Deepak Mudgil: search on Z-Library

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1

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.66 MB

english, 2017

2

Dietary Fiber: Properties, Recovery, and Applications || Classification, Technological Properties, and Sustainable Sources

Year:

2019

Language:

english

File:

PDF, 254 KB

english, 2019

3

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

B.S. Khatkar, Sheweta Barak, Deepak Mudgil

Journal:

International Journal of Biological Macromolecules

Year:

2013

Language:

english

File:

PDF, 610 KB

english, 2013

4

Guar gum: processing, properties and food applications—A Review

Deepak Mudgil, Sheweta Barak…

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 292 KB

english, 2014

5

Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Journal of Cereal Science

Year:

2016

Language:

english

File:

PDF, 1.75 MB

english, 2016

6

Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Journal of Cereal Science

Year:

2016

Language:

english

File:

PDF, 614 KB

english, 2016

7

Development and characterization of functional cultured buttermilk utilizing Aloe vera juice

Mudgil, Deepak, Barak, Sheweta, Darji, Palak

Journal:

Food Bioscience

Year:

2016

Language:

english

File:

PDF, 284 KB

english, 2016

8

Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

International Journal of Biological Macromolecules

Year:

2016

Language:

english

File:

PDF, 1.51 MB

english, 2016

9

Dietary Fiber for the Prevention of Cardiovascular Disease || The Interaction Between Insoluble and Soluble Fiber

Year:

2017

Language:

english

File:

PDF, 405 KB

english, 2017

10

Effect of flour particle size and damaged starch on the quality of cookies

Sheweta Barak, Deepak Mudgil, B. S. Khatkar

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 230 KB

english, 2014

11

Locust bean gum: Processing, properties and food applications—A review

Barak, Sheweta, Mudgil, Deepak

Journal:

International Journal of Biological Macromolecules

Year:

2014

Language:

english

File:

PDF, 679 KB

english, 2014

12

Biochemical and Functional Properties of Wheat Gliadins: A Review

Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2015

Language:

english

File:

PDF, 410 KB

english, 2015

13

Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

Barak, Sheweta, Mudgil, Deepak, Singh Khatkar, Bhupendar

Journal:

British Food Journal

Year:

2013

Language:

english

File:

PDF, 181 KB

english, 2013

14

Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.

Journal:

Food Bioscience

Year:

2016

Language:

english

File:

PDF, 1.68 MB

english, 2016

15

Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum

Mudgil, Deepak, Barak, Sheweta, Khatkar, B. S.

Journal:

Journal of Food Measurement and Characterization

Year:

2017

Language:

english

File:

PDF, 1.33 MB

english, 2017

16

Partially hydrolyzed guar gum as a potential prebiotic source

Mudgil, Deepak, Barak, Sheweta, Patel, Ami, Shah, Nihir

Journal:

International Journal of Biological Macromolecules

Year:

2018

Language:

english

File:

PDF, 288 KB

english, 2018

17

Milk-Based Beverages || Dairy-Based Functional Beverages

Year:

2019

Language:

english

File:

PDF, 163 KB

english, 2019

18

Exudate gums: chemistry, properties and food applications â a review

Barak, Sheweta, Mudgil, Deepak, Taneja, Shelly

Journal:

Journal of the Science of Food and Agriculture

Year:

2020

File:

PDF, 642 KB

2020

19

Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum

Deepak Mudgil, Sheweta Barak, B.S. Khatkar

Journal:

Carbohydrate Polymers

Year:

2012

Language:

english

File:

PDF, 492 KB

english, 2012

20

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum

Deepak Mudgil, Sheweta Barak, B.S. Khatkar

Journal:

International Journal of Biological Macromolecules

Year:

2012

Language:

english

File:

PDF, 531 KB

english, 2012

21

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

Sheweta Barak, Deepak Mudgil, B.S. Khatkar

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 278 KB

english, 2013

22

Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review

Mudgil, Deepak, Barak, Sheweta

Journal:

International Journal of Biological Macromolecules

Year:

2013

Language:

english

File:

PDF, 497 KB

english, 2013

23

Optimization of enzymatic hydrolysis of guar gum using response surface methodology

Deepak Mudgil, Sheweta Barak, B. S. Khatkar

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 307 KB

english, 2014

24

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Barak, Sheweta, Mudgil, Deepak, Khatkar, B.S.

Journal:

International Journal of Food Properties

Year:

2014

Language:

english

File:

PDF, 153 KB

english, 2014

25

Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S.

Journal:

International Journal of Food Properties

Year:

2014

Language:

english

File:

PDF, 164 KB

english, 2014

26

Structural, thermal and rheological characterization of modified Dalbergia sissoo gum—A medicinal gum

Munir, Hira, Shahid, Muhammad, Anjum, Fozia, Mudgil, Deepak

Journal:

International Journal of Biological Macromolecules

Year:

2016

Language:

english

File:

PDF, 2.48 MB

english, 2016

27

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

Mudgil, Deepak, Barak, Sheweta, Khatkar, B. S.

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.27 MB

english, 2017

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