PUBLICATIONS/COMMUNICAITONS

Book Editing

1. Starch and starchy food products-Improving human health, 2023, Taylor & Francis, Editors: Luis Arturo Bello-Perez, Jose Alvarez-Ramirez and Sushil Dhital
2. Carbohydrate Nutrition, 2025, Academic Press. Editors: Bin Zhang and Sushil Dhital
3. Nutraceutical Potential of Millet‐Based Food Products: Chemistry and Applications, 2026,John Wiley & Sons Ltd: Editors Parmjit S. Panesar, Charanjit S. Riar, Sushil Dhital 

B. Book Chapter

1. Xiong, W., Zhang, B., Bodjrenou, D. M., & Dhital, S. (2025). Resistant starch: in vitro fecal fermentation characteristics and health implications. In Carbohydrate Nutrition(pp. 125-158). Academic Press.
2. Zhang, B., Zhu, J., Kontogiorgos, V., & Dhital, S. (2025). Pectin: chemical structure and health benefits. In Carbohydrate Nutrition(pp. 237-267). Academic Press.
3. Li, H. T., & Dhital, S. (2025). Designing carbohydrate-enriched foods: tailoring glucose release from cereal grains. In Carbohydrate Nutrition (pp. 349-371). Academic Press.
4. Yu, W., & Dhital, S. (2024). Starch molecular structures and their relations with enzymic digestion. In Starch in Food(pp. 169-212). Woodhead Publishing.
5. Farooq, M. A., & Dhital, S. (2024). Resistant starch: Measurement and functionality. In Advanced Biophysical Techniques for Polysaccharides Characterization(pp. 263-308). Academic Press.
6. Li, H., & Dhital, S. (2023). Cereal Grains with Enhanced Nutrition Functional Components and Food Applications. Pandemics and Innovative Food Systems, 107-121. CRC Press
7. Li, M., Tian, Y. and Dhital, S., 2022. Starch Extraction: Principles and Techniques. In Starch and Starchy Food Products (pp. 17-40). CRC Press.
8. Wang, K., Zhang, B. and Dhital, S., 2022. Starch: Measurement Techniques at Different Length Scales. In Starch and Starchy Food Products (pp. 41-70). CRC Press.
9. Zhang B., Wang S., Wichienchot S., Huang Q., Dhital S. (2021) Dietary Fibers: Structural Aspects and Nutritional Implications. In: Fang Y., Zhang H., Nishinari K. (eds) Food Hydrocolloids. Springer, Singapore. https://doi.org/10.1007/978-981-16-0320-4_15
10. Alhambra, C. M., Dhital, S., Sreenivasulu, N., & Butardo, V. M. (2019). Quantifying Grain Digestibility of Starch Fractions in Milled Rice. In Rice Grain Quality (pp. 241-252). Humana Press, New York, NY.
11. Akanbi, T. O., Timilsena, Y., & Dhital, S. (2019). Bioactives from Millet: Properties and Effects of Processing on Bioavailability. In Bioactive Factors and Processing Technology for Cereal Foods (pp. 171-183). Springer, Singapore.

Technical papers (not peer-reviewed)

1. Dhakal D; Dhital S, 2026. Next-generation plant-based yoghurt analogues: where fermentation
2. meets ingredient innovation, Food Australia, 78(2), 22-25.
3. Perera D; Dhital, S., 2025. The hard-to-cook phenomenon in Australian-grown faba and adzuki beans, Food Australia, 77(3), 14-18
4. Modi, A., Shrestha, S. and Dhital, S., 2025. Canola meal proteins-technological challenges and mitigation strategies. Food Australia, 77(2), 26-27.
5. Devkota L and Dhital S ( 2024). Increasing sustainability and nutritional functionality of plant protein-based analogues, Food Australia, 76, 27-30
6. Dhital, S. (2023). Bridging the fibre gap, Food Australia, 75, 38-40
7. Dhital, S. (2021). Nutritional capsules’ in plant foods – let’s keep it intact, Food Australia, 73, 32-35
8. Dhital, S (2021). Dietary fibre – foods or ingredients? Food Australia, 73, 44-45
9. Dhital, S (2018). Dietary fibre regulations: Is it time for (A) us to innovate? Food Australia,70, 26-28

Refereed journal papers

http://scholar.google.com.au/citations?user=Mdk-5SkAAAAJ&hl=en

Year 2026

1. Jia, B., Devkota, L., & Dhital, S. (2026). Influence of high-amylose wheat on molecular structure and functional properties of pasta. Food Hydrocolloids, 112653.
2. Bodjrenou, D. M., Dhital, S., Li, W., Zeng, H., Huang, Q., Wang, Q., … & Zhang, B. (2026). Promises and challenges of postbiotics: From bioactive mechanisms to functional food applications. Food Wellness, 100041.
3. Kumar, G., Sharma, K., Devkota, L., & Dhital, S. (2026). Thermal effects of sonication promote non-covalent amorphous aggregation of in-situ Pinto bean protein. Food Hydrocolloids, 112514.
4. Zhu, M., Xiong, W., Devkota, L., & Dhital, S. (2026). Ultrasound-induced changes in the structure and functionality of starch and protein. Food Hydrocolloids, 112111.

