*Previously published as Singh, Pawan P.
1. Zhao, Y. and P.S. Takhar, Freezing of Foods: Mathematical and Experimental Aspects. Food Engineering Reviews (In Press, published online). (DOI 10.1007/s12393-016-9157-z): 1-28, 2017.
2. Zhao, Y. and P.S. Takhar, Micro X-ray computed tomography and image analysis of frozen potatoes subjected to freeze-thaw cycles. LWT - Food Science and Technology, 2017. 79: p. 278-286.
3. Alam, T., Y. Zhao, and P.S. Takhar, Water and Oil Permeability of Poroelastic Potato Discs. International Journal of Food Properties, 2017. 20(3): p. 633-644.
4. Takhar, P.S., Incorporating food microstructure and material characteristics for developing multiscale saturated and unsaturated transport models. Current Opinion in Food Science, 2016. 9: 104-111.
5. Sandhu, J., A. Parikh, and P.S. Takhar, Experimental determination of convective heat transfer coefficient during controlled frying of potato discs. LWT - Food Science and Technology, 2016. 65: 180-184.
6. Parikh, A. and P.S. Takhar, Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes. Journal of Food Science, 2016. 81(11): E2743-E2755.
7. Dit-u-dompo, S., P.S. Takhar, G. Ganjyal, and M. Hanna, Effect of extrusion conditions on expansion characteristics of cornstarch extrudates. Transactions of the ASABE, 2016. 59(4): 969-983.
8. Alam, T. and P.S. Takhar, Microstructural Characterization of Fried Potato Discs Using X-ray Micro Computed Tomography. Journal of Food Science, 81 (3), March 2016, 2016.
9. Sandhu, J.S. and P.S. Takhar, Effect of frying parameters on mechanical properties and microstructure of potato discs Journal of Texture Studies, 2015. 46(5): p. 385-397.
10. Dit-u-dompo, S. and P.S. Takhar, Hybrid mixture theory based modeling of transport mechanisms and expansion-thermomechanics of starch during extrusion. American Institute of Chemical Engineers Journal (AIChEJ), 2015. 61(12): p. 4517-4532.
11. Bansal, H., P.S. Takhar, C.Z. Alvarado, and L.D. Thompson, Transport mechanisms and quality changes in chicken nuggets during frying–Hybrid mixture theory based multiscale modeling and experimental verification. Journal of Food Science, 2015. 80(12): p. E2759-E2773.
12. Ullah, J., P.S. Takhar, and S.S. Sablani, Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage. LWT - Food Science and Technology, 2014. 59(2): p. 1186-1190.
13. Takhar, P.S., Unsaturated fluid transport in swelling poroviscoelastic biopolymers. Chemical Engineering Science, 2014. 109(0): p. 98-110.
14. Oztop, M., H. Bansal, P.S. Takhar, M.J. McCarthy, and K.L. McCarthy, Using Multi-Slice-Multi-Echo images with NMR Relaxometry to assess water and fat distribution in coated chicken nuggets. LWT - Food Science and Technology, 2014. 55(2): p. 690-694.
15. Bansal, H., P.S. Takhar, and J. Maneerote, Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying. Food Research International, 2014. 62: p. 709-717.
16. Sandhu, J., H. Bansal, and P.S. Takhar, Experimental Measurement of Physical Pressure in Foods During Frying. Journal of Food Engineering, 2013. 115(2): p. 272-277.
17. Lalam, S., J. Sandhu, P.S. Takhar, L. Thompson, and C. Alvarado, Experimental study on transport mechanisms during deep fat frying of chicken nuggets. LWT-Food Science and Technology, 2013. 50(1): p. 110-119.
18. Dit-u-dompo, S., P.S. Takhar, G. Ganjyal, and M. Hanna, The effect of temperature and moisture on mechanical properties of extruded cornstarch. Journal of Texture Studies, 2013. 44: p. 225-237.
19. Takhar, P.S., D.E. Maier, O. Campanella, and G. Chen, Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Validation and simulation results. Journal of Food Engineering, 2011. 106: p. 275-282.
20. Takhar, P.S., Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Coupled fluid transport and stress equations. Journal of Food Engineering, 2011. 105(4): p. 663-670.
21. Hundal, J. and P.S. Takhar, Experimental study on the effect of glass transition on moisture profiles and stress-crack formation during continuous and time-varying drying of maize kernels. Biosystems Engineering, 2010. 106(2): p. 156-165.
22. Takhar, P.S., K.L. Head, K.M. Hendrix, and D.M. Smith, Predictive modeling of salmonella species Inactivation in ground pork and turkey during cooking. International Journal of Food Engineering, 2009. 5(11): p. 2:1-20.
23. Maneerote, J., N. Athapol, and P.S. Takhar, Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers LWT - Food Science and Technology, 2009. 42(4): p. 805-812.
