| 1 |
Tiwari, U., Kumar, P., Deshmukh, R. K., Prabhakar, P. K., & Gaikwad, K. K. (2026). Improving the Mechanical Strength of Bio‐Based Drinking Straws Derived From Rice Straw Through Coating With Bael Protein Isolate and Pectin for Applications in the Food and Beverage Industry. ChemistrySelect, 11(10), e04621. https://doi.org/10.1002/slct.202504621 |
| 2 |
Prabhakar, P. K., Yadav, S., Kumar, Y., Suhag, R., & Ferrentino, G. (2025). Fruit–Vegetable–Herb Blend‐Based Polyphenol‐Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory Evaluation. International Journal of Food Science, 2025(1), 1373291. https://doi.org/10.1155/ijfo/1373291 |
| 3 |
Kamboj, A., Prabhakar, P. K., & Chopra, R. (2025). Increasing pressure and number of passes during dynamic high-pressure microfluidization treatment modulates the structural, techno-functional, and rheological properties of perilla seed protein. Innovative Food Science & Emerging Technologies, 102, 104029. https://doi.org/10.1016/j.ifset.2025.104029 |
| 4 |
Reddy, N. P., Kishore, A., Kumari, K., Prabhakar, P. K., & Kumar, N. (2025). Valorization of Kinnow (Citrus reticulate) Peel: Effects of Blanching Techniques on Drying Kinetics and Bioactive Compounds of Kinnow Peel and its Application in Cookies Formulation. Waste and Biomass Valorization, 1-14. https://doi.org/10.1007/s12649-025-02918-9 |
| 5 |
Chand, M., Chopra, R., Singh, A., Prabhakar, P. K., Kamboj, A., & Singh, P. K. (2025). Enhancement of flaxseed oil quality and yield using freeze-thaw pretreatment optimization: A novel approach. Food Chemistry: X, 26, 102328. https://doi.org/10.1016/j.fochx.2025.102328 |
| 6 |
Singh, T., Awasthi, R., Prabhakar, P. K., & Madhumita, M. (2025). Optimization of ultrasound mediated extraction of perilla protein isolate: study of ultrasonication effect on amino acid profile and functional characteristics. Journal of Food Measurement and Characterization, 1-21. https://doi.org/10.1007/s11694-025-03132-w |
| 7 |
Singh, T., Ghanghas, N., Prabhakar, P. K., & Madhumita, M. (2025). Perilla (Perilla Frutescens L.) Seed Protein Isolate: A Current Status on Emerging Extraction Processes, Multilevel Techno-Functional Properties and Industrial Applications. Food Reviews International, 1-25. https://doi.org/10.1080/87559129.2025.2502434 |
| 8 |
Singh, T., Awasthi, R., Prabhakar, P. K., & Madhumita, M. (2025). Enzymatic Hydrolysis of Perilla Seed Protein: Optimization, Physico-Functional Evaluation, and Structural Characterization. Food Analytical Methods, 1-20. https://doi.org/10.1007/s12161-025-02813-y |
| 9 |
Chakraborty, G., Nagarajan, J., Kishore, A., Prabhakar, P. K., Yadav, M., & Sharma, A. (2025). Valorization of pulsed electric field-treated rice bran in cookie baking: Effects on stabilization and application. Journal of Cereal Science, 123, 104186. https://doi.org/10.1016/j.jcs.2025.104186 |
| 10 |
Kumar, M., Prabhakar, P. K., & Srivastava, B. (2025). Finite element approach for stress-strain analysis in an ohmic-heating pressure cooker (OHPC) and its energy-exergy evaluation. Sustainable Energy Technologies and Assessments, 75, 104254. https://doi.org/10.1016/j.seta.2025.104254 |
| 11 |
Akhtar, Z. Tiwari, U., Madhumita, M., Ghanghas, N., Prabhakar, P.K. (2025). Moisture Induced Changes in Engineering, Thermal and Mechanical Properties of Custard Apple (Annona squamosa L.) Seeds. Journal of Food Process Engineering, http://dx.doi.org/10.1111/jfpe.70051 |
| 12 |
Kamboj, A., Chopra, R., & Prabhakar, P. K. (2024). Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis. Innovative Food Science & Emerging Technologies, 94, 103683. https://doi.org/10.1016/j.ifset.2024.103683 |
| 13 |
Sahil, Madhumita, M., & Prabhakar, P. K. (2024). Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review. International Journal of Biological Macromolecules, 131830. https://doi.org/10.1016/j.ijbiomac.2024.131830 |
| 14 |
