Publications

Journals

  1. Asaithambi, N., Singha, P., & Singh, S. K. (2024). Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-024-03570-2

  2. Khan, S. A., Chakraborty, S., Dash, K. K., Dar, A. H., Shawl, F., Dash, S. K., Singh, S. K., Dwivedi, M., & Barik, D. (2024). Review of Solar Greenhouse Drying Systems in Conjunction with Hybrid Technological Features, Designs, Operations, and Economic Implications for Agro‐Food Product Processing Application. Energy Technology. https://doi.org/10.1002/ente.202400176

  3. Ravindran, N., Singh, S. K., & Singha, P. (2024). A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins. Food Research International. https://doi.org/10.1016/j.foodres.2024.114575

  4. Gorde, P. M., Dash, D. R., Singh, S. K., & Singha, P. (2024). Advancements in sustainable food packaging: A comprehensive review on utilization of nanomaterials, machine learning and deep learning. Sustainable Chemistry and Pharmacy, 39. https://doi.org/10.1016/j.scp.2024.101619

  5. Dash, D. R., Singh, S. K., & Singha, P. (2024). 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, 39. https://doi.org/10.1016/j.scp.2024.101609

  6. Pavani, M., Singha, P., & Singh, S. K. (2024). Effect of pH and Biopolymer Ratio on Phase behavior, Rheology and Structural Characteristics of Pea Protein Isolate-Locust Bean Gum Coacervates. JSFA Reports, 4(4), 197-207. https://doi.org/10.1002/jsf2.187

  7. Rostamabadi, H., Nowacka, M., Kumar, Y., Xu, S., Colussi, R., Frasson, S. F., Singh, S. K., & Falsafi, S. R. (2024). Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches. Trends in Food Science & Technology, 146. https://doi.org/10.1016/j.tifs.2024.104389

  8. Goyal, R., Singha, P., & Singh, S. K. (2024). Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects. Trends in Food Science & Technology, 146. https://doi.org/10.1016/j.tifs.2024.104377

  9. Dash, D. R., Singh, S. K., & Singha, P. (2024). 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, 263(1). https://doi.org/10.1016/j.ijbiomac.2024.130120

  10. Pavani, M., Singha, P., Rajamanickam, D. T., & Singh, S. K. (2024). Impact of extrusion processing on bioactive compound enriched plant-based extrudates: A comprehensive study and optimization using RSM and ANN-GA. Future Foods, 9. https://doi.org/10.1016/j.fufo.2023.100286

  11. Dash, D. R., Singh, S. K., & Singha, P. (2024). 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, 64(10), 3151–3166. https://doi.org/10.1080/10408398.2022.2130161

  12. Pavani, M., Singha, P., Rajamanickam, D. T., & Singh, S. K. (2023). Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds. Exploration of Foods and Foodomics(5), 272-287. https://doi.org/10.37349/eff.2023.00021

  13. Shekhar, S., Prakash, P., Shekhar, S., Singh, S. K., & Prasad, K. (2023). Ultrasound-assisted green synthesis of silver nanoparticles from Allium sativum, its characterization, antimicrobial capabilities and thermo-plasmonic studies. Journal of Physics: Conference Series, 2663(1). https://doi.org/10.1088/1742-6596/2663/1/012020

  14. Rostamabadi, H., Nowacka, M., Colussi, R., Frasson, S. F., Demirkesen, I., Mert, B., Singha, P., Singh, S. K., & Falsafi, S. R. (2023). Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science & Technology, 141. https://doi.org/10.1016/j.tifs.2023.104208

  15. Asaithambi, N., Singha, P., & Singh, S. K. (2023). Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates. Food Hydrocolloids for Health, 4. https://doi.org/10.1016/j.fhfh.2023.100153

  16. Shekhar, S., Prakash, P., Singha, P., Prasad, K., & Singh, S. K. (2023). 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, 12(9). https://doi.org/10.3390/foods12091925

  17. Asaithambi, N., Singha, P., & Singh, S. K. (2022). Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. Innovative Food Science & Emerging Technologies, 82. https://doi.org/10.1016/j.ifset.2022.103166

  18. Asaithambi, N., Singha, P., & Singh, S. K. (2022). Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates. Applied Food Research, 2(2). https://doi.org/10.1016/j.afres.2022.100152

