Dhital, Sushil

Effects of grain milling on starch structures and flour/starch properties

Li, E., Dhital, S., & Hasjim, J. (2014) · Starch - Stärke

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 176

Effect of cryo-milling on starches: Functionality and digestibility

Dhital, S., Shrestha, A. K., & Gidley, M. J. (2010) · Food Hydrocolloids

Food composition and propertiesProteins in Food Systems

Cited by 144

Impact of Freezing and Freeze Drying on Lactobacillus rhamnosus GG Survival: Mechanisms of Cell Damage and the Role of Pre-Freezing Conditions and Cryoprotectants

Wang, J., Wu, P., Dhital, S., Yu, A., & Chen, X. D. (2025) · Foods

Probiotics and Fermented FoodsMicroencapsulation and Drying Processes

Cited by 49

Legume protein composition influences texturization during high temperature protein-starch complexation

Devkota, L., Kumar, G., Zhang, P., Raghuwanshi, V. S., & Dhital, S. (2025) · Food Hydrocolloids

Proteins in Food SystemsFood composition and properties

Cited by 25

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Xiong, W., Kumar, G., Zhang, B., & Dhital, S. (2024) · Ultrasonics Sonochemistry

Ultrasound and Cavitation PhenomenaMicrobial Inactivation Methods

Cited by 15

Ultrasound-assisted hydration offers a novel approach to anneal in-situ pinto bean starch

Kumar, G., Hooper, J. F., Li, E., Devkota, L., & Dhital, S. (2025) · Carbohydrate Polymers

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 11

High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein–Starch Systems

Moniharapon, N., Zhu, M., Daborn, L., & Dhital, S. (2026) · Gels

Proteins in Food SystemsFood composition and properties

Cited by 9

Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pasta

Jia, B., Devkota, L., Sissons, M., Attenborough, E., Ni, D., & Dhital, S. (2025) · Food Chemistry

Food composition and propertiesProteins in Food Systems

Cited by 7

Thermal effects of sonication promote non-covalent amorphous aggregation of in-situ Pinto bean protein

Kumar, G., Sharma, K., Devkota, L., & Dhital, S. (2026) · Food Hydrocolloids

Proteins in Food SystemsUltrasound and Cavitation Phenomena

Cited by 2

Effects of ultrasonication on structure and gelation of plant proteins at different denaturation states

Zhu, M., Kasapis, S., & Dhital, S. (2027) · Food Hydrocolloids

Proteins in Food SystemsProtein purification and stability

Cited by 0