Sukhcharn Singh

Publications

3.7K

Citations

H-Index

2004

Active since

Affiliations

Sant Longowal Institute of Engineering and Technology(Current)

Defence Food Research Laboratory

Sukhcharn Singh is an author at Sant Longowal Institute of Engineering and Technology specializing in food chemistry, health sciences, and engineering.

ORCID

Top concepts

Food ChemistryHealthEngineeringFood EngineeringFood ProcessingFood QualityNutritionFood TechnologyChemistryChromatography

Publications per year

2004–2023

Publications

Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

Arti Chauhan, D. C. Saxena, Sukhcharn Singh · LWT · 2015 · 200 citations

Nutrition, Gluten Free Cookies, Food Analysis +4

Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed

Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh · Food Hydrocolloids · 2019 · 179 citations

Food Chemistry, Engineering, Protein Isolates +12

Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Sakshi Sukhija, Sukhcharn Singh, Charanjit S. Riar · Food Hydrocolloids · 2015 · 158 citations

Food Chemistry, Materials Science, Chemical Engineering +6

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

Arti Chauhan, D. C. Saxena, Sukhcharn Singh · Cogent Food & Agriculture · 2016 · 155 citations · Full text

Food Chemistry, Nutrition, Engineering +13

Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring

Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh · Food Chemistry · 2018 · 137 citations

Protein Isolates, Amino Acid Profile, Biochemistry +7

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