 Year 2025

5. Xiong, W., Zhu, M., Bhattarai, S. P., & Dhital, S. (2025). Structural and Functional Properties of Underutilised Cowpea and Moth Bean Starches. Foods, 14(21), 3647.
6. Perera, D., Devkota, L., Kumar, G., Cowley, J., & Dhital, S. (2025). Underexplored role of cell wall modifications in the hard-to-cook (HTC) phenomenon. Food Chemistry, 147153.
7. Wang, J., Wu, P., Chen, X. D., Yu, A., & Dhital, S. (2025). Effect of Food Matrix and Administration Timing on the Survival of Lactobacillus rhamnosus GG During In Vitro Gastrointestinal Digestion. Foods, 14(17), 3076.
8. Xiong, W., Jama, H. A., Flanagan, B. M., Peh, A., Antonacci, S., Xu, C., Dhital, S., & Marques, F. Z. (2025). The effect of resistant starch type 1, delivered as intact chickpea cells, on intestinal health and blood pressure. Food Hydrocolloids, 111878.
9. Perera, D., Devkota, L., Shrestha, S., Bhattarai, S. P., Panozzo, J., & Dhital, S. (2025). Hard-to-Cook (HTC) Phenomenon Associated Changes in Protein and Lipid Profile of Faba and Adzuki Beans. Food Hydrocolloids, 111803.
10. Le, D. T., Hooper, J. F., Gidley, M. J., Williamson, G., Devkota, L., & Dhital, S. (2025). Structure-activity relationship of (poly) phenols on human salivary α-amylase: A stepwise in vitro/in silico analysis of interfacial inhibition. Food Chemistry, 145384.
11. Jia, B., Devkota, L., Sissons, M., Attenborough, E., Ni, D., & Dhital, S. (2025). Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pasta. Food Chemistry, 145293.
12. Zhu, H., Li, H. T., Fan, X., Wang, T., & Dhital, S. (2025). Modification of Cellulosic structures from fruit by-products: Toward better nutritional properties. Food Research International, 116604.
13. Dhakal, D., Muir, J., Ni, D., & Dhital, S. (2025). Lupin protein isolates influence the nutrition, rheology, and protein profile of lupin-oat yoghurt analogues through probiotic activity. Food Hydrocolloids, 111618.
14. Kumar, G., Hooper, J. F., Li, E., Devkota, L., & Dhital, S. (2025). Ultrasound-assisted hydration offers a novel approach to anneal in-situ pinto bean starch. Carbohydrate Polymers, 360, 123602.
15. Le, D. T., Williamson, G., Devkota, L., & Dhital, S. (2025). Leaching and proposed recovery strategies of (poly) phenols and oligosaccharides from hydration wastewater during legume processing. Trends in Food Science & Technology, 104924.
16. Wang, J., Wu, P., Chen, X. D., Yu, A., & Dhital, S. (2025). Fortification of Cereal-Based Food with Lactobacillus rhamnosus GG and Bacillus coagulans GBI-30 and Their Survival During Processing. Foods, 14(13), 2250.
17. Sharma, V., Devkota, L., Kishore, N., & Dhital, S. (2025). Understanding the interplay between dietary fiber, polyphenols, and digestive enzymes. Food Hydrocolloids, 111310.
18. Jia, B., Devkota, L., & Dhital, S. (2025). Protein structure and functional differentiation between high-amylose and wild-type wheat. Food Hydrocolloids, 163, 111075.
19. Devkota, L., Kumar, G., Zhang, P., Raghuwanshi, V. S., & Dhital, S. (2025). Legume Protein Composition Influences Texturization during High Temperature Protein-Starch Complexation. Food Hydrocolloids, 111213.
20. Perera, D., Jia, B., Devkota, L., Bhattarai, S. P., Panozzo, J., & Dhital, S. (2025). High temperature and humidity storage alter starch properties of faba (Vicia faba) and adzuki beans (Vigna angularis) associated with hard-to-cook quality. Carbohydrate Polymers, 351, 123119.
21. Xiong, W., Devkota, L., & Dhital, S. (2025). Substitution of wheat semolina with intact chickpea cells: A study on extruded pasta quality. Food Research International, 115687.
22. Kumar, G., Perera, D., Le, D. T., Devkota, L., & Dhital, S. (2025). Thermal energy generated during ultrasonication dominates pinto bean hydration. Journal of Food Engineering, 385, 112255.
23. Wang, J., Wu, P., Dhital, S., Yu, A., & Chen, X. D. (2025). Impact of Freezing and Freeze Drying on Lactobacillus rhamnosus GG Survival: Mechanisms of Cell Damage and the Role of Pre-Freezing Conditions and Cryoprotectants. Foods, 14(10), 1817.

