P. Prabhasankar

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

R. Rajam, S. Bharath Kumar, P. Prabhasankar et al. · Journal of Food Science and Technology · 2014 · 90 citations · Full text

Noodle Quality, Biomanufacturing, Engineering +11

Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough

Swati Sarabhai, P. Prabhasankar · LWT · 2015 · 87 citations

Nutrition, Food Analysis, Whey Protein Concentrate +5

Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

M. Vijaykrishnaraj, S. Bharath Kumar, P. Prabhasankar · Journal of Food Measurement & Characterization · 2014 · 49 citations

Food Chemistry, Perna Canaliculus, Green Mussel +1

A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

S. Bharath Kumar, P. Prabhasankar · Journal of Food Science and Technology · 2013 · 45 citations · Full text

Nutrition, Food Analysis, Food Structure +8

A study on starch profile of rajma bean ( Phaseolus vulgaris ) incorporated noodle dough and its functional characteristics

S. Bharath Kumar, P. Prabhasankar · Food Chemistry · 2015 · 39 citations

Food Chemistry, Starch Profile, Rajma Bean +3