Area of research
Nutrition and Dietetics · Food Science
Research interest
Research focused on Bran and Food science, with related work in Bread making, Fructan, Leavening agent. Notable publications include 'Wheat ( Triticum aestivum L .) Bran in Bread Making: A Critical Review', 'Study of hydration properties of wheat bran as a function of particle size', and 'Bread Dough and Baker's Yeast: An Uplifting Synergy'.
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making
Bread Dough and Baker's Yeast: An Uplifting Synergy
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry
Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making
Wheat ( <i>Triticum aestivum L</i> .) Bran in Bread Making: A Critical Review
Study of hydration properties of wheat bran as a function of particle size
Wheat milling by-products and their impact on bread making
Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling
Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies To Prevent Their Yeast (Saccharomyces cerevisiae)-Mediated Degradation
Analysis of Storage and Structural Carbohydrates in Developing Wheat (<i>Triticum aestivum</i> L.) Grains Using Quantitative Analysis and Microscopy