P. N. Padhiyar, B. P. Singh, P. Sarkar, and S. Hati,"Food-derived bioactive peptides with anti-diabetic and antimicrobial potential: an updated review on current trends and challenges", Sustainable Food Proteins, vol.3, no.2, pp.e70012, Wiley, May 2025, 10.1002/sfp2.70012       Article

K. R. Vadher, A. Sakure, K. Ramanuj, P. Mankad, A. Rawat, M. Bishnoi, K. K. Kondepudi, A. Patel, P. Sarkar, and S. Hati,"Bioactive peptides from fermentates of soy protein and whey protein isolates: A comparative study", Journal of Food Science, vol.90, no.4, pp.e70190, Wiley, April 2025, 10.1111/1750-3841.70190       Article

D. Banerjee, S. Sengupta, D. Sahu, S. Ghosh, B. C. Neelapu, A. K. Mitra, P. Sarkar, D. Dutta, T. Demina, and K. Pal,"Optical and structural modifications in stearyl alcohol oleogels induced by soy lecithin", Crystal Growth & Design, vol.25, no.7, pp.2043–2055, ACS, March 2025, 10.1021/acs.cgd.4c01638       Article

B. Bhuva, A. Sakure, P. Mankad, K. Ramanuj, A. Rawat, M. Bishnoi, K. K. Kondepudi, A. Patel, P. Sarkar, and S. Hati,"Influence of Lactobacillus and yeast on antioxidative, antidiabetic, and anti-inflammatory attributes of camel milk and Gir cow milk as well as release of bioactive peptides: a comparative study", Journal of Food Science, vol.90, no.3, pp.e70112, Wiley, March 2025, 10.1111/1750-3841.70112       Article

R. Santhosh, R. Thakur, P. Sarkar, and S. Janaswamy,"Active bio-nanocomposites from litchi seed starch, tamarind kernel xyloglucan, and lignin nanoparticles to improve the shelf-life of banana (Musa acuminata)", Food chemistry, vol.463, no.3, pp.141327, Elsevier, January 2025, 10.1016/j.foodchem.2024.141327       Article

B. Bhuva, K. Gawai, B. P. Singh, P. Sarkar, Md. Z. Hassan, E. Kovaleva, and S. Hati,"Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: a review", Food Bioscience, vol.64, no.105877, Elsevier, February 2025, 10.1016/j.fbio.2025.105877       Article

K. R. Vadher, M. A. Sakure, P. M. Mankad, A. Rawat, M. Bishnoi, K. K. Kondepudi, A. Patel, P. Sarkar, and S. Hati,"A comparative study on antidiabetic and anti-inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies", Journal of the Science of Food and Agriculture, vol.105, no.7, pp.3826-3842, Wiley, February 2025, 10.1002/jsfa.14154       Article

S. V. Rajesh, R. Santhosh, H. Singhi, R. Thakur, J. Ahmed, K. Gaikwad, A. S. Kumawat, S. Roy, and P. Sarkar,"Preparation and characterization of kodo millet starch/gum tragacanth/copper oxide nanoparticles-based antimicrobial food packaging films", Materials Today Communications, vol.42, no.111443, Elsevier 2025, 10.1016/j.mtcomm.2024.111443       Article

R. Pipaliya, B. Basaiawmoit, A. Sakure, R. Maurya, M. Bishnoi, K. K. Kondepudi, B. K. Tiwary, M. Mankad, G. Patil, P. Sarkar, and S. Hati,"Peptidomics and molecular dynamics on bioactive peptides produced and characterized from the fermented whey of “Panchali” sheep of West India", Food chemistry, vol.468, no.142466, Elsevier, March 2025, 10.1016/j.foodchem.2024.142466       Article

S. R, D. M. Babu, R. Thakur, D. Nath, M. Hoque, K. Gaikwad, J. Ahmed, and P. Sarkar,"Effect of atmospheric cold plasma treatment on structural, thermal, and mechanical properties of pea protein isolate edible films", Sustainable Chemistry and Pharmacy, pp.101398, Elsevier, February 2024, 10.1016/j.scp.2023.101398       Article