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

A. Mitra and W. Routray,"Bioactive compounds in cumin", Spice Bioactive Compounds Properties, Applications, and Health Benefit, ch.9, pp.480, CRC Press 2022, 10.1201/9781003215387       Inbook

M. Deb, W. Routray, and K. Dash,"Assessment of quality change with frying temperature and sensory analysis using Fuzzy logic of hydrocolloids fortified flour-based multilayered snack", Journal of Food Processing and Preservation, Wiley 2022, 10.1111/jfpp.16412       Article

R. I. Barbhuiya, S. Ramalingam, H. K. Kalra, A. Elsayed, W. Routray, M. Annamalai, and A. Singh,"Application of Non-Destructive Testing Techniques (NDTT) to Characterize Nanocarriers Used for Drug Delivery: A Mini Review", Biophysica, vol.2, no.3, pp.154-167, MDPI 2022, 10.3390/biophysica2030016       Article

B., W. Routray, and R. Chetry,"Drying of food industry and agricultural waste: Current scenario and future perspectives", Drying Technology, Taylor & Francis 2022, 10.1080/07373937.2022.2118767       Article

R. I. Barbhuiya, N. N. Tinoco, S. Ramalingam, A. Elsayed, J. Subramanian, W. Routray, and A. Singh,"A review of nanoparticle synthesis and application in the suppression of diseases in fruits and vegetables", Critical Reviews in Food Science and Nutrition, Taylor & Francis, November 2022, 10.1080/10408398.2022.2142511       Article

E. V. Ramakrishnan, D. Dave, Yi. Liu, W. Routray, and W. Murphy,"Statistical Optimization of Biodiesel Production from Salmon Oil via Enzymatic Transesterification: Investigation of the Effects of Various Operational Parameters", Processes, vol.9, no.4, pp.700, Multidisciplinary Digital Publishing Institute 2021, 10.3390/pr9040700       Article

W. Routray,"Crystallization: Fundamentals, Current Research, and Role in Product Development", Food Processing Advances in Thermal Technologies, ch.7, pp.29, CRC Press, June 2021, 10.1201/9780429321481       Inbook

M. H. Ismail, Hii. C. Lik, W. Routray, and M. W. Woo,"Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring", Processes, vol.9, no.8, MDPI 2021, 10.3390/pr9081309       Article