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

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

M. K. Sanjay, K. Subrahmanyam, S. Nigar, M. K. Gul, R. Sehrawat, and N. A. Mir,"Encapsulation of resveratrol in alginate microcapsules using internal gelation technique: fabrication, characterization and release kinetics", LWT Food Science and Technology, vol.207, no.1, pp.116663, Elsevier 2024, 10.1016/j.lwt.2024.116663       Article

Ram. P. Bebartta, R. Sehrawat, and M. K. Gul,"Cryoprotection of foods", Advances in Biopolymers for Food Science and Technology, ch.18, pp.445-465, Elsevier 2024, 10.1016/B978-0-443-19005-6.00018-9       Inbook

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, Elsevier, December 2024, 10.1016/j.foodchem.2024.142383       Article

A. Kheto, A. Chaudhari, S. Manikpuri, R. Sehrawat, M. K. Gul, L. Kumar, and K. A. Khan,"Effect of ultrasonic-pretreatment on soaking kinetics, nutritional, anti-nutritional, and functional properties of guar seeds", LWT, vol.213, no.117046, Elsevier, December 2024, 10.1016/j.lwt.2024.117046       Article