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

R. I. Barbhuiya, P. Singha, and S. K. Singh,"Positive displacement pumps", Transporting Operations of Food Materials within Food Factories, ch.7, pp.201-217, Elsevier, August 2022, 10.1016/B978-0-12-818585-8.00010-6       Inbook

N. A, P. Singha, and S. K. Singh,"Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins", Innovative Food Science & Emerging Technologies, vol.82, pp.103166, Elsevier 2022, 10.1016/j.ifset.2022.103166       Article

S. K. Singh, B. Rajpurohit, and P. Singha,"Camelina (Camelina sativa) Seed", Oilseeds: Health Attributes and Food Applications, ch.camelina (camelina sativa) seed, pp.455-471, Springer 2021, 10.1007/978-981-15-4194-0_18       Inbook

N. A, S. K. Singh, and P. Singha,"Current status of non-thermal processing of probiotic foods: A review", Journal of Food Engineering, vol.303, Elsevier, August 2021, 10.1016/j.jfoodeng.2021.110567       Article

D. Pradhan, M. Hoque, S. K. Singh, and M. Dwivedi,"Application of D-Optimal mixture design and artificial neural network in optimizing the composition of flours for preparation of gluten-free bread: optimization of ingredient", Journal of microbiology, biotechnology and food sciences, April 2021, 10.15414/jmbfs.3294       Article