Sai Kranthi Vanga

Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)

Gabriela Silveira da Rosa, Sai Kranthi Vanga, Yvan Gariépy et al. · Innovative Food Science & Emerging Technologies · 2019 · 174 citations

Food Chemistry, Bioassay-guided Isolation, Food Analysis +7

High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

Jin Wang, Sai Kranthi Vanga, Vijaya Raghavan · LWT · 2019 · 169 citations

Food Chemistry, Ascorbic Acid, Food Analysis +4

Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

Sai Kranthi Vanga, Jin Wang, Vijaya Raghavan · LWT · 2020 · 129 citations

Trypsin Inhibitor Activity, Biochemistry, Soymilk Proteins +11

Impact of food processing on the structural and allergenic properties of egg white

Yao Zhu, Sai Kranthi Vanga, Jin Wang et al. · Trends in Food Science & Technology · 2018 · 121 citations

Food Analysis, Allergenic Properties, Food Engineering +5

Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein

Sai Kranthi Vanga, Jin Wang, Valérie Orsat et al. · Food Research International · 2020 · 98 citations

Nutrition, Secondary Structure, In-vitro Digestibility +7