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Food Chemistry|November 23, 2025
Underexplored role of cell wall modifications in the hard-to-cook (HTC) phenomenonDilini Perera, Lavaraj Devkota, Gaurav Kumar, et al.
Food Chemistry|January 20, 2023
Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow peaSmriti Shrestha, Leonie van 't Hag, Victoria Haritos, et al.
Carbohydrate Polymers|May 16, 2017
Structural and physicochemical properties of granular starches after treatment with debranching enzymePing Li, Xiaowei He, Sushil Dhital, et al.
Carbohydrate Polymers|September 27, 2014
Amylase binding to starch granules under hydrolysing and non-hydrolysing conditionsSushil Dhital, Frederick J Warren, Bin Zhang, et al.
Methods in Molecular Biology (Clifton, N.J.)|November 7, 2018
Quantifying Grain Digestibility of Starch Fractions in Milled RiceCrisline Mae Alhambra, Sushil Dhital, Nese Sreenivasulu, et al.
Food Chemistry|March 2, 2023
Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisationDilini Perera, Lavaraj Devkota, Gil Garnier, et al.
Carbohydrate Polymers|July 29, 2020
High-amylose wheat starch: Structural basis for water absorption and pasting propertiesCaili Li, Sushil Dhital, Robert G Gilbert, et al.
Gels (Basel, Switzerland)|July 27, 2026
Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food ApplicationNiorie Moniharapon, Nova Geovano Setyawan Hunitetu, Lavaraj Devkota, et al.
International Journal of Biological Macromolecules|September 27, 2017
Effects of palm oil on structural and in vitro digestion properties of cooked rice starchesAdil Muhammad Farooq, Sushil Dhital, Chao Li, et al.
Carbohydrate Polymers|December 3, 2014
Rice starch granule amylolysis--differentiating effects of particle size, morphology, thermal properties and crystalline polymorphSushil Dhital, Vito M Butardo, Stephen A Jobling, et al.
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