Faculty Profile

1. Development of Functional Foods and its characterization
2. New Development, Starch and protein extraction, their modification and utilization in food products

Publications

Research Papers 

1. Chaudhary, S., Singh, R., Upadhyay, A., & Pal, B. (2026). Enhancing the applicability of Spirulina platensis in food systems : the role of double coated encapsulation. Food Research International, 233(P1), 119012. https://doi.org/10.1016/j.foodres.2026.119012
2. Divya Arora, Sanjana Kumari, Barjinder Pal Kaur and Rakhi Singh (2026).  Enzymatic extraction of starch from Kutki Millet and its application in hydrogel preparation. Biomass Conversion and Biorefinery (2026) 16:128, https://doi.org/110.1007/s13399-026-07068-z
3. Mishra, S., Singh, R. Ultrasound-induced modification in peanut-based milk substitutes: Foamability, functional and structural properties, protein digestibility, and micronutrient profile. Journal of Food Measurement and Characterisation (2026). https://doi.org/10.1007/s11694-025-03933-z.
4. Sanjana Kumari; Barjinder Pal Kaur; Divya Arora; Purnima Kumari; Rakhi Singh. 2025. Optimization of alkaline steeping conditions for starch isolation from kodo millet (Paspalum scrobiculatum) using response surface methodology and characterization of prepared starch. Journal of Food Measurement and Characterization. http://dx.doi.org/10.1007/s11694-025-03754-0
5. Mishra, S., & Singh, R. 2025. Investigating the effects of ultrasonication and roasting on starch digestibility and glycemic index in oat-based dairy analogue. Starch - Stärke, 2025; 77:e70007https://doi.org/10.1002/star.70007 (IF 2.6)
6. Shreya Chaudhary; Rakhi Singh; Shivangi Mishra; Barjinder Pal Kaur; S. Thangalakshmi. 2025. Optimization and characterization of multigrain pasta enriched with malted finger millet and lentil flour Food and Humanity, December 2025, 100652, DOI: 10.1016/j.foohum.2025.100652
7. Mishra S., Singh R., Upadhyay A., Kaur B.P., Shukla S. 2024. Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage. Journal of Food Science, 2024, 89 (4), 2096-2109. (IF 3.2)
8. Rathee, S.,  Singh, R., Paul, P. K.,  Sehrawat, R. ,  Singh, K. R., Singh, J. 2023.  Modeling the Influence of Pearl Millet on High-Fiber Bread: An Investigation into Nutrition, Microstructure, Thermal Stability, Crystallinity, Rheology, and Glycemic Response. Starch.  2023, 2300098. https://doi.org/10.1002/star.202300098. (IF 2.741)
9. Heena, Singh, R., Kumar, N.,Kaur, B.P., Upadhyay, A. 2023. Effects of Wet-Milling Extraction Methods on Nutritional, Functional, and Structural Properties of Barnyard Millet. 2023. Starch-Staerke, DOI: 10.1002/star.202300136 (IF 2.741)
10. Kumar, R, Kamboj A., Singh, R, Chopra, R. 2023. Effect of microwave treatment on the alkaline extraction of proteins and phenolics from perilla seed meal in varying pH conditions: An optimization study using multicomponent analysis. Journal of Microwave Power and Electromagnetic Energy, Volume 57, Issue 4, Pages 306 – 329, 2023 (IF 1.5)
11. Khatri, M., Singh, A., Singh, R., Kamble, D. B., Dar, A. H., & Sharma, A. 2023. Optimization and evaluation of quinoa and chia based gluten free pasta formulation. Food and Humanity, 1, 174-179.
12. Chinchkar, A. V., Singh, A., Upadhyay, A., Singh, R., Singh, S. V., Kumar, N., Kamble, M.G., Rokayya Sami, Amani H. Aljahani & Helal, M. 2023. Comparison of shelf-life extension of capsicum (Capsicum annum) by polyvinyl acetate and shellac coating during refrigerated storage. Journal of Biobased Materials and Bioenergy, 17(1), 27-36. (IF 2.6)
13. Singh, S. V., Singh, R., Singh, A., Tarafdar, A., Thangalakshmi, S., Upadhyay, A., Barjindar, P. K., & Chinchkar, A. V. 2022. Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization. Journal of Food Quality, 2022. DOI: https://doi.org/10.1155/2022/6367411. (IF 2.9)
