Baljeet Yadav

Employment

• Maharshi Dayanand University Professor
  2010 - Present
• Chaudary Devi Lal University Assistant Proferssor
  2004 - 2010
• Govt. Polytechnic Institute Lecturer
  1999 - 2004

Education

• Guru Jambheshwar University of Science and Technology Ph.D
• Chaudhary Charan Singh Haryana Agricultural University M.Sc.

Projects & Funding

Projects & funding information is unavailable.

Publications (65)

• Comparative evaluation of cooking methods and solvent extraction on polyphenolic content and antioxidant potential of Cucurbita maxima fruit
  Journal of Food Measurement and Characterization 2026 DOI: 10.1007/s11694-026-04232-x
  +Save
• Structural, flow behavior, thixotropy, and dynamic rheological properties of galactomannans extracted from the novel source of alfalfa (Medicago sativa L.) seeds
  Journal of Food Measurement and Characterization 2025 DOI: 10.1007/s11694-025-03514-0
  +Save
• Development and characterization of mung bean starch–based composite films incorporated with sweet potato starch nanocrystals for their morphological and thermo-mechanical properties
  Biomass Conversion and Biorefinery 2025 DOI: 10.1007/s13399-023-05212-7
  +Save
• Osmo-convective dehydration of pineapple cubes using jaggery and coconut sugar as non-conventional osmotic agents
  Journal of Food Measurement and Characterization 2025 DOI: 10.1007/s11694-025-03129-5
  +Save
• Thermal Effects on Antioxidants in Luffa acutangula
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-024-02910-2
  +Save
• Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India
  Food Production, Processing and Nutrition 2024 DOI: 10.1186/s43014-023-00189-2
  +Save
• 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
  +Save
• Pasting and rheological properties of α- amylase treated proso millet starch as affected by hydroxypropylation and cross-linking in its granular and gelatinized state
  Food Chemistry Advances 2023 DOI: 10.1016/j.focha.2023.100420
  +Save
• 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
  +Save
• 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
  +Save