SV
Siddharth Vishwakarma
The Bland Bio Pvt. Ltd., The Ohio State University, Indian Institute of Technology Kharagpur, Jawaharlal Nehru Krishi Vishwa Vidyalaya
0000-0002-6947-0831
Employment
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The Bland Bio Pvt. Ltd. Process Development Scientist2025 - Present
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The Ohio State University Visiting Scholar2025 - 2025
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Indian Institute of Technology Kharagpur Design Engineer2023 - 2025
Education
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Indian Institute of Technology Kharagpur Doctor of Philosophy2019 - 2024
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Indian Institute of Technology Kharagpur Master of Technology2017 - 2019
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Jawaharlal Nehru Krishi Vishwa Vidyalaya Agricultural Engineering2013 - 2017
Projects & Funding
Projects & funding information is unavailable.
Publications (14)
- Impacts of Time‐to‐Freeze on Quality Attributes of Low‐Moisture Part‐Skim Mozzarella Cheese Save
- Apparent amylose content positively influences the quality of extruded fortified rice kernels Save
- Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach Save
- Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles Save
- Modeling of vacuum drying of pressed mycelium (Pleurotus eryngii) and its microstructure and physicochemical properties Save
- Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties Save
- Preparation of skim milk powder tablet and finite element analysis of its pressing die Save
- Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic Save
- Investigation of natural food fortificants for improving various properties of fortified foods: A review Save
- Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study Save