Items where Author is "Jyoti, Semwal"

Jyoti, Semwal and Meera, M. S. (2024) Novel mode of kafirin modification using combination of enzyme and thermal treatment to expand its food application. Food Chemistry, 460. p. 140489.

Chaima, Neji and Jyoti, Semwal and Endre, Máthé and Péter, Sipos (2023) Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins. Processes, 11. p. 417.

Jyoti, Semwal and Meera, M. S. (2023) Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment. Food Chemistry, 416. p. 135815.

Jyoti, Semwal (2023) Prolamin and resistant starch of sorghum as functional ingredients: Effect of processing. Doctoral thesis, Central Food Technological Research Institute.

Jyoti, Semwal and Meera, M. S. (2022) In situ thermal modification of kafirin using infrared radiations and microwaves. Journal of the Science of Food and Agriculture, 102. pp. 1903-1911. ISSN 0022-5142

Kamani, Mohammad Hassan and Jyoti, Semwal and Meera, M. S. (2021) Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. LWT - Food Science and Technology, 144. p. 111193.

Jyoti, Semwal and Meera, M. S. (2021) Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch. Starch-Starke, 73. p. 2000112.

Jyoti, Semwal and Meera, M. S. (2021) Infrared modification of sorghum to produce a low digestible grain fraction. Journal of Cereal Science, 102. p. 103341. ISSN 0733–5210