| Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties AB Khatkar, A Kaur, SK Khatkar, N Mehta Ultrasonics Sonochemistry, 2018 | 122 | 2018 |
| Ultrasound-assisted extraction and the encapsulation of bioactive components for food applications N Mehta, J S, P Kumar, AK Verma, P Umaraw, SK Khatkar, AB Khatkar, ... Foods 11 (19), 2973, 2022 | 70 | 2022 |
| Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes AB Khatkar, A Kaur, SK Khatkar Lwt 132, 109781, 2020 | 69 | 2020 |
| Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles AB Khatkar, A Kaur Journal of Food Measurement and Characterization 12, 2218-2229, 2018 | 42 | 2018 |
| Studies on shelf life extension of paneer with the addition of plant essential oil and different packaging materials AB Khatkar, A Ray, A Kaur Int J Curr Microbiol Appl Sci 6, 376-89, 2017 | 29 | 2017 |
| Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology AB Khatkar, A Kaur, SK Khatkar, N Mehta Journal of food science and technology 55, 2298-2309, 2018 | 26 | 2018 |
| Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process SK Khatkar, VK Gupta, AB Khatkar Journal of food science and technology 51, 1956-1964, 2014 | 20 | 2014 |
| Post-harvest stored product insects and their management SK Tyagi, PN Guru, A Nimesh, AA Bashir, P Patgiri, V Mohod, AB Khatkar ICARAICRP on PHET, Central Institute of Post-Harvest Engineering and …, 2019 | 18 | 2019 |
| Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles AB Khatkar, A Kaur, SK Khatkar, M Bala, S Maan, SK Tyagi Lwt 147, 111599, 2021 | 17 | 2021 |
| Effect of addition of clove essential oil on the storage stability of paneer AB Khatkar, A Ray, A Kaur The Pharma Innovation 6 (9, Part A), 39, 2017 | 14 | 2017 |
| Effect of different methods of instantization, drying and gum addition on quality characteristics of instant noodles AB Khatkar, A Kaur Food and Nutrition Open Access 1 (1), 1-6, 2018 | 9 | 2018 |
| The conceptual understanding of nutrikinetics: A futuristic approach for designing health foods H Riar, SK Khatkar, AB Khatkar, N Arora, S Mann, A Panghal, S Kumar Nutrition & Food Science 50 (5), 811-827, 2020 | 7 | 2020 |
| Studies on the Quality Attributes of Liquid Dairy Whitener Pepared From Ultrafiltration Process in Tea and Coffee SK Khatkar, VK Gupta, AB Khatkar Indian Journal of Dairy Science 65 (4), 2012 | 6 | 2012 |
| Consumer response towards functional foods S Khatkar, S Kapoor, H Panwar, A Khatkar Functional foods: sources and health benefits. 1st ed. Scientific Publishers …, 2016 | 5 | 2016 |
| Effective strategies for elevating the techno-functional properties of milk protein concentrate SK Khatkar, AB Khatkar, N Mehta, G Kaur, SB Dhull, S Prakash Trends in Food Science & Technology 140, 104169, 2023 | 4 | 2023 |
| An overview of membrane technology in dairy & food industry SK Khatkar, K Dudi, SA Lonkar, KS Sidhu, AB Khatkar, NK Chandla, ... Novel Technologies in Food Science, 65-108, 2023 | 4 | 2023 |
| Improving nutrient efficiency of soil using urea coats by mustard byproducts in wheat SK Tyagi, VR Bhagwat, A Nimesh, AB Khatkar Journal of Pharmacognosy and Phytochemistry 8 (5), 1148-50, 2019 | 2 | 2019 |
| Lactose intolerance: A review for facts and fictions SA Lonkar, AB Khatkar, NK Chandla, PK Singh, S Kumar, M Sain, ... Environment Conservation Journal 23 (3), 479-485, 2022 | 1 | 2022 |
| Emerging Trends in Concentration and Drying of Milk and Milk Products SK Khatkar, J Kaur, AB Khatkar, NK Chandla, AK Panghal, GS Gill Engineering Practices for Milk Products, 65-81, 2019 | 1 | 2019 |
| Ultrasound‐modified whey protein‐enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes AB Khatkar, A Kaur, SB Dhull, SK Khatkar, N Mehta, J Kaur, G Goksen Food Science & Nutrition 12 (2), 851-859, 2024 | | 2024 |