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Comprehensive Reviews in Food Science and Food Safety|May 7, 2025
Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein SolutionsAayushi Kadam, Martin G Scanlon, Filiz KokselAdvances in Food and Nutrition Research|September 26, 2025
Innovations in extruded products with improved nutritional qualitySiwen Luo, Ravinder Singh, Aayushi Kadam, et al.Journal of Food Science|April 22, 2025
Enhancing the breadmaking quality of ancient grains through synergistic emulsifier treatment and extrusion processingAnashwar Valsalan, Indhurathna Swaminathan, Aayushi Kadam, et al.Journal of Food Biochemistry|September 21, 2022
An investigation of correlation between structural and functional properties of Nigella sativa protein isolateDeepak Kadam, Aayushi Kadam, Kanchanlata Tungare, et al.Journal of Food Science|July 15, 2025
Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat AnaloguesMatias Rodriguez Elhordoy, Aayushi Kadam, Daniel Vazquez, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|January 6, 2025
Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of TarhanaAayushi Kadam, Kubra Ozkan, Peifan Du, et al.Journal of Agricultural and Food Chemistry|February 5, 2026
Molecular Insights into Soy Protein-Lupin Flour Meat Analogues through FTIR Spectrochemical AnalysisAayushi Kadam, Matias Rodriguez Elhordoy, Daniel Vazquez, et al.Microbial Pathogenesis|May 30, 2024
Nanomaterial in controlling biofilms and virulence of microbial pathogensKanchanlata Tungare, Juhi Gupta, Mustansir Bhori, et al.Pageof 1