14. Singh, S. V., Singh, R., Verma, K., Kamble, M. G., Tarafdar, A., Chinchkar, A. V., Pandey, A.K., Sharma, M., Gupta, V. K., Sridhar, K., and Kumar, S. & Kumar, S. (2022). Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice. Food Research International, 162, 112089. DOI: https://doi.org/10.1016/j.foodres.2022.112089. (IF  8.0)
15. Mohan Aringalayan, N., Singh, R., Mishra, S., Thangalakshmi, S., Kaur, B. P., Bajpai, V. K., & Singh, A. (2022). Optimization and characterization of malted proso millet (Panicum miliaceum) based bread. eFood, 3, e29. https://doi.org/10.1002/efd2.29S. 
16. Kamboj, A., Chopra, R., Singh, R., Saxena, V., & GV, P. K. (2022). Effect of pulsed electric field parameters on the alkaline extraction of valuable compounds from perilla seed meal and optimization by central composite design approach. Applied Food Research, 2(2), 100240.https://doi.org/10.1016/j.afres.2022.100240 (IF 6.2)
17. Thangalakshmi, S., Arora, V. K., Kaur, B. P., Singh, R., Malakar, S., Rathi, S., & Tarafdar, A. (2022). Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct. Journal of Food Quality, 2022.https://doi.org/10.1155/2022/3531711 
18. Chinchkar, A.V., Singh, A., Singh, R., Kamble, M.G., Dar, A.H., Sagar, N.A. Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage (2022) Journal of Food Science and Technology, . DOI: 10.1007/s13197-022-05457-6
19. J. Surya Teja1, S. Thangalakshmi, Rakhi Singh, Anurag Singh, Barjinder Pal Kaur, Vivek K. Bajpai and Shivangi Mishra.2022. Optimization and Characterization of Cookies from Malted Foxtail Millet and Lentil Flour. Journal of Food and Agriculture Research. Vol. 2, No. 2, 2022, pp.77-93. https://doi.org/10.47509/JFAR.2022.v02i02.01
20. Singh, S.V., Singh, R., Singh, Thangalaksmi, S., Barjindar, P. K., Kamble, M. G., Tarafdar, A., and Upadhyay, A. (2022). Optimization of Enzymatic Hydrolysis Parameters for Sapodilla fruit (Manilkara achras L.) Juice Extraction. Journal of Food Processing and Preservation, 46(3), e16315. DOI: https://doi.org/10.1111/jfpp.16315. 
21. Kamble, D. B., Bashir, K., Singh, R., & Rani, S. (2022). Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta. Journal of Food Processing and Preservation, 46(1), e16163. 
22. Kamble, D. B., Singh, R., Rani, S., Upadhyay, A., Kaur, B. P., Kumar, N., & Thangalakshmi, S. 2021. Evaluation of structural, chemical and digestibility properties of multigrain pasta. Journal of Food Science and Technology, 58, 1014-1026. 
23. Debbarma, T., Thangalakshmi, S., Tadakod, M., Singh, R., & Singh, A. (2021). Comparative analysis of ohmic and conventional heat‐treated carrot juice. Journal of Food Processing and Preservation, 45(9), e15687. 
24. Kumar, N., Ojha, A., Upadhyay, A., Singh, R., & Kumar, S. (2021). Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper. LWT, 138, 110435. 
25. Kamble, D. B., Singh, R., Kaur, B. P., & Rani, S. (2020). Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions. Journal of Food Processing and Preservation, 44(8), e14585. (IF  2.6)
26. Rani, S., Singh, R., Kamble, D. B., Upadhyay, A., Yadav, S., & Kaur, B. P. (2020). Multigrain noodles: nutritional fitness and cost effectiveness for Indian Mid-Day Meal. Food Security, 12, 479-488. 
27. Kamble, D. B., Singh, R., Pal Kaur, B., Rani, S., & Upadhyay, A. (2020). Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina. Journal of Food Measurement and Characterization, 14, 761-769. 
28. Pratap, D., Halder, K., Singh, R., Ojha, A., & Rani, S. (2020). Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk. Nutrition & Food Science, 50(4), 679-693.
29. Kamble, D. B., Singh, R., Rani, S., Kaur, B. P., Upadhyay, A., & Kumar, N. (2019). Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta. Journal of Food Processing and Preservation, 43(10), e14125. 
30. Devendra, P., Rakhi, S., & Ankur, O. (2019). Evaluation of physico-chemical and rheological properties of blend of soy with standardized milk. Indian Journal of Nutrition and Dietetics, 56(2), 124-134.
31. Rani, S., Singh, R., Kamble, D. B., Upadhyay, A., & Kaur, B. P. (2019). Structural and quality evaluation of soy enriched functional noodles. Food Bioscience, 32, 100465. (IF 4.8)