Suhag, R., Singh, S., Kumar, Y., Prabhakar, P. K., & Meghwal, M. (2024). Microfluidization of ginger rhizome (Zingiber officinale Roscoe) juice: Impact of pressure and cycles on physicochemical attributes, antioxidant, microbial, and enzymatic activity. Food and Bioprocess Technology, 17(4), 1045-1058. https://doi.org/10.1007/s11947-023-03179-x |
| 15 |
Meghwal, M., Lekhwar, C., Kumar, Y., Kumar, V., Suhag, R., & Prabhakar, P. K. (2024). Modulation of Physical and Thermal Properties in Wild Banana (Musa balbisiana Colla) Seed Powder by Moisture Variations. International Journal of Food Science, 2024(1), 8846365. https://doi.org/10.1155/2024/8846365 |
| 16 |
Thakur, D., Suhag, R., Singh, A., Upadhyay, A., Prabhakar, P. K., & Sharma, A. (2023). Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying. Food Structure, 100334. https://doi.org/10.1016/j.foostr.2023.100334 |
| 17 |
Sharma, N., Madhumita, M., Kumar, Y., & Prabhakar, P. K. (2023). Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics. Innovative Food Science & Emerging Technologies, 85, 103332. https://doi.org/10.1016/j.ifset.2023.103332 |
| 18 |
Islam, M., Malakar, S., Dwivedi, U., Kumar, N., Prabakar, P. K., Kishore, A., & Kumar, A. (2023). Impact of different drying techniques on grapefruit peels and subsequent optimization of ultrasonic extraction conditions for bioactive compounds. Journal of Food Process Engineering, e14331. https://doi.org/10.1111/jfpe.14331 |
| 19 |
Kumar, Y., Shelke, A. R., Kumar, V., Suhag, R., Batta, K., Gupta, P., & Meghwal, M. (2023). Moisture dependent engineering properties of Musa balbisiana seeds. Journal of Food Process Engineering, e14309. https://doi.org/10.1111/jfpe.14309 |
| 20 |
Kumar, N., Kumar, G., Prabhakar, P.K., Sahu, J.K., Naik, S. (2023). Ultrasound-assisted extraction of bioactive compounds from giloy (Tinospora cordifolia) stem: Quantitative process optimization and bioactives analysis, Journal of Food Process Engineering https://doi.org/10.1111/jfpe.14259 |
| 21 |
Kumar, M., Madhumita, M., Prabhakar, P.K., Basu, S. (2022). Refractance Window Drying of Food and Biological Materials: Status on Mechanisms, Diffusion Modelling and Hybrid Drying Approach, Critical Reviews in Food Science and Nutrition, http://dx.doi.org/10.1080/10408398.2022.2132210 |
| 22 |
Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., Kishore, A., Prabhakar, P.K., Singh, A., Prasad, J.S., Bodana, V., Saxena, V., Shanmugam, V.K., Sharma, A. (2022). Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify cellulose wrapper for shelf-life extension of packaged bread. Food Research International, 112321. https://doi.org/10.1016/j.foodres.2022.112321 |
| 23 |
Sahil, Madhumita, M., Prabhakar, P. K., Kumar, N. (2022). Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Critical Reviews in Food Science and Nutrition, 1-26. https://doi.org/10.1080/10408398.2022.2125930 |
| 24 |
Gade, S. R., Meghwal, M., Prabhakar, P. K., Giuffrè, A. M. (2022). A Comparative Study on the Nutritional, Antioxidant, Thermal, Morphological and Diffraction Properties of Selected Cucurbit Seeds. Agronomy, 12(10), 2242. https://doi.org/10.3390/agronomy12102242 |
| 25 |
Suhag, R., Dhiman, A., Prabhakar, P. K., Sharma, A., Singh, A., & Upadhyay, A. (2022). Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow. Innovative Food Science & Emerging Technologies, 103119. https://doi.org/10.1016/j.ifset.2022.103119 |
| 26 |
Kumar, M., Madhumita, M., Srivsatava, B., Prabhakar, P.K. (2022) Mathematical Modeling and Simulation of Refractance Window Drying of Mango Pulp for Moisture, Temperature and Heat Flux Distribution, Journal of Food Process Engineering, https://doi.org/10.1111/jfpe.14090 |
| 27 |
Singh, H., Meghwal, M., Prabhakar, P. K., & Kumar, N. (2022). Grinding characteristics and energy consumption in cryogenic and ambient grinding of ajwain seeds at varied moisture contents. Powder Technology, 117531. https://doi.org/10.1016/j.powtec.2022.117531 |
| 28 |
Kumar, G., Kumar, N., Prabhakar, P. K., & Kishore, A. (2022). Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Critical Reviews in Food Science and Nutrition, 1-17. https://doi.org/10.1080/10408398.2022.2053061 |
| 29 |
