Kumar L - Search Results

1

Proximate composition, peptide characterization and bioactive properties of faba bean blanching water.

Feng Z, Morton JD, Maes E, Kumar L, Serventi L. Feng Z, et al. Among authors: kumar l. Food Res Int. 2025 Jan;200:115426. doi: 10.1016/j.foodres.2024.115426. Epub 2024 Nov 29. Food Res Int. 2025. PMID: 39779166 Free article.

2

Exploring faba beans (Vicia faba L.): bioactive compounds, cardiovascular health, and processing insights.

Feng Z, Morton JD, Maes E, Kumar L, Serventi L. Feng Z, et al. Among authors: kumar l. Crit Rev Food Sci Nutr. 2024 Aug 3:1-14. doi: 10.1080/10408398.2024.2387330. Online ahead of print. Crit Rev Food Sci Nutr. 2024. PMID: 39097752 Free article. Review.

3

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study.

Mehta A, Kumar L, Serventi L, Schlich P, Torrico DD. Mehta A, et al. Among authors: kumar l. Food Res Int. 2023 Sep;171:113058. doi: 10.1016/j.foodres.2023.113058. Epub 2023 May 29. Food Res Int. 2023. PMID: 37330857

4

Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams.

Mehta A, Kumar L, Serventi L, Morton JD, Torrico DD. Mehta A, et al. Among authors: kumar l. Int J Biol Macromol. 2024 Nov;281(Pt 3):136510. doi: 10.1016/j.ijbiomac.2024.136510. Epub 2024 Oct 11. Int J Biol Macromol. 2024. PMID: 39395509 Free article.

5

The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream.

Mehta A, Serventi L, Kumar L, Torrico DD. Mehta A, et al. Among authors: kumar l. Foods. 2023 Aug 22;12(17):3152. doi: 10.3390/foods12173152. Foods. 2023. PMID: 37685086 Free PMC article.

6

Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributes.

Manikpuri S, Kheto A, Sehrawat R, Gul K, Routray W, Kumar L. Manikpuri S, et al. Among authors: kumar l. J Food Sci. 2024 Apr;89(4):2188-2201. doi: 10.1111/1750-3841.16980. Epub 2024 Feb 19. J Food Sci. 2024. PMID: 38369948

7

Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins.

Kheto A, Sehrawat R, Gul K, Kumar L. Kheto A, et al. Among authors: kumar l. Food Chem. 2024 Jun 30;444:138628. doi: 10.1016/j.foodchem.2024.138628. Epub 2024 Feb 2. Food Chem. 2024. PMID: 38320335

8

The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch.

Kumar L, Brennan M, Zheng H, Brennan C. Kumar L, et al. Food Chem. 2018 Apr 15;245:518-524. doi: 10.1016/j.foodchem.2017.10.125. Epub 2017 Nov 5. Food Chem. 2018. PMID: 29287403

9

Exposure of Proso millet starch to superheated steam: Effect on physicochemical, techno-functional, rheological behavior, digestibility, and related mechanism.

Karmakar M, Kheto A, Sehrawat R, Kumar Y, Gul K, Routray W, Kumar L. Karmakar M, et al. Among authors: kumar y, kumar l. Food Chem. 2025 Mar 15;468:142383. doi: 10.1016/j.foodchem.2024.142383. Epub 2024 Dec 5. Food Chem. 2025. PMID: 39667240

10

Thermal, pasting and structural studies of oat starch-caseinate interactions.

Kumar L, Brennan M, Brennan C, Zheng H. Kumar L, et al. Food Chem. 2022 Mar 30;373(Pt B):131433. doi: 10.1016/j.foodchem.2021.131433. Epub 2021 Oct 20. Food Chem. 2022. PMID: 34763187

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