M. Karmakar, A. Kheto, R. Sehrawat, Y. Kumar, M. K. Gul, W. Routray, and L. Kumar,"Exposure of proso millet starch to superheated steam: effect on physicochemical, techno-functional, rheological behavior, digestibility, and related mechanism", Food Chemistry, vol.468, no.142383, Elsevier 2025, 10.1016/j.foodchem.2024.142383       Article

Ram. P. Bebartta, R. Sehrawat, M. K. Gul, and A. Kheto,"How mechanical pre-treatment affects the extraction yield, nutritional, structural, and functional properties of leaf proteins", Food Chemistry, vol.489, pp.144934, Elsevier, July 2025, 10.1016/j.foodchem.2025.144934       Article

A. Kheto, R. Sehrawat, M. K. Gul, and S. Devahastin,"Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates", Food Hydrocolloids, vol.166, pp.111383, Elsevier 2025, 10.1016/j.foodhyd.2025.111383       Article

K. Subrahmanyam, A. Kheto, R. Sehrawat, and M. K. Gul,"Changes in protein attributes during ozonation and cold plasma treatmen", Non-thermal Processing of Major Food Macromolecules, ch.8, no.161-179, pp.161-179, Elsevier, Academic Press 2025, 10.1016/B978-0-443-28973-6.00008-0       Inbook

A. Singh, T. L. Swer, and R. Sehrawat,"Jackfruit seeds for sustainable food potential: characterization and valorization of its derivatives", Biomass Conversion and Biorefinery, Springer 2025, 10.1007/s13399-025-06796-y       Article

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