Professor Keshavan Niranjan - Department of Food and Nutritional Sciences, University of Reading

Singh, I. ORCID: 0000-0002-5807-4091 , Dighe, P. , Rasane, P. , Bansal, V. ORCID: 0000-0001-7911-0007 , Sharma, N. ORCID: 0000-0002-0203-6061 , Sahu, J. ORCID: 0000-0002-6573-4852 , Niranjan, K. ORCID: 0000-0002-6525-1543 (2023) Nutrient composition and health benefits of millets. In: Pudake, R. , Solanke, A. , Kole, C. , (eds.) Nutriomics of Millet Crops. Taylor and Francis pp. 1-16. ISBN: 9781032230948 | doi: https://dx.doi.org/10.1201/b22809-1
Muchlisyiyah, J. ORCID: 0000-0003-4963-4795 , Shamsudin, R. ORCID: 0000-0003-4849-9675 , Kadir Basha, R. , Shukri, R. , How, S. ORCID: 0000-0003-1087-0811 , Niranjan, K. , Onwude, D. ORCID: 0000-0002-2690-5823 (2023) Parboiled rice processing method, rice quality, health benefits, environment, and future perspectives: a review. Agriculture , 13 (7). pp 1. ISSN: 2077-0472 | doi: https://dx.doi.org/10.3390/agriculture13071390
Zainal Abidin, M. ORCID: 0000-0002-2784-3732 , Kourmentza, K. ORCID: 0000-0002-2750-8539 , Niranjan, K. (2023) Chitin oligosaccharide N,N′-diacetylchitobiose (GlcNAc2) as antimicrobial coating against listeria monocytogenes on ready-to-eat shrimp. Sustainability , 15 (13). pp 1. ISSN: 2071-1050 | doi: https://dx.doi.org/10.3390/su151310099
Kumar, R. , Oruna-Concha, M. ORCID: 0000-0001-7916-1592 , Methven, L. , Niranjan, K. (2023) Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions. Journal of Food Engineering , 339 ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2022.111266

Niranjan, K. (2022) Engineering principles for food process and product realization. Food Engineering Series Springer , Cham. ISBN: 9783031075704 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4
Niranjan, K. (2022) Elements of fluid flow. In: Niranjan, K. , (eds.) Engineering Principles for Food Process and Product Realization. Food Engineering Springer , Cham. pp. 23-50. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_2
Niranjan, K. (2022) Reaction kinetics. In: Niranjan, K. , (eds.) Engineering Principles for Food Process and Product Realization. Food Engineering Springer , Cham. pp. 103-124. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_5
Niranjan, K. (2022) Elements of heat transfer. In: Niranjan, K. , (eds.) Engineering Principles for Food Process and Product Realization. Food Engineering Springer , Cham. pp. 51-80. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_3
Niranjan, K. (2022) Mass and energy balances. In: Niranjan, K. , (eds.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering Springer , Cham. pp. 1-21. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_1
Niranjan, K. (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, K. , (eds.) Food Engineering Springer , Cham. pp. 161-178. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_8
Niranjan, K. (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, K. , (eds.) Food Engineering Springer , Cham. pp. 199-217. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_10
Niranjan, K. (2022) Phase and reaction equilibrium, and phase transitions. In: Niranjan, K. , (eds.) Engineering Principles for Food Process and Product Realization. Food Engineering Springer , Cham. pp. 125-143. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_6
Niranjan, K. (2022) An engineering view of the fate of food in the gastrointestinal tract (GIT). In: Niranjan, K. , (eds.) Engineering Principles for Food Process and Product Realization. Food Engineering Springer , Cham. pp. 179-197. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_9
Niranjan, K. (2022) Thermal processing of foods. In: Niranjan, K. , (eds.) Engineering Principles for Food Process and Product Realization. Food Engineering Springer , Cham. pp. 145-159. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_7
Niranjan, K. (2022) Elements of mass transfer. In: Niranjan, K. , (eds.) Engineering Principles for Food Process and Product Realization. Food Engineering Springer , Cham. pp. 81-102. ISSN: 1571-0297 ISBN: 9783031075698 | doi: https://dx.doi.org/10.1007/978-3-031-07570-4_4
Augusto, A. , Simões, T. , Novais, S. , Mitchell, G. , Lemos, M. , Niranjan, K. , Silva, S. (2022) An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples. Food Research International , 161 ISSN: 0963-9969 | doi: https://dx.doi.org/10.1016/j.foodres.2022.111884
Yap, S. , Chin, N. , Shah, N. , Than, L. , Niranjan, K. (2022) Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis. Journal of the Science of Food and Agriculture , 102 (12). pp. 5440-5451. ISSN: 0022-5142 | doi: https://dx.doi.org/10.1002/jsfa.11898
Augusto, A. , Miranda, A. , Costa, L. , Pinheiro, J. , Campos, M. , Raimundo, D. , Pedrosa, R. , Mitchell, G. , Niranjan, K. , Silva, S. (2022) A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut apple. Journal of Food Processing and Preservation , 46 (7). ISSN: 1745-4549 | doi: https://dx.doi.org/10.1111/jfpp.16630
Augusto, A. ORCID: 0000-0001-8561-6848 , Miranda, A. , Crespo, D. ORCID: 0000-0003-4402-5229 , Campos, M. ORCID: 0000-0002-0883-0610 , Raimundo, D. , Pedrosa, R. , Mitchell, G. ORCID: 0000-0001-7977-7610 , Niranjan, K. , Silva, S. ORCID: 0000-0002-5764-5665 (2022) Preservation of fresh-cut rocha pear using codium tomentosum extract. LWT , 155 ISSN: 236438 | doi: https://dx.doi.org/10.1016/j.lwt.2021.112938

