| Food thickening agents: Sources, chemistry, properties and applications-A review P Himashree, AS Sengar, CK Sunil International Journal of Gastronomy and Food Science 27, 100468, 2022 | 66 | 2022 |
| Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies M Jose, P Himashree, AS Sengar, CK Sunil Measurement: Food 6, 100031, 2022 | 25 | 2022 |
| Effect of microwave treatment on the structural and functional properties of proteins in lentil flour S Mahalaxmi, P Himashree, B Malini, CK Sunil Food Chemistry Advances 1, 100147, 2022 | 15 | 2022 |
| Impact of whey incorporation on acrylamide formation and the quality of bread P Himashree, E Gokul Devi, KC Hariharan, CK Sunil Journal of Food Measurement and Characterization 17 (6), 5748-5758, 2023 | | 2023 |
| Measurement: Food M Jose, P Himashree, AS Sengar, CK Sunil | | |
| High-pressure processing of seaweeds P Himashree, CK Sunil | | |
Dr. C.K SunilNational Institute of Food Technology Entrepreneurship and Management-Thanjavur (NIFTEM-T)Verified email at iifpt.edu.in
