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个人简介
Our research group explores various emerging technologies for improving the nutrition, quality, processability and shelf life of processed food products. With particular focus & experience in processing of liquid particulate matter, we use a variety of innovative processing technologies to deliver a solution that is quantitatively and qualitatively better.
研究兴趣
论文共 123 篇作者统计合作学者相似作者
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Food Hydrocolloids (2024): 110373
Food Chemistry Advances (2024): 100741
Food Engineering Reviewspp.1-16, (2024)
Powder Technologypp.119560, (2024)
Journal of Food Engineeringpp.112056, (2024)
Heliyonno. 11 (2024): e31671-e31671
Drying Technologypp.1-16, (2024)
Muhammad Jawad, Saurabh Bhatia, Ahmed Al-Harrasi,Sana Ullah, Sobia Ahsan Halim,Ajmal Khan, Esra Koca, Levent Yurdaer Aydemir, Sevgin Dıblan,Anubhav Pratap-Singh
Heliyonno. 13 (2024): e33351
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