Anju Khatkar

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Publications (13)

• Ultrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes
  Food Science and Nutrition 2024 DOI: 10.1002/fsn3.3797
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• Effective strategies for elevating the techno-functional properties of milk protein concentrate
  Trends in Food Science and Technology 2023 DOI: 10.1016/j.tifs.2023.104169
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• Enzymatic Processing of Cereals
  Cereal Processing Technologies Impact on Nutritional Functional and Biological Properties 2023 DOI: 10.1201/9781003242192-12
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• An Overview of Membrane Technology in Dairy & Food Industry
  Novel Technologies in Food Science 2022 DOI: 10.1002/9781119776376.ch3
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• Lactose intolerance: A review for facts and fictions
  Environment Conservation Journal 2022 DOI: 10.36953/ECJ.7382076
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• Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications
  Foods 2022 DOI: 10.3390/foods11192973
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• Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles
  Lwt 2021 DOI: 10.1016/j.lwt.2021.111599
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• Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes
  Lwt 2020 DOI: 10.1016/j.lwt.2020.109781
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• The conceptual understanding of nutrikinetics: A futuristic approach for designing health foods
  Nutrition and Food Science 2020 DOI: 10.1108/NFS-01-2019-0016
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• Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties
  Ultrasonics Sonochemistry 2018 DOI: 10.1016/j.ultsonch.2018.08.026
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