Dr. Shubham Mandliya

Employment

• Indian Institute of Technology Kharagpur Training Officer
  2023 - 2025
• University of Reading

Education

• Indian Institute of Technology Kharagpur Doctor of Philosophy
  2019 - 2024
• Indian Institute of Technology Kharagpur Master of Technology
  2017 - 2019
• Jawaharlal Nehru Krishi Vishwa Vidyalaya Agricultural Engineering
  2013 - 2017

Projects & Funding

Projects & funding information is unavailable.

Publications (20)

• Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil (Lens culinaris) flours: effect on technofunctional, antinutritional, bioactive, and structural properties
  Sustainable Food Technology 2026 DOI: 10.1039/D5FB00579E
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• Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil (Lens culinaris) flours: effect on technofunctional, antinutritional, bioactive, and structural properties
  Sustainable Food Technology 2026
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• Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach
  Food Physics 2025 DOI: 10.1016/j.foodp.2025.100056
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• pH modulation on properties of mycelium protein isolates
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-024-02814-1
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• Migration of Chemical Compounds from Packaging Materials into Packaged Foods: Interaction, Mechanism, Assessment, and Regulations
  Foods 2024 DOI: 10.3390/foods13193125
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• Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough
  Food and Bioprocess Technology 2024 DOI: 10.1007/s11947-023-03144-8
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• Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels
  Journal of Food Science and Technology 2024 DOI: 10.1007/s13197-023-05871-4
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• Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder
  NFS Journal 2023 DOI: 10.1016/j.nfs.2023.100158
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• Physical and chemical parameters as qualitative indicators of used frying oils
  Frying Technology: Recent Development, Challenges, and Prospects 2023 DOI: 10.1201/9781003329244-8
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• Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
  Foods 2023 DOI: 10.3390/foods12051099
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