| State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations PK Kumar, BA Rasco, J Tang, SS Sablani Food Engineering Reviews, 2020 | 56 | 2020 |
| State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown PK Kumar, K Bhunia, J Tang, BA Rasco, PS Takhar, SS Sablani Journal of food engineering 251, 45-56, 2019 | 15 | 2019 |
| Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown P Krishna Kumar, K Bhunia, J Tang, BA Rasco, PS Takhar, SS Sablani Journal of Food Measurement and Characterization 12, 1572-1580, 2018 | 15 | 2018 |
| Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage PK Kumar, A Parhi, SS Sablani LWT - Food Science and Technology, 2021 | 13 | 2021 |
| Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions PK Kumar, HS Joyner, J Tang, BA Rasco, SS Sablani Food and Bioprocess Technology 13, 1491-1504, 2020 | 10 | 2020 |
| Modification of pea protein isolate functionality by freeze-thaw cycling SSS PK Kumar, S Sivabalan, A Parhi Journal of Food Measurement and Characterization, 2021 | 7* | 2021 |
| Glass transitions in frozen systems as influenced by molecular weight of food components JH Zhao, PK Kumar, SS Sablani Comprehensive Reviews in Food Science and Food Safety 21 (6), 4683-4715, 2022 | 3 | 2022 |
| Hybrid mixture theory‐based modeling of transport of fluids, species, and heat in food biopolymers subjected to freeze–thaw cycles Y Zhao, PK Kumar, SS Sablani, PS Takhar Journal of food science 87 (9), 4082-4106, 2022 | 3 | 2022 |
| Production of bacteriocin from Pediococcus pentosaceus isolated from Kurdai KK Pavitra, SR Deshmukh, SK Sonawane, JGJ Leblanc, SS Arya Annals of Food Science and Technology 16 (2), 445-453, 2015 | 2 | 2015 |
| State and Phase Transitions and Quality Changes in Frozen Starch-Rich Foods PK Kumar Washington State University, 2019 | | 2019 |
| Corrigendum to “State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) Var. Russet Brown”[J … PK Kumar, K Bhunia, J Tang, BA Rasco, PS Takhar, SS Sablani Journal of Food Engineering, 2019 | | 2019 |
Shyam S SablaniWashington State UniversityVerified email at wsu.edu
