Priya Dangi

Employment

• Institute of Home Economics, University of Delhi Assistant Professor
  2019 - Present
• Sharda University Visiting Faculty
  2019 - 2019

Education

• Guru Jambheshwar University of Science and Technology Ph.D
  2013 - 2017

Projects & Funding

Projects & funding information is unavailable.

Publications (11)

• Bacteriophages: a potential game changer in food processing industry
  Critical Reviews in Biotechnology 2024 DOI: 10.1080/07388551.2023.2299768
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• A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds
  International Journal of Food Science & Technology 2022 DOI: 10.1111/ijfs.15408
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• Protein, Thermal and Functional Properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics
  Food Hydrocolloids 2021 DOI: 10.1016/j.foodhyd.2021.107212
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• Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2019.124989
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• Extraction and purification of low molecular weight glutenin subunits using size exclusion chromatography
  Journal of Food Science and Technology 2019 DOI: 10.1007/s13197-018-03560-1
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• Quantification and varietal variation of low molecular weight glutenin subunits (LMW-GS) using size exclusion chromatography
  Journal of Food Science and Technology 2018 DOI: 10.1007/s13197-017-2995-8
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• Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics
  Journal of Food Science and Technology 2017 DOI: 10.1007/s13197-016-2467-6
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• Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality
  Food Chemistry 2016 DOI: 10.1016/j.foodchem.2015.11.106
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• Evaluation of molecular weight distribution of unreduced wheat gluten proteins associated with noodle quality
  Journal of Food Science and Technology 2016 DOI: 10.1007/s13197-016-2241-9
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• Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread
  Food Chemistry 2016 DOI: 10.1016/j.foodchem.2016.04.043
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