Siddharth Vishwakarma

Nanotechnology: Current applications and future scope in food

Monalisa Sahoo, Siddharth Vishwakarma, Chirasmita Panigrahi et al. · Food Frontiers · 2020 · 262 citations · Full text

Nanoparticles, Food Packaging, Engineering +19

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Shubham Mandliya, Anubhav Pratap‐Singh, Siddharth Vishwakarma et al. · Foods · 2022 · 38 citations · Full text

Apparent amylose content positively influences the quality of extruded fortified rice kernels

A. Nithya, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat et al. · Carbohydrate Polymers · 2024 · 20 citations

Food Chemistry, Health Sciences, Apparent Amylose Content +7

A multi writable thiophene-based selective and reversible chromogenic fluoride probe with dual –NH functionality

Siddharth Vishwakarma, Ajit Kumar, Abha Pandey et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2016 · 19 citations

Chemical Engineering, Engineering, Dual –Nh Functionality +4

Modeling of vacuum drying of pressed mycelium (<scp><i>Pleurotus eryngii</i></scp>) and its microstructure and physicochemical properties

Shubham Mandliya, Siddharth Vishwakarma, Hari Niwas Mishra · Journal of Food Process Engineering · 2022 · 19 citations

Materials Science, Mycology, Pressed Mycelium +14