  19. Asaithambi, N., Singha, P., & Singh, S. K. (2022). Recent application of protein hydrolysates in food texture modification. Critical Reviews in Food Science and Nutrition, 1-32. https://doi.org/10.1080/10408398.2022.2081665

  20. Pavani, M., Singha, P., & Singh, S. K. (2022). Development of Phytosterol Enriched Functional Edible oils: Study of Physical, Chemical, Thermal and Structural Properties. Journal of Scientific & Industrial Research, 81(5), 549-560. https://doi.org/10.56042/jsir.v81i05.59585

  21. Pavani, M., Singha, P., Dash, D. R., Asaithambi, N., & Singh, S. K. (2022). Novel encapsulation approaches for phytosterols and their importance in food products: A review. Journal of Food Process Engineering, 45(8), Article e14041. https://doi.org/10.1111/jfpe.14041

  22. Barbhuiya, R. I., Singha, P., Asaithambi, N., & Singh, S. K. (2022). Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste. Food Chemistry, 385. https://doi.org/10.1016/j.foodchem.2022.132602

  23. Pradhan, D., Hoque, M., Singh, S. K., & Dwivedi, M. (2021). Application of D-Optimal Mixture Design and Artificial Neural Network in Optimizing the Composition of Flours for Preparation of Gluten-Free Bread. Journal of Microbiology, Biotechnology and Food Sciences, 11(2). https://doi.org/10.15414/jmbfs.3294

  24. Barbhuiya, R. I., Singha, P., & Singh, S. K. (2021). A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Research International, 149. https://doi.org/10.1016/j.foodres.2021.110647

  25. Asaithambi, N., Pandiselvam, R., Venugopal, A. P., Singh, S. K., Gul, K., & Kothakota, A. (2021). Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review. Food Control, 130. https://doi.org/10.1016/j.foodcont.2021.108338

  26. Asaithambi, N., Singh, S. K., & Singha, P. (2021). Current status of non-thermal processing of probiotic foods: A review. Journal of Food Engineering, 303. https://doi.org/10.1016/j.jfoodeng.2021.110567

  27. Nath, D., Barbhuiya, R. I., Singh, S. K., & Dwivedi, M. (2021). Rheological properties of Indian coffee plum (Flacourtia jangomas) pulp in steady and dynamic shear at different temperatures. International Journal of Fruit Science, 21(1), 95-105. https://doi.org/10.1080/15538362.2020.1859042

  28. Barbhuiya, R. I., Nath, D., Singh, S. K., & Dwivedi, M. (2020). Mass Modeling of Indian Coffee Plum (Flacourtia Jangomas) Fruit with Its Physicochemical Properties. International Journal of Fruit Science, 20(sup3), S1110-S1133. https://doi.org/10.1080/15538362.2020.1775161

  29. Rifna, E. J., Singh, S. K., Chakraborty, S., & Dwivedi, M. (2019). Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances. Food Research International, 126. https://doi.org/10.1016/j.foodres.2019.108654

  30. Asaithambi, N., Singha, P., Dwivedi, M., & Singh, S. K. (2019). Hydrodynamic cavitation and its application in food and beverage industry: A review. Journal of Food Process Engineering, 42(5). https://doi.org/10.1111/jfpe.13144

  31. Jerome, R. E., Singh, S. K., & Dwivedi, M. (2019). Process analytical technology for bakery industry: A review. Journal of Food Process Engineering, 42(5). https://doi.org/10.1111/jfpe.13143

  32. Singh, S. K., Singha, P., & Muthukumarappan, K. (2019). 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, 254. https://doi.org/10.1016/j.anifeedsci.2019.06.001

  33. Singha, P., Singh, S. K., & Muthukumarappan, K. (2019). Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits. Journal of Food Process Engineering, 42(4). https://doi.org/10.1111/jfpe.13046

  34. Singha, P., Singh, S. K., Muthukumarappan, K., & Krishnan, P. (2018). Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits. Food Science & Nutrition, 6(7), 1914-1926. https://doi.org/10.1002/fsn3.769

  35. Singh, S. K., & Muthukumarappan, K. (2017). A Viscosity Model for Soy White Flakes-Based Aquafeed Dough in a Single Screw Extruder. Journal of Food Process Engineering, 40(2). https://doi.org/10.1111/jfpe.12357

