selected publications
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academic article
- Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network. Food Chemistry. 367. 2022
- The pesticide chlorpyrifos promotes obesity by inhibiting diet-induced thermogenesis in brown adipose tissue. Nature Communications. 12. 2021
- Yellow and Oriental Mustard Seed Lecithin Content and Composition. Journal of Food Composition and Analysis. 98:103819. 2021
- Incorporation of Yellow Pea Flour into White Pan Bread. Cereal Chemistry. 2021
- Identification of Gluten-like Proteins in Selected Pod Bearing Leguminous Tree Seeds. PLOS One. 16:e0249427. 2021
- Legume Proteins are Smart Carriers to Encapsulate Hydrophilic and Hydrophobic Bioactive Compounds and Probiotic bacteria: A Review. Comprehensive Reviews in Food Science and Food Safety. 1-30. 2021
- Synergistic Effects of Processing Parameters on the Biochemical and Physical Properties of Tofu Made from Yellow Field Pea (Pisum sativum), as Determined by Response Surface Methodology. Food Science and Nutrition. 2021
- Roller Milling Performance of Dry Yellow Split Peas: Mill Stream Composition and Functional Characteristics. Cereal Chemistry. 2020
- Development and Optimization of a Reversed-Phase HPLC Method to Separate Pulse Proteins. Food Analytical Methods. 2020
- Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity. Carbohydrate Polymers. 222:114992. 2019
- Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations. International Journal of Biological Macromolecules. 136:275-283. 2019
- Understanding How High-Protein Bar Formulations Impact Their Mechanical and Wear Behaviors Using Response Surface Analysis. Journal of Food Science. 84:2209-2221. 2019
- Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies. Journal of Food Science. 2019
- Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies. Journal of Food Science. 84:2325-2329. 2019
- Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing. Food Chemistry. 243:338-344. 2018
- Characterization of rheological and physicochemical properties of Alaska walleye pollock (Gadus chalcogrammus) roe.. Journal of Food Science and Technology-mysore. 55:3616-3624. 2018
- Characterization of rheological and structural properties of a gum from Balangu seeds. International Journal of Biological Macromolecules. 117:294-300. 2018
- The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread. Journal of Food Science. 82:194-201. 2017
- Role of non-covalent interactions in the production of visco - elastic material from zein. Food Chemistry. 147:230-238. 2014
- Composition and Molecular Weight Distribution of Carob Germ Protein Fractions. Journal of Agricultural and Food Chemistry. 58:7794-7800. 2010
- Determining the geographic origin of potatoes with trace metal analysis using statistical and neural network classifiers. Journal of Agricultural and Food Chemistry. 47:1568-1575. 1999
- Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum). Journal of Food Science.
- Effect of pre-cooked yellow pea flour incorporation on wheat tortilla quality parameters. Quality Assurance and Safety and Foods. 10:261-268.
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chapter
- Starch and Protein Chemistry and Functional Properties. Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. Elsevier. 131-170. 2019