Sucheta Khubber

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Sucheta Khubber, Kartikey Chaturvedi, Nirja Thakur et al. · Food Hydrocolloids · 2020 · 167 citations

Agriculture, Food Science, Nutritional Sciences +17

Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević et al. · Current Opinion in Food Science · 2021 · 112 citations

Agriculture, Food Science, Microbiology +16

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Daniel Franco, D. Rois, Anisia Arias et al. · Foods · 2020 · 43 citations · Full text

Agriculture, Animal Sciences, Poultry Science +17

Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications

Sucheta Khubber, Milad Kazemi, Sara Amiri Samani et al. · Food Reviews International · 2021 · 43 citations

Agriculture, Biotechnology, Food Science +16

Whey protein isolate/jujube polysaccharide-based edible nanocomposite films reinforced with starch nanocrystals for the shelf-life extension of banana: Optimization and characterization

Seyed Mohammad Taghi Gharibzahedi, Adel Ahmadigol, Sucheta Khubber et al. · International Journal of Biological Macromolecules · 2022 · 34 citations

Natural Sciences, Food Science, Materials Science +16