All Publications

G. P. Madhukar and S. K. Singh,"Automated postharvest quality assessment of hyacinth bean seeds using YOLOv5 and multivariate analysis", Journal of Stored Products Research, vol.119, Elsevier, June 2026, 10.1016/j.jspr.2026.103128       Article

S. Loni, G. P. Madhukar, and S. K. Singh,"Design and modeling of twin-screw extruder", Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications, ch.3, pp.39-59, Elsevier, July 2026, 10.1016/B978-0-443-29987-2.00003-8       Inbook

K. K. G, P. Singha, and S. K. Singh,"Reactive extrusion processing", Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications, ch.4, pp.61-76, Elsevier, July 2026, 10.1016/B978-0-443-29987-2.00004-X       Inbook

S. Banerjee, P. Singha, S. K. Singh, and K. Muthukumarappan,"Role of protein in extrusion", Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications, ch.9, pp.193-215, Elsevier, July 2026, 10.1016/B978-0-443-29987-2.00009-9       Inbook

A. K. Maiti, P. Singha, S. K. Singh, and K. Muthukumarappan,"Development of starch/polymeric foams by extrusion processing", Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications, ch.16, pp.391-413, Elsevier, July 2026, 10.1016/B978-0-443-29987-2.00016-6       Inbook

N. A, P. Singha, and S. K. Singh,"Effect of hydrodynamic cavitation and drying technique on moisture sorption isotherm and structural properties of egg white protein hydrolysate powder", Food and Bioprocess Technology, vol.18, pp.2296–2313, Springer Nature 2025, 10.1007/s11947-024-03570-2       Article

Tej. B. Singh, R. Kaushik, R. Sasikumar, V. Kambhampati, P. Singha, and S. K. Singh,"Development and characterization of multi-millet extruded food snack", Cereal Research Communications, vol.53, pp.1595–1609, Springer Nature 2025, 10.1007/s42976-024-00616-1       Article

D. R. Dash, S. K. Singh, and P. Singha,"Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties", Food Chemistry Advances, vol.6, Elsevier B.V. 2025, 10.1016/j.focha.2025.100911       Article

N. R, S. K. Singh, and P. Singha,"Sustainable valorization of jojoba oilcake: pressing method-dependent protein stability and functionality for food applications", Biomass and Bioenergy, vol.194, Elsevier B.V. 2025, 10.1016/j.biombioe.2025.107660       Article

R. Goyal, P. Singha, and S. K. Singh,"Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder", Food Chemistry, vol.477, Elsevier B.V. 2025, 10.1016/j.foodchem.2025.143502       Article