| Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin N Boonlao, S Shrestha, MB Sadiq, AK Anal Journal of Food Engineering 272, 109859, 2020 | 111 | 2020 |
| Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles S Raungrusmee, S Shrestha, MB Sadiq, AK Anal LWT 126, 109279, 2020 | 99 | 2020 |
| Lupin proteins: Structure, isolation and application S Shrestha, L van't Hag, VS Haritos, S Dhital Trends in Food Science & Technology 116, 928-939, 2021 | 95 | 2021 |
| Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems AK Anal, S Shrestha, MB Sadiq Food hydrocolloids 87, 691-702, 2019 | 85 | 2019 |
| Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications S Shrestha, L van't Hag, VS Haritos, S Dhital Food hydrocolloids 135, 108142, 2023 | 81 | 2023 |
| Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia SP Thapa, S Shrestha, AK Anal Food Control 108, 106809, 2020 | 79 | 2020 |
| Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability S Shrestha, MB Sadiq, AK Anal International journal of biological macromolecules 120, 449-459, 2018 | 61 | 2018 |
| Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea S Shrestha, L van't Hag, V Haritos, S Dhital Food Chemistry 411, 135464, 2023 | 47 | 2023 |
| Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea S Shrestha, L van’t Hag, V Haritos, S Dhital Food Hydrocolloids 143, 108904, 2023 | 42 | 2023 |
| Xylitol production from sugarcane bagasse through ultrasound-assisted alkaline pretreatment and enzymatic hydrolysis followed by fermentation SS Thapa, S Shrestha, MB Sadiq, AK Anal Sugar Tech, 1-12, 2021 | 12 | 2021 |
| Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion S Shrestha, L van’t Hag, V Haritos, S Dhital Food Hydrocolloids 149, 109512, 2024 | 8 | 2024 |
| Gut microbiome and their possible roles in combating mycotoxins AK Anal, S Koirala, S Shrestha Mycotoxins in Food and Beverages, 213-235, 2021 | 7 | 2021 |
| Protein-based Value Addition of Underutilised Pulses S SHRESTHA Monash University, 0 | | |
