Devkota, Lavaraj

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

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

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