S. Rathi, R. Singh, Pk. Paul, R. Sehrawat, K., and Jay. Singh,"Modeling the Influence of Pearl Millet on High-Fiber Bread: An Investigation into Nutrition, Microstructure, Thermal Stability, Crystallinity, Rheology, and Glycemic Response", Starch - Starke, no.2300098, Wiley, January 2024, 10.1002/star.202300098       Article

A. Kheto, R. Sehrawat, M. K. Gul, and L. Kumar,"Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins", Food Chemistry, vol.444, no.138628, Elsevier 2024, 10.1016/j.foodchem.2024.138628       Article

S. Manikpuri, A. Kheto, R. Sehrawat, M. K. Gul, W. Routray, and L. Kumar,"Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributes", Journal of Food Science, pp.1-14, Wiley, January 2024, 10.1111/1750-3841.16980       Article

N. Chandrakar, S. Padhi, S. S. Saraugi, R. Sehrawat, A. Singh, and W. Routray,"Whey protein and maltodextrin conjugated foam-mat dried honey powder: Functional, physicochemical, structural, rheological and thermal characterization", Chemical Engineering Research and Design, pp.367-369, Elsevier, September 2024, 10.1016/j.cherd.2024.08.015       Article

A. Kheto, A. Behera, S. Manikpuri, R. Sehrawat, M. K. Gul, and L. Kumar,"Atmospheric cold plasma pretreatment on germination of guar bean seeds: effect on germination parameters, bioactive compounds, antinutritional factors, functional groups, and in vitro protein digestibility", Legume Science, vol.6, no.3, pp.251, Wiley, September 2024, 10.1002/leg3.251       Article

A. Kheto, S. Manikpuri, A. Sarkar, R. Das, Ram. P. Bebartta, Y. Kumar, Y. Bist, R. Vashishth, and R. Sehrawat,"How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: a concise review", Food Bioscience, Elsevier 2024, 10.1016/j.fbio.2024.104849       Article

S. Nigar, K. Subrahmanyam, D. B. Choudhury, M. K. Gul, and R. Sehrawat,"Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: preparation, characterization, and in vitro release behaviour", Food Structure, Elsevier 2024, 10.1016/j.foostr.2024.100385       Article

M. K. Sanjay, K. Subrahmanyam, S. Nigar, M. K. Gul, R. Sehrawat, and N. A. Mir,"Encapsulation of resveratrol in alginate microcapsules using internal gelation technique: fabrication, characterization and release kinetics", LWT Food Science and Technology, vol.207, no.1, pp.116663, Elsevier 2024, 10.1016/j.lwt.2024.116663       Article

V. Sharma, S. Sharma, L. Sharma, Ram. P. Bebartta, and R. Sehrawat,"Gum-based food packaging", Biodegradable and Edible Food Packaging, ch.7, pp.217-245, Elsevier 2024, 10.1016/B978-0-323-95624-6.00007-2       Inbook

Ram. P. Bebartta, R. Sehrawat, and M. K. Gul,"Cryoprotection of foods", Advances in Biopolymers for Food Science and Technology, ch.18, pp.445-465, Elsevier 2024, 10.1016/B978-0-443-19005-6.00018-9       Inbook