32. Kumar, N., Ojha, A., & Singh, R. (2019). Preparation and characterization of chitosan-pullulan blended edible films enrich with pomegranate peel extract. Reactive and Functional Polymers, 144, 104350. (IF: 4.125)
33. Rani, S., Singh, R., Kaur, B. P., Upadhyay, A., & Kamble, D. B. (2018). Optimization and evaluation of multigrain gluten-enriched instant noodles. Applied Biological Chemistry, 61, 531-541. (IF 2.3)
34. Kamble, D. B., Singh, R., Rani, S., & Pratap, D. (2019). Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta. Journal of Food Processing and Preservation, 43(12), e14232. (IF  2.6)
35. Pratap, D., Singh, R., Ravichandran, C., Ojha, A., Upadhyay, A., Kaur, B. P., & Senthilkumar, T. (2019). Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk. Journal of Food Processing and Preservation, 43(11), e14215.
36. Pratap, D., Maurya, V. K., Kumar, N., Singh, R., & Upadhyay, A. (2018). Studies on physico-chemical and organoleptic properties of soymilk blended dahi (curd) with toned milk (cattle milk). Current Nutrition & Food Science, 14(1), 61-67. (IF 0.8)
37. Thangalakshmi, S.,  Pandey, V., Kamble, D. & Singh, R. (2018). Standardisation and quality evaluation of Tea premix”, The Pharma Innovation Journal, 7(9):154-157, ISSN 2277-7695. (ISSN No.2277-7695)
38. Rani,S. and Singh R. (2018). Characterization of nutritional, rheological and infrared spectroscopy of refined wheat, soybean and sorghum flour. International Journal of Recent Scientific Research, 9(4)(G), pp. 25992-25996. DOI: http://dx.doi.org/10.24327/ijrsr.2018.0904.1972.
39. Thangalakshmi, S., Tadakod, M., Rani, S., & Singh, R. (2018). Effect of ohmic heating on quality parameters of sapota juice. JETIR, 5(8), 390-394.
40. Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of food science and technology, 52, 1394-1403. Jha, A., Kumar, A., Jain, P., Om, H., Singh, R., & Bunkar, D. S. (2014). Physico-chemical and sensory changes during the storage of lal peda. Journal of food science and technology, 51, 1173-1178. (IF 2.6)
41. Banerjee, C., Singh, R., Jha, A., & Mitra, J. (2014). Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology. Journal of Food Science and Technology, 51, 2762-2768. (IF 2.6)
42. Gautam, A., Jha, A., & Singh, R. (2013). Sensory and textural properties of chhana kheer made with three artificial sweeteners. International Journal of Dairy Technology, 66(1), 109-118. (IF 2.5)
43. Singh, R., Jha, A., & Arvind (2011). Artificial sweeteners in food industry. Food Processing & Safety Update, 1(3), 5-10
44. Perween, N., Prasad, R., & Chandra, Singh, R. (2007). Utilization of Sweet Cream Buttermilk for the Preparation of Flavoured Beverage. The Indian Journal of Nutrition and Dietetics, 572-576.
45. Yadav, A., Sheikh, S., Chandra, R., & Singh, R. (2008). Nutritional and Technological Qualities of Paneer Based Dessert Prepared from a Blend of Milk and Soymilk. The Indian Journal of Nutrition and Dietetics, 530-533.
46. Rakhi & Jha, Y. K. (2005). Effects of various temperatures on the sensory, biochemical and microbiological characteristics of shrikhand. Pantnagar Journal of Research 3 (2), 36-42. (now published with name International Journal of Basic & Applied Research), (ISSN No. 0972-8813). 
47. Singh, V. P., Singh, V. K., Singh, A., & Singh, R. (2014). Effect of Tillage Practices and Seed Rates on the Yield of Bold Seeded Lentil and Properties of Soil. Journal of Community Mobilization and Sustainable Development, 9(1), 52-55.
48. Rakhi, Jha Y.K., & Chauhan, O.P. (2007). Probiotic effect of Streptococcus thermophilus and Lactobacillus bulgaricus(Yoghurt culture) in synergy with Lactobacillus acidophilus and Bifidbacteriumbifidum. International Journal of Food Science, Technology and Nutrition, 1(1). (ISSN No. 0973-841X)
49. Shah, N. S., Rakhi & Singh, D. (2005). Development of Instant Mushroom Soup Mix. Indian Food Packer, 59(6), 172.

