A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail Proteins Structure Function and Bioinformatics, 2026 The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics, which in turn govern their functional properties. The complex relationship between the structure and function of the protein can be modeled using machine learning (ML) algorithms. In this study, different ML algorithms were used to predict solubility, emulsifying activity index, emulsifying capacity, and gel strength of different plant proteins using structural predictors (surface hydrophobicity, zeta potential, undenatured protein content, water holding capacity, soluble protein polymer content, β ‐sheet content). Model performances were assessed by specific metrics (, mean absolute error [], and root mean squared error []) and non‐violation of physical constraints. The solubility and emulsifying activity index were predicted using surface hydrophobicity, zeta potential, and undenatured protein content. Emulsifying capacity was predicted using surface hydrophobicity, solubility, undenatured protein content, while gel strength was predicted using solubility, undenatured protein content, water holding capacity, soluble protein polymer content, and β ‐sheet content. The based Support Vector Regression model accurately predicted solubility ( = 0.8906), emulsifying activity index ( = 0.7383), emulsifying capacity ( = 0.7978), and gel strength ( = 0.8822). Results highlighted the potential of ML algorithms for predicting of plant protein functionality using a few macromolecular structural characteristics. Such predictive models could serve as indispensable tools in the selection of protein ingredients for various food applications.
COMPOSITIONAL ANALYSIS OF CREAM Payal Karmakar, Ronit Mandal Analytical Methods for Milk and Milk Products Sampling Methods and Chemical and Compositional Analysis Volume 1, 2024 The cream is a type of liquid milk product that is substantially rich in milk fat and is found in the form of an oil-in-water emulsion of fat in milk serum. It is obtained by mechanical separation from the milk. Other types of cream that are prevalent in the market are whipped cream, table cream, coffee cream, and plastic cream. Usually, the cream contains all the components as in the milk, not with different compositions. Compositional analysis is important for getting information on the components in the cream samples. in this chapter, standards protocols are discussed for the determination of total solids, fat, solids-not-fat (SNF), lactose, ash content, total nitrogen (TN) content, water-insoluble fatty acids (FAs), titratable acidity of fat, and pH in cream.
Non-thermal processing of watermelon and red grape juices in thin-profile continuous-flow pulsed UV light reactors: Effect on microbiological safety and nutritional value Anubhav Pratap-Singh, Ronit Mandal Lwt, 2024 Herein, we report successful non-thermal pasteurization of fruit juices (watermelon and red grape juices) in a flow-through pulsed light (PL) reactor. Impact of PL reactor configuration (annular/coiled tube), product flow rates (14–75 L/h) and pulse frequency (1–5 Hz) on the inactivation of Escherichia coli ATCC 29055, Listeria innocua ATCC 33090, and Clostridium sporogenes ATCC 7955 in red grape (pH = 3.37) and watermelon juice (pH = 5.02), and changes in quality and nutritional parameters, was explored. >5 and > 7 log10 microbial reductions were achieved in annular and coiled reactor respectively, demonstrating PL's potential in juice pasteurization. Watermelon juice exhibited higher microbial inactivation, while E. coli was found to be most susceptible. The inactivation kinetics using three different models were compared wherein ‘log-linear plus tail model’ showed the best fit. During PL processing, there were minor changes in pH and colour of both juices, whereas nutritional parameters (total anthocyanins, total phenolics, antioxidant capacity, vitamin C, trans-resveratrol, and lycopene content) decreased significantly (p < 0.05) by up to 39.1%, 62.2%, 53.8%, ∼70%, 82%, and 46.8%, respectively, yet at levels lower than conventional thermal pasteurization. These results shall inspire commercialization of PL based fruit beverage pasteurization systems.