Year 2024

24. Li, H. T., Zhang, W., Bao, Y., & Dhital, S. (2024). Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies. Critical Reviews in Food Science and Nutrition, 64(32), 11826-11849.
25. Perera, D., Kumar, G., Devkota, L., Panozzo, J., & Dhital, S. (2024). Crucial Role of Storage Conditions on Faba (Vicia faba) and Adzuki Beans (Vigna angularis) with an emphasis on the Hard-to-Cook phenomenon. Food Bioscience, 105270.
26. Chauhan, D., Gujral, H. S., Perera, D., & Dhital, S. (2024). Flaking of millets and its impact on bioactivity, pasting, digestibility, structural and thermal properties. Food Chemistry, 458, 140240.
27. Dhakal, D., Kumar, G., Devkota, L., Subedi, D., & Dhital, S. (2024). The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt. Food Hydrocolloids, 156, 110353.
28. Moreno-Zaragoza, J., Alvarez-Ramirez, J., Dhital, S., & Bello-Pérez, L. A. (2024). Chromatographic analysis of branched and debranched starch structure: Variability of their results. International Journal of Biological Macromolecules, 136639.
29. Liu, J., Dhital, S., Junejo, S. A., Fu, X., Huang, Q., & Zhang, B. (2024). Structural changes and degradation mechanism of type 3 resistant starch during in vitro fecal fermentation. Food Research International, 190, 114639.
30. Ang, S. S., Devkota, L., Dhital, S., Thoo, Y. Y., & Siow, L. F. (2024). Functional mango juice with apigenin encapsulated in spray-dried chitosan-coated liposomes: Characterisation, in-vitro gastrointestinal release, sensory acceptance, and storage stability. LWT, 116361.
31. Prasad, R. V., Dhital, S., Williamson, G., & Barber, E. (2024). Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread. Foods, 13(15), 2401.
32. Xiong, W., Kumar, G., Zhang, B., & Dhital, S. (2024). Sonication-mediated modulation of macronutrient structure and digestibility in chickpea. Ultrasonics Sonochemistry, 106, 106904.
33. Le, D. T., Kumar, G., Williamson, G., Devkota, L., & Dhital, S. (2024). (Poly) phenols and dietary fiber in beans: metabolism and nutritional impact in the gastrointestinal tract. Food Hydrocolloids, 110350.
34. Shrestha, S., van’t Hag, L., Haritos, V., & Dhital, S. (2024). Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion. Food Hydrocolloids, 149, 109512.
35. Dhakal, D., Younas, T., Bhusal, R. P., Devkota, L., Li, L., Zhang, B., & Dhital, S. (2023). The effect of probiotic strains on the proteolytic activity and peptide profiles of lupin oat-based yoghurt. Food Hydrocolloids, 109570.
36. Gu, Z., Xu, S., Zheng, Y., Lane, J. A., Dhital, S., Huang, Q., … & Zhang, B. (2024). In vitro faecal fermentation metabolites of 2′-fucosyllactose protect against intestinal epithelial injury: Infant enterotype effects. International Dairy Journal, 105860.
37. Le, D.T., Kumar, G., Williamson, G., Devkota, L. and 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.
38. Devkota, L., Kyriakopoulou, K., Fernandez, D., Bergia, R., & Dhital, S. (2024). Techno‐functional and rheological characterization of protein isolates from Australian lupin species as affected by processing conditions. International Journal of Food Science & Technology, 59.2, 774-784.
39. Kumar, G., Perera, D., Sudheer, K.P., Zhang, P. and Dhital, S., (2024). Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling. Foods, 13(2), 354.
40. He, T., Zhao, L., Wang, L., Liu, L., Liu, X., Dhital, S., Hu, Z. and Wang, K., (2024). Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction. International Journal of Biological Macromolecules, p.129408.
41. 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.

Year 2023

42. Li, H. T., Zhang, W., Bao, Y., & Dhital, S. (2023). Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies. Critical Reviews in Food Science and Nutrition, 1-24.
43. Shrestha, S., van’t Hag, L., Haritos, V., & Dhital, S. (2023). Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea. Food Hydrocolloids, 143, 108904.
44. Wu, C., Dhital, S., Mo, Y., Fu, X., Huang, Q., & Zhang, B. (2023). Salt adopted in soaking solution controls the yield and starch digestion kinetics of intact pulse cotyledon cells. Carbohydrate Polymers, 314, 120949.
45. Attenborough, E., Creado, J., Tiong, A., Michalski, P., Dhital, S., Desai, K., & van‘t Hag, L. (2023). Feed composition and particle size affect the physicochemical properties of jackfruit-corn extrudates. LWT, 115148.
46. 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, 104122.
47. Shrestha, S., van’t Hag, L., Haritos, V., & Dhital, S. (2023). Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea. Food Chemistry, 411, 135464.
48. Jia, B., Devkota, L., Sissons, M., & Dhital, S. (2023). Degradation of starch in pasta induced by extrusion below gelatinization temperature. Food Chemistry, 136524.
49. Xiong, W., Devkota, L., Flanagan, B. M., Gu, Z., Zhang, B., & Dhital, S. (2023). Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation. Carbohydrate Polymers, 121074.
50. Wang, R., Li, M., Brennan, M. A., Dhital, S., Kulasiri, D., Brennan, C. S., & Guo, B. (2023). Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Comprehensive Reviews in Food Science and Food Safety.
51. Dhakal, D., Younas, T., Bhusal, R. P., Devkota, L., Henry, C. J., & Dhital, S. (2023). Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value. Food Hydrocolloids, 108786.
52. Li, C., Dhital, S., & Gidley, M. J. (2023). High-amylose wheat tortillas with reduced in vitro digestion and enhanced resistant starch content. Food Hydrocolloids, 137, 108321.
53. Li, C., Dhital, S., & Gidley, M. J. (2023). High amylose wheat foods: A new opportunity to improve human health. Trends in Food Science & Technology, 135, 93-101
54. Perera, D., Devkota, L., Garnier, G., Panozzo, J., & Dhital, S. (2023). Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chemistry, 135743.
55. Devkota, L., Kyriakopoulou, K., Bergia, R., & Dhital, S. (2023). Structural and Thermal Characterization of Protein Isolates from Australian Lupin Varieties as Affected by Processing Conditions. Foods, 12(5), 908.
56. Perera, D., Kumar, G., Devkota, L., & Dhital, S. (2023). Bioactive Nutrient Retention during Thermal-Assisted Hydration of Lupins. Foods, 12(4), 709.

