S. Padma Ishwarya scite author profile

The results of this work provide an insight to the underlying mechanism by which wheat bran addition impacts the volume development in bread dough. The inferences presented in this research work can be used as a basis to study bubble dynamics in an opaque food system such as bread dough. This information would be of interest to industrial researchers working on the new product development of aerated bakery products with functional fibrous ingredients.

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Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices

Mayookha¹,

Pandiselvam²,

Kothakota³

et al. 2023

Food Control

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Impact of ozone treatment on food polyphenols – A comprehensive review

et al. 2022

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S. Padma Ishwarya

Spray Drying Techniques for Food Ingredient Encapsulation

Spray-freeze-drying: A novel process for the drying of foods and bioproducts

Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics

Advances and prospects in the food applications of pectin hydrogels

Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability

Bran‐induced effects on the evolution of bubbles and rheological properties in bread dough

Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices

Impact of ozone treatment on food polyphenols – A comprehensive review

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