Khalid Gul
TitleCited byYear
Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review
AA Wani, P Singh, MA Shah, U Schweiggert‐Weisz, K Gul, IA Wani
Comprehensive Reviews in Food Science and Food Safety 11 (5), 417-436, 2012
2702012
Health benefits of anthocyanins and their encapsulation for potential use in food systems: a review
B Yousuf, K Gul, AA Wani, P Singh
Critical reviews in food science and nutrition 56 (13), 2223-2230, 2016
1132016
Sweet cherry (Prunus avium): Critical factors affecting the composition and shelf life
AA Wani, P Singh, K Gul, MH Wani, HC Langowski
Food Packaging and Shelf life 1 (1), 86-99, 2014
942014
Rice bran: Nutritional values and its emerging potential for development of functional food—A review
K Gul, B Yousuf, AK Singh, P Singh, AA Wani
Bioactive Carbohydrates and Dietary Fibre 6 (1), 24-30, 2015
822015
Nutraceuticals and Functional Foods: The Foods for the Future World
K Gul, AK Singh, R Jabeen
Critical reviews in food science and nutrition 56 (16), 2617-2627, 2016
672016
Chemistry, encapsulation, and health benefits of β-carotene-A review
K Gul, A Tak, AK Singh, P Singh, B Yousuf, AA Wani
Cogent Food & Agriculture 1 (1), 1018696, 2015
492015
Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch
K Gul, CS Riar, A Bala, MS Sibian
LWT-Food Science and Technology 59 (1), 348-355, 2014
362014
Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch
D Chandanasree, K Gul, CS Riar
Food Hydrocolloids 52, 175-182, 2016
272016
Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours
A Bala, K Gul, CS Riar
Cogent Food & Agriculture 1 (1), 1019815, 2015
232015
Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour
IA Wani, AA Wani, A Gani, S Muzzaffar, MK Gul, FA Masoodi, TA Wani
Food Bioscience 11, 23-32, 2015
172015
Physicochemical, thermal and pasting characteristics of gamma irradiated rice starches
K Gul, AK Singh, RG Sonkawade
International Journal of Biological Macromolecules 85, 460-466, 2016
102016
Drying kinetics of potato using a self-designed cabinet dryer
R Jabeen, T Aijaz, K Gul
Cogent Food & Agriculture 1 (1), 1036485, 2015
102015
Nutritional impact of ohmic heating on fruits and vegetables—A review
R Kaur, K Gul, AK Singh
Cogent Food & Agriculture 2 (1), 1159000, 2016
92016
Technofunctional and Nutritional Characterization of Gluten‐Free Cakes Prepared from Water Chestnut Flours and Hydrocolloids
NA Mir, K Gul, CS Riar
Journal of Food Processing and Preservation 39 (6), 978-984, 2015
92015
Physicochemical, pasting and thermal properties of water chestnut flours: A comparative analysis of two geographic sources
NA Mir, K Gul, CS Riar
Journal of Food Processing and Preservation 39 (6), 1407-1413, 2015
82015
Ultrasound‐Assisted Extraction of Apricot Kernel Oil: Effects on Functional and Rheological Properties
B Gayas, G Kaur, K Gul
Journal of Food Process Engineering 40 (3), e12439, 2017
72017
Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction
MS Rahman, JK Seo, SG Choi, K Gul, HS Yang
LWT 97, 355-361, 2018
62018
Safety of Meat and Poultry
K Gul, P Singh, AA Wani
Regulating Safety of Traditional and Ethnic Foods, 63-77, 2016
42016
Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane
KY Lee, MS Rahman, AN Kim, K Gul, SW Kang, J Chun, WL Kerr, ...
LWT 100, 237-243, 2019
32019
Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent
MS Rahman, K Gul, HS Yang, J Chun, WL Kerr, SG Choi
Journal of the Science of Food and Agriculture 99 (2), 816-823, 2019
32019
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