Year 2022

57. Shrestha, S., van’t Hag, L., Haritos, V.S. and Dhital, S., 2022. Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications. Food Hydrocolloids, p.108142.
58. Li, H.T., Kerr, E.D., Schulz, B.L., Gidley, M.J. and Dhital, S., 2022. Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins. Food Hydrocolloids, p.107840.
59. Yang, S., Dhital, S., Zhang, M.N., Wang, J. and Chen, Z.G., 2022. Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles. Food Hydrocolloids, p.107802.
60. Xu, S., Lane, J.A., Chen, J., Zheng, Y., Wang, H., Fu, X., Huang, Q., Dhital, S., Liu, F. and Zhang, B., 2022. In Vitro Infant Fecal Fermentation Characteristics of Human Milk Oligosaccharides were Controlled by Initial Microbiota Composition more than Chemical Structure. Molecular Nutrition & Food Research, p.2200098.
61. Li, H., Dhital, S., Flanagan, B.M., Mata, J., Gilbert, E.P., Gilbert, R.G. and Gidley, M.J., 2022. Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules. Carbohydrate Polymers, 295, p.119871.
62. Li, H., & Dhital, S. (2022). α-Amylase interaction with soluble fibre: Insights from diffusion experiment using fluorescence recovery after photobleaching (FRAP) and permeation experiment using ultrafiltration membrane. Bioactive Carbohydrates and Dietary Fibre, 28, 100319.
63. Li, H., Lane, J. A., Chen, J., Lu, Z., Wang, H., Dhital, S., … & Zhang, B. (2022). In vitro fermentation of human milk oligosaccharides by individual Bifidobacterium longum-dominant infant fecal inocula. Carbohydrate Polymers, 287, 119322.
64. Shu, L., Dhital, S., Junejo, S. A., Ding, L., Huang, Q., Fu, X., … & Zhang, B. (2022). Starch retrogradation in potato cells: Structure and in vitro digestion paradigm. Carbohydrate Polymers, 286, 119261.
65. Junejo, S. A., Flanagan, B. M., Zhang, B., Dhital, S (2022). Starch structure and nutritional functionality–Past revelations and future prospects, Carbohydrate Polymers, 277, 118837
66. Li, C, Dhital S., Gidley MJ (2021). High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content, Food Hydrocolloids, 123, 107181

1. Devarajan, A., Mudgil, P., Aldhaheri, F., Hamed, F., Dhital, S., & Maqsood, S. (2022). Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions. Journal of Dairy Science. (2022). 105(3), pp.1862-1877.

68. Xiong, W., Devkota, L., Zhang, B., Muir, J., & Dhital, S (2022). Intact cells: “Nutritional capsules” in plant foods. Comprehensive Reviews in Food Science and Food Safety, 21(2), pp.1198-1217.

Year 2021

69. Chapagai, M. K., Fletcher, B., Witt, T., Dhital, S., Flanagan, B. M., & Gidley, M. J. (2021). Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide. Carbohydrate Polymer Technologies and Applications, 100147.
70. Yin Tan, W., Li, M., Devkota, L., Attenborough, E., & Dhital, S. (2021). Mashing performance as a function of malt particle size in beer production. Critical Reviews in Food Science and Nutrition, 1-16.
71. Zhou, Q., Fu, X., Dhital, S., Zhai, H., Huang, Q., & Zhang, B. (2021). In vitro fecal fermentation outcomes of starch-lipid complexes depend on starch assembles more than lipid type. Food Hydrocolloids, 106941.
72. Yang, S., Dhital, S., Shan, C. S., Zhang, M. N., & Chen, Z. G. (2021). Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles. Carbohydrate Polymers, 270, 118367.
73. Li, M., Daygon, V. D., Solah, V., & Dhital, S. (2021). Starch granule size: Does it matter?. Critical Reviews in Food Science and Nutrition, 1-21.
74. Shrestha, S., van’t Hag, L., Haritos, V. S., & Dhital, S. (2021). Lupin proteins: Structure, isolation and application. Trends in Food Science & Technology, 116, pp.928-939.
75. Li, H. T., Chen, S. Q., Bui, A. T., Xu, B., & Dhital, S. (2021). Natural ‘capsule’in food plants: cell wall porosity controls starch digestion and fermentation. Food Hydrocolloids, 106657.
76. Wang, S., Dhital, S., Wang, K., Fu, X., Zhang, B., & Huang, Q. (2021). Side-by-side and exo-pitting degradation mechanism revealed from in vitro human fecal fermentation of granular starches. Carbohydrate Polymers, 118003.
77. Xie, Z., Ding, L., Huang, Q., Fu, X., Liu, F., Dhital, S., & Zhang, B. (2021). In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula. Food Research International, 110317.
78. Tian, Y., Li, M., Liu, X., Jane, J. L., Guo, B., & Dhital, S. (2021). Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles. Food Chemistry, 128702.
79. Bhattarai, R. R., Dhital, S., Williams, B. A., Yang, H. J., Mikkelsen, D., Flanagan, B. M., & Gidley, M. J. (2021). In vitro fermentation of legume cells and components: effects of cell encapsulation and starch/protein interactions. Food Hydrocolloids, 106538.
80. Niroula, A., Gamot, T., Wei, O. C., & Dhital, S. (2020). Biomolecule-based pickering food emulsions: Intrinsic components of food-matrix, recent trends and prospects. Food Hydrocolloids,111, 106303.
81. Zhou, Y., Dhital, S., Zhao, C., Ye, F., Chen, J., & Zhao, G. (2020). Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocolloids, 106203
82. Li, H. T., Li, Z., Fox, G. P., Gidley, M. J., & Dhital, S. (2020). Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle. Food Chemistry, 127719
83. Huang, Y., Dhital, S., Liu, F., Fu, X., Huang, Q., & Zhang, B. (2021). Cell Wall Permeability of Pinto Bean Cotyledon Cells Regulates In Vitro Fecal Fermentation and Gut Microbiota. Food & Function,12, 6070-6082

