Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Narpinder Singh

Showing results (11-20 of 117) with videos related to

Pageof 12
Sort By:
Journal of Food Science and Technology|March 26, 2019
Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flourRitika Bajaj, Narpinder Singh, Amritpal Kaur
Journal of Food Science and Technology|July 14, 2016
Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodlesShagun Sharma, Narpinder Singh, Mehak Katyal
Journal of Food Science and Technology|June 13, 2018
Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potentialShalini Trehan, Narpinder Singh, Amritpal Kaur
Comprehensive Reviews in Food Science and Food Safety|April 6, 2026
Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food SystemsDeepika Kathuria, Katsuyoshi Nishinari, Narpinder Singh
Food Chemistry: X|June 1, 2026
Innovative strategies for sustainable food processing: enhancing quality, reducing waste, and promoting circular economyVinod Kumar, Narpinder Singh, Katsuyoshi Nishinari
Journal of Food Science and Technology|October 5, 2017
Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making propertiesSheetal Thakur, Narpinder Singh, Amritpal Kaur
Journal of Agricultural and Food Chemistry|December 22, 2005
Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivarsNarpinder Singh, Naoyoshi Inouchi, Katsuyoshi Nishinari
The Review of Scientific Instruments|August 3, 2017
Note: A wide temperature range MOKE system with annealing capabilityNarpinder Singh Chahil, G J Mankey
Journal of Food Science|November 11, 2024
Effects of wheat gluten-soy protein ratios and moisture levels on high-moisture extruded meat analogues for burger pattiesAishwary Dubey, Arun Kumar, Narpinder Singh
Journal of Food Science and Technology|June 7, 2019
Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strengthMehak Katyal, Amritpal Kaur, Narpinder Singh
Pageof 12

Showing results (11-20 of 117) with videos related to

Sort By:
Pageof 12
Journal of Food Science and Technology|March 26, 2019
Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flourRitika Bajaj, Narpinder Singh, Amritpal Kaur
Journal of Food Science and Technology|July 14, 2016
Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodlesShagun Sharma, Narpinder Singh, Mehak Katyal
Journal of Food Science and Technology|June 13, 2018
Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potentialShalini Trehan, Narpinder Singh, Amritpal Kaur
Comprehensive Reviews in Food Science and Food Safety|April 6, 2026
Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food SystemsDeepika Kathuria, Katsuyoshi Nishinari, Narpinder Singh
Food Chemistry: X|June 1, 2026
Innovative strategies for sustainable food processing: enhancing quality, reducing waste, and promoting circular economyVinod Kumar, Narpinder Singh, Katsuyoshi Nishinari
Journal of Food Science and Technology|October 5, 2017
Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making propertiesSheetal Thakur, Narpinder Singh, Amritpal Kaur
Journal of Agricultural and Food Chemistry|December 22, 2005
Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivarsNarpinder Singh, Naoyoshi Inouchi, Katsuyoshi Nishinari
The Review of Scientific Instruments|August 3, 2017
Note: A wide temperature range MOKE system with annealing capabilityNarpinder Singh Chahil, G J Mankey
Journal of Food Science|November 11, 2024
Effects of wheat gluten-soy protein ratios and moisture levels on high-moisture extruded meat analogues for burger pattiesAishwary Dubey, Arun Kumar, Narpinder Singh
Journal of Food Science and Technology|June 7, 2019
Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strengthMehak Katyal, Amritpal Kaur, Narpinder Singh
Pageof 12