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Issue Date	Title	Author(s)
2020	Physical, structural and thermal properties of composite edible films prepared from pearl millet starch and carrageenan gum: Process optimization using response surfacemethodology	Sandhu, K S; Sharma, L; Kaur, M et al.
2020	Effect of cross- linking on physicochemical, thermal, pasting, in vitro digestibility, and film forming properties of faba bean starch.	Sharma, V; Sandhu, K S; Godara, S et.al.
2020	Functional, thermal and rheologicalbehavior of fenugreek (Trigonellafoenum– graecum L.) gums from different cultivars: a comparative study.	Dhull, S B; Sandhu, K S; Punia, S et.al.
2020	Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour.	Punia, S; Sandhu, K S; Kaur, M et al.
2020	Nutritional profile and health benefits of kinnow: An updated review.	Purewal, S S; Sandhu, K S
2021	Aspergillus oryzae fermented rice bran: A byproduct with enhanced bioactive compounds and antioxidant potential.	Punia, S; Sandhu, K S; Grasso, S et al.
2021	Unraveling the bioactive profile, antioxidant and DNA damage protection potential of rye (Secale cereale) flour.	Kaur, P; Sandhu, K S; Bangar, S P et al.
2021	Rice‐bran oil: An emerging source of functional oil. Journal of Food Processing and Preservation	Punia, S; Kumar, M; Sandhu, K S
2021	Debittering of citrus juice by different processing methods: A novel approach for food industry and agro- industrial sector.	Purewal, S S; Sandhu, K S
2021	Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch.	Sandhu, K S; Kaur, M; Punia, S et al.