Review Papers 

1. Chaudhary, S., Singh, R., Mishra, S., & Talwar, B. (2026). Spirulina: a superfood–nutritional insights, advancement in food applications and mitigation strategies for enhanced palatability. Discover Food, 6, 140. https://doi.org/10.1007/s44187-026-00898-w
2. Chaudhary, S., Singh, R., Mishra, S., Talwar, B., & Balhara, K. (2025). International Journal of Biological Macromolecules From sea to supplement : Algal protein extraction methods and functional benefits. International Journal of Biological Macromolecules, 328(P2), 147750. https://doi.org/10.1016/j.ijbiomac.2025.147750
3. Divya Arora, Barjinder Pal Kaur, Harsh Dadhaneeya, S Thangalakshmi, Rakhi Singh. 2025.Targeted Delivery of Calciferol Using Hydrogel Encapsulation in Food and Medicine. Journal of Food Process Engineering, 2025; 48:e70147https://doi.org/10.1111/jfpe.70147
4. Mishra, S., Singh, R., Upadhyay, A., Mishra, S., & Shukla, S. 2023. Emerging Trends in Processing For Cereal and Legume-Based Beverages: A Review. Future Foods, 100257. (IF 7.2)
5. Heena, Kumar, N., Singh, R., Upadhyay, A., Giri, B.S. 2023. Application and Functional Properties of Millet Starch: Wet Milling Extraction Process and Different Modification Approaches. Heliyon , Volume 10, Issue 3, https://doi.org/  10.1016/j.heliyon.2024.e25330 (IF 3.4)
6. Shreevatsa Rajeev Hegde, S. Thangalakshmi , Rakhi Singh . 2023. A review of gluten and sorghum as a gluten free substitute. Trends in Horticulture (2023) Volume 6 Issue 2 doi: 10.24294/th.v6i2.2840
7. Singh, S.V., Singh, R., Singh, A., Chinchkar, A. V., Kamble M. G., Dutta, S. J., & Singh, S. B. (2022). A review on Green Pressure Processing of Fruit Juices using Microfluidization: Quality, Safety and Preservation, Applied Food Research, 2, (2), 100235. DOI: https://doi.org/10.1016/j.afres.2022.100235.  (IF 6.2)
8. Rani, S., Singh, R., Sehrawat, R., Kaur, B. P., & Upadhyay, A. (2018). Pearl millet processing: a review. Nutrition & Food Science, 48(1), 30-44.
9. Choudhary, R., Singh, A., Upadhyay, A., Singh, R., Thangalakshmi, S., Dar, A. H., Bajpai, V. K., & Shukla, S. (2022). Exotic god fruit, persimmon (Diospyros kaki): Pharmacological importance and human health aspects. eFood, e52. https://doi.org/10.1002/efd2.52 
10. Rathore, T., Singh, R., Kamble, D B., Upadhyay, A.,  Thangalakshmi, S. &Rani, S. (2019). Prospects of Finger millet: Processing and value Addition. The Pharma Innovation Journal, 8(4): 283-291. (ISSN No.2277-7695)

