Author

Saumya Sonam Sinha

Institution: National Institute of Food Technology Entrepreneurship and Management

Observed institution: National Institute of Food Technology Entrepreneurship and Management

ORCID: 0009-0009-8918-8372

Observed ORCID: 0009-0009-8918-8372

OpenAlex ID: A5102918534

Bigels a versatile gel composite for tailored application in food industries: A review

2024 · Saumya Sonam Sinha, Ashutosh Upadhyay, et al. · Food Structure · 44

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

2024 · Saumya Sonam Sinha, Ashutosh Upadhyay, et al. · Heliyon · 44

Investigating the impact of lecithin addition on rheological and textural properties of oleogels prepared from soy protein isolate-xanthan gum

2024 · Saumya Sonam Sinha, Ashutosh Upadhyay, et al. · International Journal of Food Science & Technology · 2

Optimization of PEF combined microwave glycation and comparison with conventional microwave treatment for soy protein and kappa carrageenan conjugation

2026 · Neha Pandey, Ashutosh Upadhyay, et al. · Scientific Reports · 1

Effect of microwave treatment and alternate drying methods on functional properties of soy protein-sodium alginate conjugates

2026 · Neha Pandey, Ashutosh Upadhyay, et al. · Discover Food · 1

Author response for "Investigating the impact of lecithin addition on rheological and textural properties of oleogels prepared from soy protein isolate‐xanthan gum"

2024 · Saumya Sonam Sinha, Ashutosh Upadhyay, et al. · Publons reviews and discussion

Lipids as Functional Foods and Nutraceuticals

2024 · Saumya Sonam Sinha, Shumaila Jan · Springer eBooks

Works count: 7

Citation count: 92

H-index: 2

I10-index: 2