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B

B. S. Khatkar

Department of Food Technology

38H指数
110论文数
5.5K被引数
收录论文 34
发表时间
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Effect of Inorganic Salt Ready-Mix on the Rheological, Structural, and Functional Characteristics of Dough, Noodles, and Isolated Starch-Gluten Fractions无机盐预混料对面团、面条及分离淀粉-面筋组分的流变学、结构和功能特性的影响
errCHEMISTRYSELECT
IF2
err2025-09-19
err0
PREAI
errMalik, Manisha; Dewan, Aastha; Tomar, Devyani; Khatkar, B. S.
err分享
err收藏
A multi-criteria decision-making (MCDM) framework for selecting wheat varieties to produce superior quality Bulgur一种用于生产优质波格鲁尔（Bulgur）的小麦品种选择的多准则决策方法（MCDM）框架
errJournal of Food Measurement and Characterization
IF3.3
err2025-08-06
err0
PREAI
errDevyani Tomar; Manisha Malik; B. S. Khatkar
err分享
err收藏
Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2025-02-01
err0
PREAI
errDewan, Aastha; Chaudhary, Nisha; Malik, Priya Dangi; Malik, Manisha; Singh, Narpindar; Khatkar, B. S.; Rustagi, Sarvesh; Pandiselvam, R.
err分享
err收藏
Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2023-12-01
err6
PREAI
errSindhu, Ritu; Khatkar, B. S.
err分享
err收藏
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2023-04-13
err6
PREAI
errDewan, Aastha; Khatkar, Bhupendar Singh
err分享
err收藏
Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics
errFOOD HYDROCOLLOIDS
IF12.4
err2022-03-01
err19
PREAI
errChaudhary, Nisha; Virdi, Amardeep Singh; Dangi, Priya; Khatkar, Bhupendar Singh; Mohanty, Ashok Kumar; Singh, Narpinder
err分享
err收藏
Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches
errFOOD HYDROCOLLOIDS
IF12.4
err2021-09-01
err49
PREAI
errSindhu, Ritu; Devi, Amita; Khatkar, B. S.
err分享
err收藏
Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats
errFOOD CHEMISTRY
IF9.8
err2019-11-01
err17
PREAI
errDangi, Priya; Chaudhary, Nisha; Khatkar, B. S.
err分享
err收藏
Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits基于理化，流变学和感官性状的小麦品种薄煎饼品质评估
errFOOD CHEMISTRY
IF9.8
err2017-07-01
err30
PREAI
errKundu, Manju; Khatkar, Bhupendar Singh; Gulia, Neelam
err分享
err收藏
Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2017-07-01
err88
PREAI
errMudgil, Deepak; Barak, Sheweta; Khatkar, B. S.
err分享
err收藏
Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2016-12-01
err41
PREAI
errMudgil, Deepak; Baraka, Sheweta; Khatkar, B. S.
err分享
err收藏
Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread
errFOOD CHEMISTRY
IF9.8
err2016-11-01
err22
PREAI
errChaudhary, Nisha; Dangi, Priya; Khatkar, B. S.
err分享
err收藏
Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2016-07-01
err54
PREAI
errMudgil, Deepak; Barak, Sheweta; Khatkar, B. S.
err分享
err收藏
Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum
errFOOD BIOSCIENCE
IF5.9
err2016-06-01
err38
PREAI
errMudgil, Deepak; Barak, Sheweta; Khatkar, B. S.
err分享
err收藏
Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality
errFOOD CHEMISTRY
IF9.8
err2016-05-01
err28
PREAI
errChaudhary, Nisha; Dangi, Priya; Khatkar, Bhupendar Singh
err分享
err收藏
Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2016-05-01
err65
PREAI
errMudgil, Deepak; Barak, Sheweta; Khatkar, B. S.
err分享
err收藏
Biochemical and Functional Properties of Wheat Gliadins: A Review
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2014-09-30
err143
PREAI
errBarak, Sheweta; Mudgil, Deepak; Khatkar, B. S.
err分享
err收藏
INFLUENCE OF GLIADIN AND GLUTENIN FRACTIONS ON RHEOLOGICAL, PASTING, AND TEXTURAL PROPERTIES OF DOUGH
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2014-03-21
err74
errOAAI
errBarak, Sheweta; Mudgil, Deepak; Khatkar, B. S.
err分享
err收藏
Instant Noodles: Processing, Quality, and Nutritional Aspects
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2014-02-24
err110
PREAI
errGulia, Neelam; Dhaka, Vandana; Khatkar, B. S.
err分享
err收藏
Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2014-01-14
err37
errOAAI
errGulia, Neelam; Khatkar, B. S.
err分享
err收藏

研究方向

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合作学者
合作期刊
N
Narpinder Singh
H 指数: 89 · 论文数: 444
A
Arthur S. Tatham
H 指数: 60 · 论文数: 373
R
R. Pandiselvam
H 指数: 57 · 论文数: 399
S
Sarvesh Rustagi
H 指数: 42 · 论文数: 545
J
J.D. Schofield
H 指数: 38 · 论文数: 104
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