Reboleira, J. , Silva, S. , Chatzifragkou, A. ORCID: 0000-0002-9255-7871 , Niranjan, K. , Limos, M. (2021) Seaweed fermentation within the fields of food and natural products. Trends in Food Science & Technology , 116 pp. 1056-1073. ISSN: 0924-2244 | doi: https://dx.doi.org/10.1016/j.tifs.2021.08.018
Niranjan, K. (2021) Re-engineering Bachelor’s degree curriculum in Food Engineering: hypothesis and proposal. In: Juliano, P. , Knoerzer, K. , Sellahewa, J. , Nguyen, M. , Buckow, R. , (eds.) Food Engineering innovations across the Food Supply Chain. Elsevier , London. pp. 411-420. ISBN: 9780128212929
Abd Hadi, H. , Tan, C. ORCID: 0000-0003-4177-4072 , Shah, N. , Tan, T. , Niranjan, K. , Mat Yusoff, M. (2021) Establishment of an effective refining process for Moringa oleifera kernel oil. Processes , 9 (4). pp 0. ISSN: 2227-9717 | doi: https://dx.doi.org/10.3390/pr9040579

Naksang, P. ORCID: 0000-0002-9593-9381 , Tongchitpakdee, S. , Thumanu, K. , Oruna-Concha, M. , Niranjan, K. , Rachtanapun, C. (2020) Assessment of antimicrobial activity, mode of action and volatile compounds of etlingera pavieana essential oil. Molecules , 25 (14). pp 0. ISSN: 1420-3049 | doi: https://dx.doi.org/10.3390/molecules25143245
Pandey, V. , Upadhyay, S. , Niranjan, K. , Mishra, P. (2020) Antimicrobial biodegradable chitosan-based composite nano-layers for food packaging. International Journal of Biological Macromolecules , 157 pp. 212-219. ISSN: 0141-8130 | doi: https://dx.doi.org/10.1016/j.ijbiomac.2020.04.149
Mat Yusoff, M. , Niranjan, K. , Mason, O. , Gordon, M. (2020) Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage. Journal of the Science of Food and Agriculture , 100 (4). pp. 1588-1597. ISSN: 1097-0010 | doi: https://dx.doi.org/10.1002/jsfa.10167

