Designation: Assistant Professor Contact Address:Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana-141004. Telephone : 0161-2553308 Mobile: 98768-70672 Email:firstname.lastname@example.org
Sc. (Life Sciences)
Tech (Food Engineering)
D (Food Technology)
Teaching and Other Appointments
Dairy chemistry, Food chemistry, Research techniques, Chemical quality assurance, Chemistry of milk, Chemistry of dairy products, Human nutrition, and Biochemistry.
Area of Research Interests
Protein chemistry and functionalization, Non-destructive analysis, Bio-simulation for food biomolecules, Biosensors.
Research Honour’s /Awards
Best Poster Award on “Effect of ultrasound on the functional, structural and morphological attributes of the whey protein” at International Conference: ICBN-2018 held on Feb 21-23, 2018 at GJUS&T, Hisar.
Best in Research Concept Award on “Ultrasound assisted modification of whey protein: A non thermal technique for diversification and value addition of whey protein” at National Conference (AMIFOST 2017) held on September 26, 2017 at Amity University, Noida.
Best Poster Award on “Technological evaluation of Jaggery, honey and stevia powder products” at ICFoST XXVI held on December 7-9, 2017 at CSIR-IICT, Hyderabad.
Best Oral Presentation Award on “Quality evaluation of muffins prepared by replacing sugar with natural sweeteners” at International Conference on Food Security and Sustainable Agriculture held on December 21st – 24th 2018 at in Pataya-Bangkok, Thialand (As co-author)
No. of Publications
Books chapter: 04
Manuals: 01 Bulletin: 02
Khatkar, A. B., Kaur, A., Khatkar, S. K., Bala, M., Maan, S., & Tyagi, S. K. (2021). Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles. LWT, 147, 111599.
Khatkar AB, Kaur A and Khatkar SK (2020) Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes. LWT - Food Science and Technology 1;132:109781.
Khatkar AB, Kaur A, Khatkar SK, Mehta N. (2018) Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2018.08.026
Khatkar AB, Kaur A, Khatkar SK, Mehta N (2018) Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. Journal of Food Science & Technology (2018). https://doi.org/10.1007/s13197-018-3147-5.
Khatkar AB and Kaur A (2018) Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles. Journal of Food Measurements and Characterization. https://doi.org/10.1007/s11694-018-9838-9.
Khatkar AB and Kaur A (2018) Effect of different methods of instantization, drying and gum addition on quality characteristics of instant noodles. Food and Nutrition Open Access 1(1): 1-6. DOI: 10.31021/fnoa.20181103.