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Journal of Food Science and Technology|May 8, 2014
Paneer-An Indian soft cheese variant: a reviewSunil Kumar, D C Rai, K Niranjan, et al.
Comprehensive Reviews in Food Science and Food Safety|August 6, 2021
Effect of processing technologies on the digestibility of egg proteinsZuhaib F Bhat, James D Morton, Alaa El-Din A Bekhit, et al.
Comprehensive Reviews in Food Science and Food Safety|August 5, 2021
Thermal processing implications on the digestibility of meat, fish and seafood proteinsZuhaib F Bhat, James D Morton, Alaa El-Din A Bekhit, et al.
Critical Reviews in Food Science and Nutrition|May 3, 2021
Non-thermal processing has an impact on the digestibility of the muscle proteinsZuhaib F Bhat, James D Morton, Alaa El-Din A Bekhit, et al.
Foods (Basel, Switzerland)|January 21, 2023
Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the CheeseFirdous Kouser, Sunil Kumar, Hina F Bhat, et al.
Ultrasonics Sonochemistry|December 1, 2024
Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheeseAunzar Bashir Lone, Hina F Bhat, Sunil Kumar, et al.
Journal of Biomolecular Structure & Dynamics|January 11, 2020
Dynamic actin remodeling in response to lysophosphatidic acidSaima S Mir, Hina F Bhat, Zuhaib F Bhat
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