S. Ramalingam, W. Routray, J. Rahimi, B. Kroetsch, and A. Singh,"An in silico analysis of the effect of stressors on Mung bean protein", Food Bioengineering, vol.2, no.2, pp.127-138, Wiley, June 2023, 10.1002/fbe2.12054       Article

S. Padhi and W. Routray,"Effects of natural materials on food preservation and storage", Natural Materials for Food Packaging Application, ch.effects of natural materials on food preservation and storage, pp.313-332, John Wiley & Sons, Ltd, October 2023       Inbook

A. Alzaydi, R. I. Barbhuiya, W. Routray, A. Elsayed, and A. Singh,"Bioactive peptides: Synthesis, applications, and associated challenges", Food Bioengineering, Wiley 2023, 10.1002/fbe2.12057       Article

S. Padhi, A. Singh, and W. Routray,"Oscillatory and rotational rheological characterization of jackfruit peel cellulose suspension: effect of concentration, pH and ionic strength", Food Hydrocolloids, Elsevier, August 2023, 10.1016/j.foodhyd.2023.109179       Article

A. Mitra, A. Mazumder, and W. Routray,"Biodiesel: An emerging fuel derived from used cooking oil", Frying Technology Recent Development, Challenges, and Prospects, ch.14, pp.373-392, CRC press 2023       Inbook

A. Priyadarshini, K. Rayaguru, W. Routray, A. K. Biswal, and P. K. Misra,"Ascertaining optimal ohmic-heating characteristics for preserving mango (Mangifera indica l.) pulp through analysis of physicochemical properties and hurdles effect", Food Chemistry Advances, Elsevier 2023, 10.1016/j.focha.2023.100458       Article

S. Sahoo, S. Padhi, R. Sehrawat, and W. Routray,"Microwave and atmospheric cold plasma aided debittering of giloy (Tinospora cordifolia Miers.) juice: Effect on bioactive compound content", Journal of Applied Research on Medicinal and Aromatic Plants, Elsevier 2023, 10.1016/j.jarmap.2023.100520       Article

W. Routray, B. Jena, and V. Orsat,"Recent Advances in Extraction, Isolation, Characterization, and Applications of Phenolic Compounds", Studies in Natural Products Chemistry, ch.2, vol.72, pp.28, Elsevier, March 2022       Inbook

R. A. Kumar and W. Routray,"Role of Microbial Fermentation in Gluten-Free Products", Challenges and Potential Solutions in Gluten Free Product Development, ch.4, pp.47-71, Springer 2022, 10.1007/978-3-030-88697-4_4       Inbook

S. Chakraborty, W. Routray, and Kk. Dash,"Numerical study of baking", Advanced Computational Techniques for Heat and Mass Transfer in Food Processing, ch.12, vol.1, pp.248, CRC Press, January 2022       Inbook