Sachin Sonawane

Employment

• D Y Patil University School of Biotechnology and Bioinformatics

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (54)

• Unlocking the potential of Psidium guajava leaves: From traditional uses to functional foods
  Food Chemistry Advances 2026 DOI: 10.1016/j.focha.2026.101236
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• Development and characterization of jackfruit-based vegan patties: A D-optimal mixture design approach
  Journal of Food Measurement and Characterization 2025 DOI: 10.1007/s11694-025-03247-0
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• Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design
  Food Chemistry Advances 2024 DOI: 10.1016/j.focha.2024.100787
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• Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study
  Food Chemistry Advances 2024 DOI: 10.1016/j.focha.2023.100600
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• Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study
  Food Chemistry Advances 2023 DOI: 10.1016/j.focha.2023.100485
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• Development of a Dairy Analog with Combinations of Non-Dairy Milk
  Industrial Biotechnology 2022 DOI: 10.1089/ind.2022.0018
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• Effect of Aloe Vera Gel and Rind Fortification on Physical, Chemical, Phytochemical, and Fermentation Kinetics of Idli Batter
  Industrial Biotechnology 2022 DOI: 10.1089/ind.2022.0019
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• A review on Instant Controlled Pressure Drop Technology (DIC) associated with Drying technology and effect on quality characteristics
  Food Chemistry Advances 2022 DOI: 10.1016/j.focha.2022.100114
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• Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods
  Food Chemistry 2022 DOI: 10.1016/j.foodchem.2022.134571
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• Comparative study of ice-cream cones developed from refined wheat, ragi, buckwheat, bajra, amaranth, and composite flour
  Measurement: Food 2022 DOI: 10.1016/j.meafoo.2022.100033
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