All Publications

N. R, P. Singha, and S. K. Singh,"Upcycled jojoba protein as a plant-based hydrocolloid: Insights into emulsification and gelation for sustainable food systems", Bioresource Technology, vol.440, Elsevier B.V 2026, 10.1016/j.biortech.2025.133384       Article

S. Banerjee, D. R. Dash, P. Singha, and S. K. Singh,"Kenaf seed protein emulsion gel with fenugreek seed saponin and tween 20 as co-surfactants: Design, characterization, and bioactive encapsulation", Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.728, Elsevier, January 2026, 10.1016/j.colsurfa.2025.138504       Article

G. P. Madhukar, P. Singha, and S. K. Singh,"Characterization of structural, functional, and rheological modifications in the hyacinth bean (Lablab purpureus) protein induced by multipin cold plasma treatment", Journal of Food Measurement and Characterization, Springer Nature, January 2026, 10.1007/s11694-025-03969-1       Article

S. A. Khan, M. Dwivedi, A. H. Dar, S. K. Singh, U. Sultan, and A. Haroon,"Thermodynamic analysis of heat and mass transfer of strawberry slices in an IoT-based solar–infrared hybrid dryer", Journal of Thermal Analysis and Calorimetry, Springer, January 2026, 10.1007/s10973-025-15150-3       Article

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, vol.18, pp.2296–2313, Springer Nature 2025, 10.1007/s11947-024-03570-2       Article

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, vol.53, pp.1595–1609, Springer Nature 2025, 10.1007/s42976-024-00616-1       Article

D. R. Dash, S. K. Singh, and P. Singha,"Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties", Food Chemistry Advances, vol.6, Elsevier B.V. 2025, 10.1016/j.focha.2025.100911       Article

N. R, S. K. Singh, and P. Singha,"Sustainable valorization of jojoba oilcake: pressing method-dependent protein stability and functionality for food applications", Biomass and Bioenergy, vol.194, Elsevier B.V. 2025, 10.1016/j.biombioe.2025.107660       Article

R. Goyal, P. Singha, and S. K. Singh,"Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder", Food Chemistry, vol.477, Elsevier B.V. 2025, 10.1016/j.foodchem.2025.143502       Article

D. R. Dash, S. K. Singh, and P. Singha,"3D printing technology for production of legumes and vegetables-based ready-to-eat snacks", Ready-to-Eat Snacks: Emerging Technologies for Production and Safety, ch.9, pp.29, Apple Academic Press, May 2025, 10.1201/9781003570127-9       Inbook