PHYSICOCHEMICAL ANALYSIS OF MILK POWDER Ronit Mandal, Payal Karmakar, Kuntal Roy Analytical Methods for Milk and Milk Products Physicochemical Analysis of Concentrated Coagulated and Fermented Products Volume 2, 2024 Milk is a highly nutritious food. However, it is susceptible to microbial growth and degradation due to its high moisture content (86–88%) and water activity (aw ~ 0.995). Therefore, milk products are dried for long-term storage. Conversion of powder also helps in lowering of transportation costs. Milk powders are great source of proteins, fat, minerals, lactose, and sometimes fortified vitamins. Thus, proper quantification and analysis of milk powders is necessary for meeting the standards laid down by the regulatory agencies like Food and Drug Administration (FDA) and Codex Alimentarius Commission (CAC) to name a few. Organizations like International Organization for Standardization (ISO), International Dairy Federation, etc., have introduced several analytical methods for determination of proximate composition and physicochemical characteristics for analysis of milk powders. This chapter aims to bring together all the analytical procedures for determination of composition and physicochemical characteristics of several powdered dairy products
ESTIMATION OF NUTRACEUTICAL COMPONENTS OF MILK AND MILK PRODUCTS Payal Karmakar, Ronit Mandal, Kuntal Roy Analytical Methods for Milk and Milk Products Physicochemical Analysis of Concentrated Coagulated and Fermented Products Volume 2, 2024 Nutraceuticals are the components to provide specific health benefits beyond giving just basic nutrition. Milk has been rightly termed as a complete food as it contains almost all essential nutrients essential for the normal functioning of the human body, like maintenance, growth, and fighting against diseased conditions. Various components of milk have shown promising results in a protection against gout, thyroid malfunctions, and several other metabolic disorders. Bioactive peptides form an impactful part of the nutraceutical components of milk. They also comprise of coenzymes, which enhance the biological significance and physiological functionality of dairy products. This chapter aims at the estimation of selected nutraceutical components of milk and their analysis.
PHYSICOCHEMICAL ANALYSIS OF KHOA AND KHOA-BASED SWEETS Kuntal Roy, Anindita Debnath, Ronit Mandal, Shamim Hossain, Payal Karmakar, Partha P. Debnath Analytical Methods for Milk and Milk Products Physicochemical Analysis of Concentrated Coagulated and Fermented Products Volume 2, 2024 Khoa (dried whole milk or milk thickened by heating) is a traditional dairy product that is widely known as a base material for preparing varieties of sweets or a famous cuisine. Khoa has a high dairy value because of the presence of a high amount of fat, protein, lactose, and minerals. Khoa produced from buffalo milk is preferable rather than cow milk as buffalo milk khoa has a higher yield and has better color and appearance as well as better body and texture. The composition of khoa is largely depended upon the type of milk from which it is prepared. In 1968, the standards for khoa were first published by the Bureau of Indian Standards (BIS); and after numerous research studies, this standard was revised. Many research studies have been published by regulatory agencies that have proposed numerous analytical techniques for determining its properties. The main objective of this chapter is to describe the methods to determine moisture, fat, protein, lactose, sucrose, ash, acidity, of khoa and khoa-based sweets.
