Ravinder Singh

Employment

• University of Manitoba PhD Student
  2023 - Present

Education

• University of Manitoba MSc Food Science
  2019 - 2021
• Punjab Agricultural University B.Tech. Food Technology
  2013 - 2017

Projects & Funding

Projects & funding information is unavailable.

Publications (8)

• Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives
  Sustainable Food Proteins 2026 DOI: 10.1002/sfp2.70072
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• Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties
  European Food Research and Technology 2025 DOI: 10.1007/s00217-025-04667-4
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• Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers
  Foods 2025 DOI: 10.3390/foods14040547
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• Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein
  Journal of Food Science 2024 DOI: 10.1111/1750-3841.16991
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• Plant-based meat alternatives: innovation through advanced processes and ingredients
  Handbook of Plant-Based Food and Drinks Design 2024 DOI: 10.1016/b978-0-443-16017-2.00012-7
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• Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
  Food and Bioprocess Technology 2023 DOI: 10.1007/s11947-023-03225-8
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• Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals
  Foods 2022 DOI: 10.3390/foods11213447
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• Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal
  LWT 2021 DOI: 10.1016/j.lwt.2021.112321
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