Year 2020

84. Li, H. T., Sartika, R. S., Kerr, E. D., Schulz, B. L., Gidley, M. J., & Dhital, S. (2020). Starch granular protein of high-amylose wheat gives innate resistance to amylolysis. Food Chemistry, 127328.
85. Li, C., Dhital, S., Gilbert, R. G., & Gidley, M. J. (2020). High-amylose wheat starch: structural basis for water absorption and pasting properties. Carbohydrate Polymers, 116557.
86. Berglund, J., Mikkelsen, D., Flanagan, B. M., Dhital, S., Gaunitz, S., Henriksson, G., … & Vilaplana, F. (2020). Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks.Nature Communications, 11(1), 1-16. (IF 13.610)
87. Li, H., Dhital, B. M. Flanagan, J. Mata, E. P. Gilbert and M. J. Gidley (2020). “High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility.” Food Hydrocolloids: 105820
88. Yao, M., M. Li, Dhital, Y. Tian and B. Guo (2020). “Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure.” Food Chemistry 315: 126230.
89. Li, P., Dhital, X. Fu, Q. Huang, R. Liu, B. Zhang and X. He (2020). “Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment.” Food Chemistry 315: 126268.
90. Tian, Y., M. Li, A. Tang, J.-L. Jane, Dhital and B. Guo (2020). “RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods.” Foods 9(3): 328.

Year 2019

91. Liu, D., Dhital, P. Wu, X. D. Chen and M. J. Gidley (2020). “In vitro digestion of apple tissue using a dynamic stomach model: grinding and crushing effects on polyphenol bioaccessibility.” Journal of Agricultural and Food Chemistry, 68 (2) 574-583.
92. Li, H., Dhital, S., Gidley, M.J. and Gilbert, R.G. (2019). A more general approach to fitting digestion kinetics of starch in food. Carbohydrate Polymers, 225, 115244.
93. Li, P., Zhang, B. and Dhital, S. (2019). Starch digestion in intact pulse cells depends on the processing induced permeability of cell walls. Carbohydrate Polymers, 225, 115204
94. Li, H., Yu, W., Dhital, S., Gidley, M.J. and Gilbert, R.G., 2019. Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat. Carbohydrate polymers, 224, 115185.
95. Dhital, S., Brennan, C., & Gidley, M. J. (2019). Location and interactions of starches in planta: Effects on food and nutritional functionality. Trends in Food Science & Technology, 93, 158-166.
96. Xiong, W., Zhang, B., Dhital, S., Huang, Q. and Fu, X. (2019). Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment. Journal of Functional Foods, 61, p.103500.
97. Deshmukh, O. S., Dhital, S., Mantilla, S. M. O., Smyth, H. E., Boehm, M. W., Baier, S. K., & Stokes, J. R. (2019). Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips. Food Research International, 123, 208-216
98. Tang, A., Li, M., Wang, R., Dhital, S. and Lu, D., 2019. Manipulating raw noodle crystallinity to control the hardness of cooked noodle. LWT, 109, 305-312
99. Li, H., Dhital, S., Slade, A., Yu, W., Gilbert, R.,  Gidley, M. J., (2019). Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food Hydrocolloids, 92, 51-59.
100. Li, H., Gidley, M. J., Dhital, S. (2019). Wall Porosity in Isolated Cells from Food Plants: Implications for Nutritional Functionality. Food Chemistry, 279, 416-425
101. Alhambra, C. M., de Guzman, M. K., Dhital, S., Bonto, A. P., Dizon, E. I., Israel, K. A. C., … & Sreenivasulu, N. (2019). Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice. Journal of Cereal Science, 86, 108-116.
102. Gartaula, G., Dhital, S., Deshmukh, O., Netzel, G., & Gidley, M. J. (2019). Rheological characterization of cell walls from wheat flour and endosperm: Effects of diferulate crosslink hydrolysis. Food Hydrocolloids, 88, 265-271
103. Li, H., Gidley, M. J., Dhital, S. (2019). High-Amylose Starches to Bridge the ‘Fiber Gap’: Development, Structure and Nutritional Functionality, Comprehensive Reviews in Food Science and Food Safety, 18, 362-379.