Suhag, R., Kumar, R., Dhiman, A., Sharma, A., Prabhakar, P. K., Gopala Krishnan, K., Kumar, R., & Singh, A. (2022). Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review. Critical Reviews in Food Science and Nutrition, 1-20. https://doi.org/10.1080/10408398.2022.2043237 |
| 30 |
Kamble, M. G., Singh, A., Prabhakar, P. K., Meghwal, M., Singh, S. V., & Chinchkar, A. V. (2022). Effect of high shear homogenization on quality characteristics of bael fruit pulp. Food Quality and Safety. https://doi.org/10.1093/fqsafe/fyac011 |
| 31 |
Thakur, D., Singh, A., Prabhakar, P. K., Meghwal, M., & Upadhyay, A. (2022). Optimization and characterization of soybean oil-carnauba wax Oleogel. LWT- Food Science and Technology, 113108. http://dx.doi.org/10.1016/j.lwt.2022.113108 |
| 32 |
Kumar, M., Vatsa, S., Madhumita, M., & Prabhakar, P. K. (2021) Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview. Turkish Journal of Agricultural Engineering Research, 2(2), 472-492. http://dx.doi.org/10.46592/turkager.2021.v02i02.019 |
| 33 |
Singh, A., Mehta, A., Singh, A. P., & Prabhakar, P. K. (2021). Ultrasonic modulated osmotic dehydration of Aonla (Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM. Journal of Food Processing and Preservation, e16247. http://dx.doi.org/10.1111/JFPP.16247 |
| 34 |
Prabhakar, P. K., Srivastav, P. P., Pathak, S. S., & Das, K. (2021). Mathematical Modeling of Total Volatile Basic Nitrogen and Microbial Biomass in Stored Rohu (Labeo rohita) Fish. Front. Sustain. Food Syst. 5: 669473. https://doi.org/10.3389/fsufs.2021.669473 |
| 35 |
Mehta, A., Singh, A., Sing, A.P., Prabhakar, P.K., & Kumar, N. (2021) Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach, Journal of Food Process Engineering, e13887 , https://doi.org/10.1111/jfpe.13887 |
| 36 |
Madhumita, M., Guha, P., Nag, A., & Prabhakar, P. K. Natural Preservative Efficacy of Cured Betel Leaf Essential Oil for Sapota Juice: Effect on Physicochemical, Microbial and Sensory Properties. Journal of Food Processing and Preservation, e15927. https://doi.org/10.1111/jfpp.15927 |
| 37 |
Gupta, V., Prabhakar, P. K., Gharde, S., Nimbaria, A., Sharma, V., & Rawat, A. (2021). Foam Mat Drying of Jujube (Ziziphus mauritiana) Juice: Process Optimisation, Physico-Functional, Phenolic Content and Antioxidant Analysis. Journal of The Institution of Engineers (India): Series A, 1-13. https://doi.org/10.1007/s40030-021-00566-5 |
| 38 |
Jha, P., Meghwal, M., & Prabhakar, P. K. (2021). Microwave drying of banana blossoms (Musa acuminata): Mathematical modeling and drying energetics. Journal of Food Processing and Preservation, https://doi.org/10.1016/j.lwt.2021.111632 |
| 39 |
Ghanghas, N., Prabhakar, P. K., Sharma, S., & Mukilan, T. M. (2021). Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties. LWT- Food Science and Technology, 111830. https://doi.org/10.1016/j.lwt.2021.111830 |
| 40 |
Kumar, Y., Roy, S., Devra, A., Dhiman, A., & Prabhakar, P. K. (2021). Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability. LWT- Food Science and Technology, 149, 111632. https://doi.org/10.1016/j.lwt.2021.111632 |
| 41 |
Dhiman, A., Suhag, R., Singh, A., & Prabhakar, P. K. (2021). Mechanistic understanding and potential application of electrospraying in food processing: a review. Critical Reviews in Food Science and Nutrition, 1-19. https://doi.org/10.1080/10408398.2021.1926907 |
| 42 |
Dhiman, A., Suhag, R., Chauhan, D. S., Thakur, D., Chhikara, S., & Prabhakar, P. K. (2021). Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2021.05.042 |
| 43 |
Kamble, M. G., Singh, A., Mishra, V., Meghwal, M., & Prabhakar, P. K. (2021). Mass and surface modelling of green plantain banana fruit based on physical characteristics. Computers and Electronics in Agriculture, 186, 106194. https://doi.org/10.1016/j.compag.2021.106194 |
| 44 |
Gupta, R., Meghwal, M., & Prabhakar, P. K. (2021). Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health. Trends in Food Science & Technology. 110, 240-252, https://doi.org/10.1016/j.tifs.2021.02.003 |
| 45 |
