| Guar gum: processing, properties and food applications—a review D Mudgil, S Barak, BS Khatkar Journal of food science and technology 51, 409-418, 2014 | 973 | 2014 |
| Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review D Mudgil, S Barak International journal of biological macromolecules 61, 1-6, 2013 | 753 | 2013 |
| Locust bean gum: Processing, properties and food applications—A review S Barak, D Mudgil International journal of biological macromolecules 66, 74-80, 2014 | 371 | 2014 |
| X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum D Mudgil, S Barak, BS Khatkar International Journal of Biological Macromolecules 50 (4), 1035-1039, 2012 | 364 | 2012 |
| Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties S Barak, D Mudgil, BS Khatkar LWT-Food Science and Technology 51 (1), 211-217, 2013 | 234 | 2013 |
| Biochemical and functional properties of wheat gliadins: a review S Barak, D Mudgil, BS Khatkar Critical reviews in food science and nutrition 55 (3), 357-368, 2015 | 191 | 2015 |
| The interaction between insoluble and soluble fiber D Mudgil Dietary fiber for the prevention of cardiovascular disease, 35-59, 2017 | 182 | 2017 |
| Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten BS Khatkar, S Barak, D Mudgil International journal of biological macromolecules 53, 38-41, 2013 | 145 | 2013 |
| Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels D Mudgil, S Barak, BS Khatkar LWT 80, 537-542, 2017 | 144 | 2017 |
| Effect of flour particle size and damaged starch on the quality of cookies S Barak, D Mudgil, BS Khatkar Journal of food science and technology 51, 1342-1348, 2014 | 140 | 2014 |
| Exudate gums: chemistry, properties and food applications–a review S Barak, D Mudgil, S Taneja Journal of the Science of Food and Agriculture 100 (7), 2828-2835, 2020 | 111 | 2020 |
| Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum D Mudgil, S Barak, BS Khatkar Carbohydrate polymers 90 (1), 224-228, 2012 | 94 | 2012 |
| Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables D Mudgil, S Barak, BS Khatkar Journal of food science and technology 54, 3810-3817, 2017 | 90 | 2017 |
| Influence of gliadin and glutenin fractions on rheological, pasting, and textural properties of dough S Barak, D Mudgil, BS Khatkar International Journal of Food Properties 17 (7), 1428-1438, 2014 | 87 | 2014 |
| Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels D Mudgil, S Barak, BS Khatkar Journal of Cereal Science 70, 186-191, 2016 | 84 | 2016 |
| Partially hydrolyzed guar gum as a potential prebiotic source D Mudgil, S Barak, A Patel, N Shah International journal of biological macromolecules 112, 207-210, 2018 | 81 | 2018 |
| Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum D Mudgil, S Barak, BS Khatkar Food Bioscience 14, 28-33, 2016 | 66 | 2016 |
| Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels D Mudgil, S Barak, BS Khatkar Journal of Cereal Science 69, 104-110, 2016 | 64 | 2016 |
| Classification, technological properties, and sustainable sources D Mudgil, S Barak Dietary fiber: Properties, recovery, and applications, 27-58, 2019 | 55 | 2019 |
| Dairy-based functional beverages D Mudgil, S Barak Milk-based beverages, 67-93, 2019 | 54 | 2019 |
Dr. Sheweta BarakMIDFTVerified email at midft.com
Dr. Sheweta BarakMIDFTVerified email at midft.com