Year 2018

104. Li, P., Dhital, S., Zhang, B., He, X., Fu, X., & Huang, Q. (2018). Surface structural features control in vitro digestion kinetics of bean starches. Food Hydrocolloids, 85, 343-351
105. Gartaula, G., Dhital, S., Netzel, G., Flanagan, B. M., Yakubov, G. E., Beahan, C. T., … & Gidley, M. J. (2018). Quantitative structural organization model for wheat endosperm cell walls: Cellulose as an important constituent. Carbohydrate Polymers, 196, 199-208
106. Ai, J., Witt, T., Cowin, G., Dhital, S., Turner, M. S., Stokes, J. R., & Gidley, M. J. (2018). Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food Hydrocolloids, 83, 454-464
107. Dhital, S; Baier, S. K.; Gidley, M. J.; Stokes J R (2018).  Microstructural properties of potato chips. Food Structure, 16, 17-26.(IF not assigned yet )
108. Bhattarai, R. R., Dhital, S., Mense, A., Gidley, M. J., Shi, Y-C (2018). Intact cellular structure in cereal endosperm limits  starch digestion in vitro. Food Hydrocolloids, 81, 139-148
109. Farooq, A. M., Dhital, S., Li, C., Zhang, B., & Huang, Q. (2018). Effects of palm oil on structural and in vitro digestion properties of cooked rice starches. International Journal of Biological Macromolecules, 107, 1080-1085.
110. Yu, W., Zou, W., Dhital, S., Peng, W., Gidley, M. J., Fox, G. P., & Gilbert, R. G. (2018). The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour. Food Chemistry, 24,493-501 .
111. Shrestha, B., Dhungana, P. K., Dhital, S., & Adhikari, B. (2018). Evaluation of modified sorghum starches and biodegradable films. Journal of Food Science and Technology Nepal, 10, 11-17.

Year 2017

112. Iacovou, M; Lim, J; Maningat C.C; Bogotyrev, A; Ly, E; Dhital S; Gidley, M.J; Shi, Y.C; Muir, J; Seibd P.A. (2017). In Vivo Digestibility of Cross-Linked Phosphorylated (RS4) Wheat Starch in Ileostomy Subjects, Bioactive Carbohydrates and Dietary Fibre, 12, 25-36.(IF not assigned yet )
113. Gómez-Mascaraque, LG; Dhital, S; López-Rubio, A; Gidley, M. J. (2017)  Dietary polyphenols bind to potato cells and cellular components, Journal of Functional Foods 37, 283–292
114. Li, M; Dhital, S.; Wei, Y (2017). Multi-level structure of wheat starch and its relationship to noodle eating qualities, Comprehensive Reviews in Food Science and Food Safety, 16, 1042-1055
115. Wu, P., Deng, R., Wu, X., Dhital, S., & Chen, X. D. (2017). In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model. Food Chemistry. 237, 1065-1072
116. Bhattarai, R. R., Dhital, S., Wu, P., Chen, X. D., & Gidley, M. J. (2017). Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis. Food & Function, 8(7), 2573-2582.
117. Li, P., He, X., Dhital, S., Zhang, B., & Huang, Q. (2017). Structural and physicochemical properties of granular starches after treatment with the debranching Carbohydrate Polymers, 169, 351-356
118. Wu, P., Bhattarai, R. R., Dhital, S., Deng, R., Chen, X. D., & Gidley, M. J. (2017). In vitro digestion of pectin-and mango-enriched diets using a dynamic rat stomach-duodenum model. Journal of Food Engineering, 202, 65-78.
119. Zhang, B., Selway, N., Shelat, K. J., Dhital, S., Stokes, J. R., & Gidley, M. J. (2017). Tribology of swollen starch granule suspensions from maize and potato. Carbohydrate Polymers, 155, 128-135
120. Gartaula, G., Dhital, S., Pleming, D., & Gidley, M. J. (2017). Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses. Journal of Cereal Science, 74, 165-173.

Year 2016

121. Li, H., Hoa, V. T. T, Turner, M. S., Dhital, S. (2016). Encapsulation of Lactobacillus plantarum in porous maize starch. LWT-Food Science and Technology, 74, 542-549.
122. Bhattarai, R. R., Dhital, S., & Gidley, M. J. (2016). Interactions among macronutrients in wheat flour determine their enzymic susceptibility. Food Hydrocolloids, 61, 415-425.
123. Wu, P., Dhital, S., Williams, B. A., Chen, X. D., & Gidley, M. J. (2016). Rheological and microstructural properties of porcine gastric digesta and diets containing pectin or mango powder. Carbohydrate Polymers, 148, 216-226.
124. Dhital S., Bhattarai, RR, Gorham, J., Gidley, M.J. (2016). Intactness of cell wall structure controls the in-vitro digestion of starch in legumes. Food & Function, 7, 1367-1379.
125. Zheng, Z, Stanley, R., Gidley, M.J., Dhital, S. (2016) “Structural properties and digestion of green banana flour as a functional ingredient in pasta.” Food & Function, 7, 771-780.

