Ministry of Education
Barjinder Pal Kaur
VIDWAN ID: 232044

Dr Barjinder Pal Kaur

Female Doctor of Philosophy
Assistant Professor | Department of Food Engineering
NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT
Haryana
Expertise: Food Science and Technology
ORCID 0000-0002-7336-410X Scopus 57208171500 Google Scholar BjCLFUgAAAAJ
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55 Publications
0 Projects
1353 Scopus Citations
1825 CrossRef
13 Years Total Experience
Publications
55 Total
Articles
53
Books
1
Chapters
1
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Scopus Scopus
1,353 Citations
19 h-index
CrossRef CrossRef
1,825 Citations
24 h-index
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Personal Details

Doctor of Philosophy
2016
N/A
Assistant Professor
Sep 2013 – Present
NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT | Department of Food Engineering
Agricultural Sciences
Food Science and Technology

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Scholarly Work

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Scholarly Publications

Ultrasound modified millet starch: Changes in functional, pasting, thermal, structural, in vitro digestibility properties, and potential food applications

Journal Article
Food Hydrocolloids. Year: 2024. Volume: 153 , Pages: 110008 .
Authors: Kumari, S.; Kaur, B.P.; Thiruvalluvan, M.
DOI 10.1016/j.foodhyd.2024.110008 Crossref Crossref: 55

Structural and quality evaluation of soy enriched functional noodles

Journal Article
Food Bioscience. Year: 2019. Volume: 32 , Pages: 100465 .
Authors: Rani, S.; Singh, R.; Kamble, D.B.; Upadhyay, A.; Kaur, B.P.
DOI 10.1016/j.fbio.2019.100465 Crossref Crossref: 55 Scopus Scopus: 63

Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk

Journal Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2019. Volume: 43 , Issue: 11 .
Authors: Pratap, D.; Singh, R.; Ravichandran, C.; Ojha, A.; Upadhyay, A.; Kaur, B.P.; Senthilkumar, T.
DOI 10.1111/jfpp.14215 Crossref Crossref: 8 Scopus Scopus: 9

Microfluidics in Food Processing: Technologies and Applications

Book
Year: 2025. Pages: 1-258 .
Authors: Ayon Tarafdar; Ranjna Sirohi; BARJINDER PAL KAUR; Ashok Pandey; Claude-Gilles Dussap
DOI 10.1201/9781032632599 Scopus Scopus: 1

Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct

Open Access
Journal Article
Journal of Food Quality. Year: 2022. Volume: 2022 , Pages: 1-8 .
Authors: Thangalakshmi, S.; Arora, V.K.; Kaur, B.P.; Singh, R.; Malakar, S.; Rathi, S.; Tarafdar, A.
DOI 10.1155/2022/3531711 Crossref Crossref: 10

Targeted Delivery of Calciferol Using Hydrogel Encapsulation in Food and Medicine

Journal Article
JOURNAL OF FOOD PROCESS ENGINEERING. Year: 2025. Volume: 48 , Issue: 6 , Pages: e70147 .
Authors: Divya Arora; Barjinder Pal Kaur; Harsh Dadhaneeya; S. Thangalakshmi; Rakhi Singh
DOI 10.1111/jfpe.70147 Crossref Crossref: 1

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Journal Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2021. Volume: 45 , Issue: 4 .
Authors: S. Thangalakshmi; Vinkel Kumar Arora; Barjinder Pal Kaur; Santanu Malakar
DOI 10.1111/jfpp.15375 Crossref Crossref: 38

Optimization and characterization of multigrain pasta enriched with malted finger millet and lentil flour

Journal Article
Food and Humanity. Year: 2025. Volume: 5 , Pages: 100652 .
Authors: Shreya Chaudhary; Rakhi Singh; Shivangi Mishra; Barjinder Pal Kaur; S. Thangalakshmi
DOI 10.1016/j.foohum.2025.100652 Crossref Crossref: 5
Showing 1 to 8 of 55 publications