Pranabendu Mitra

Pranabendu Mitra

University of Wisconsin-Stout

H-index: 14

North America-United States

About Pranabendu Mitra

Pranabendu Mitra, With an exceptional h-index of 14 and a recent h-index of 12 (since 2020), a distinguished researcher at University of Wisconsin-Stout, specializes in the field of Food Engineering, Extraction, Extrusion, Drying, MIcrobial Fuel Cell.

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

Advances of blend films based on natural food soft matter: Multi-scale structural analysis

Optimization of single screw extrusion processing variables and soy and rice flour blend formulations based on physical properties of extrudates

Supercritical carbon dioxide extrusion of milk protein concentrate and rice flour blend: A new dairy nutrition delivery platform

Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts

Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion

Conversion of industrial food wastes cranberry pomace into foods blending with rice flour using single-screw extrusion process

Artificial Neural Network (ANN) modeling to predict the twin-screw extrusion processing variables of soy protein isolate and corn flour blend formulations on the physical …

Optimization of wheat flour, pumpkin flour and cranberry pomace blend formulations based on physicochemical properties of value-added cookies

Pranabendu Mitra Information

University

Position

___

Citations(all)

767

Citations(since 2020)

432

Cited By

469

hIndex(all)

14

hIndex(since 2020)

12

i10Index(all)

16

i10Index(since 2020)

13

Email

University Profile Page

University of Wisconsin-Stout

Google Scholar

View Google Scholar Profile

Pranabendu Mitra Skills & Research Interests

Food Engineering

Extraction

Extrusion

Drying

MIcrobial Fuel Cell

Top articles of Pranabendu Mitra

Title

Journal

Author(s)

Publication Date

Advances of blend films based on natural food soft matter: Multi-scale structural analysis

Fei Xiang

Zhe Liu

Hui Hu

Pranabendu Mitra

Xiaojie Ma

...

2023/12/15

Optimization of single screw extrusion processing variables and soy and rice flour blend formulations based on physical properties of extrudates

Current Chinese Science

Pranabendu Mitra

Srikanth M Pakki

Binu Acharya

Sagar Khanvilkar

2023/8/1

Supercritical carbon dioxide extrusion of milk protein concentrate and rice flour blend: A new dairy nutrition delivery platform

Journal of Food Process Engineering

Pranabendu Mitra

Ran Zhou

Syed SH Rizvi

2022/8

Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts

Applied Food Research

Pranabendu Mitra

Kripa Nepal

Prerana Tavade

2022/12/1

Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion

International Journal of Food Science & Technology

Ran Zhou

Pranabendu Mitra

Andrew Melnychenko

Syed SH Rizvi

2021/8

Conversion of industrial food wastes cranberry pomace into foods blending with rice flour using single-screw extrusion process

Journal of Food Industry

Pranabendu Mitra

Sagar Khanvilkar

Sai Kumar Samudrala

Kaushal Sunil Shroff

2021

Artificial Neural Network (ANN) modeling to predict the twin-screw extrusion processing variables of soy protein isolate and corn flour blend formulations on the physical …

Journal of the Saudi Society for Food and Nutrition

Pranabendu Mitra

Hosahalli S Ramaswamy

2021

Optimization of wheat flour, pumpkin flour and cranberry pomace blend formulations based on physicochemical properties of value-added cookies

Journal of the Saudi Society for Food and Nutrition (JSSFN)

Pranabendu Mitra

Razu Thapa

Binu Acharya

A Alim

2020

Empirical modeling of hot air-drying kinetics of horseradish dehydration

Journal of Food Industry

Mukesh Guragain

Pranabendu Mitra

2020

See List of Professors in Pranabendu Mitra University(University of Wisconsin-Stout)