Mr. Gaurav Kumar
Mr. Gaurav Kumar
I am a Food Engineer working on an Australian Research Council (ARC)- Kraft Heinz Linkage project. My current focus revolves around investigating the innovative applications of non-thermal technologies (Ultrasound, pulsed electric field, and, Membrane separation ) within the broader context of both upstream and downstream processing of legumes. I works under the supervision of A/Prof. Sushil Dhital and Prof. Huanting Wang.
Qualifications
- Bachelor of Technology, North Eastern Regional Institute of Science and Technology, India, 2018
- Master of Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India, 2022
Kumar, G., Perera, D., Sudheer, K. P., Zhang, P., & Dhital, S. (2024). Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling. Foods, 13(2), 354. https://doi.org/10.3390/foods13020354
Le, D. T., Kumar, G., Williamson, G., Devkota, L., & Dhital, S. (2024). Molecular
interactions between polyphenols and porcine α-amylase: An inhibition study on starch granules probed by kinetic, spectroscopic, calorimetric and in silico techniques. Food Hydrocolloids, 109821. https://doi.org/10.1016/j.foodhyd.2024.109821
Kumar, L., Brennan, M., Zheng, H., Kumar, G., & Brennan, C. (2024). Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties. International Journal of Dairy Technology. https://doi.org/10.1111/1471-0307.13018
Kumar, G., Le, D. T., Durco, J., Cianciosi, S., Devkota, L., & Dhital, S. (2023). Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing. Trends in Food Science & Technology, 139. https://doi.org/10.1016/j.tifs.2023.104122
Kumar, G., Prabhakar, P. K., & Basu, S. (2023). Milling and Fractionation Processing of Lentils. In Lentils (pp. 87-114). https://doi.org/10.1002/9781119866923.ch5
Perera, D., Kumar, G.; Devkota, L. Dhital, S. (2023). Bioactive Nutrient Retention during Thermal-Assisted Hydration of Lupins. Foods, 12, 709. https://doi.org/10.3390/ foods12040709
Kumar, N., Kumar, G., Prabhakar, P. K., Sahu, J. K., & Naik, S. (2023). Ultrasound‐assisted extraction of bioactive compounds from giloy (Tinospora cordifolia) stem: Quantitative process optimization and bioactives analysis. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.14259
Kumar G., Kumar, N., Prabhakar, P. K., & Kishore, A. (2022). Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Critical Reviews in Food Science and Nutrition, 1–17. https://doi.org/10.1080/10408398.2022.2053061
Kumar, G., Upadhyay, S., Yadav, D. K., Malakar, S., Dhurve, P., & Suri, S. (2022). Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.14238