All Stories

  1. Biochemical and Functional Properties of Wheat Gliadins: A Review

    Article • Critical Reviews in Food Science and Nutrition, September 2014, Taylor & Francis

    BHUPENDAR KHATKAR

  2. Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making

    Article • LWT, June 2014, Elsevier

    BHUPENDAR KHATKAR

  3. Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

    Article • International Journal of Food Properties, March 2014, Taylor & Francis

    BHUPENDAR KHATKAR

  4. Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process

    Article • Journal of Food Science and Technology, January 2014, Springer Science + Business Media

    BHUPENDAR KHATKAR

  5. Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

    Article • International Journal of Food Properties, January 2014, Taylor & Francis

    BHUPENDAR KHATKAR

  6. Instant Noodles: Processing, Quality, and Nutritional Aspects

    Article • Critical Reviews in Food Science and Nutrition, January 2014, Taylor & Francis

    BHUPENDAR KHATKAR

  7. Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies

    Article • Journal of Food Science and Technology, December 2013, Springer Science + Business Media

    BHUPENDAR KHATKAR

  8. Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties

    Article • Quality Assurance and Safety of Crops & Foods, December 2013, Wageningen Academic Publishers

    BHUPENDAR KHATKAR

  9. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles

    Article • Food Science and Technology International, June 2013, SAGE Publications

    BHUPENDAR KHATKAR

  10. Electrophoretic Characterization and Functional Properties of Rice Proteins from Indian Rice Cultivars

    Article • International Journal of Food Properties, May 2013, Taylor & Francis

    BHUPENDAR KHATKAR

  11. Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

    Article • Journal of Food Quality, April 2013, Wiley

    BHUPENDAR KHATKAR

  12. Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

    Article • British Food Journal, April 2013, Emerald

    BHUPENDAR KHATKAR

  13. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

    Article • LWT, April 2013, Elsevier

    BHUPENDAR KHATKAR

  14. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

    Article • International Journal of Biological Macromolecules, February 2013, Elsevier

    BHUPENDAR KHATKAR

  15. Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum

    Article • Carbohydrate Polymers, September 2012, Elsevier

    BHUPENDAR KHATKAR

  16. X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum

    Article • International Journal of Biological Macromolecules, May 2012, Elsevier

    BHUPENDAR KHATKAR

  17. Optimization of enzymatic hydrolysis of guar gum using response surface methodology

    Article • Journal of Food Science and Technology, March 2012, Springer Science + Business Media

    BHUPENDAR KHATKAR

  18. Effect of flour particle size and damaged starch on the quality of cookies

    Article • Journal of Food Science and Technology, February 2012, Springer Science + Business Media

    BHUPENDAR KHATKAR

  19. Guar gum: processing, properties and food applications—A Review

    Article • Journal of Food Science and Technology, October 2011, Springer Science + Business Media

    BHUPENDAR KHATKAR

  20. Trans fats—sources, health risks and alternative approach - A review

    Article • Journal of Food Science and Technology, January 2011, Springer Science + Business Media

    BHUPENDAR KHATKAR

  21. Processing, food applications and safety of aloe vera products: a review

    Article • Journal of Food Science and Technology, January 2011, Springer Science + Business Media

    BHUPENDAR KHATKAR

  22. Physicochemical, Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India

    Article • International Journal of Food Properties, October 2010, Taylor & Francis

    BHUPENDAR KHATKAR, Baljeet Yadav

  23. Permeability of edible coatings

    Article • Journal of Food Science and Technology, January 2010, Springer Science + Business Media

    BHUPENDAR KHATKAR

  24. Dynamic rheological properties and bread‐making qualities of wheat gluten: effects of urea and dithiothreitol

    Article • Journal of the Science of Food and Agriculture, October 2004, Wiley

    BHUPENDAR KHATKAR

  25. Dynamic rheology of wheat flour dough. I. Non‐linear viscoelastic behaviour

    Article • Journal of the Science of Food and Agriculture, April 2002, Wiley

    BHUPENDAR KHATKAR

  26. Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread‐making quality

    Article • Journal of the Science of Food and Agriculture, April 2002, Wiley

    BHUPENDAR KHATKAR

  27. Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

    Article • Journal of Cereal Science, March 2002, Elsevier

    BHUPENDAR KHATKAR

  28. Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten

    Article • Journal of Cereal Science, March 2002, Elsevier

    BHUPENDAR KHATKAR

  29. The Role of Gluten Proteins in the Baking of Arabic Bread

    Article • Journal of Cereal Science, November 1999, Elsevier

    BHUPENDAR KHATKAR

  30. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

    Article • Journal of Cereal Science, July 1995, Elsevier

    BHUPENDAR KHATKAR