  36. Singh, S. K., & Muthukumarappan, K. (2017). Rheological Characterization and CFD Simulation of Soy White Flakes Based Dough in a Single Screw Extruder. Journal of Food Process Engineering, 40(2). https://doi.org/10.1111/jfpe.12368

  37. Singh, S. K., & Muthukumarappan, K. (2016). Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aquafeed: a response surface analysis. Journal of the Science of Food and Agriculture, 96(6), 2220-2229. https://doi.org/10.1002/jsfa.7339

  38. Singh, S. K., & Muthukumarappan, K. (2015). Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed. Journal of Food Research, 4(1), 1-9. https://doi.org/10.5539/jfr.v4n1p1

  39. Singh, S. K., & Muthukumarappan, K. (2014). Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds. Journal of Food Research, 3(6). https://doi.org/10.5539/jfr.v3n6p107

Books and Chapters

  1. Goyal, R., Bhadania, H. P., Singh, S. K., & Singha, P. (2024). Off‐Flavor Absorbents in Active Food Packaging. In A. Mukherjee, S. Kumar, M. Misra, & A. K. Mohanty (Eds.), Smart Food Packaging Systems: Innovations and Technology Applications (1st ed., pp. 195-217). John Wiley & Sons Ltd. https://doi.org/10.1002/9781394189595.ch8

  2. Dash, D. R., Asaithambi, N., Singh, S. K., & Singha, P. (2024). Sustainable Food Processing Technologies. In S. R. Purohit, V. Sharma, M. Kumari, K. Muthukumarappan, & J. Kane-Potaka (Eds.), Future Crops and Processing Technologies for Sustainability and Nutritional Security (1st ed., pp. 3-21). CRC Press. https://doi.org/10.1201/9781003280170-2

  3. Pavani, M., Singh, S. K., & Singha, P. (2024). Chitosan from Agro‐Waste for Food Packaging Applications. In S. Kumar, A. Mukherjee, & V. Katiyar (Eds.), Agro‐Waste Derived Biopolymers and Biocomposites: Innovations and Sustainability in Food Packaging (pp. 267-294). Scrivener Publishing LLC & Wiley. https://doi.org/10.1002/9781394175161.ch10

  4. Ravindran, N., Singh, S. K., & Singha, P. (2024). Nanovehicles for essential polyunsaturated lipids. In K. Pal, P. Sarkar, & M. Â. Cerqueira (Eds.), Advances in Biopolymers for Food Science and Technology (pp. 291-307). https://doi.org/10.1016/b978-0-443-19005-6.00012-8

  5. Ravindran, N., Singha, P., & Singh, S. K. (2024). Food design using biopolymers. In K. Pal, P. Sarkar, & M. Â. Cerqueira (Eds.), Advances in Biopolymers for Food Science and Technology (pp. 41-61). https://doi.org/10.1016/b978-0-443-19005-6.00003-7

  6. Barbhuiya, R. I., Singha, P., & Singh, S. K. (2023). Positive displacement pumps. In S. M. Jafari & N. Malekjani (Eds.), Transporting Operations of Food Materials Within Food Factories (pp. 201-217). Elsevier. https://doi.org/10.1016/B978-0-12-818585-8.00010-6

  7. Barbhuiya, R. I., Singh, S. K., & Singha, P. (2022). Mangosteen Wastes: Chemistry, Processing, and Utilization. In K. Muzaffar, S. A. Sofi, & S. A. Mir (Eds.), Handbook of Fruit Wastes and By-Products (pp. 113-124). CRC Press. https://doi.org/10.1201/9781003164463-8

  8. Barbhuiya, R. I., Singha, P., & Singh, S. K. (2022). Pomelo Wastes: Chemistry, Processing, and Utilization. In K. Muzaffar, S. A. Sofi, & S. A. Mir (Eds.), Handbook of Fruit Wastes and By-Products (pp. 19-38). CRC Press. https://doi.org/10.1201/9781003164463-2

  9. Singh, S. K., Rajpurohit, B., & Singha, P. (2021). Camelina (Camelina sativa) Seed. In B. Tanwar & A. Goyal (Eds.), Oilseeds: Health Attributes and Food Applications (pp. 455-471). https://doi.org/10.1007/978-981-15-4194-0_18

Conferences

  1. Dash, D. R., Singh, S. K., & Singha, P. (2023, Jan 5-7). Extraction and characterization of protein from novel plant-based sources [Poster Presentation]. 29th ICFoST, Indian Convention of Food Scientists and Technologists, Thiruvananthapuram, Kerala, India.

