S. Barak

发表

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.

B. S. Khatkar, S. Barak, Deepak Mudgil, 2013, International journal of biological macromolecules.

Guar gum: processing, properties and food applications—A Review

B. S. Khatkar, S. Barak, Deepak Mudgil, 2014, Journal of Food Science and Technology.

Development and characterization of functional cultured buttermilk utilizing Aloe vera juice

S. Barak, Deepak Mudgil, Palak J. Darji, 2016 .

Application of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review

S. Barak, Deepak Mudgil, 2022, Biointerface Research in Applied Chemistry.

Dairy-Based Functional Beverages

S. Barak, Deepak Mudgil, 2019, Milk-Based Beverages.

Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum.

B. S. Khatkar, S. Barak, Deepak Mudgil, 2012, Carbohydrate polymers.

Bioactive Lipids: Chemistry & Health Benefits

S. Barak, Deepak Mudgil, N. Duhan, 2020 .

Classification, Technological Properties, and Sustainable Sources

S. Barak, Deepak Mudgil, 2019, Dietary Fiber: Properties, Recovery, and Applications.

Locust bean gum: processing, properties and food applications--a review.

S. Barak, Deepak Mudgil, 2014, International journal of biological macromolecules.

Biochemical and Functional Properties of Wheat Gliadins: A Review

B. S. Khatkar, S. Barak, Deepak Mudgil, 2015, Critical reviews in food science and nutrition.

Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed

S. Barak, Deepak Mudgil, S. Bashir, 2020 .

Exudate Gums: Chemistry, Properties & Food Applications- A Review.

S. Barak, Deepak Mudgil, Shelly Taneja, 2020, Journal of the science of food and agriculture.

Optimization of enzymatic hydrolysis of guar gum using response surface methodology

B. S. Khatkar, S. Barak, Deepak Mudgil, 2014, Journal of Food Science and Technology.

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum.

B. S. Khatkar, S. Barak, Deepak Mudgil, 2012, International journal of biological macromolecules.

Partially hydrolyzed guar gum as a potential prebiotic source.

S. Barak, Deepak Mudgil, Ami Patel, 2018, International journal of biological macromolecules.

Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.

B. S. Khatkar, S. Barak, Deepak Mudgil, 2016, International journal of biological macromolecules.

Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review.

Sheweta Barak, Deepak Mudgil, S. Barak, 2013, International journal of biological macromolecules.

Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

B. S. Khatkar, S. Barak, Deepak Mudgil, 2014 .

Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

B. S. Khatkar, S. Barak, Deepak Mudgil, 2013 .

Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

B. S. Khatkar, S. Barak, Deepak Mudgil, 2016 .

Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels

B. S. Khatkar, S. Barak, Deepak Mudgil, 2016 .

Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum

B. S. Khatkar, S. Barak, Deepak Mudgil, 2016 .

Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride

S. Barak, Deepak Mudgil, 2020, Biointerface Research in Applied Chemistry.

Effect of flour particle size and damaged starch on the quality of cookies

Sheweta Barak, Deepak Mudgil, B. S. Khatkar, 2014, Journal of Food Science and Technology.

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

B. S. Khatkar, S. Barak, Deepak Mudgil, 2017, Journal of Food Science and Technology.

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

B. S. Khatkar, S. Barak, Deepak Mudgil, 2017 .

Mesquite gum (Prosopis gum): Structure, properties & applications - A review.

S. Barak, Deepak Mudgil, 2020, International journal of biological macromolecules.

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

Sheweta Barak, Deepak Mudgil, B. S. Khatkar, 2013 .

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

B. S. Khatkar, S. Barak, Deepak Mudgil, 2014 .

Genetically modified food : benefits , safety aspects and concerns

Sheweta Barak, Deepak Mudgil, S. Barak, 2012 .

Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum

B. S. Khatkar, S. Barak, Deepak Mudgil, 2018, Journal of Food Measurement and Characterization.

Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

S. Barak, Deepak Mudgil, 2020 .