Dr. Sushil Dhital

Dr. Sushil Dhital

Senior Lecturer
Department of Chemical Engineering

Sushil completed his PhD at The University of Queensland in 2011 elucidating the structure-property relations of starch granules. This was followed by a research fellow position at UQ, examining the starch-plant cell walls interactions. Sushil joined Monash University (Department of Chemical Engineering) in July 2019.

Qualifications

  • Graduate Certificate in Higher Education, School of Education, University of Queensland, Queensland 4072, Australia
  • PhD (Food Technology), Centre for Nutrition and Food Sciences, University of Queensland, Queensland 4072, Australia
  • Masters of Technology (Food), Central Department of Food Technology, Tribhuvan University, Nepal
  • Masters of Business Administration (MBA), Tribhuvan University, Kathmandu, Nepal

Expertise

Food Strucure

My major interest is to elucidate the interactions of macro-nutrients at various length scales leading to the macro-structure of food. Understanding, how the macro-nutrients eg starch, protein, lipids and fibers interact during formulations and processing help to design the foods with desired nutritional and processing functionality.

Starch and Dietary Fibres

Starch and dietary fibers are most abundant carbohydrates in our diets. My aim is to address the epidemics of metabolic diseases by designing the foods that have lower starch digestibility as well as enriched with fibers.

Vegetable Proteins

Protein from vegetable sources is gaining popularity not only due to their exceptional nutritional functionality but also due to the diverse functional properties. I aim to optimize the process to isolate protein from different vegetable source as well as study their structure-property relationships so as to develop innovative food products.

Enzyme kinetics and in-vitro digestion models

Conducting human trails for food nutritional study is not always possible. Thus, I  use the in-vitro models as a bio-mechanical mimic of the human and animal digestive system.  I am interested in the development of new models as well as validation of existing in-vitro models.

Awards 

2016: AB Blakeney Early Career Development Scholarship, Australasian Grain Science Association (AGSA)

2015: The Australian Nutrition Trust Fund (ANTF) Travelling Fellowships, Nutrition Society of Australia (NSA).

2014:  Jack Kefford Award, the Australian Institute of Food Science and Technology (AIFST), Australia

2013:  2013 AACC International Carbohydrate Division/Megazyme Award (Third Prize), AACC International, USA

Memberships 

Member: Nutrition Society of Australia (Inc.) (NSA), Australian Institute of Food Science and Technology (Inc.) (AIFST), Australasian Grain Science Association (AGSA), American Association of Cereal Chemists International (AACC International).

Life member:  Nepal Food Scientists and Technologist’s Association (NEFOSTA).

Council member: Australasian Grain Science Association (AGSA) (2019-2021)

 

A. Books

Sthapit A. B., Yadhav P, Tamang. G., Dhital S. (2006). Production and Operations Management (ISBN 99946-45-36-6): (A customized textbook for Masters in Technology, Engineering, and Management), Asmita Books Publisher and Distributors, Kathmandu, Nepal.

Sthapit A. B., Yadhav P., Tamang. G., Dhital, S. (2005). A Text Book of Operations Management (ISBN 99946-45-28-5) (A customized textbook for Bachelors in Technology, Engineering, and Management), Asmita Books Publisher and Distributors, Kathmandu, Nepal.

 B. Book Chapter

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.

 C. Refereed journal papers

 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.

Tang, A., Li, M., Wang, R., Dhital, S., & Lu, D. (2019). Manipulating raw noodle crystallinity to control the hardness of cooked noodle. LWT, 109, 305-312.

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.

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

Gartaula, G., Dhital, S., Deshmukh, O., Netzel, G., & Gidley, M. J. (2019). Rheological characterisation of cell walls from wheat flour and endosperm: Effects of diferulate crosslink hydrolysis. Food Hydrocolloids, 88, 265-271 

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. 

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. 

Dhital S., Gartaula, G., Free, W. (2018). Dietary fibre regulations: Is it time for (A)us to innovate? Food Australia, 70, 26 (Featured Article).

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(IF 5.5: 9/124 in Food Science and Technology)

Gartaula, G., Dhital, S., Netzel, G., Flanagan, B. M., Yakubov, G. E., Beahan, C. T., … & Gidley, M. J. (2018). Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituent. Carbohydrate Polymers, 196, 199-208 

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.

Dhital, S; Baier, S. K.; Gidley, M. J.; Stokes J R (2018).  Microstructural properties of potato chips. Food Structure, 16, 17-26

Bhattarai, R. R., Dhital, S., Mense, A., Gidley, M. J., Shi, Y-C (2018).  Intact cellular structure in cereal endosperm limits  starch digestion in vitroFood Hydrocolloids, 81, 139-148 

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.

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

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.

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

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 DOI) – 10.1111/1541-4337.12272

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. org/10.1016/j.foodchem.2017.05.081 9

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. 

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.

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. 

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. 

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.

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.

Bhattarai, R. R., Dhital, S., & Gidley, M. J. (2016). Interactions among macronutrients in wheat flour determine their enzymic susceptibility. Food Hydrocolloids, 61, 415-425. 

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. 

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. 

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.

 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.

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 

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

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.

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. 

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.

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.

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.

Dhital S., Warren, F., Zhang, B., Gidley, M.J. (2014) Amylase binding on starch granules under hydrolysing and non-hydrolysis conditions. Carbohydrate Polymers, 113: 97–107. (IF 5.3: 9/85 in Polymer Science).

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.

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. 

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.

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.

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.

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. (IF 3.35: 11/63 in Multidisciplinary Sciences).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Dhital S., Shrestha A. K., Gidley M. J. (2010). Effect of cryo-milling on starches: Functionality and digestibility. Food Hydrocolloids, 24, 152–163.  

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.

Supervision

PHD

Madan Chapagai -Associate Advisor
The role of modified starches in selective mineral flotation
2018

Dongdong Ni-Associate Advisor
Satiety and satiation of plant foods
2017

Caili Li- Associate Advisor
Functionality of high amylose starches
2017

Haiteng Li - Associate Advisor
Gut Microbial Response to Resistant Starch in Wheat
2016

Ghanendra Gartaula-Associate Advisor
Wheat endosperm cell walls: isolation, characterisation and solubilisation
2014 to 2018

Rewati Raman Bhattarai-Associate Advisor
Effect of food structure on enzymic hydrolysis of macronutrients
2014 to 2018

Bin Zhang-Associate Advisor
Molecular organization, physical and digestion properties of less-ordered starch matrices
2012 to 2015

Masters

Jeremy Ho
Starch retrogradation and gel properties of high amylose wheat starches
2018 to 2019

Zaifen Li
Investigation of protein functionality in High Amylose Wheat flour
2018 to 2019

Charmi Pradeepkumar Gandhi
Microbial response to diverse forms of soluble fiber
2017 to 2018

Rinda Kania
Encapsulation of polyphenols in natural matrices
2016 to 2017

Haiteng Li
Viability of Lactobacillus plantarum encapsulated in porous maize starch granules
2015 to 2016

Hinal Patel
Determination of the biochemical properties and in-vitro starch digestibility of banana
2014 to 2015

Uyen Tran
Effect of soluble fibre on digestibility of starch in Western diets
2012 to 2013

Undergraduate

Arindam Saikia
Production of amorphous cold water soluble starch by repeated freeze drying
2016 to 2017

Xin Hui Koh
Textural Properties of (Short) Cookies Enriched with Resistant Starch
2013 to 2014

Last modified: 09/07/2019