Khalid Gul

Employment

• National Institute of Technology, Rourkela Assistant Professor
  2020 - Present
• Shanghai Jiao Tong University Researcher
  2018 - 2020
• Gyeongsang National University Senior Researcher
  2017 - 2018
• Islamic University of Science and Technology Assistant Professor
  2016 - 2017

Education

• Punjab Agricultural University Ph. D.
  2012 - 2016
• Sant Longowal Institute of Engineering and Technology M. Tech
  2010 - 2012

Projects & Funding

Projects & funding information is unavailable.

Publications (46)

• Recent developments in encapsulation technologies for stabilizing natural pigments in food systems: Mechanisms, selection strategies, and industrial feasibility
  Food Bioscience 2026 DOI: 10.1016/j.fbio.2026.109343
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• Therapeutic Potential of Plant‐Derived Peptides for Preventing or Treating Hypertension and Diabetes
  Journal of Food Process Engineering 2025 DOI: 10.1111/jfpe.70087
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• Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins
  Food Chemistry 2024 DOI: 10.1016/j.foodchem.2024.138628
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• Microwave irradiation of guar seed flour: Effect on anti‐nutritional factors, phytochemicals, in vitro protein digestibility, thermo‐pasting, structural, and functional attributes
  Journal of Food Science 2024 DOI: 10.1111/1750-3841.16980
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• Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour
  Food Chemistry: X 2023 DOI: 10.1016/j.fochx.2023.100959
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• Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
  Applied Food Research 2023 DOI: 10.1016/j.afres.2022.100258
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• Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)
  Food Bioscience 2023 DOI: 10.1016/j.fbio.2023.102425
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• Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics
  Applied Food Research 2022 DOI: 10.1016/j.afres.2022.100137
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• Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels
  Critical Reviews in Food Science and Nutrition 2022 DOI: 10.1080/10408398.2020.1870034
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• Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits
  International Journal of Food Science & Technology 2022 DOI: 10.1111/ijfs.15071
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