N. A, S. K. Singh, and P. Singha,"Current status of non-thermal processing of probiotic foods: A review", Journal of Food Engineering, vol.303, Elsevier, August 2021, 10.1016/j.jfoodeng.2021.110567       Article

B. Arora, P. Singha, and S. Rizvi,"Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates", Innovative Food Science & Emerging Technologies, vol.68, Elsevier, March 2021, 10.1016/j.ifset.2021.102637       Article

R. I. Barbhuiya, P. Singha, and S. K. Singh,"A comprehensive review on impact of non-thermal processing on the structural changes of food components", Food Research International, vol.149, pp.110647, Elsevier 2021, 10.1016/j.foodres.2021.110647       Article

B. Arora, A. Yoon, M. Sriram, P. Singha, and S.,"Reactive extrusion: A review of the physicochemical changes in food systems", Innovative Food Science & Emerging Technologies, vol.64, Elsevier Ltd. 2020, 10.1016/j.ifset.2020.102429       Article

R. Gopirajah, P. Singha, S. Javad, and S.,"Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion", Journal of Food Processing and Preservation, vol.44, no.10, pp.e14754, John Wiley & Sons, Inc. 2020, 10.1111/jfpp.14754       Article

P. Singha, S. K. Singh, and K. Muthukumarappan,"Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits", Journal of Food Process Engineering, pp.e13046, Wiley 2019, 10.1111/jfpe.13046       Article

S. K. Singh, P. Singha, and K. Muthukumarappan,"Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology", Animal Feed Science and Technology, vol.254, Elsevier 2019, 10.1016/j.anifeedsci.2019.06.001       Article

N. A, P. Singha, M. Dwivedi, and S. K. Singh,"Hydrodynamic cavitation and its application in food and beverage industry: A review", Journal of Food Process Engineering, pp.e13144, Wiley 2019, 10.1111/jfpe.13144       Article

S. K. Singh, P. Singha, and M. Dwivedi,"Evaluation of extrudates from sorghum-grape pomace blends by extrusion processing", in IFT Annual Meeting & Food Expo. New Orleans, LA, USA, June 2-5 2019       Inproceedings

P. Singha, S. K. Singh, K. Muthukumarappan, and P. Krishnan,"Textural properties and sensory study of garbanzo and corn-based extrudates containing food grade distiller’s dried grains", in IFT Annual Meeting & Food Expo. New Orleans, LA, USA, June 2-5, Institute of Food Technologists, USA 2019       Inproceedings