Heat and acid coagulated milk products: Physicochemical changes during processing and storage Chemistry of Milk and Milk Products Physicochemical Properties Therapeutic Characteristics and Processing Methods, 2023
A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality R Mandal, S Malvar, R Chandra, BP Ismail Proteins: Structure, Function, and Bioinformatics , 2026 2026
UV or Pulsed Light for Food Packaging R Mandal, P Karmakar Elsevier , 2026 2026
Accelerated Cheese Ripening R Mandal, PP Debnath, P Karmakar, R Kumari, A Debnath, J Lodh Technological Advances and Trends in Cheese Making, 81-105 , 2025 2025 Citations: 2
Computational Fluid Dynamics Analysis and Biodosimetry-Based Microbial Validation for Continuous-Flow Pulsed UV Light Reactors for Processing of Model Liquid Foods R Mandal, A Pratap-Singh Food and Bioprocess Technology 18 (2), 1656-1677 , 2025 2025 Citations: 3
Harnessing the Potential of Different Machine Learning Algorithms for Linking Structural and Functional Properties of Plant Proteins R Mandal, BP Ismail MDPI , 2024 2024
Microwave-Vacuum Dehydration in Food Processing A Pratap-Singh, P Karmakar, R Mandal Microwave Processing of Foods: Challenges, Advances and Prospects … , 2024 2024 Citations: 2
Physicochemical Analysis of Khoa And Khoa-Based Sweets K Roy, A Debnath, R Mandal, S Hossain, P Karmakar, PP Debnath Analytical Methods for Milk and Milk Products, 53-91 , 2024 2024 Citations: 1
Compositional Analysis of Cream P Karmakar, R Mandal Analytical Methods for Milk and Milk Products, 231-256 , 2024 2024 Citations: 4
Estimation Of Nutraceutical Components Of Milk And Milk Products P Karmakar, R Mandal, K Roy Analytical Methods for Milk and Milk Products, 339-366 , 2024 2024
Physicochemical analysis of milk powder R Mandal, P Karmakar, K Roy Analytical methods for milk and milk products, 93-156 , 2024 2024 Citations: 1
Non-thermal processing of watermelon and red grape juices in thin-profile continuous-flow pulsed UV light reactors: Effect on microbiological safety and nutritional value A Pratap-Singh, R Mandal LWT 191, 115516 , 2024 2024 Citations: 10
Heat and acid coagulated milk products: Physicochemical changes during processing and storage R Mandal, P Karmakar, K Roy, R Rani The Chemistry of Milk and Milk Products: Physicochemical Properties … , 2023 2023 Citations: 1
Effects of pulsed light on the postharvest quality and shelf-life of highbush blueberries (cv. Draper) A Pratap-Singh, M Shojaei, A Singh, Y Ye, R Mandal, Y Yan, J Pico, ... Applied Food Research 3 (1), 100273 , 2023 2023 Citations: 19
Encapsulation methods in the food industry: Mechanisms and applications R Rani, P Karmakar, N Singh, R Mandal Advances in food process engineering, 93-139 , 2023 2023 Citations: 7
Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment X Mohammadi, G Matinfar, R Mandal, A Singh, G Fiutak, DD Kitts, ... Food Chemistry 405, 134600 , 2023 2023 Citations: 13
Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving … A Pratap-Singh, A Suwardi, R Mandal, J Pico, SD Castellarin, DD Kitts, ... Foods 12 (4), 684 , 2023 2023 Citations: 4
Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products LKY Cheung, AD Sanders, R Mandal, DR Dee, A Pratap-Singh, RY Yada Effect of High-Pressure Technologies on Enzymes, 299-329 , 2023 2023 Citations: 2
Whey Protein Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects R Mandal, P Karmakar Functional Dairy Ingredients and Nutraceuticals, 73-99 , 2022 2022 Citations: 1
Sustainable processing through efficient use of energy and minimizing waste production A Pratap-Singh, S Noore, R Mandal, A Singh Nonthermal processing in Agri-food-bio sciences: Sustainability and future … , 2022 2022 Citations: 4
Antimicrobial properties of spray-dried cellulose nanocrystals and metal oxide-based nanoparticles-in-microspheres A Baldelli, H Etayash, H Oguzlu, R Mandal, F Jiang, REW Hancock, ... Chemical Engineering Journal Advances 10, 100273 , 2022 2022 Citations: 32
MOST CITED SCHOLAR PUBLICATIONS
Recent developments in cold plasma decontamination technology in the food industry R Mandal, A Singh, AP Singh Trends in food science & technology 80, 93-103 , 2018 2018 Citations: 437
