1. Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products. (1st November 2022) Authors: Dhiman, Atul; Suhag, Rajat; Thakur, Dhruv; Gupta, Viresh; Prabhakar, Pramod K Journal: Food reviews international Issue: Volume 38(2022)Supplement 1 Page Start: 286 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee. (15th April 2022) Authors: Dhiman, Atul; Suhag, Rajat; Verma, Kiran; Thakur, Dhruv; Kumar, Anit; Upadhyay, Ashutosh; Singh, Anurag Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Mechanistic understanding and potential application of electrospraying in food processing: a review. Issue 30 (7th November 2022) Authors: Dhiman, Atul; Suhag, Rajat; Singh, Arashdeep; Prabhakar, Pramod K. Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 30(2022) Page Start: 8288 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow. (October 2022) Authors: Suhag, Rajat; Dhiman, Atul; Prabhakar, Pramod K.; Sharma, Arun; Singh, Anurag; Upadhyay, Ashutosh Journal: Innovative food science & emerging technologies Issue: Volume 81(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials. (March 2021) Authors: Dhiman, Atul; Prabhakar, Pramod K. Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains. (October 2021) Authors: Suhag, Rajat; Dhiman, Atul; Deswal, Gaurav; Thakur, Dhruv; Sharanagat, Vijay Singh; Kumar, Kshitiz; Kumar, Vijay Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physico-chemical and functional properties of microfluidized egg yolk. (April 2021) Authors: Suhag, Rajat; Dhiman, Atul; Thakur, Dhruv; Kumar, Anit; Upadhyay, Ashutosh Journal: Journal of food engineering Issue: Volume 294(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Status of beetroot processing and processed products: Thermal and emerging technologies intervention. (August 2021) Authors: Dhiman, Atul; Suhag, Rajat; Chauhan, Divya Singh; Thakur, Dhruv; Chhikara, Shubham; Prabhakar, Pramod K. Journal: Trends in food science & technology Issue: Volume 114(2021) Page Start: 443 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability. (September 2021) Authors: Kumar, Yogesh; Roy, Soumen; Devra, Ariha; Dhiman, Atul; Prabhakar, Pramod K. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