| Starch-galactomannan interactions: functionality and rheological aspects V Sudhakar, RS Singhal, PR Kulkarni Food Chemistry 55 (3), 259-264, 1996 | 148 | 1996 |
| Effect of sucrose on starch—hydrocolloid interactions V Sudhakar, RS Singhal, PR Kulkarni Food Chemistry 52 (3), 281-284, 1995 | 62 | 1995 |
| Studies on starch-hydrocolloid interactions: effect of salts V Sudhakar, RS Singhal, PR Kulkarni Food Chemistry 53 (4), 405-408, 1995 | 46 | 1995 |
| Effect of salts on interactions of starch with guar gum V Sudhakar, RS Singhal, PR Kulkarni Food Hydrocolloids 10 (3), 329-334, 1996 | 44 | 1996 |
| Starch‐gum Interactions: Formulations and Functionality Using Amaranth/Corn Starch and CMC V Sudhakar, RS Singhal, PR Kulkarni Starch‐Stärke 44 (10), 369-374, 1992 | 36 | 1992 |
| Starch-gum interactions: Nutritional and technological implications V Sudhakar, RS Singhal, PR Kulkarni International journal of food sciences and nutrition 47 (2), 117-129, 1996 | 14 | 1996 |
| Review on recent trends in the application of protein concentrates and isolates–A food industry perspective M Meganaharshini, V Sudhakar, ND Bharathi, S Deepak Food and Humanity 1, 308-325, 2023 | 4 | 2023 |
| Effect of High‐Pressure Processing on the Functionality of Food Starches—A Review V Sudhakar, V Arun Joshy, MA Abivarshini, M Meganaharshini, ... Nonthermal Food Processing, Safety, and Preservation, 171-182, 2024 | | 2024 |
