Pradyuman Kumar

Employment

• Sant Longowal Institute of Engineering and Technology Professor
  2014 - Present
• Sant Longowal Institute of Engineering and Technology Associate Professor
  2011 - 2014

Education

• Indian Institute of Technology Kharagpur PhD
  2001 - 2004

Projects & Funding

Projects & funding information is unavailable.

Publications (126)

• Influence of octenyl succinic anhydride (OSA) treatment on the structural, physicochemical, and functional properties of starch: A review
  Food Chemistry 2026 0 citations DOI: 10.1016/j.foodchem.2026.150736
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• Optimization and characterization of microwave and ultrasound assisted alkaline extracted pea pod peel dietary fiber
  Discover Industrial Chemistry and Materials 2026 DOI: 10.1007/s44508-026-00020-z
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• Artificial Intelligence in the Food Sector: A Review of Techniques, Applications, and Barriers to Realization
  Current Food Science and Technology Reports 2026 0 citations DOI: 10.1007/s43555-026-00092-0
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• Effect of Microwave Irradiation on the In‐Vitro Starch Digestibility Kinetics and Glycemic Index Modulation of Kudzu (Pueraria tuberosa) Starch
  Starch - Stärke 2026 0 citations DOI: 10.1002/star.70257
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• Antinutritional factors, nutritional composition, functional, thermal, and in vitro digestibility behaviour of pea pod peel powder: effect of drying
  Journal of Food Measurement and Characterization 2026 1 citation DOI: 10.1007/s11694-026-04449-w
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• High-Intensity Ultrasound-induced Structural Modification of Black Bean (Phaseolus vulgaris L.) Protein Isolate: Improved Amino Acid Composition, and Nutritional Profiling
  Food Biophysics 2026 1 citation DOI: 10.1007/s11483-026-10130-y
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• Impact of high-intensity ultrasound on the structural integrity, functional attributes, and emulsifying properties of black bean protein isolates for food application
  Journal of Food Measurement and Characterization 2026 0 citations DOI: 10.1007/s11694-026-04329-3
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• Mechanistic Insights Into Black Bean Protein Isolate/HPMC Interactions with Anthocyanins: Enhanced in Vitro Digestive Stability and Structural Properties Via Freeze Drying
  Food Biophysics 2026 0 citations DOI: 10.1007/s11483-026-10152-6
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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 propert…
  Sustainable Food Technology 2026 0 citations DOI: 10.1039/d5fb00579e
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• Understanding the mechanism of change in digestion behaviour, antinutritional properties, and rheological characteristics of barnyard and browntop millet: the role of soaking and germination
  Journal of Food Measurement and Characterization 2026 3 citations DOI: 10.1007/s11694-025-03603-0
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