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, Springer, September 2024, 10.1007/s11947-024-03570-2       Article

R. Goyal, Het. P. Bhadania, S. K. Singh, and P. Singha,"Off-flavor absorbents in active food packaging", Smart Food Packaging Systems: Innovations and Technology Applications, ch.8, pp.195-217, John Wiley & Sons, October 2024, 10.1002/9781394189595.ch8       Inbook

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, Springer Nature, December 2024, 10.1007/s42976-024-00616-1       Article

N. A, P. Singha, and S. K. Singh,"Recent application of protein hydrolysates in food texture modification", Critical Reviews in Food Science and Nutrition, vol.63, no.30, pp.10412-10443, Taylor & Francis Group 2023, 10.1080/10408398.2022.2081665       Article

S. Shekhar, P. Prakash, P. Singha, K. Prasad, and S. K. Singh,"Modeling and optimization of ultrasound-assisted extraction of bioactive compounds from allium sativum leaves using response surface methodology and artificial neural network coupled with genetic algorithm", Foods, vol.12, no.9, pp.1-21, MDPI, May 2023, 10.3390/foods12091925       Article

N. A, P. Singha, and S. K. Singh,"Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates", Food Hydrocolloids for Health, vol.4, pp.100153, Elsevier B.V. 2023, 10.1016/j.fhfh.2023.100153       Article

H. Rostamabadi, M. Nowacka, R. Colussi, S. F. Frasson, I. Demirkesen, B. Mert, P. Singha, S. K. Singh, and S. R. Falsafi,"Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid", Trends in Food Science & Technology, vol.141, pp.104208, Elsevier B.V. 2023, 10.1016/j.tifs.2023.104208       Article

S. Shekhar, P. Prakash, S. Shekhar, S. K. Singh, and K. Prasad,"Ultrasound-assisted green synthesis of silver nanoparticles from Allium sativum, its characterization, antimicrobial capabilities and thermo-plasmonic studies", Journal of Physics: Conference Series, vol.2663, pp.012020, IOP Publishing Ltd. 2023, 10.1088/1742-6596/2663/1/012020       Article

M. Pavani, P. Singha, D. T. Rajamanickam, and S. K. Singh,"Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds", Exploration of Foods and Foodomics, vol.1, pp.272–287, Open Exploration Publishing Inc. 2023, 10.37349/eff.2023.00021       Article

R. I. Barbhuiya, P. Singha, and S. K. Singh,"Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste", Food Chemistry, vol.385, pp.132602, Elsevier 2022, 10.1016/j.foodchem.2022.132602       Article