P
Padmanaban G. Krishnan
Researcher at South Dakota State University
Publications - 40
Citations - 627
Padmanaban G. Krishnan is an academic researcher from South Dakota State University. The author has contributed to research in topics: Wheat flour & Gluten. The author has an hindex of 12, co-authored 40 publications receiving 501 citations.
Papers
More filters
Journal ArticleDOI
Changes of isoflavones during processing of soy protein isolates
TL;DR: In this article, the mass balance of different isoflavones during the manufacturing of soy protein isolate (SPI) was investigated and the authors provided basic information to assist further development efforts leading to preservation of soy is oflavones in soy protein ingredients.
Journal ArticleDOI
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
TL;DR: In this paper, the authors used enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, to modify the microstructural, textural and sensory properties of whole-wheat noodle.
Journal Article
Effect of commercial oat bran on the characteristics and composition of bread
Journal Article
Incorporating distillers grains in food products
Journal ArticleDOI
Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks.
TL;DR: The apparent viscosity of dough inside the extruder and the system parameters were affected by the processing conditions and will be useful for control of extrusion process of blends containing these ingredients for the development of high‐protein high‐fiber extruded snacks.