D. R. Dash, S. K. Singh, and P. Singha,"Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties", Food Chemistry Advances, Elsevier, February 2025, 10.1016/j.focha.2025.100911       Article

N. R, S. K. Singh, and P. Singha,"Sustainable valorization of jojoba oilcake: pressing method-dependent protein stability and functionality for food applications", Biomass and Bioenergy, Elsevier, March 2025, 10.1016/j.biombioe.2025.107660       Article

R. Goyal, P. Singha, and S. K. Singh,"Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder", Food Chemistry, Elsevier, February 2025, 10.1016/j.foodchem.2025.143502       Article

D. R. Dash, S. K. Singh, and P. Singha,"Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review", Critical Reviews in Food Science and Nutrition, vol.64, no.10, pp.3151–3166, Taylor and Francis 2024, 10.1080/10408398.2022.2130161       Article

M. Pavani, P. Singha, D. T. Rajamanickam, and S. K. Singh,"Impact of Extrusion Processing on Bioactive Compound Enriched Plant-Based Extrudates: A Comprehensive Study and Optimization Using RSM and ANN-GA", Future Foods, vol.9, pp.100286, Elsevier B.V. 2024, 10.1016/j.fufo.2023.100286       Article

D. R. Dash, S. K. Singh, and P. Singha,"Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature", International Journal of Biological Macromolecules, vol.263, pp.130120, Elsevier B.V. 2024, 10.1016/j.ijbiomac.2024.130120       Article

R. Goyal, P. Singha, and S. K. Singh,"Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects", Trends in Food Science & Technology, vol.146, Elsevier Ltd. 2024, 10.1016/j.tifs.2024.104377       Article

M. Pavani, P. Singha, and S. K. Singh,"Effect of pH and biopolymer ratio on phase behavior, rheology and structural characteristics of pea protein isolate-locust bean gum coacervates", JSFA Reports, vol.4, no.4, pp.197-207, John Wiley & Sons, Inc. 2024, 10.1002/jsf2.187       Article

M. Pavani, S. K. Singh, and P. Singha,"Chitosan from Agro-Waste for Food Packaging Applications", Agro-Waste Derived Biopolymers and Biocomposites: Innovations and Sustainability in Food Packaging, ch.10, pp.267-294, Scrivener Publishing LLC and Wiley, May 2024, View Details       Inbook

D. R. Dash, S. K. Singh, and P. Singha,"Bio-based composite active film/coating from deccan hemp seed protein, taro starch and leaf extract: Characterizations and application in grapes", Sustainable Chemistry and Pharmacy, vol.39, pp.101609, Elsevier B.V., June 2024, 10.1016/j.scp.2024.101609       Article