GK
Gaurav Kumar
Monash University, National Institute of Food Technology Entrepreneurship and Management, North Eastern Regional Institute of Science and Technology
0000-0001-6311-402X
Employment
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Monash University PhD candidate/researcher2022 - Present
Education
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Monash University PhD2022 - Present
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National Institute of Food Technology Entrepreneurship and Management Master of Technology2020 - 2022
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North Eastern Regional Institute of Science and Technology Bachelor of Technology2014 - 2018
Projects & Funding
Projects & funding information is unavailable.
Publications (16)
- Legume protein composition influences texturization during high temperature protein-starch complexation Save
- Ultrasound-assisted hydration offers a novel approach to anneal in-situ pinto bean starch Save
- Thermal energy generated during ultrasonication dominates pinto bean hydration Save
- Crucial role of storage conditions on faba (Vicia faba) and adzuki beans (Vigna angularis) with an emphasis on the Hard-to-Cook phenomenon Save
- The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt Save
- (Poly)phenols and dietary fiber in beans: metabolism and nutritional impact in the gastrointestinal tract Save
- Molecular interactions between polyphenols and porcine α-amylase: An inhibition study on starch granules probed by kinetic, spectroscopic, calorimetric and in silico techniques Save
- Sonication-mediated modulation of macronutrient structure and digestibility in chickpea Save
- Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling Save
- Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties Save