Mondal, A. and Niranjan, K. (2019) The role of bubbles in the development of food structure. In: Spyropoulos, F. , Lazidis, A. , Norton, I. , (eds.) Handbook of Food Structure Development. Royal Society of Chemistry pp. 93-114. ISSN: 2398-0664 ISBN: 9781788016155 | doi: https://dx.doi.org/10.1039/9781788016155-00093
Zainal Abidin, M. , Kourmentza, C. , Karatzas, K. , Niranjan, K. (2019) Enzymatic hydrolysis of thermally pre‐treated chitin and antimicrobial activity of N,N'‐diacetylchitobiose. Journal of Chemical Technology and Biotechnology , 94 (8). pp. 2529-2536. ISSN: 1097-4660 | doi: https://dx.doi.org/10.1002/jctb.6043
Mokhtar, W. , Ghawi, S. , Niranjan, K. (2019) Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss. Drying Technology , 37 (7). pp. 885-895. ISSN: 1532-2300 | doi: https://dx.doi.org/10.1080/07373937.2018.1473418

Sharma, N. , Goyal, S. , Alam, T. , Fatma, S. , Chaoruangrit, A. , Niranjan, K. (2018) Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated Foxtail millet grains. Journal of Cereal Science , 83 pp. 162-170. ISSN: 0733-5210 | doi: https://dx.doi.org/10.1016/j.jcs.2018.08.013
Sharma, N. , Alam, T. , Goyal, S. , Fatma, S. , Pathania, S. , Niranjan, K. (2018) Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge. Journal of Food Science , 83 (12). pp. 3076-3084. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/1750-3841.14371
Okunade, O. , Niranjan, K. , Ghawi, S. , Kuhnle, G. , Methven, L. (2018) Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli. Molecular Nutrition & Food Research , 62 (18). ISSN: 1613-4125 | doi: https://dx.doi.org/10.1002/mnfr.201700980
Kaewjumpol, G. , Oruna-Concha, M. , Niranjan, K. , Thawornchinsombut, S. (2018) The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction. Journal of the Science of Food and Agriculture , 98 (9). pp. 3290-3298. ISSN: 0022-5142 | doi: https://dx.doi.org/10.1002/jsfa.8832
Sharma, N. , Goyal, S. , Alam, T. , Fatma, S. , Niranjan, K. (2018) Effect of germination on the functional and moisture sorption properties of high pressure processed foxtail millet grain flour. Food and Bioprocess Technology , 11 (1). pp. 209-222. ISSN: 1935-5130 | doi: https://dx.doi.org/10.1007/s11947-017-2007-z

Uzunlu, S. and Niranjan, K. (2017) Laboratory antimicrobial activity of cinnamaldehyde and pomegranate-based polycaprolactone films. Journal of Applied Polymer Science , 134 (39). ISSN: 0021-8995 | doi: https://dx.doi.org/10.1002/app.45347
Niranjan, K. (2017) Re-engineering food engineering. The Chemical Engineer , 909 pp. 30-33. ISSN: 0302-0797
Zainal Abidin, M. , Junqueira-Gonçalves, M. , Khutoryanskiy, V. , Niranjan, K. (2017) Intensifying chitin hydrolysis by adjunct treatments – an overview. Journal of Chemical Technology and Biotechnology , 92 (11). pp. 2787-2798. ISSN: 0268-2575 | doi: https://dx.doi.org/10.1002/jctb.5208
Mat Yusoff, M. , Gordon, M. , Ezeh, O. , Niranjan, K. (2017) High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innovative Food Science and Emerging Technologies , 39 pp. 129-136. ISSN: 1466-8564 | doi: https://dx.doi.org/10.1016/j.ifset.2016.11.014
Junqueira-Goncalves, M. , Salinas, G. , Bruna, J. , Niranjan, K. (2017) An assessment of lactobiopolymer-Montmorillonite (MMT) composites for dip coating applications on fresh strawberries. Journal of the Science of Food and Agriculture , 97 (6). pp. 1846-1853. ISSN: 1097-0010 | doi: https://dx.doi.org/10.1002/jsfa.7985

