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Asma Iftikhar

About Asma Iftikhar

Asma Iftikhar, With an exceptional h-index of 3 and a recent h-index of 3 (since 2020), a distinguished researcher at Amity University, specializes in the field of Food Technology.

His recent articles reflect a diverse array of research interests and contributions to the field:

Functional and Digestibility Properties of Native, Single, and Dual Modified Rice ( Oryza sativa L.) Starches for Food Applications

Effect of acetylation, hydroxypropylation and dual acetylation-hydroxypropylation on physicochemical and digestive properties of rice starches with different amylose content

Use of raw and physically modified rice starches as fat replacer in whipping cream

Asma Iftikhar Information

University

Position

Research scholar

Citations(all)

48

Citations(since 2020)

48

Cited By

9

hIndex(all)

3

hIndex(since 2020)

3

i10Index(all)

2

i10Index(since 2020)

2

Email

University Profile Page

Google Scholar

Asma Iftikhar Skills & Research Interests

Food Technology

Top articles of Asma Iftikhar

Title

Journal

Author(s)

Publication Date

Functional and Digestibility Properties of Native, Single, and Dual Modified Rice ( Oryza sativa L.) Starches for Food Applications

Handbook of Biomass Valorization for Industrial Applications

Shah Asma Iftikhar

Himjyoti Dutta

2022/1/15

Effect of acetylation, hydroxypropylation and dual acetylation-hydroxypropylation on physicochemical and digestive properties of rice starches with different amylose content

Biointerface Res. Appl. Chem

Shah Asma Iftikhar

Sayantan Chakraborty

Himjyoti Dutta

2022

Use of raw and physically modified rice starches as fat replacer in whipping cream

Current Research in Nutrition and Food Science Journal

Shah Asma Iftikhar

Himjyoti Dutta

2020/4/25

See List of Professors in Asma Iftikhar University(Amity University)