  2. Asaithambi, N., Singha, P., & Singh, S. K. (2022, Jun 20-24). Effect of desugarization on functional, antioxidant properties and in-vitro digestion of egg white protein hydrolysates [Poster Presentation]. 3rd International Conference on Bioprocess for Sustainable Environment & Energy (ICBSEE-2022), NIT Rourkela, India.

  3. Singh, S. K., Singha, P., & Dwivedi, M. (2019, Jun 2-5). Evaluation of extrudates from sorghum-grape pomace blends by extrusion processing [Poster Presentation]. IFT Annual Meeting & Food Expo, New Orleans, LA, USA.

  4. Singha, P., Singh, S. K., & Muthukumarappan, K. (2019, Jun 2-5). Textural properties and sensory study of garbanzo and corn-based extrudates containing food grade distiller’s dried grains [Poster Presentation]. IFT Annual Meeting & Food Expo, New Orleans, LA, USA.

  5. Singh, S. K., & Dwivedi, M. (2019, Jul 7-10). Development of online quality control of fermentation process during leaving of dough using FT-NIR and E-Nose [Poster Presentation]. ASABE Annual International Meeting, Boston, MA, USA.

  6. Singh, S. K., Singha, P., & Muthukumarappan, K. (2019, Jul 7-10). Viscosity modeling of aquafeed dough in a single screw extruder [Poster Presentation]. ASABE Annual International Meeting, Boston, MA, USA.

  7. Singh, S. K., & Singha, P. (2018, Jul 8-11). Role of extrusion processing conditions on the properties of soy and corn-based extruded products [Poster Presentation]. 4th NDSU Annual Conference on Food for Health, Fargo, ND, USA.

  8. Singha, P., Singh, S. K., Muthukumarappan, K., & Krishnan, P. (2018, Jul 8-11). Study on the properties of corn grits-based extruded snacks fortified with garbanzo and distiller’s dried grains [Poster Presentation]. 4th NDSU Annual Conference on Food for Health, Fargo, ND, USA.

  9. Singh, S. K., & Muthukumarappan, K. (2015, Jul 11-14). Computational fluid dynamic simulation of soy white flakes based extrudates [Poster Presentation]. IFT Annual Meeting & Food Expo, Chicago, IL, USA.

  10. Singh, S. K., & Muthukumarappan, K. (2015, Apr 10-11). Computational fluid dynamics simulation of the soy white flakes based aquafeed dough in a single screw extruder [Oral Presentation]. ASABE North Central Intersectional Meeting, Fargo, ND, USA.

  11. Singh, S. K., & Muthukumarappan, K. (2014, Mar 28-29). Influence of soy white flakes content and extrusion process parameters on physical properties of aquafeed [Poster Presentation]. ASABE/CSBE North Central Intersectional Meeting, Brookings, SD, USA.

  12. Singh, S. K., Emin, M. A., Srivastav, P. P., & Muthukumarappan, K. (2014, Jun 21-24). Dispersion of triglycerides into plasticized starch matrices via extrusion process [Poster Presentation]. IFT Annual Meeting & Food Expo, New Orleans, LA, USA.

  13. Singh, S. K., & Muthukumarappan, K. (2014, Apr 7-9). Effect of die nozzle dimensions on physical properties of high protein distillers dried grains and soy white flakes-based extruded aquafeeds [Poster Presentation]. Conference of Food Engineering (CoFE), Omaha, NE, USA.

  14. Singh, S. K., & Muthukumarappan, K. (2013, Jul 21-24). Single-screw extrusion processing of soy white flakes (SWF) and high protein distiller dried grains [Oral Presentation]. ASABE Annual International Meeting, Kansas City, MO, USA.

  15. Singh, S. K., & Muthukumarappan, K. (2012, Mar 30-31). Extrusion Processing: Challenges and Opportunities [Oral Presentation]. ASABE-CSBE Intersectional Meeting, Fargo, ND, USA.

  16. Singh, S. K., & Muthukumarappan, K. (2012, Mar 8-9). Extrusion technology and its applications [Poster Presentation]. Annual Meeting of Centre for Bioprocessing Research and Development, Rapid City, SD, USA.

© 2024 Dr. Sushil K. Singh. All rights reserved.