Ezeh, O. , Niranjan, K. , Gordon, M. (2016) Effect of enzyme pre-treatments on bioactive compounds in extracted Tiger Nut oil and sugars in residual meals. Journal of the American Oil Chemists Society , 93 (11). pp. 1541-1549. ISSN: 0003-021X | doi: https://dx.doi.org/10.1007/s11746-016-2883-9
Finten, G. , Agüero, M. , Jagus, R. , Niranjan, K. (2016) High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.). LWT-Food Science and Technology , 73 pp. 74-79. ISSN: 0023-6438 | doi: https://dx.doi.org/10.1016/j.lwt.2016.05.043
Niranjan, K. (2016) A possible reconceptualization of food engineering discipline. Food and Bioproducts Processing , 99 pp. 78-89. ISSN: 0960-3085 | doi: https://dx.doi.org/10.1016/j.fbp.2016.04.003
Junqueira-Gonçalves, M. , Alarcon, É. , Niranjan, K. (2016) The efficacy of potassium sorbate-coated packaging to control postharvest gray mold in raspberries, blackberries, and blueberries. Postharvest Biology and Technology , 111 pp. 205-208. ISSN: 0925-5214 | doi: https://dx.doi.org/10.1016/j.postharvbio.2015.09.014
Hongkulsup, C. , Khutoryanskiy, V. , Niranjan, K. (2016) Enzyme assisted extraction of chitin from shrimp shells (Litopenaeus vannamei). Journal of Chemical Technology and Biotechnology , 91 (5). pp. 1250-1256. ISSN: 0268-2575 | doi: https://dx.doi.org/10.1002/jctb.4714

Okunade, O. , Ghawi, S. , Methven, L. , Niranjan, K. (2015) Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds. Food Chemistry , 187 pp. 485-490. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2015.04.054
Teruel, M. , Gordon, M. , Linares, M. , Garrido, M. , Ahromrit, A. , Niranjan, K. (2015) A comparative study of the characteristics of French Fries produced by deep fat frying and air frying. Journal of Food Science , 80 (2). pp. E349-E358. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/1750-3841.12753
Jimenez-Junca, C. , Sher, A. , Gumy, J. , Niranjan, K. (2015) Production of milk foams by steam injection: the effects of steam pressure and nozzle design. Journal of Food Engineering , 166 pp. 247-254. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2015.05.035
Al-Khusaibi, M. , Tarmizi, A. , Niranjan, K. (2015) On the possibility of non-fat frying using molten glucose. Journal of Food Science , 80 (1). pp. E66-E72. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/1750-3841.12713
Ezeh, O. , Gordon, M. , Niranjan, K. (2015) Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: moisture content, particle size, high pressure and enzymatic pre-treatment effects. Food Chemistry , 194 pp. 354-361. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2015.07.151
Lertwanawatana, P. , Frazier, R. , Niranjan, K. (2015) High pressure intensification of cassava resistant starch (RS3) yields. Food Chemistry , 181 pp. 85-93. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2015.02.005

Mat Yusoff, M. , Gordon, M. , Niranjan, K. (2014) Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trends in Food Science and Technology , 41 (1). pp. 60-82. ISSN: 0924-2244 | doi: https://dx.doi.org/10.1016/j.tifs.2014.09.003
Ghawi, S. , Shen, Y. , Niranjan, K. , Methven, L. (2014) Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science , 79 (9). pp. S1756-S1762. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/1750-3841.12556

