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Malleboina Penchalaraju

Observed name: Penchalaraju Malleboina
ORCID: 0000-0001-7985-7207
Observed ORCID: 0000-0001-7985-7207
OpenAlex ID: A5040726483
Legume protein concentrates from green gram, cowpea, and horse gram
2022 · Malleboina Penchalaraju, Sowriappan John Don Bosco · Journal of Food Processing and Preservation · 31
Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues
2022 · Malleboina Penchalaraju, Sowriappan John Don Bosco · International Journal of Food Science & Technology · 14
Leveraging Indian pulse proteins for plant‐based mock meat III : physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues
2023 · Malleboina Penchalaraju, Achinna Poshadri, et al. · International Journal of Food Science & Technology · 12
Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites
2024 · Malleboina Penchalaraju, Abhilash Narayandas, et al. · Journal of Food Science and Technology · 6
Effect of fenugreek seed mucilage on physico-chemical properties of Mosambi fruit juice
2018 · R. Aruna, B. Manjula, et al. · Journal of Pharmacognosy and Phytochemistry · 6
Natural antioxidants to reduce the lipid oxidation process of meat and meat products: A review
2017 · Malleboina Penchalaraju, D Lavanya, et al. · International Journal of Chemical Studies · 3
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose
2024 · Poshadri Achinna, Penchalaraju Malleboina, et al. · Food Science and Technology International · 2
Revolutionizing egg-free baking: alkaline-extracted plant proteins as sustainable modifiers of muffin structure and palatability
2026 · Achinna Poshadri, Malleboina Penchalaraju, et al. · Journal of Food Science and Technology
Author response for "Leveraging Indian pulse proteins for plant‐based mock meat III : physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues"
2023 · Malleboina Penchalaraju, Achinna Poshadri, et al. · Publons reviews and discussion
Author response for "Leveraging Indian pulse proteins for plant‐based mock meat III : physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues"
2023 · Malleboina Penchalaraju, Achinna Poshadri, et al. · Publons reviews and discussion
Author response for "Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues"
2022 · Malleboina Penchalaraju, Sowriappan John Don Bosco · Publons reviews and discussion
Author response for "Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues"
2022 · Malleboina Penchalaraju, Sowriappan John Don Bosco · Publons reviews and discussion
Author response for "Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues"
2022 · Malleboina Penchalaraju, Sowriappan John Don Bosco · Publons reviews and discussion
Gas phase fumigation methods to enhance the functional properties of wheat flour- a review
2018 · Malleboina Penchalaraju, D Lavanya · International Journal of Chemical Studies
Physicochemical and microbial analysis of minimally processed fruits and vegetables.
2014 · K. M. Sowjanya, K. R. Manjula, et al.
Works count: 15
Citation count: 74
H-index: 5
I10-index: 3
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