1. Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins;Food Chemistry;2021-02
2. Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources;Current Research in Nutrition and Food Science Journal;2018-09-06
3. High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics;Innovative Food Science & Emerging Technologies;2015-12
4. Effects of extrusion process, type and content of clays, and foaming process on the clay exfoliation in HMS PP composites;Journal of Applied Polymer Science;2015-08-28
5. The rheological modification of talc-filled polypropylene by epoxy-polyester hybrid resin and its effect on morphology, crystallinity, and mechanical properties;Polymer Engineering & Science;2009-03