| Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying HS Bansal, PS Takhar, J Maneerote Food Research International 62, 709-717, 2014 | 40 | 2014 |
| Experimental measurement of physical pressure in foods during frying J Sandhu, H Bansal, PS Takhar Journal of Food Engineering 115 (2), 272-277, 2013 | 34 | 2013 |
| Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets MH Oztop, H Bansal, P Takhar, KL McCarthy, MJ McCarthy LWT-Food Science and Technology 55 (2), 690-694, 2014 | 31 | 2014 |
| Transport mechanisms and quality changes during frying of chicken nuggets—hybrid mixture theory based modeling and experimental verification HS Bansal, PS Takhar, CZ Alvarado, LD Thompson Journal of food science 80 (12), E2759-E2773, 2015 | 19 | 2015 |
| Two-scale modeling of transport mechanisms and quality changes during frying of foods HS Bansal University of Illinois at Urbana-Champaign, 2015 | | 2015 |
| Water and Fat Distributions in MethylCellulose Coated Fried Chicken Nuggets HM Öztop, MJ Mccarthy, K Mccarthy, P Takhar | | 2012 |
Pawan Singh TakharProfessor, University of Illinois at Urbana-ChampaignVerified email at illinois.edu
