| The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch L Kumar, M Brennan, H Zheng, C Brennan Food Chemistry 245, 518-524, 2018 | 122 | 2018 |
| Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible R Sehrawat, BP Kaur, PK Nema, S Tewari, L Kumar Food Science and Biotechnology 30, 19-35, 2021 | 97 | 2021 |
| Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review L Kumar, MA Brennan, SL Mason, H Zheng, CS Brennan Starch‐Stärke 69 (1-2), 1600273, 2017 | 72 | 2017 |
| Oat proteins: A perspective on functional properties L Kumar, R Sehrawat, Y Kong Lwt 152, 112307, 2021 | 64 | 2021 |
| Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition L Kumar, B Tian, R Harrison LWT 162, 113428, 2022 | 27 | 2022 |
| Thermal, pasting and structural studies of oat starch-caseinate interactions L Kumar, M Brennan, C Brennan, H Zheng Food Chemistry 373, 131433, 2022 | 24 | 2022 |
| Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch L Kumar, M Brennan, C Brennan, H Zheng Journal of Dairy Science 105 (1), 56-71, 2022 | 24 | 2022 |
| Role of drying technology in probiotic encapsulation and impact on food safety R Sehrawat, S Abdullah, P Khatri, L Kumar, A Kumar, AS Mujumdar Drying Technology 40 (8), 1562-1581, 2022 | 17 | 2022 |
| Influence of expectations and emotions raised by packaging characteristics on orange juice acceptability and choice A Mehta, L Serventi, L Kumar, CG Viejo, S Fuentes, DD Torrico Food Packaging and Shelf Life 33, 100926, 2022 | 9 | 2022 |
| Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study A Mehta, L Kumar, L Serventi, P Schlich, DD Torrico Food Research International 171, 113058, 2023 | 4 | 2023 |
| Novel viscoelastic gelling agent with unique physico-chemical properties V Chelikani, P Bhardwaj, L Kumar, SLW On, MS Mohan, A Olivero, ... Food Chemistry 344, 128715, 2021 | 4 | 2021 |
| Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins A Kheto, R Sehrawat, K Gul, L Kumar Food Chemistry 444, 138628, 2024 | 3 | 2024 |
| Quality assurance of packaged food using nanotechnology J Muthukumar, S Kumar, N Arunachalam, L Kumar, R Chidambaram Nanotechnology Applications for Food Safety and Quality Monitoring, 341-372, 2023 | 3 | 2023 |
| Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice A Mehta, L Serventi, L Kumar, DD Torrico International Journal of Food Science & Technology, 2023 | 2 | 2023 |
| Nanotechnology applications in food packaging J Muthukumar, G Shukla, S Bhattacharyya, R Pathak, L Kumar, ... Nanotechnology Applications for Food Safety and Quality Monitoring, 301-320, 2023 | 2 | 2023 |
| Nanoencapsulation of antimicrobial agents and antimicrobial effect of silver nanoparticles C Krishnamoorthy, P Chatterjee, U Paul, S Banerjee, L Kumar, ... Nanotechnology Applications for Food Safety and Quality Monitoring, 435-456, 2023 | 2 | 2023 |
| Microwave irradiation of guar seed flour: Effect on anti‐nutritional factors, phytochemicals, in vitro protein digestibility, thermo‐pasting, structural, and functional attributes S Manikpuri, A Kheto, R Sehrawat, K Gul, W Routray, L Kumar Journal of Food Science 89 (4), 2188-2201, 2024 | 1 | 2024 |
| Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice … A Mehta, L Serventi, L Kumar, DD Torrico Journal of Sensory Studies 39 (2), e12901, 2024 | | 2024 |
| Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties L Kumar, M Brennan, H Zheng, G Kumar, C Brennan International Journal of Dairy Technology 77 (1), 71-80, 2024 | | 2024 |
| The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream A Mehta, L Serventi, L Kumar, DD Torrico Foods 12 (17), 3152, 2023 | | 2023 |
Haotian ZhengAssistant Professor, Food Chemistry, North Carolina State University, Raleigh在 ncsu.edu 的电子邮件经过验证
