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Khalid Gul

Showing results (11-20 of 22) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acidsChenxi Wang, Cuixia Sun, Wei Lu, et al.
Journal of Food Science|February 19, 2024
Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributesSakshi Manikpuri, Ankan Kheto, Rachna Sehrawat, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectivesJiao Ge, Cui-Xia Sun, Harold Corke, et al.
International Journal of Biological Macromolecules|September 18, 2025
Structural reconfiguration and functional enhancement of detoxified plum kernel proteins via high-intensity ultrasound treatmentMohd Aaqib Sheikh, Shalom Benny, Debojit Baidya Choudhury, et al.
Food Chemistry|December 12, 2024
Exposure of Proso millet starch to superheated steam: Effect on physicochemical, techno-functional, rheological behavior, digestibility, and related mechanismMoumita Karmakar, Ankan Kheto, Rachna Sehrawat, et al.
International Journal of Food Science|December 23, 2020
Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour BreadSahreen Nasir, Farhana Mehraj Allai, Murtaza Gani, et al.
Journal of the Science of Food and Agriculture|July 14, 2018
Thermal and functional characteristics of defatted bovine heart using supercritical CO<sub>2</sub> and organic solventM Shafiur Rahman, Khalid Gul, Han-Sul Yang, et al.
Food Chemistry: X|December 25, 2023
Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flourFarhana Mehraj Allai, Pir Mohammad Junaid, Z R A A Azad, et al.
Critical Reviews in Food Science and Nutrition|January 7, 2021
Recent advances in the structure, synthesis, and applications of natural polymeric hydrogelsKhalid Gul, Ren-You Gan, Cui-Xia Sun, et al.
Frontiers in Nutrition|April 25, 2022
Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory CharacterizationFarhana Mehraj Allai, B N Dar, Khalid Gul, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acidsChenxi Wang, Cuixia Sun, Wei Lu, et al.
Journal of Food Science|February 19, 2024
Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributesSakshi Manikpuri, Ankan Kheto, Rachna Sehrawat, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectivesJiao Ge, Cui-Xia Sun, Harold Corke, et al.
International Journal of Biological Macromolecules|September 18, 2025
Structural reconfiguration and functional enhancement of detoxified plum kernel proteins via high-intensity ultrasound treatmentMohd Aaqib Sheikh, Shalom Benny, Debojit Baidya Choudhury, et al.
Food Chemistry|December 12, 2024
Exposure of Proso millet starch to superheated steam: Effect on physicochemical, techno-functional, rheological behavior, digestibility, and related mechanismMoumita Karmakar, Ankan Kheto, Rachna Sehrawat, et al.
International Journal of Food Science|December 23, 2020
Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour BreadSahreen Nasir, Farhana Mehraj Allai, Murtaza Gani, et al.
Journal of the Science of Food and Agriculture|July 14, 2018
Thermal and functional characteristics of defatted bovine heart using supercritical CO<sub>2</sub> and organic solventM Shafiur Rahman, Khalid Gul, Han-Sul Yang, et al.
Food Chemistry: X|December 25, 2023
Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flourFarhana Mehraj Allai, Pir Mohammad Junaid, Z R A A Azad, et al.
Critical Reviews in Food Science and Nutrition|January 7, 2021
Recent advances in the structure, synthesis, and applications of natural polymeric hydrogelsKhalid Gul, Ren-You Gan, Cui-Xia Sun, et al.
Frontiers in Nutrition|April 25, 2022
Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory CharacterizationFarhana Mehraj Allai, B N Dar, Khalid Gul, et al.
Pageof 3