Year 2015

126. Dhital S., Warren, F., Butterworth, P., Ellis, P., Gidley, M.J. (2015). Mechanisms of starch digestion by α-amylase-structural basis for kinetic properties. Critical Reviews in Food Science and Nutrition, 57(5), 875-892.
127. Zhang, B., Dhital S., Flanagan, B.M., Luckman, P., Halley, P.J., Gidley, M.J. (2015) Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure, Carbohydrate Polymers, 134, 485-496
128. Dhital S., Gidley, M.J., Warren F. (2015). Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications, Carbohydrate Polymers, 123, 305-312
129. Zhang, B., Dhital S., Gidley, M.J. (2015). Densely packed matrices as rate determining features in starch hydrolysis. Trends in Food Science and Technology, 43, 1, 18-31
130. Shrestha, A.K., Blazek, J., Flanagan, B.M., Dhital, S., Larroque, O., Morell, M.K., Gilbert, E.P., Gilbert, E.P., Gidley, M.J. (2015). Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches. Carbohydrate Polymers, 118, 224-234
131. Dhital S., Dabit L., Zhang B., Flanagan B., Shrestha A. K. (2015). In vitro digestibility and physicochemical properties of milled rice. Food Chemistry, 172, 757-765.
132. Warren, F Zhang, B., Waltzer, G., Gidley, M.J., Dhital S. (2015). The interplay of alpha-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems. Carbohydrate Polymers, 117,192-200.
133. Dhital, S., Butardo, V.M., Jobling, S.J., Gidley, M.J. (2015). Rice starch granule amylolysis – differentiating effects of particle size, morphology, and crystalline polymorph. Carbohydrate Polymers, 115, 305-316.
134. Yadav, K. C., Mishra, P., Dhungana, P. K., Rajbanshi, R., Gartaula, G., & Dhital, S. (2015). Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates. African Journal of Food Science, 9(8), 448-455.

Year 2014

135. Dhital S., Warren, F., Zhang, B., Gidley, M.J. (2014) Amylase binding on starch granules under hydrolyzing and non-hydrolysis conditions. Carbohydrate Polymers, 113: 97–107
136. Zhang, B., Wang, K., Hasjim, J., Li, E., Flanagan B.M., Gidley, M.J., Dhital, S. (2014) Freeze-drying changes the structure and digestibility of b-polymorphic starches, Journal of Agricultural and Food Chemistry, 62 (7), 1482–1491.
137. Zhang, B., Dhital S., Flanagan B.M., Gidley, M.J. (2014). Mechanism for Starch Granule Ghost Formation Deduced from Structural and Enzyme Digestion Properties. Journal of Agricultural and Food Chemistry, 62, 3, 760–771.
138. Dhital, S., Dolan, G., Stokes, J.R., Gidley, M.J. (2014). Enzymatic hydrolysis of starch in the presence of cereal soluble fibre Food and Function, 5, 579-586.
139. Li, E., Dhital, S., Hasjim, J. (2014). Effects of grain milling on starch structures and flour/starch properties. Starch‐Stärke, 66, 1-2, 15-27.

Year 2013

140. Zhang, B., S. Dhital S., Gidley, M.J. (2013). Synergistic and antagonistic effects of α-amylase and amyloglucosidase on starch digestion. Biomacromolecules, 14, 1945-1954.
141. Dhital, S., Lin., A.H.M., Hamaker, B.R, Gidley, M.J, Muniandy, A. (2013). Mammalian mucosal α-glucosidases coordinate with α-amylase in the initial starch hydrolysis stage to have a role in starch digestion beyond glucogenesis. PloS one 8 (4), e62546.
142. Dhital, S., Shelat, K., Shrestha, A. K., Gidley, M. J. (2013). Heterogeneity in maize starch granule internal architecture deduced from diffusion of fluorescent dextran probes. Carbohydrate Polymers, 93, 2, 365–373.
143. Shrestha A.K., Arcot, J., Dhital, S., Crennan, S. (2013). Effect of biscuit baking conditions on the stability of microencapsulated 5-methyltetrahydrofolic acid and their physical properties. Food and Nutrition Sciences 3, 1445-1452.

Year 2012

144. Hasjim J., Li E., Dhital S. (2012). Milling of rice grains. Effects of starch/flour structures on gelatinization and pasting properties. Carbohydrate Polymers, 92, 1, 682-690.
145. Shrestha, A.K., Blazek, J., Flanagan, B.M., Dhital, S., Larroque, O., Morell, M.K., Gilbert, E.P., Gidley, M.J., 2012. Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules. Carbohydrate Polymers, 90, 1, 23-33.
146. Hasjim J., Li E., Dhital S. (2012). Milling of rice grains: The roles of starch structures in the solubility and swelling properties of rice flour. Starch/Starke, 00, 1–15.
147. Zhang, B., Dhital, S., Haque, E., Gidley, M.J (2012). Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments. Carbohydrate Polymers, 90, 4, 1587-1594

Year 2011

148. Dhital S., Shrestha A. K., Hasjim J., Gidley M. J. (2011). Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry, 59, 10151–10161.
149. Li E., Hasjim J., Dhital S., Godwin I. D., Gilbert R. G. (2011). Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch. Journal of Cereal Science, 53, 328-334.
150. Dhital S., Shrestha A. K., Flanagan B. M., Hasjim J., Gidley M. J. (2011). Cryo-milling of starch granules leads to differential effects on molecular size and conformation. Carbohydrate Polymers, 84, 1133-1140.

