All Publications

S. Sarkhel, A. Kheto, R. Sehrawat, and A. Roy,"Microfluidization for producing pickering emulsions", Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization, ch.5, pp.109–129, Springer, February 2026, 10.1007/978-3-032-12323-7_5       Inbook

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. Chaudhary, M. Kumari, R. Sehrawat, and L. Kumar,"Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Echinochloa frumentacea)", Food Science & Nutrition, vol.14, no.3, pp.e71618, Wiley, March 2026, 10.1002/fsn3.71618       Article

C. Agarwal, R. Sehrawat, L. Sharma, and M. K. Patel,"Unveiling the effects of cold plasma treatment on the structural, rheological, and functional properties of rice bean protein isolate", Sustainable Food Technology, vol.4, no.2, pp.1525-1540, Royal Society of Chemistry 2026, 10.1039/d5fb00787a       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

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

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