Divyasree Arepally

Employment

• Curtin University Sessional Academic
  2023 - Present
• Indian Institute of Technology Kharagpur Teaching Assistant - SWAYAM NPTEL courses
  2021 - Present

Education

• Curtin University Joint PhD (Food Science)
  2022 - 2024
• Indian Institute of Technology Kharagpur Joint PhD (Food Process Engineering)
  2018 - 2022

Projects & Funding

Projects & funding information is unavailable.

Publications (14)

• Two‐dimensional finite element inverse heat transfer approach with conjugate gradient method to evaluate the energy requirement of bread under various conditions
  Heat Transfer 2024 DOI: 10.1002/htj.23159
  +Save
• Supercritical and Subcritical Fluid Extraction Systems
  Nonthermal Food Engineering Operations 2024 DOI: 10.1002/9781119776468.ch12
  +Save
• Estimation of the energy requirement of bread during baking by inverse heat transfer method
  Journal of Thermal Analysis and Calorimetry 2023 DOI: 10.1007/s10973-023-12626-y
  +Save
• Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions
  Food Research International 2023 DOI: 10.1016/j.foodres.2023.113573
  +Save
• Evaluation of functional, physicochemical, textural and sensorial properties of multi‐millet‐based biscuit
  International Journal of Food Science & Technology 2023 DOI: 10.1111/ijfs.16381
  +Save
• View factor computation and radiation energy analysis in baking oven with obstructions: Analytical and numerical method
  Journal of Food Process Engineering 2023 DOI: 10.1111/jfpe.14270
  +Save
• A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products
  Food and Bioprocess Technology 2022 DOI: 10.1007/s11947-022-02796-2
  +Save
• Inverse problems in food engineering: A review
  Journal of Food Engineering 2022 DOI: 10.1016/j.jfoodeng.2021.110909
  +Save
• Influence Of Baking Temperature And Time On Quality Parameters Of Probiotic Biscuit
  2022 Houston, Texas July 17-20, 2022 2022 DOI: 10.13031/aim.202200218
  +Save
• Biscuit baking: A review
  LWT 2020 DOI: 10.1016/j.lwt.2020.109726
  +Save