BHUPENDAR KHATKAR
G.J.University of Science & Technology
Professor, Food Science & Technology
India
My co-authors include
Baljeet Yadav
My Publications
Biochemical and Functional Properties of Wheat Gliadins: A Review
Critical Reviews in Food Science and Nutrition
September 2014
Studies on suitability of wheat flour blends with sweet potato, colocasia and water che...
LWT
June 2014
Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Prope...
International Journal of Food Properties
March 2014
Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ...
Journal of Food Science and Technology
January 2014
Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution...
International Journal of Food Properties
January 2014
Instant Noodles: Processing, Quality, and Nutritional Aspects
Critical Reviews in Food Science and Nutrition
January 2014
Influence of watermelon seed protein concentrates on dough handling, textural and senso...
Journal of Food Science and Technology
December 2013
Mixolab thermomechanical characteristics of dough and bread making quality of Indian wh...
Quality Assurance and Safety of Crops & Foods
December 2013
Relationship of dough thermomechanical properties with oil uptake, cooking and textural...
Food Science and Technology International
June 2013
Electrophoretic Characterization and Functional Properties of Rice Proteins from Indian...
International Journal of Food Properties
May 2013
Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quali...
Journal of Food Quality
April 2013
Effect of composition of gluten proteins and dough rheological properties on the cookie...
British Food Journal
April 2013
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and br...
LWT
April 2013
Effects of gliadin addition on the rheological, microscopic and thermal characteristics...
International Journal of Biological Macromolecules
February 2013
Effect of enzymatic depolymerization on physicochemical and rheological properties of g...
Carbohydrate Polymers
September 2012
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed...
International Journal of Biological Macromolecules
May 2012
Optimization of enzymatic hydrolysis of guar gum using response surface methodology
Journal of Food Science and Technology
March 2012
Effect of flour particle size and damaged starch on the quality of cookies
Journal of Food Science and Technology
February 2012
Guar gum: processing, properties and food applications—A Review
Journal of Food Science and Technology
October 2011
Trans fats—sources, health risks and alternative approach - A review
Journal of Food Science and Technology
January 2011
Processing, food applications and safety of aloe vera products: a review
Journal of Food Science and Technology
January 2011
Physicochemical, Morphological, Thermal and Pasting Properties of Starches Isolated fro...
International Journal of Food Properties
October 2010
Permeability of edible coatings
Journal of Food Science and Technology
January 2010
Dynamic rheological properties and bread-making qualities of wheat gluten: effects of u...
Journal of the Science of Food and Agriculture
January 2004
Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread...
Journal of Cereal Science
March 2002
Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties ...
Journal of Cereal Science
March 2002
Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread-makin...
Journal of the Science of Food and Agriculture
January 2002
Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behaviour
Journal of the Science of Food and Agriculture
January 2002
The Role of Gluten Proteins in the Baking of Arabic Bread
Journal of Cereal Science
November 1999
The dynamic rheological properties of glutens and gluten sub-fractions from wheats of g...
Journal of Cereal Science
July 1995
