| Effect of the native fat globule size on foaming properties and foam structure of milk TM Ho, P Dhungana, B Bhandari, N Bansal Journal of Food Engineering 291, 110227, 2021 | 27 | 2021 |
| Size-based fractionation of native milk fat globules by two-stage centrifugal separation P Dhungana, T Truong, M Palmer, N Bansal, B Bhandari Innovative Food Science & Emerging Technologies 41, 235-243, 2017 | 21 | 2017 |
| Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams P Dhungana, T Truong, N Bansal, B Bhandari International Dairy Journal 105, 104671, 2020 | 19 | 2020 |
| Utilizing coffee pulp and mucilage for producing alcohol-based beverage Y KC, R Subba, LD Shiwakoti, PK Dhungana, R Bajagain, DK Chaudhary, ... Fermentation 7 (2), 53, 2021 | 15 | 2021 |
| Evaluation of extrudate from sweet potato flour and tomato pomace blend by extrusion processing PK Dhungana, A Chauhan, S Singh African Journal of Food Science 8 (5), 264-277, 2014 | 15 | 2014 |
| Development of a continuous membrane nanobubble generation method applicable in liquid food processing P Dhungana, B Bhandari International Journal of Food Science & Technology 56 (9), 4268-4277, 2021 | 10 | 2021 |
| Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes P Dhungana, T Truong, N Bansal, B Bhandari Food Research International 123, 153-165, 2019 | 10 | 2019 |
| Process optimization for yam flour incorporated in expanded extrudates Y Kc, R Rajbanshi, N Katuwal, P Dhungana, D Subba International Journal of Food Properties 24 (1), 1252-1264, 2021 | 9 | 2021 |
| Evaluation of modified sorghum starches and biodegradable films B Shrestha, PK Dhungana, S Dhital, B Adhikari Journal of Food Science and Technology Nepal 10, 11-17, 2018 | 6 | 2018 |
| Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates KC Yadav, M Pashupati, KD Pramesh, R Ranjit, G Ghanendra, D Sushil African Journal of Food Science 9 (8), 448-455, 2015 | 6 | 2015 |
| Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying P Dhungana, T Truong, N Bansal, B Bhandari Drying Technology 39 (15), 2160-2172, 2021 | 4 | 2021 |
| A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator P Dhungana, T Truong, N Bansal, B Bhandari International Dairy Journal 125, 105209, 2022 | 3 | 2022 |
| Dairy creams and related products P Dhungana, B Bhandari Dairy Fat Products and Functionality: Fundamental Science and Technology …, 2020 | 3 | 2020 |
| Masular – A traditional fish product of Tharu community of Nepal G Gartaula, B Dhami, PK Dhungana, BN Vaidya NISCAIR-CSIR, India, 2014 | 3 | 2014 |
| Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method D Solanki, P Dhungana, QY Tan, R Badin, B Bhandari, JK Sahu, ... Food Hydrocolloids, 110342, 2024 | | 2024 |
| Process Optimization of Finger Millet Incorporated Extrudates KC Yadav, R Rajbanshi, P Bhattarai, PK Dhungana, D Subba Himalayan Journal of Science and Technology, 60-67, 2020 | | 2020 |
| Effect of fat globule size on functionality and stability of dairy emulsions PK Dhungana | | 2019 |
