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International Journal of Biological Macromolecules|May 24, 2020
Mesquite gum (Prosopis gum): Structure, properties & applications - A reviewDeepak Mudgil, Sheweta BarakInternational Journal of Biological Macromolecules|February 20, 2014
Locust bean gum: processing, properties and food applications--a reviewSheweta Barak, Deepak MudgilInternational Journal of Biological Macromolecules|July 9, 2013
Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a reviewDeepak Mudgil, Sheweta BarakJournal of the Science of Food and Agriculture|February 1, 2020
Exudate gums: chemistry, properties and food applications - a reviewSheweta Barak, Deepak Mudgil, Shelly TanejaInternational Journal of Biological Macromolecules|November 13, 2012
Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat glutenB S Khatkar, Sheweta Barak, Deepak MudgilInternational Journal of Biological Macromolecules|August 28, 2016
Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat doughDeepak Mudgil, Sheweta Barak, B S KhatkarJournal of Food Science and Technology|August 13, 2014
Optimization of enzymatic hydrolysis of guar gum using response surface methodologyDeepak Mudgil, Sheweta Barak, B S KhatkarJournal of Food Science and Technology|March 4, 2014
Guar gum: processing, properties and food applications-A ReviewDeepak Mudgil, Sheweta Barak, Bhupendar Singh KhatkarCritical Reviews in Food Science and Nutrition|June 11, 2014
Biochemical and functional properties of wheat gliadins: a reviewSheweta Barak, Deepak Mudgil, B S KhatkarInternational Journal of Biological Macromolecules|March 14, 2012
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gumDeepak Mudgil, Sheweta Barak, B S KhatkarPageof 2