Manibhushan Kumar

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Publications (17)

• Process Control and Operations for Microfluidization
  Fundamentals and Application of Microfluidization in Food Processing Emulsion Formation Bioactive Encapsulation and Beverage Stabilization 2026 DOI: 10.1007/978-3-032-12323-7_2
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• Process Control and Operations for Microfluidization
  Fundamentals and Application of Microfluidization in Food Processing 2026 DOI: 10.1007/978-3-032-12323-7_2
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• Kinetic modeling and optimization of perilla protein isolate extraction via ultrasonication and enzyme assistance
  Journal of Food Measurement and Characterization 2026 DOI: 10.1007/s11694-026-04519-z
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• Finite element approach for stress-strain analysis in an ohmic-heating pressure cooker (OHPC) and its energy-exergy evaluation
  Sustainable Energy Technologies and Assessments 2025 DOI: 10.1016/j.seta.2025.104254
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• Nanofluid-assisted heat transfer in tomato juice processing: a study on Al2O3/water systems
  Journal of Thermal Analysis and Calorimetry 2025 DOI: 10.1007/s10973-025-14748-x
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• Pulsed Electric Field-Assisted Extraction of Essential Oil: Methods and Protocol Related to Processing Factors
  Methods to Assess the Quality of Meat Products 2025 DOI: 10.1007/978-1-0716-4634-2_6
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• Pulsed light technology for fresh-cut produce: A review on mechanism and inactivation kinetics of microbes and enzymes
  Journal of Food Process Engineering 2024 DOI: 10.1111/jfpe.14738
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• Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach
  Critical Reviews in Food Science and Nutrition 2024 DOI: 10.1080/10408398.2022.2132210
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• Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system
  Journal of Food Science and Technology 2024 DOI: 10.1007/s13197-024-05961-x
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• Experimental Analysis of Thermal Performance of Al2o3/Water-Based Nanofluid as Heating Medium in Concentric Tube Heat Exchanger for Tomato Juice Processing
  Ssrn 2024 DOI: 10.2139/ssrn.4952857
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