N. R, S. K. Singh, and P. Singha,"Nanovehicles for essential polyunsaturated lipids", Advances in Biopolymers for Food Science and Technology, ch.12, pp.291-307, Elsevier B.V., May 2024, 10.1016/B978-0-443-19005-6.00012-8       Inbook

D. R. Dash, N. A, S. K. Singh, and P. Singha,"Sustainable Food Processing Technologies", Future Crops and Processing Technologies for Sustainability and Nutritional Security, ch.1, pp.3-21, CRC Press 2024, View Details       Inbook

N. A, P. Singha, and S. K. Singh,"Effect of hydrodynamic cavitation and drying technique on moisture sorption isotherm and structural properties of egg white protein hydrolysate powder", Food and Bioprocess Technology, Springer, September 2024, 10.1007/s11947-024-03570-2       Article

R. Goyal, Het. P. Bhadania, S. K. Singh, and P. Singha,"Off-flavor absorbents in active food packaging", Smart Food Packaging Systems: Innovations and Technology Applications, ch.8, pp.195-217, John Wiley & Sons, October 2024, 10.1002/9781394189595.ch8       Inbook

N. A, P. Singha, and S. K. Singh,"Recent application of protein hydrolysates in food texture modification", Critical Reviews in Food Science and Nutrition, vol.63, no.30, pp.10412-10443, Taylor & Francis Group 2023, 10.1080/10408398.2022.2081665       Article

S. Shekhar, P. Prakash, P. Singha, K. Prasad, and S. K. Singh,"Modeling and optimization of ultrasound-assisted extraction of bioactive compounds from allium sativum leaves using response surface methodology and artificial neural network coupled with genetic algorithm", Foods, vol.12, no.9, pp.1-21, MDPI, May 2023, 10.3390/foods12091925       Article

H. Rostamabadi, D. Bajer, I. Demirkesen, Y. Kumar, C. Su, Y. Wang, M. Nowacka, P. Singha, and S. R. Falsafi,"Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts", Carbohydrate Polymers, vol.314, pp.120905, Elsevier 2023, 10.1016/j.carbpol.2023.120905       Article

N. A, P. Singha, and S. K. Singh,"Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates", Food Hydrocolloids for Health, vol.4, pp.100153, Elsevier B.V. 2023, 10.1016/j.fhfh.2023.100153       Article

H. Rostamabadi, M. Nowacka, R. Colussi, S. F. Frasson, I. Demirkesen, B. Mert, P. Singha, S. K. Singh, and S. R. Falsafi,"Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid", Trends in Food Science & Technology, vol.141, pp.104208, Elsevier B.V. 2023, 10.1016/j.tifs.2023.104208       Article

M. Pavani, P. Singha, D. T. Rajamanickam, and S. K. Singh,"Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds", Exploration of Foods and Foodomics, vol.1, pp.272–287, Open Exploration Publishing Inc. 2023, 10.37349/eff.2023.00021       Article