Al-Habsi, N. , Davis, F. , Niranjan, K. (2013) Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and viscosity measurements and their use to examine the setting propensity of honey. Journal of Food Science , 78 (6). pp. E845-E852. ISSN: 1750-3841 | doi: https://dx.doi.org/10.1111/1750-3841.12103
Ghawi, S. , Methven, L. , Niranjan, K. (2013) The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chemistry , 138 (2-3). pp. 1734-1741. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2012.10.119
Ahmad Tarmizi, A. , Niranjan, K. , Gordon, M. (2013) Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application. Food Chemistry , 136 (2). pp. 902-908. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2012.08.001
Ahmad Tarmizi, A. and Niranjan, K. (2013) Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage. Food and Bioprocess Technology , 6 (2). pp. 489-497. ISSN: 1935-5130 | doi: https://dx.doi.org/10.1007/s11947-011-0685-5

Ahmad Tarmizi, A. and Niranjan, K. (2012) Combination of moderate vacuum frying with high vacuum drainage: relationship between process conditions and oil uptake. Food and Bioprocess Technology , 6 (10). pp. 2600-2608. ISSN: 1935-5130 | doi: https://dx.doi.org/10.1007/s11947-012-0921-7
Ramayya, N. , Niranjan, K. , Duncan, E. (2012) Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes. Journal of Food Science and Technology , 49 (6). pp. 721-728. ISSN: 0975-8402 | doi: https://dx.doi.org/10.1007/s13197-010-0215-x
Al-Habsi, N. and Niranjan, K. (2012) Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey. Food Chemistry , 135 (3). pp. 1448-1454. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2012.06.012
Al-Khusaibi, M. , Gordon, M. , Lovegrove, J. , Niranjan, K. (2012) Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. International Journal of Food Science and Technology , 47 (8). pp. 1701-1709. ISSN: 1365-2621 | doi: https://dx.doi.org/10.1111/j.1365-2621.2012.03024.x
Guadarrama-Lezama, A. , Dorantes-Alvarez, L. , Jaramillo-Flores, M. , Pérez-Alonso, C. , Niranjan, K. , Gutiérrez-López, G. , Alamilla-Beltrán, L. (2012) Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering , 112 (1-2). pp. 29-37. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2012.03.032
Al-Khusaibi, M. and Niranjan, K. (2012) The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices. Food and Bioprocess Technology , 5 (6). pp. 2392-2400. ISSN: 1935-5130 | doi: https://dx.doi.org/10.1007/s11947-011-0562-2
Ghawi, S. , Methven, L. , Rastall, R. , Niranjan, K. (2012) Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study. Food Chemistry , 131 (4). pp. 1240-1247. ISSN: 0308-8146

Jimenez Junca, C. , Gumy, J. , Sher, A. , Niranjan, K. (2011) Rheology of milk foams produced by steam injection. Journal of Food Science , 75 (9). pp. E569-E575. ISSN: 1750-3841 | doi: https://dx.doi.org/10.1111/j.1750-3841.2011.02387.x
Al-Khusaibi, M. , Gordon, M. , Lovegrove, J. , Niranjan, K. (2011) Provenance of the oil in par-fried french fries after finish frying. Journal of Food Science , 77 (1). pp. E32-E36. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/j.1750-3841.2011.02460.x

Haizam Ahmad Tarmizi, A. and Niranjan, K. (2010) The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. Journal of Food Science , 75 (9). pp. E572-E579. ISSN: 1750-3841 | doi: https://dx.doi.org/10.1111/j.1750-3841.2010.01819.x
Mayachiew, . , Devahastin, . , Mackey, . , Niranjan, . (2010) Effects of drying methods and conditions on antimicrobial activity of edible chitosan films enriched with galangal extract. Food Research International , 43 (1). pp. 125-132. ISSN: 0963-9969 | doi: https://dx.doi.org/10.1016/j.foodres.2009.09.006

Nema, . , Ramayya, . , Duncan, . , Niranjan, . (2008) Potato glycoalkaloids: formation and strategies for mitigation. Journal of the Science of Food and Agriculture , 88 (11). pp. 1869-1881. ISSN: 0022-5142 | doi: https://dx.doi.org/10.1002/jsfa.3302
Silva, . , Livings, . , Sher, . , Niranjan, . , Espiga, . , Gumy, . (2008) Formation and stability of milk foams. In: Campbell, . , Scanlon, . , Pyle, . , (eds.) Bubbles in food 2: novelty, health, and luxury. AACC International , St. Paul, Minnesota. pp. 153-161. ISBN: 9781891127595