Books

1. Anupama Singh, Komal Chauhan, Rajni Chopra, Rakhi Singh, Anurag Singh, Pramod K Prabhaker, and Shruti Shukla. 2020. Green perspective in Food Processing (Ed. Book). New India Publishing Agency (NIPA), New Delhi, ISBN: 978-81-94849-51-3

Book chapters 

1. Singh, R., Mishra, S., Chaudhary, S., & Singh, H. (2025). Freezing Preservation of Fruits and Vegetables BT  - Fruits and Vegetables Technologies: Postharvest Processing and Packaging (O. P. Chauhan (ed.); pp. 235–276). Springer Nature Singapore. https://doi.org/10.1007/978-981-96-8433-5_7
2. Singh, R., Kaur, B. P., & Thangalakshmi, S. (2019). Pulsed Electric Field Processing: Principles and Engineering Aspects. In Non-thermal Processing of Foods (pp. 89-106). CRC Press.
3. Neeraj Jaiswal,N.,  Shehrawat,R., Jha, A., & Singh, R. (2016). Manufacture of low calorie balmithai" Food Process Engineering and Technology, Excel India Publisher, New Delhi 
4. Singh,S.V., Singh, R., Singh,A., & Kamble, M.G. (2021). Sapodilla (Manikara achrasL.) Fruits: Processing and Preservation for value addition. Advance Research. Vol. II , Vidya Kutir Publications, New Delhi (ISBN: 978-81-952368-6-2).
5. Rakhi Singh, Vandana  Kaushal, S. Thangalakshami and Anurag Singh. 2021. Malting and Its Effect on Nutritive Value of Food. In Singh, A, Chauhan, K, Chopra R, Singh, R, Singh, A, Prabhakar, P and Shukla, S (Ed.). In Green Prespective in Food Processing, New India Publishing House, New Delhi (ISBN: 978-81-94849-51-3).
6. Singh, R., Kaushal, V., Thangalakshami, S., & Singh, A. (2021). Malting and Its Effect on Nutritive Value of Food. Green Prespective in Food Processing, New India Publishing House, New Delhi (ISBN: 978-81-94849-51-3).
7. Shiva, K.S., Singh, A., Singh, R., & S. Thangalakshmi. (2021). Cooked food waste management: An eco-friendly approach. Green Prespective in Food Processing, New India Publishing House, New Delhi (ISBN: 978-81-94849-51-3).
8. Singh, S. V., Singh, R., Singh, A., Kamble, M. G., and Chinchkar, V. A. Polyhydroxybutyrate (PHB) as a sustainable bio-plastic in food and non-food application. In Frank Weinreich (Ed), Biopolymer Science and Technology. Wiley-VCH, Manuscript ID: bpst0066.R1 
9. Singh, S.V., Singh, R., and Dutta S. J. (2023). Nanotechnological approaches in the second green revolution. In Nanotechnology for Sustainable Agriculture: An Innovative and Eco-Friendly Approach. CRC press ISBN: 9781774912355
10. Shivangi, M., Singh, R. and Singh, S. V. (2023). Nanosensors and Biosensors: Nanoparticles as Sensing Materials. In Nanotechnology for Sustainable Agriculture: An Innovative and Eco-Friendly Approach. CRC press ISBN: 9781774912355 
11.  Shivangi, M., Shruti, M, Aishwarya D, Singh, R. (2023) Nanosensors for the detections of foodborne pathogens and toxins. In Nanotechnology Applications for Food Safety and Quality Monitoring. Academic Press.  pp. 183 – 204, DOI: 10.1016/B978-0-323-