Applications of pulsed light decontamination technology in food processing: An overview R Mandal, X Mohammadi, A Wiktor, A Singh, A Pratap Singh Applied Sciences 10 (10), 3606 , 2020 2020 Citations: 256
Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins A Amiri, A Mousakhani-Ganjeh, S Shafiekhani, R Mandal, AP Singh, ... Innovative food science & emerging technologies 56, 102191 , 2019 2019 Citations: 97
Legume lipoxygenase: Strategies for application in food industry Y Shi, R Mandal, A Singh, A Pratap Singh Legume Science 2 (3), e44 , 2020 2020 Citations: 92
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material M Nowacka, M Dadan, M Janowicz, A Wiktor, D Witrowa‐Rajchert, ... Comprehensive Reviews in Food Science and Food Safety 20 (5), 5097-5144 , 2021 2021 Citations: 87
Impact of three different dehydration methods on nutritional values and sensory quality of dried broccoli, oranges, and carrots X Mohammadi, Y Deng, G Matinfar, A Singh, R Mandal, A Pratap-Singh Foods 9 (10), 1464 , 2020 2020 Citations: 67
Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution A Wiktor, R Mandal, A Singh, AP Singh Foods 8 (9), 380 , 2019 2019 Citations: 62
Novel drying methods for sustainable upcycling of brewers’ spent grains as a plant protein source A Pratap Singh, R Mandal, M Shojaei, A Singh, PŁ Kowalczewski, M Ligaj, ... Sustainability 12 (9), 3660 , 2020 2020 Citations: 55
Pulsed UV light irradiation processing of black tea infusions: Effect on color, phenolic content, and antioxidant capacity R Mandal, A Wiktor, X Mohammadi, A Pratap-Singh Food and Bioprocess Technology 15 (1), 92-104 , 2022 2022 Citations: 33
Antimicrobial properties of spray-dried cellulose nanocrystals and metal oxide-based nanoparticles-in-microspheres A Baldelli, H Etayash, H Oguzlu, R Mandal, F Jiang, REW Hancock, ... Chemical Engineering Journal Advances 10, 100273 , 2022 2022 Citations: 32
Characterization of continuous-flow pulsed UV light reactors for processing of liquid foods in annular tube and coiled tube configurations using actinometry and computational … R Mandal, A Pratap-Singh Journal of Food Engineering 304, 110590 , 2021 2021 Citations: 28
Beer and consumer response using biometrics: Associations assessment of beer compounds and elicited emotions C Gonzalez Viejo, R Villarreal-Lara, DD Torrico, YG Rodríguez-Velazco, ... Foods 9 (6), 821 , 2020 2020 Citations: 28
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY R Mandal, R Kant Food Science and Technology Journal 1 (1), 33-45 , 2017 2017 Citations: 28
Comparison of quality characteristics of tomato paste produced under ohmic-vacuum combination heating and conventional heating ZT Alkanan, ARS Al-Hilphy, AB Altemimi, R Mandal, A Pratap-Singh Applied Food Research 1 (2), 100014 , 2021 2021 Citations: 21
Effects of pulsed light on the postharvest quality and shelf-life of highbush blueberries (cv. Draper) A Pratap-Singh, M Shojaei, A Singh, Y Ye, R Mandal, Y Yan, J Pico, ... Applied Food Research 3 (1), 100273 , 2023 2023 Citations: 19
Food safety and preservation R Mandal, Y Shi, A Singh, RY Yada, AP Singh Academic Press , 2020 2020 Citations: 17
PEF as an alternative tool to prevent thermolabile compound degradation during dehydration processes A Wiktor, AP Singh, O Parniakov, V Mykhailyk, R Mandal, ... Pulsed electric fields to obtain healthier and sustainable food for tomorrow … , 2020 2020 Citations: 15
Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment X Mohammadi, G Matinfar, R Mandal, A Singh, G Fiutak, DD Kitts, ... Food Chemistry 405, 134600 , 2023 2023 Citations: 13
Non-thermal processing of watermelon and red grape juices in thin-profile continuous-flow pulsed UV light reactors: Effect on microbiological safety and nutritional value A Pratap-Singh, R Mandal LWT 191, 115516 , 2024 2024 Citations: 10
Lysine bioavailability in school-age children consuming rice is reduced by starch retrogradation K Caballero, R Mandal, A Pratap-Singh, DD Kitts, RO Ball, PB Pencharz, ... The Journal of nutrition 150 (12), 3208-3215 , 2020 2020 Citations: 10
