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Foods (Basel, Switzerland)|February 13, 2026
Microwave-Induced Structural Remodeling of Legume Proteins: Structure-Function-Nutrition Relationships and Their Improved Performance in Wheat Flour FortificationNikhil Dnyaneshwar Patil, Prabhat Kumar, Aarti Bains, et al.
International Journal of Biological Macromolecules|April 8, 2023
Gum arabic/guar gum stabilized Hydnocarpus wightiana oil nanohydrogel: Characterization, antimicrobial, anti-inflammatory, and anti-biofilm activitiesAarti Bains, Priyanka Sharma, Sukhdeep Kaur, et al.
Chemosphere|April 13, 2023
Hazardous impacts of glyphosate on human and environment health: Occurrence and detection in foodDeeksha Rawat, Aarti Bains, Prince Chawla, et al.
Food Chemistry: X|July 2, 2025
A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applicationsNikhil Dnyaneshwar Patil, Ankur Kumar, Aarti Bains, et al.
International Journal of Biological Macromolecules|January 29, 2025
Optimized pure cellulose from rice straw using low alkali concentration for sustainable nanocellulose and nanohydrogel production with enhanced dye reductionRenu Kamboj, Aarti Bains, Gulden Goksen, et al.
Foods (Basel, Switzerland)|February 27, 2026
Physicochemical and Functional Characterization of <i>Cucumis sativus</i> L. (Poona Kheera) Mucilage and Its Application as a Coating to Inhibit Enzymatic Browning in Fresh-Cut ApplesMadhu Sharma, Aarti Bains, B Hanumanth Gowda, et al.
Polymers|September 28, 2021
Influence of Ultra-Heat Treatment on Properties of Milk ProteinsThummalacharla Chaitanya Krishna, Agnieszka Najda, Aarti Bains, et al.
Foods (Basel, Switzerland)|October 29, 2025
Assessment of Physicochemical Properties and Consumer Preferences of Multi-Millet Extruded Snacks Using a Fuzzy Logic ApproachTej Bhan Singh, Ramesh Kumar Saini, Ravinder Kaushik, et al.
Gels (Basel, Switzerland)|November 24, 2023
Application of Taro (<i>Colocasia esculenta</i>) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants)Mansuri M Tosif, Aarti Bains, Gulden Goksen, et al.
Food Chemistry: X|November 18, 2024
A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientationMansuri M Tosif, Aarti Bains, Gulden Goksen, et al.
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