24. Hundal, J. and P.S. Takhar, Dynamic viscoelastic properties and glass transition behavior of corn kernels. International Journal of Food Properties, 2009. 12(2): p. 295 - 307
25. Chen, G., D.E. Maier, O.H. Campanella, and P.S. Takhar, Modeling of Moisture Diffusivities for Components of Yellow–dent Corn Kernels. Journal of Cereal Science, 2009. 50: p. 82-90.
26. Takhar, P.S., Role of glass-transition on fluid transport in porous food materials. International Journal of Food Engineering, 2008. 4(7): p. 5: 1-15.
27. Kaur, A., P.S. Takhar, D.M. Smith, J. Mann, and M. Brashears, Fractional Differential Equations Based Modeling of Microbial Survival and Growth Curves: Model Development and Experimental Validation. Journal of Food Science, 2008. 73(8): p. E403-E414.
28. Huang, Y., P.S. Takhar, J. Tang, and B.G. Swanson, Flow behaviors of high acyl gellan aqueous solutions as affected by temperature, and calcium and gellan concentrations. International Journal of Food Engineering, 2008. 4(5): p. 12: 1-19.
29. Xing, H., P.S. Takhar, G. Helms, and B. He, NMR imaging of continuous and intermittent drying of pasta. Journal of Food Engineering, 2007. 78: p. 61–68.
30. Takhar, P.S., M. Kulkarni, and K. Huber, Dynamic viscoelastic properties of pasta as a function of temperature and water content. Journal of Texture Studies (invited for publication in the special issue), 2006. 37: p. 696-710.
31. Nindo, C.I., J. Tang, J.R. Powers, and P.P. Singh, Rheological properties of blueberry puree for processing applications. Journal of Food Science and Technology (LWT), 2005. 40(2): p. 292-299.
32. Nindo, C.I., J. Tang, J.R. Powers, and P.P. Singh, Viscosity of blueberry and red raspberry juices for processing applications. Journal of Food Engineering, 2005. 69: p. 343-350.
33. Singh, P.P., D.E. Maier, J.H. Cushman, K. Haghighi, and C. Corvalan, Effect of viscoelastic relaxation on moisture transport in foods. Part I: Solution of general transport equation. Journal of Mathematical Biology, 2004. 49(1): p. 1-19.
34. Singh, P.P., D.E. Maier, J.H. Cushman, and O. Campanella, Effect of viscoelastic relaxation on moisture transport in foods. Part II: Sorption and drying of soybeans. Journal of Mathematical Biology, 2004. 49(1): p. 20-35.
35. Huang, Y., P.P. Singh, J. Tang, and B.G. Swanson, Gelling Temperatures of High Acyl Gellan as Affected by Mono- and Di- Valent Cations with Dynamic Rheological Analyses. Carbohydrate Polymers, 2004. 56: p. 27-33.
36. Cushman, J.H., P.P. Singh, and L.S. Bennethum, Toward Rational Design of Drug Delivery Substrates: II. Mixture Theory For Three-Scale Biocompatible Polymers and a Computational Example. Multiscale Modeling and Simulation: A Society for Industrial and Applied Mathematics (SIAM) Interdisciplinary Journal, 2004. 2(2): p. 335-357.
37. Cushman, J.H., L.S. Bennethum, and P.P. Singh, Toward Rational Design of Drug Delivery Substrates: I. Mixture Theory For Two-Scale Biocompatible Polymers. Multiscale Modeling and Simulation: A Society for Industrial and Applied Mathematics (SIAM) Interdisciplinary Journal, 2004. 2(2): p. 302-334.
38. Singh, P.P. and V.K. Jindal, Pressure Drop Estimation in Tube Flow of Non-Newtonian Fluid Foods by Neural Networks. Journal of Food Process Engineering, 2003. 26(1): p. 49-65.
39. Singh, P.P., J.H. Cushman, and D.E. Maier, Multiscale fluid transport theory for swelling biopolymers. Chemical Engineering Science, 2003. 58(11): p. 2409-2419.
40. Singh, P.P., J.H. Cushman, and D.E. Maier, Three scale thermomechanical theory for swelling biopolymeric systems. Chemical Engineering Science, 2003. 58(17): p. 4017-4035.
41. Singh, P.P., J.H. Cushman, L.S. Bennethum, and D.E. Maier, Thermomechanics of swelling biopolymeric systems. Transport in Porous Media, 2003. 53(1): p. 1-24.
42. Singh, P.P., D.E. Maier, and O. Campanella, Effect of temperature and moisture on dynamic viscoelastic properties of soybeans. Transactions of the ASAE, 2001. 44(6): p. 1713-1719.
43. Singh, P.P. and D.E. Maier, Transient Heat Conduction and Hotspot Development Prediction in a Flaking Roll with Revolving Heat Flux and Convection Boundary Conditions. Journal of American Oil Chemists Society, 2001. 78(8): p. 787-792.
44. Singh, P.P., D.E. Maier, M.R. Okos, E. Cattanach, and K.P. Trumble, Effect of physical properties and operating parameters on soybean flaking. Journal of American Oil Chemists Society, 1999. 76(8): p. 981-987.