Ministry of Education
Bhupendar Khatkar
VIDWAN ID: 34338

Prof Bhupendar Khatkar

Male Doctor of Philosophy
Professor | Department of Pharmaceutical Sciences
Guru Jambheshwar University of Science and Technology, Hissar
Haryana
Expertise: Food Science and Technology
Scopus 6603315594 Google Scholar 2allYcgAAAAJ
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133 Publications
0 Projects
6580 Scopus Citations
5396 CrossRef
13 Years 3 Months Total Experience
Publications
133 Total
Articles
124
Chapters
9
Activity

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Scopus Scopus
6,580 Citations
41 h-index
CrossRef CrossRef
5,396 Citations
38 h-index
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Professional Recognition

Commonwealth Scholarship Award
1992
MHRD, Govt. of India
Laljee Godhoo Smarak Nidhi Award
2014
Association of Food Scientists and Technologists (India), Mysore

Community & Membership

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Personal Details

Doctor of Philosophy
1996
N/A
Professor
Jul 2015 – Present
Guru Jambheshwar University of Science and Technology, Hissar | Department of Pharmaceutical Sciences
Dean
Jun 2013 – Jun 2016
Guru Jambheshwar University of Science and Technology, Hissar
Agricultural Sciences
Food Science and Technology

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Scholarly Work

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Scholarly Publications

Molecular and physico-chemical basis of breadmaking - Properties of wheat gluten proteins : A critical appraisal

Review
Journal of Food Science and Technology. Year: 1997. Volume: 34 , Issue: 2 , Pages: 85-102 .
Scopus Scopus: 62

A comparative study of the inter-relationships between mixograph parameters and bread-making qualities of wheat flours and glutens

Journal Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Year: 1996. Volume: 72 , Issue: 1 , Pages: 71-85 .
DOI 10.1002/(SICI)1097-0010(199609)72:1<71::AID-JSFA625>3.0.CO;2-4 Scopus Scopus: 87

The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

Journal Article
Journal of Cereal Science. Year: 1995. Volume: 22 , Issue: 1 , Pages: 29-44 .
Authors: B.S. Khatkar; A.E. Bell; J.D. Schofield
DOI 10.1016/S0733-5210(05)80005-0 Crossref Crossref: 159 Scopus Scopus: 202

Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behaviour

Journal Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Year: 2002. Volume: 82 , Issue: 8 , Pages: 827-829 .
Authors: Bhupendar S Khatkar; J David Schofield
DOI 10.1002/jsfa.1109 Crossref Crossref: 57 Scopus Scopus: 64

Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread-making quality

Journal Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Year: 2002. Volume: 82 , Issue: 8 , Pages: 823-826 .
Authors: Bhupendar S Khatkar; J David Schofield
DOI 10.1002/jsfa.1111 Crossref Crossref: 36 Scopus Scopus: 45

Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality

Journal Article
Journal of Cereal Science. Year: 2002. Volume: 35 , Issue: 3 , Pages: 299-306 .
Authors: B.S. Khatkar; R.J. Fido; A.S. Tatham; J.D. Schofield
DOI 10.1006/jcrs.2001.0429 Crossref Crossref: 94 Scopus Scopus: 115

Functional properties of wheat gliadins. II. Effects on dynamic rheological properties of wheat gluten

Journal Article
Journal of Cereal Science. Year: 2002. Volume: 35 , Issue: 3 , Pages: 307-313 .
Authors: B.S. Khatkar; R.J. Fido; A.S. Tatham; J.D. Schofield
DOI 10.1006/jcrs.2001.0430 Crossref Crossref: 87 Scopus Scopus: 97

The role of gluten proteins in the baking of Arabic bread

Journal Article
Journal of Cereal Science. Year: 1999. Volume: 30 , Issue: 3 , Pages: 255-265 .
Authors: I. Toufeili; B. Ismail; S. Shadarevian; R. Baalbaki; B.S. Khatkar; A.E. Bell; J.D. Schofield
DOI 10.1006/jcrs.1999.0286 Crossref Crossref: 32 Scopus Scopus: 36
Showing 1 to 8 of 133 publications