| Trans fats—sources, health risks and alternative approach-A review V Dhaka, N Gulia, KS Ahlawat, BS Khatkar Journal of food science and technology 48, 534-541, 2011 | 346 | 2011 |
| Instant noodles: processing, quality, and nutritional aspects N Gulia, V Dhaka, BS Khatkar Critical reviews in food science and nutrition 54 (10), 1386-1399, 2014 | 211 | 2014 |
| Effects of gliadin/glutenin and HMW‐GS/LMW‐GS ratio on dough rheological properties and bread‐making potential of wheat varieties V Dhaka, BS Khatkar Journal of Food Quality 38 (2), 71-82, 2015 | 144 | 2015 |
| Enzymatic modification of starch: A green approach for starch applications SP Bangar, AO Ashogbon, A Singh, V Chaudhary, WS Whiteside Carbohydrate polymers 287, 119265, 2022 | 133 | 2022 |
| Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors A Hassoun, MA Prieto, M Carpena, Y Bouzembrak, HJP Marvin, ... Food Research International 162, 112068, 2022 | 77 | 2022 |
| Applications of inorganic nanoparticles in food packaging: A comprehensive review KK Dash, P Deka, SP Bangar, V Chaudhary, M Trif, A Rusu Polymers 14 (3), 521, 2022 | 72 | 2022 |
| Kaempferol: A flavonoid with wider biological activities and its applications SP Bangar, V Chaudhary, N Sharma, V Bansal, F Ozogul, JM Lorenzo Critical Reviews in Food science and nutrition 63 (28), 9580-9604, 2023 | 61 | 2023 |
| Application of Mixolab to assess the bread making quality of wheat varieties V Dhaka, N Gulia, BS Khatkar Open Access Scientific Reports 1 (3), 1-8, 2012 | 55 | 2012 |
| Natural antimicrobials as additives for edible food packaging applications: A review S Punia Bangar, V Chaudhary, N Thakur, P Kajla, M Kumar, M Trif Foods 10 (10), 2282, 2021 | 47 | 2021 |
| Proso-millet starch: Properties, functionality, and applications SP Bangar, AO Ashogbon, SB Dhull, R Thirumdas, M Kumar, M Hasan, ... International Journal of Biological Macromolecules 190, 960-968, 2021 | 44 | 2021 |
| Recent advancements in smart biogenic packaging: Reshaping the future of the food packaging industry V Chaudhary, S Punia Bangar, N Thakur, M Trif Polymers 14 (4), 829, 2022 | 33 | 2022 |
| Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables S Punia Bangar, M Trif, F Ozogul, M Kumar, V Chaudhary, M Vukic, ... Comprehensive Reviews in Food Science and Food Safety 21 (2), 1958-1978, 2022 | 30 | 2022 |
| Beetroot as a novel ingredient for its versatile food applications S Punia Bangar, A Singh, V Chaudhary, N Sharma, JM Lorenzo Critical Reviews in Food Science and Nutrition 63 (26), 8403-8427, 2023 | 25 | 2023 |
| Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions V Dhaka, BS Khatkar Journal of food science and technology 53, 3356-3363, 2016 | 23 | 2016 |
| Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review H Rostamabadi, V Chaudhary, N Chhikara, N Sharma, M Nowacka, ... Food Hydrocolloids 139, 108514, 2023 | 18 | 2023 |
| Luteolin: A flavone with myriads of bioactivities and food applications SP Bangar, P Kajla, V Chaudhary, N Sharma, F Ozogul Food Bioscience 52, 102366, 2023 | 18 | 2023 |
| Milk protein-based active edible packaging for food applications: An eco-friendly approach V Chaudhary, P Kajla, P Kumari, SP Bangar, A Rusu, M Trif, JM Lorenzo Frontiers in Nutrition 9, 942524, 2022 | 17 | 2022 |
| Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties V Dhaka, BS Khatkar Quality assurance and safety of crops & foods 7 (3), 239-249, 2015 | 17 | 2015 |
| Application of encapsulation technology in edible films: carrier of bioactive compounds V Chaudhary, N Thakur, P Kajla, S Thakur, S Punia Frontiers in Sustainable Food Systems 5, 734921, 2021 | 16 | 2021 |
| Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties V Dhaka, BS Khatkar Quality assurance and safety of crops & foods 5 (4), 311-323, 2013 | 14 | 2013 |
Sneh Punia BangarClemson University, Clemson, United StatesVerified email at clemson.edu
