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

M. Pavani, P. Singha, D. R. Dash, N. A, and S. K. Singh,"Novel encapsulation approaches for phytosterols and their importance in food products: A review", Journal of Food Process Engineering, vol.45, no.8, pp.e14041, John Wiley & Sons, Inc. 2022, 10.1111/jfpe.14041       Article

M. Pavani, P. Singha, and S. K. Singh,"Development of Phytosterol Enriched Functional Edible oils: Study of Physical, Chemical, Thermal and Structural Properties", Journal of Scientific & Industrial Research, vol.81, no.5, pp.549-560, NIScPR-CSIR, India, May 2022       Article

N. A, P. Singha, and S. K. Singh,"Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates", Applied Food Research, vol.2, no.2, pp.100152, Elsevier B.V. 2022, 10.1016/j.afres.2022.100152       Article

R. I. Barbhuiya, P. Singha, and S. K. Singh,"Pomelo Wastes: Chemistry, Processing, and Utilization", Handbook of Fruit Wastes and By-Products, ch.2, pp.19-38, CRC Press 2022, 10.1201/9781003164463-2       Inbook

R. I. Barbhuiya, S. K. Singh, and P. Singha,"Mangosteen Wastes: Chemistry, Processing, and Utilization", Handbook of Fruit Wastes and By-Products, ch.8, pp.113-124, CRC Press 2022, 10.1201/9781003164463-8       Inbook