Bhavnita Dhillon

Employment

• Guru Nanak Dev University Associate Professor

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (20)

• Electromyographic evaluation of sprouts-based Indian meals and their instant purees formulated for dysphagia patients under IDDSI levels 7 and 4
  Journal of Food Measurement and Characterization 2026 DOI: 10.1007/s11694-026-04885-8
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• Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses
  Dysphagia 2024 DOI: 10.1007/s00455-024-10671-9
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• A literature review on process intensification: An innovative and sustainable food processing method
  Applied Food Research 2024 DOI: 10.1016/j.afres.2023.100363
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• Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-024-02555-1
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• Effect of processing conditions on the functional properties of starches during formulation of quick-cooking brown rice
  Food and Humanity 2023 DOI: 10.1016/j.foohum.2023.07.004
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• Physico-chemical, antioxidant, sensory and electromyographic analyses of shrikhand (flavored strained yoghurt) formulated for dysphagia patients under IDDSI levels 4 and 5
  Journal of Food Measurement and Characterization 2023 DOI: 10.1007/s11694-023-02061-w
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• Physico‐chemical, sensory, antioxidant and electromyographic analyses of functional liquid diets (IDDSI levels 0–2) formulated for dysphagia patients
  International Journal of Food Science & Technology 2023 DOI: 10.1111/ijfs.16238
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• Analyses of functional diets formulated for dysphagia patients under international dysphagia diet standardization initiative (IDDSI) level 3 to level 7
  Journal of Food Measurement and Characterization 2022 DOI: 10.1007/s11694-022-01454-7
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• Physico-chemical, antioxidant, textural and sensory analyses of jelly bars formulated with the incorporation of beetroot extract and guava pectin
  Journal of Food Measurement and Characterization 2022 DOI: 10.1007/s11694-022-01360-y
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• Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetable paste
  Journal of Food Measurement and Characterization 2021 DOI: 10.1007/s11694-020-00708-6
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