10.1002/047167849X.bio097       Inbook

W. Routray,"Food Industry Byproducts: Resource for Nutraceuticals and Biomedical Applications", Food Bioactives: Functionality and Applications in Human Health, ch.14, pp.1-39, Apple Academic Press 2020       Inbook

K. Vivek, K. Subbarao, W. Routray, N. Kamini, and K. Dash,"Application of fuzzy logic in sensory evaluation of food products: a comprehensive study", Food and Bioprocess Technology, vol.13, pp.1–29, Springer Nature 2020, 10.1007/s11947-019-02337-4       Article

. Deepikadave and W. Routray,"Fishery byproducts: recovery of high value nutritional components", Reference Module in Food Science, ch.in press, pp.2-8, Elsevier 2019, 10.1016/B978-0-08-100596-5.22588-2       Inbook