Ritika B. Yadav

Employment

• Maharshi Dayanand University Asst. Professor

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (61)

• Impact of gluten rheological and mixing behaviour on quality characteristics of whole wheat flour bread
  Journal of Food Measurement and Characterization 2026 DOI: 10.1007/s11694-026-04229-6
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• Apple peel fortified gluten-free tortilla chips: Effect on physicochemical, antioxidant, and sensorial properties
  Food and Humanity 2026 DOI: 10.1016/j.foohum.2026.101067
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• Effect of pomegranate peel on physicochemical and antioxidant properties of tortilla chips prepared from germinated corn and mung bean flour
  Future Foods 2024 DOI: 10.1016/j.fufo.2024.100363
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• Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations
  Food Research International 2024 DOI: 10.1016/j.foodres.2023.113724
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• Pasting and rheological properties of <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" altimg="si9.svg"><mml:mi>α</mml:mi></mml:math>- amylase treated proso millet starch as affected by hydroxypropylation and cross-linking in its granular and gel…
  Food Chemistry Advances 2023 DOI: 10.1016/j.focha.2023.100420
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• Characterization of selected wheat (Triticum aestivum) cultivars for their physicochemical and cookies making quality characteristics
  Cereal Research Communications 2023 DOI: 10.1007/s42976-023-00420-3
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• Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties
  International Journal of Biological Macromolecules 2023 DOI: 10.1016/J.IJBIOMAC.2023.123638
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• Influence of chemical modification approaches on physicochemical and structural properties of dietary fiber from oat
  Journal of Cereal Science 2023 DOI: 10.1016/J.JCS.2023.103688
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• Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties
  Journal of Food Measurement and Characterization 2022 DOI: 10.1007/S11694-022-01325-1
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• Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties
  International Journal of Biological Macromolecules 2022 DOI: 10.1016/J.IJBIOMAC.2022.05.083
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