Adebowale, . , Adeyemi, . , Oshodi, . , Niranjan, . (2007) Isolation, fractionation and characterisation of proteins from Mucuna bean. Food Chemistry , 104 (1). pp. 287-299. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2006.11.050
Ahromrit, . , Ledward, . , Niranjan, . (2007) Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice. Journal of Food Engineering , 79 (3). pp. 834-841. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2006.03.003
Haedelt, . , Beckett, . , Niranjan, . (2007) Bubble-included chocolate: relating structure with sensory response. Journal of Food Science , 72 (3). pp. E138-E142. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/j.1750-3841.2007.00313.x
Rastogi, . , Raghavarao, . , Balasubramaniam, . , Niranjan, . , Knorr, . (2007) Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition , 47 (1). pp. 69-112. ISSN: 1040-8398 | doi: https://dx.doi.org/10.1080/10408390600626420

Ahromrit, . , Ledward, . , Niranjan, . (2006) High pressure induced water uptake characteristics of Thai glutinous rice. Journal of Food Engineering , 72 (3). pp. 225-233. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2004.11.013
Dubert-Ferrandon, . , Niranjan, . , Grandison, . (2006) A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy. Journal of Dairy Research , 73 (4). pp. 423-430. ISSN: 0022-0299 | doi: https://dx.doi.org/10.1017/s0022029906001907
Jakubczyk, . and Niranjan, . (2006) Transient development of whipped cream properties. Journal of Food Engineering , 77 (1). pp. 79-83. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2005.06.046

Athanasopoulos, . , Niranjan, . , Rastall, . (2005) The production, purification and characterisation of two novel alpha-D-mannosidases from Aspergillus phoenicis. Carbohydrate Research , 340 (4). pp. 609-617. ISSN: 0008-6215 | doi: https://dx.doi.org/10.1016/j.carres.2005.01.005
Chockchaisawasdee, . , Athanasopoulos, . , Niranjan, . , Rastall, . (2005) Synthesis of galacto-oligosaccharide from lactose using beta-galactosidase from Kluyveromyces lactis: studies on batch and continuous UF membrane-fitted bioreactors. Biotechnology and Bioengineering , 89 (4). pp. 434-443. ISSN: 0006-3592 | doi: https://dx.doi.org/10.1002/bit.20357
Haedelt, . , Pyle, . , Beckett, . , Niranjan, . (2005) Vacuum-induced bubble formation in liquid-tempered chocolate. Journal of Food Science , 70 (2). pp. E159-E164. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/j.1365-2621.2005.tb07090.x

Athanasopoulos, . , Niranjan, . , Rastall, . (2004) Regioselective synthesis of mannobiose and mannotriose by reverse hydrolysis using a novel 1,6-alpha-D-mannosidase from Aspergillus phoenicis. Journal of Molecular Catalysis B-Enzymatic , 27 (4-6). pp. 215-219. ISSN: 1381-1177 | doi: https://dx.doi.org/10.1016/j.molcatb.2003.12.001
Khare, . and Niranjan, . (2004) The effect of vessel diameter on time dependent gas hold-up variations in highly viscous impeller agitated liquids. Chemical Engineering and Processing , 43 (4). pp. 571-573. ISSN: 0255-2701 | doi: https://dx.doi.org/10.1016/s0255-2701(03)00044-8

Khare, . and Niranjan, . (2003) Gas hold-up structure in impeller agitated aerobic bioreactors. In: Gutiérrez-López, . and Barbosa-Cánovas, . , (eds.) Food science and food biotechnology. CRC Press , Florida. pp. 105-118. ISBN: 9781566768924 | doi: https://dx.doi.org/10.1201/9780203009536.ch4

Keshavan Niranjan

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Keshavan Niranjan

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