Gurkirat Kaur - EMN Lab
Gurkirat Kaur - EMN Lab
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Functional properties of pasta enriched with variable cereal brans
G Kaur, S Sharma, HPS Nagi, BN Dar
Journal of food science and technology 49, 467-474, 2012
Cereal starch nanoparticles—A prospective food additive: A review
J Kaur, G Kaur, S Sharma, K Jeet
Critical reviews in food science and nutrition 58 (7), 1097-1107, 2018
In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
A Singh, S Sharma, B Singh, G Kaur
Journal of food science and technology 56, 3077-3089, 2019
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics
N Sharma, G Kaur, SK Khatkar
Lwt 141, 110962, 2021
Comparative study on functional, rheological, thermal, and morphological properties of native and modified cereal flours
G Kaur, S Sharma, B Singh, BN Dar
International Journal of Food Properties 19 (9), 1949-1961, 2016
Nanobiocomposite films: A “greener alternate” for food packaging
G Kaur, S Sharma, SA Mir, BN Dar
Food and Bioprocess Technology 14, 1013-1027, 2021
Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions
Prastuty, G Kaur, A Singh
Journal of Food Science and Technology, 1-11, 2021
Quality assessment and physicochemical characteristics of bran enriched chapattis
BN Dar, S Sharma, B Singh, G Kaur
International Journal of Food Science 2014, 2014
Effect of planting techniques at higher nitrogen nutrition on tiller count, PAR interception, soil temperature, grain yield and yield attributing characters of wheat (Triticum …
G Kaur
Environment and Ecology 19 (2), 313-319, 2001
Relationship of height, lodging score and silica content with grain yield of wheat (Triticum aestivum L.) under different planting techniques at higher nitrogen nutrition
G Kaur
Environment and Ecology 19 (2), 412-417, 2001
Recent applications of bio-engineering principles to modulate the functionality of proteins in food systems
A Kataria, R Sharma, S Sharma, B Singh, G Kaur, CM Yakubu
Trends in Food Science & Technology 113, 54-65, 2021
Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: A comparative study
G Kaur, P Singh, S Sharma
Journal of Food Measurement and Characterization 15, 2386-2398, 2021
Total phenolic content and antioxidant activity of cereal bran enriched ready to eat breakfast cereal porridge
S Sharma, BN Dar, GA Nayik, G Kaur
Current Nutrition & Food Science 12 (2), 142-149, 2016
Physical, morphological and storage stability of Clove oil nanoemulsion based delivery system
P Singh, G Kaur, A Singh
Food Science and Technology International 29 (2), 156-167, 2023
Storage studies on bottle gourd preserved with different chemical additives
G Kaur, P Aggarwal
Indian Journal of Applied Research 4, 39-41, 2014
Change in sugar metabolism in gladiolus tritis during senescence as affected by ethylene and its antagonists
G Kaur, P Singh, V Parmar
Journal of Plant Science Research 22, 81-89, 2006
Starch based bio-nanocomposite films reinforced with montmorillonite and lemongrass oil nanoemulsion: development, characterization and biodegradability
P Singh, G Kaur, A Singh, P Kaur
Journal of Food Measurement and Characterization 17 (1), 527-545, 2023
Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension
AK Braich, G Kaur, A Singh, BN Dar
Journal of Food Processing and Preservation 46 (6), e16498, 2022
Mangosteen (Garcinia mangostana L.)
G Kaur, A Singh, BN Dar
Antioxidants in Fruits: Properties and Health Benefits, 83-101, 2020
Potato cereal extrudates: Chemical composition, functional properties, in vitro digestibility and consumer acceptability
R Sharma, S Sharma, B Singh, G Kaur
J. Nutr. Food Sci 8 (2), 2018
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