All Stories

  1. Automated Millet Classification Using Transfer Learning and Computer Vision

    Article • Journal of Food Process Engineering, May 2026, Wiley

    Dr Poonam Singha

  2. 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

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

    Article • Food Chemistry, June 2025, Elsevier

    Dr Poonam Singha

  4. 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

  5. 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

  6. 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

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

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

    Ravinder Kaushik, Dr Poonam Singha

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

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

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

    Dr Poonam Singha

  15. 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

  16. 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

  17. 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

  18. 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

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

    Article • Carbohydrate Polymers, August 2023, Elsevier

    Dr Poonam Singha

  20. 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

  21. 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

  22. 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

  23. 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

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

    Article • Food Chemistry, August 2022, Elsevier

    Dr Poonam Singha

  25. Recent application of protein hydrolysates in food texture modification

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

    Dr Poonam Singha

  26. 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

  27. 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

  28. 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

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

    Article • Journal of Food Engineering, August 2021, Elsevier

    Dr Poonam Singha

  30. 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

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

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

    Dr Poonam Singha

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

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

    Dr Poonam Singha

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

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

    Dr Poonam Singha

  34. 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

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

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

    Dr Poonam Singha

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

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

    Article • Food Science & Nutrition, December 2015, Wiley

    Dr Poonam Singha

  42. 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

  43. Grain Drying Systems

    Article • October 2010, Taylor & Francis

    Dr Poonam Singha