Smriti Shrestha - Concepedia

Concepedia

Author

Smriti Shrestha

Asian Institute of Technology ORCID

Also Known As

S. Shrestha, Shrestha, Smriti, Smriti Shrestha

52

Publications

1.4K

Citations

16

H-Index

45

Concepts

All Affiliations

Asian Institute of Technology Oregon Health & Science University Monash University Medical College of Wisconsin Mayo Clinic

SS

About

Smriti Shrestha is an author at Asian Institute of Technology specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	470
2	Engineering	3	3	264
3	Medicine	2	2	53
4	Natural Sciences	2	2	214
5	Public Health	1	1	84

Smriti Shrestha

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21

Publications

1.4K

Citations

16

H-Index

	Year	Citations
Outcome of Transplantation for Myelofibrosis Karen K. Ballen, Smriti Shrestha, Kathleen A. Sobocinski, Biology of Blood and Marrow Transplantation	2009	265
Lupin proteins: Structure, isolation and application Smriti Shrestha, Leonie van ‘t Hag, Victoria S. Haritos, Trends in Food Science & Technology Protein ChemistryProtein FunctionProtein AssemblyProtein FoldingLupin Proteins	2021	133
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin Nuntarat Boonlao, Smriti Shrestha, Muhammad Bilal Sadiq, Journal of Food Engineering Food ChemistryFood ColloidWhey Protein-xanthan GumFood EngineeringFood Processing	2019	128
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications Smriti Shrestha, Leonie van ‘t Hag, Victoria S. Haritos, Food Hydrocolloids Functional PropertiesEngineeringBiotechnologyAlternative Protein SourcePolysaccharide	2022	120
Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles Sujitta Raungrusmee, Smriti Shrestha, Muhammad Bilal Sadiq, LWT Food ChemistryDefatted Rice BranFood AnalysisResistant StarchXanthan Gum	2020	102
Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea Smriti Shrestha, Leonie van ‘t Hag, Victoria S. Haritos, Food Chemistry	2023	100
Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems Anil Kumar Anal, Smriti Shrestha, Muhammad Bilal Sadiq Food Hydrocolloids Food ChemistryFood ColloidFood SystemsBioactive CompoundsBiopolymeric-based Emulsions	2018	84
Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea Smriti Shrestha, Leonie van ‘t Hag, Victoria S. Haritos, Food Hydrocolloids EngineeringHeat-induced GelsFood BiophysicsCommercial IsolatesRheology	2023	81
Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal International Journal of Biological Macromolecules Food ChemistryFood ColloidEdible FilmEngineeringBiochemistry	2018	63
Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia Sarina Pradhan Thapa, Smriti Shrestha, Anil Kumar Anal Food Control Food DefenseSoutheast AsiaFoodborne IllnessAgricultural EconomicsFood Control	2019	54

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