Dr. Alok Saxena

Employment

• Amity University System Associate Professor
  2009 - Present

Education

• Defense Food Research Laboratory PhD
  2005 - 2009

Projects & Funding

Projects & funding information is unavailable.

Publications (27)

• Structural and Functional Properties of Plant Proteins
  Recent Advances in the Modification of Plant Proteins 2026 DOI: 10.1007/978-3-032-19821-1_2
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• Synergistic reinforcement of alginate films with hemp nanocellulose and ZnO nanoparticles for enhanced mechanical, barrier, and antimicrobial performance
  International Journal of Biological Macromolecules 2026 DOI: 10.1016/j.ijbiomac.2026.151701
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• Synergistic Effects of Germination and Ultrasonication on Nutritional and Structural Characteristics of Kodo (Paspalum scrobiculatum) and Little (Panicum sumatrense) Millet
  Journal of Food Quality 2024 DOI: 10.1155/2024/4951196
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• Challenges and innovations in food and water availability for a sustainable Mars colonization
  Life Sciences in Space Research 2024 DOI: 10.1016/J.LSSR.2024.03.008
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• Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets
  Journal of Food Science and Technology 2023 DOI: 10.1007/S13197-023-05837-6
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• Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)
  Journal of Food Quality 2022 DOI: 10.1155/2022/1578448
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• Enrichment of edible coatings and films with plant extracts or essential oils for the preservation of fruits and vegetables
  Biopolymer-Based Formulations 2020 DOI: 10.1016/b978-0-12-816897-4.00034-5
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• Modelling of mass transfer kinetics of sapota (Achraszapota) in ternary solutions of sugar and calcium salt during osmotic dehydration
  International Journal of Postharvest Technology and Innovation 2019 DOI: 10.1504/IJPTI.2019.105897
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• Trends in the Manufacture of Coatings in the Postharvest Conservation of Fruits and Vegetables
  Polymers for Agri-Food Applications 2019 DOI: 10.1007/978-3-030-19416-1_18
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• Rheology and thermal property of wheat flour dough containing Xyloglucan and Maltodextrin
  Carpathian Journal of Food Science and Technology 2018
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