Year 2010

151. Dhital S., Shrestha A. K., Gidley M. J. (2010). Relationship between granule size and in vitro digestibility of maize and potato starches. Carbohydrate Polymers, 82, 480–488.
152. Dhital S., Shrestha A. K., Gidley M. J. (2010). Effect of cryo-milling on starches: Functionality and digestibility. Food Hydrocolloids, 24, 152–163.
153. Dhital S., Katawal S.B., Shrestha A. K. (2010). Formation of resistant starch during processing and storage of instant noodles. International Journal of Food Properties, 13: 454–463.

1. Presentations: Invited and Keynote speaker
2. Dhital S. Structure Matters: Tailoring Plant Proteins for Functional Food Applications . The 18th International, Hydrocolloids Conference, Tokyo, Japan  April 2026 ( Keynote  Speaker)
3. Dhital S. Chemistry of Plant Proteins: Structural Basis for Food Functionality, 4th Food Chemistry Conference: Reshaping Global Food Systems, October 2025, Hilton Glasgow, Scotland, UK.
4. Dhital S. Rheology as a Tool for Understanding Structure–Function Relationships in Plant-Based Foods, Annual Meeting of Australian Rheologists, Australia July 17-18  2025 ( Keynote  speaker)
5. Dhital S. Dietary Fibre and Starch Structures affects Gut Microbiota and Metabolites , Gums and Stabilisers for the Food Industry, Netherlands, 3-6 June 2025.
6. Dhital S. Tailoring gut health: The influence of dietary fibre on microbial fermentation and metabolites, 2025 International Conference on Polysaccharides for Nutraceuticals and Future Foods (ICPNFF-2025), HongKong, 23-25 May 2025 (Keynote speaker)
7. Dhital S. Interplay of Dietary Fibre Architecture on Gut Microbiota Dynamics, 17th International Hydrocolloids Conference, November 12 to 15, 2024, Palmerston North, New Zealand.
8. Dhital S. Bridging the fibre gap-opportunities and challenges, International Conference on Advances in the Health Benefits of Agri-Foods, October 2024, Winnipeg, Canada
9. Dhital S. Exploring the Nexus of Structure and Function in Plant Proteins, 24^th International Symposium on Grain Science and Technology, Chinese Academy of Agricultural Sciences, May 2024, Beijing, China. (Keynote Speaker)
10. Dhital S. Chemistry of texturisaiton of  meat analogues, 9^th  International Food Convention, December 2023, Mysuru, India.
11. Dhital, S. Intact Plant Cells: A Novel Functional Ingredient?, Carbohydrate Division Symposium, Cereals  and  Grains  23, 2023 October, Illinois, USA
12. Dhital S. High amylose starch and flours- bridging the fibre gap, International Symposium on Grain Science and Technology, Chinese Academy of Agricultural Sciences, July 2023, Beijing, China. (Keynote Speaker)
13. Dhital S. A new hypothesis on the functionality of dietary fibre, 4th International Hydrocolloids and Nutrition Wellness Symposium, June 2023, Tianjin, China
14. Dhital S. Fibre incorporation in foods: opportunities and challenges, 2022 International Symposium on Grain Science and Technology, Chinese Academy of Agricultural Sciences, July 2022, Beijing, China. (Virtual Conference) (Keynote Speaker)
15. Dhital S. In plantaencapsulation of macro-nutrients for enhanced nutritional functionality, ACS Spring 2022, March 2022, San Diego, USA ( Virtual presentation)
16. Dhital S. Natural ‘capsules’ in food plants: Macro-nutrient composition and wall porosity control starch digestion and fermentation, Starch Round Table, October 2021, USA (Virtual conference)
17. Dhital S. Understanding the nutritional functionality of dietary fibre, 2021 International Symposium on Grain Science and Technology, Chinese Academy of Agricultural Sciences, July 2021, Beijing, China. (Virtual Conference)
18. Dhital S. Dietary fibres: Quantity Vs Quality, 2nd International Hydrocolloids and Nutrition Wellness Symposium, November 2020, Tianjin, China. (Keynote speaker)
19. Dhital S. Dietary fibres in digestive track: physical properties and health implications, 2^nd  ICC Asia Pacific Grain Conference (APGC),  November 2019, Tianjin, China
20. Dhital S. Composition and Nutritional Functionality of Wheat Endosperm Cell Walls, ICC International Conference, Grains for Wellbeing, November 2018, Taiwan
21. Dhital S. Nutritional functionality of non-starch polysaccharide. In Symposium on Carbohydrate Function and Nutrition, May 2018. South China University of Technology, Guangzhou, China
22. Dhital, S., Gidley, M. J. (2016). What Makes Cereals and Pulses Functional? In 49^th Australian Institute of Food Science and Technology Convention, June 2016, Brisbane, Australia.
23. Dhital S. (2014) Nutritional implication of enzyme-resistant starch. 7th National Conference on Food Science and Technology, June 2014, Kathmandu, Nepal.

  Public webinar 

1. Dhital S. Natural ‘capsule’ in food plants: Cell wall porosity controls starch digestion and fermentation, Nutrition Society of Australia-Public webinar, April 2021, Australia (Virtual Presentation)
2. Dhtal S. Food Strucure – How It Affects Nutrition and Gut Health , Australian Institute of Food Science and Technology, April 2026.

 Media  Interview

 https://www.youtube.com/watch?v=pvAeeq5bkFE&t=232s

https://www.youtube.com/shorts/egu_iaYv3pg

https://www.youtube.com/watch?v=HVsdwVD159Q