https://orcid.org/0000-0002-4531-069X
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Madaraboina Venkateswara Rao, Sunil C. K.Ashish Rawson, Chidanand D. V.Venkatachlapathy N.. (2023) Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Critical Reviews in Food Science and Nutrition 63:19, pages 4070-4091.
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Dai Shi, Chenghao Li, Andrea K. Stone, Burcu Guldiken & Michael T. Nickerson. (2023) Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins. Food Reviews International 39:3, pages 1309-1332.
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Li Liu, Biaou Oscar Ode Boni, Muhammad Wajid Ullah, Fuyu Qi, Xiaohong Li, Zhijun Shi & Guang Yang. (2022) Cellulose: A promising and versatile Pickering emulsifier for healthy foods. Food Reviews International 0:0, pages 1-31.
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M. Yashini, S. Khushbu, N. Madhurima, C. K. Sunil, R. Mahendran & N. Venkatachalapathy. (2022) Thermal properties of different types of starch: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Goh Yong Meng & Mohammad Rashedi Ismail-Fitry. (2022) Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?. Food Reviews International 0:0, pages 1-33.
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Articles from other publishers (21)
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Daniel Tritschler, Miriam Hofele, Panagiotis Steliopoulos & Jörg Hinrichs. (2023) Formation and stabilisation of microbubbles in acidified milk products. International Dairy Journal 145, pages 105728.
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Claire D. Munialo & Frank Vriesekoop. (2023) Plant‐based foods as meat and fat substitutes. Food Science & Nutrition 11:9, pages 4898-4911.
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Ganesh N. Shelke, Vikram P. Kad, Govind B. Yenge, Ritu B. Kukde, Sudama R. Kakade, Sati Y. Al-Dalain, Moawiya A. Haddad, Ahmed Abdeen, Samah F. Ibrahim, Adel Abdelkhalek, Florin Imbrea, Liana Fericean, Heba I. Gharmy & Mohamed K. Morsy. (2023) Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder. Frontiers in Sustainable Food Systems 7.
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Seda Yalcin, İlker Atik & Azize Atik. (2023) Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits. International Journal of Food Science & Technology 58:7, pages 3760-3768.
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Niloufar Nourmohammadi, Luke Austin & Da Chen. (2023) Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms. Foods 12:5, pages 957.
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Eun Hee Yoo, Chang Woo Kwon & Seung Jun Choi. (2022) Impacts of the Dynamic High-Pressure Pre-Treatment and Post-Treatment of Whey Protein Aggregates on Their Physicochemical Properties and Emulsifying Activities. Foods 11:22, pages 3588.
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Shigeki Sugii, Cheryl Yeh Qi Wong, Angela Khin Oo Lwin & Lamony Jian Ming Chew. (2022) Alternative fat: redefining adipocytes for biomanufacturing cultivated meat. Trends in Biotechnology.
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Di Zhao, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang & Xinqi Liu. (2022) Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 11:15, pages 2202.
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P Himashree, Animesh Singh Sengar & C K Sunil. (2022) Food thickening agents: Sources, chemistry, properties and applications - A review. International Journal of Gastronomy and Food Science 27, pages 100468.
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Haozhen Zhang, Weiyi Zhang, Xianming Zeng, Xue Zhao & Xinglian Xu. (2022) Recent progress of fat reduction strategies for emulsion type meat products. Food Materials Research 2:1, pages 1-10.
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Mishela Temkov & Vlad Mureșan. (2021) Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review. Foods 10:6, pages 1376.
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David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden & Lutz Grossmann. (2021) Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods 10:2, pages 260.
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