Deepak Mudgil

Employment

• Veer Chandra Singh Garhwali Uttarakhand University of Horticulture & Forestry Associate Professor (Food Science & Technology)
  2024 - Present
• Kamdhenu University Sr. Assistant Professor
  2012 - Present
• Guru Jambheshwar University of Science and Technology Lecturer
  2008 - 2012

Education

• Guru Jambheshwar University of Science and Technology PhD (Food Technology)
  2009 - 2013

Projects & Funding

Projects & funding information is unavailable.

Publications (33)

• Winged bean: From underutilized legume to multi-utility crop- nutritional, phytochemical, industrial, and functional perspectives for global food security and sustainability
  Applied Food Research 2025 DOI: 10.1016/j.afres.2025.101417
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• Exudate gums: chemistry, properties and food applications – a review
  Journal of the Science of Food and Agriculture 2020 DOI: 10.1002/jsfa.10302
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• Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum
  Journal of Food Measurement and Characterization 2018 DOI: 10.1007/s11694-017-9626-y
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• Influence of partially hydrolyzed guar gum as soluble fiber on physicochemical, textural and sensory characteristics of yoghurt
  Journal of Microbiology, Biotechnology and Food Sciences 2018 DOI: 10.15414/jmbfs.2018.8.2.794-797
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• Partially hydrolyzed guar gum as a potential prebiotic source
  International Journal of Biological Macromolecules 2018 DOI: 10.1016/j.ijbiomac.2018.01.164
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• Partially hydrolyzed guar gum: Preparation and properties
  Polymers for Food Applications 2018 DOI: 10.1007/978-3-319-94625-2_20
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• Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels
  LWT - Food Science and Technology 2017 DOI: 10.1016/j.lwt.2017.03.009
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• Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables
  Journal of Food Science and Technology 2017 DOI: 10.1007/s13197-017-2779-1
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• The Interaction Between Insoluble and Soluble Fiber
  Dietary Fiber for the Prevention of Cardiovascular Disease: Fiber's Interaction between Gut Micoflora, Sugar Metabolism, Weight Control and Cardiovascular Health 2017 DOI: 10.1016/B978-0-12-805130-6.00003-3
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• Development and characterization of functional cultured buttermilk utilizing Aloe vera juice
  Food Bioscience 2016 DOI: 10.1016/j.fbio.2016.06.001
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