Publications of Sreejani Barua

Barua, S.; Srivastav, P. P.; Vilgis, T. A.: Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties. Frontiers in food science and technology 4 (2024)

Barua, S.; Luciano, G.; Ahmed, J.; Srivastav, P. P.; Vilgis, T. A.: Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics 2023 (2023)

Kumar, P.; Mahato, D. K.; Gupta, A.; Pandhi, S.; Mishra, S.; Barua, S.; Tyagi, V.; Kumar, A.; Kumar, M.; Kamle, M.: Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf-life enhancement and food preservation. International journal of food science & technology 57 (4), pp. 2171 - 2184 (2022)

Vishwakarma, S.; Panigrahi, C.; Barua, S.; Sahoo, M.; Mandliya, S.: Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic. LWT - Food Science and Technology 158, 113154 (2022)

Kamle, M.; Mahato, D. K.; Gupta, A.; Pandhi, S.; Sharma, N.; Sharma, B.; Mishra, S.; Arora, S.; Selvakumar, R.; Saurabh, V. et al.; Dhakane-Lad, J.; Kumar, M.; Barua, S.; Kumar, A.; Gamlath, S.; Kumar, P.: Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies. Toxins 14 (2), 85 (2022)

Barua, S.; Hanewald, A.; Bächle, M.; Mezger, M.; Srivastav, P. P.; Vilgis, T. A.: Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 129, 107672 (2022)

Barua, S.; Tudu, K.; Rakshit, M.; Srivastav, P. P.: Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving. Journal of food process engineering 44 (11), e13841 (2021)

Barua, S.; Khuntia, A.; Srivastav, P. P.; Vilgis, T. A.: Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology 150, 111958 (2021)