All Stories

  1. Characterization of structural, functional, and rheological modifications in the hyacinth bean (Lablab purpureus) protein induced by multipin cold plasma treatment

    Article • Journal of Food Measurement & Characterization, January 2026, Springer Science + Business Media

    Dr Poonam Singha

  2. Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder

    Article • Food Chemistry, June 2025, Elsevier

    Dr Poonam Singha

  3. Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: Impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties

    Article • Food Chemistry Advances, March 2025, Elsevier

    Dr Poonam Singha

  4. Sustainable valorization of jojoba oilcake: Pressing method-dependent protein stability and functionality for food applications

    Article • Biomass and Bioenergy, March 2025, Elsevier

    Dr Poonam Singha

  5. Advanced machine learning techniques for hyacinth bean identification using infrared spectroscopy and computer vision

    Article • Sustainable Food Technology, January 2025, Royal Society of Chemistry

    Dr Poonam Singha

  6. Development and characterization of multi-millet extruded food snack

    Article • Cereal Research Communications, December 2024, Springer Science + Business Media

    Ravinder Kaushik, Dr Poonam Singha

  7. Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder

    Article • Food and Bioprocess Technology, September 2024, Springer Science + Business Media

    Dr Poonam Singha

  8. A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins

    Article • Food Research International, August 2024, Elsevier

    Dr Poonam Singha

  9. Advancements in sustainable food packaging: A comprehensive review on utilization of nanomaterials, machine learning and deep learning

    Article • Sustainable Chemistry and Pharmacy, June 2024, Elsevier

    Dr Poonam Singha

  10. Bio-based composite active film/coating from deccan hemp seed protein, taro starch and leaf extract: Characterizations and application in grapes

    Article • Sustainable Chemistry and Pharmacy, June 2024, Elsevier

    Dr Poonam Singha

  11. Impact of extrusion processing on bioactive compound enriched plant-based extrudates: A comprehensive study and optimization using RSM and ANN-GA

    Article • Future Foods, June 2024, Elsevier

    Dr Poonam Singha

  12. Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates

    Article • JSFA reports, April 2024, Wiley

    Dr Poonam Singha

  13. Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects

    Article • Trends in Food Science & Technology, April 2024, Elsevier

    Dr Poonam Singha

  14. Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature

    Article • International Journal of Biological Macromolecules, April 2024, Elsevier

    Dr Poonam Singha

  15. Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds

    Article • December 2023, Open Exploration Publishing

    Dr Poonam Singha

  16. Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates

    Article • Food Hydrocolloids for Health, December 2023, Elsevier

    Dr Poonam Singha

  17. Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid

    Article • Trends in Food Science & Technology, November 2023, Elsevier

    Dr Poonam Singha

  18. Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts

    Article • Carbohydrate Polymers, August 2023, Elsevier

    Dr Poonam Singha

  19. Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Allium sativum Leaves Using Response Surface Methodology and Artificial Neural Network Coupled with Genetic Algorithm

    Article • Foods, May 2023, MDPI AG

    Dr Poonam Singha

  20. Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates

    Article • Applied Food Research, December 2022, Elsevier

    Dr Poonam Singha

  21. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins

    Article • Innovative Food Science & Emerging Technologies, December 2022, Elsevier

    Dr Poonam Singha

  22. Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review

    Article • Critical Reviews in Food Science and Nutrition, October 2022, Taylor & Francis

    Dr Poonam Singha

  23. Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste

    Article • Food Chemistry, August 2022, Elsevier

    Dr Poonam Singha

  24. Recent application of protein hydrolysates in food texture modification

    Article • Critical Reviews in Food Science and Nutrition, June 2022, Taylor & Francis

    Dr Poonam Singha

  25. Development of Phytosterol Enriched Functional Edible oils: Study of Physical, Chemical, Thermal and Structural Properties

    Article • Journal of Scientific & Industrial Research, May 2022, CSIR-National Institute of Science Communication and Policy Research (NIScPR)

    Dr Poonam Singha

  26. Novel encapsulation approaches for phytosterols and their importance in food products: A review

    Article • Journal of Food Process Engineering, March 2022, Wiley

    Dr Poonam Singha

  27. A comprehensive review on impact of non-thermal processing on the structural changes of food components

    Article • Food Research International, November 2021, Elsevier

    Dr Poonam Singha

  28. Current status of non-thermal processing of probiotic foods: A review

    Article • Journal of Food Engineering, August 2021, Elsevier

    Dr Poonam Singha

  29. Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates

    Article • Journal of Food Engineering, March 2021, Elsevier

    Dr Poonam Singha

  30. Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates

    Article • Innovative Food Science & Emerging Technologies, March 2021, Elsevier

    Dr Poonam Singha

  31. Reactive extrusion: A review of the physicochemical changes in food systems

    Article • Innovative Food Science & Emerging Technologies, August 2020, Elsevier

    Dr Poonam Singha

  32. Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion

    Article • Journal of Food Processing and Preservation, July 2020, Wiley

    Dr Poonam Singha

  33. Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology

    Article • Animal Feed Science and Technology, July 2019, Elsevier

    Dr Poonam Singha

  34. Hydrodynamic cavitation and its application in food and beverage industry: A review

    Article • Journal of Food Process Engineering, June 2019, Wiley

    Dr Poonam Singha

  35. Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

    Article • Journal of Food Process Engineering, March 2019, Wiley

    Dr Poonam Singha

  36. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

    Article • Food Science & Nutrition, August 2018, Wiley

    Dr Poonam Singha

  37. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

    Article • Food Science and Technology International, April 2018, SAGE Publications

    Dr Poonam Singha

  38. Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks

    Article • Food Science & Nutrition, November 2017, Wiley

    Dr Poonam Singha

  39. Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

    Article • Journal of Food Process Engineering, November 2016, Wiley

    Dr Poonam Singha

  40. Quality changes and freezing time prediction during freezing and thawing of ginger

    Article • Food Science & Nutrition, December 2015, Wiley

    Dr Poonam Singha

  41. A Comparative Study of the Effects of Non-starch Polysaccharide Gums on Physical Properties of Single-screw Extruded Aquafeed

    Article • Journal of Food Processing & Technology, January 2015, OMICS Publishing Group

    Dr Poonam Singha

  42. Grain Drying Systems

    Article • October 2010, Taylor & Francis

    Dr Poonam Singha