Paridhi Gulati

Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates

Paridhi Gulati, Aixia Li, David R. Holding et al. · Journal of Agricultural and Food Chemistry · 2017 · 139 citations

Agriculture, Biochemistry, Food Science +13

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Dipika Agrahar‐Murugkar, Paridhi Gulati, Nachiket Kotwaliwale et al. · Journal of Food Science and Technology · 2014 · 94 citations

Agriculture, Food Science, Nutritional Sciences +14

Nanoparticles prepared by proso millet protein as novel curcumin delivery system

Lei Wang, Paridhi Gulati, Dipak K. Santra et al. · Food Chemistry · 2017 · 94 citations

Pharmacy, Pharmaceutical Biotechnology, Pharmaceutics +14

Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (<i><scp>P</scp>anicum miliaceum</i>) flour

Paridhi Gulati, Steven A. Weier, Dipak K. Santra et al. · International Journal of Food Science & Technology · 2015 · 81 citations

Agriculture, Food Science, Materials Engineering +15

Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours

Franklin Sumargo, Paridhi Gulati, Steven A. Weier et al. · Food Chemistry · 2016 · 65 citations

Agriculture, Food Science, Food Analysis +12