Dipsikha Kalita

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Publications (10)

• Time-dependent rheological behavior of pineapple pulp foam and its relationship with foaming properties and quality attributes of dried powder
  Journal of Food Engineering 2023 DOI: 10.1016/J.JFOODENG.2022.111208
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• Effect of variable selection algorithms on model performance for predicting moisture content in biological materials using spectral data
  Analytica Chimica Acta 2022 DOI: 10.1016/J.ACA.2021.339390
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• Evaluation of thermophysical, biochemical and antibacterial properties of unconventional vegetable oil from Northeast India
  Materials Science for Energy Technologies 2021 DOI: 10.1016/j.mset.2021.01.004
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• Exploration of nutritional, antioxidant and antibacterial properties of unutilized rind and seed of passion fruit from Northeast India
  Journal of Food Measurement and Characterization 2021 DOI: 10.1007/S11694-021-00899-6
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• Sono-hydro priming process (ultrasound modulated hydration): Modelling hydration kinetic during paddy germination
  Ultrasonics Sonochemistry 2021 DOI: 10.1016/J.ULTSONCH.2020.105321
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• Sono-hydro priming process (ultrasound modulated hydration): Modelling hydration kinetic during paddy germination (vol 70, pg 1, 2021)
  Ultrasonics Sonochemistry 2021 DOI: 10.1016/J.ULTSONCH.2021.105481
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• Interrelation between thermal behaviour and pasting properties of malted rice using multivariate analysis
  Thermochimica Acta 2018 DOI: 10.1016/J.TCA.2018.10.008
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• Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysis
  Food Chemistry 2018 DOI: 10.1016/J.FOODCHEM.2018.03.094
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• Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties
  Food Chemistry 2017 DOI: 10.1016/J.FOODCHEM.2016.09.193
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• Optimization of microwave power and curing time of turmeric rhizome (Curcuma Longa L.) based on textural degradation
  LWT - Food Science and Technology 2017 DOI: 10.1016/J.LWT.2016.10.044
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