Gangmei D.L., Sharma, A., Gopalkrishnan, K., Prabhakar, P.K., Singh, A. (2021) Electro-potential and Chemical Changes in Stored Paneer: A Potentiometric Approach, 12(6)21-40. http://dx.doi.org/10.15515/abr.0976-4585.12.6.3141 |
| 46 |
Jha, P., Meghwal, M., Prabhakar, P. K., & Singh, A. (2021). Exploring Effects of different Pre-Treatments on Drying Kinetics, Moisture Diffusion, Physico-Functional and Flow Properties of Banana Flower Powder. Journal of Food Processing and Preservation, e15356. https://doi.org/10.1111/jfpp.15356 |
| 47 |
Rahate, K. A., Madhumita, M., & Prabhakar, P. K. (2020). Nutritional Composition, Anti-Nutritional Factors, Pre-treatments-cum-Processing Impact and Food Formulation Potential of Faba Bean (Vicia Faba L.): A Comprehensive Review. LWT-Food Science and Technology, 110796. https://doi.org/10.1016/j.lwt.2020.110796 |
| 48 |
Gupta, R., Meghwal, M., Prabhakar, P. K., & Garg, M. (2020) Investigating Moisture Induced Changes in the Engineering Properties and Colour Attributes of Pigmented Different Wheat (Triticum aestivum) Varieties. Journal of Food Processing and Preservation, e15142. https://doi.org/10.1111/jfpp.15142 |
| 49 |
Dhiman, A., Suhag, R., Thakur D., Gupta, V., Prabhakar, P. K., (2020) Current Status of Loquat (Eriobotrya japonica Lindl.): Bioactive Functions, Preservation Approaches and Processed Products, Food Review International, https://doi.org/10.1080/87559129.2020.1866007 |
| 50 |
Himani, N., Kumar, N., Prabhakar, P. K., & Pant, V. (2020) Physical, Mechanical, Functional and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract. Starch‐Stärke, 1900220. https://doi.org/10.1002/star.201900220 |
| 51 |
Gade, S. R., Meghwal, M., & Prabhakar, P. K. (2020). Engineering properties of dried ash gourd (Benincasa hispida Cogn) seeds: Mass modeling and its analysis. Journal of Food Process Engineering, e13545. https://doi.org/10.1111/jfpe.13545 |
| 52 |
Dhiman, A., & Prabhakar, P. K. (2020). Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials. Journal of Food Engineering, 110248. https://doi.org/10.1016/j.jfoodeng.2020.110248 |
| 53 |
Ghanghas, N., Mukilan, M T, Sharma, S., & Prabhakar, P. K. (2020). Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review. Food Reviews International, 1-30. https://doi.org/10.1080/87559129.2020.1733596 |
| 54 |
Bajpai, A., Kumar, Y., Singh, H., Prabhakar, P. K., & Meghwal, M. (2020). Effect of moisture content on the engineering properties of Jamun (Syzygium cumini) seed. Journal of Food Process Engineering, 43(2), e13325. https://doi.org/10.1111/jfpe.13325 |
| 55 |
Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, 109157. https://doi.org/10.1016/j.foodres.2020.109157 |
| 56 |
Prabhakar, P. K., Srivastav, P. P., & Pathak, S. S. (2019). Kinetics of total volatile basic nitrogen and trimethylamine formation in stored Rohu (Labeo rohita) Fish. Journal of Aquatic Food Product Technology. https://doi.org/10.1080/10498850.2019.1604598 |
| 57 |
Makroo, H.A., Prabhakar, P. K. Rastogi, N.K., & Srivastavaa, B. (2019). Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior. LWT - Food Science and Technology 103 (2019) 316-324. https://doi.org/10.1016/j.lwt.2019.01.003 |
| 58 |
Raigar, R. K., Prabhakar, P. K., & Srivastav, P. P. (2017). Effect of different thermal treatments on grinding characteristics, granular morphology and yield of Ready‐to‐Eat wheat grits. Journal of Food Process Engineering, 40(2), e12363. https://doi.org/10.1111/jfpe.12363 |
| 59 |
Verma, D. K., Mohan, M., Prabhakar, P. K., & Srivastav, P. P. (2015). Physico-chemical and cooking characteristics of Azad basmati. International Food Research Journal, 22(4). 1380-1389 |
| 60 |
Hansdah, R., Prabhakar, P. K., Srivastav, P. P., & Mishra, H. N. (2015). Physico-chemical characterization of lesser-known Palo (Curcuma leucorrhiza) starch. International Food Research Journal, 22(4), 1368-1373. |
| 61 |
Jha, R. K., Prabhakar, P. K., Srivastav, P. P., & Rao, V. V. (2015). Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel. Research in Agricultural Eng., 61, 141-149. https://doi.org/10.17221/13/2014-RAE |
