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Gadvasu

ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ
Guru Angad Dev Veterinary And Animal Sciences University

ADMISSION 2019-20
You are viewing:       College & Institute   COLLEGE OF DAIRY AND FOOD SCIENCE TECHNOLOGY

College of Dairy and Food Science Technology

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Faculty Detail

Dr. Anju Boora Khatkar

Designation: Assistant Professor
Contact Address:Department of Dairy Chemistry, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, Punjab 141004.
Telephone : 0161-2553308
Mobile: 9876870672
Email:abkhatkar@gmail.com

Academic Credentials

  • B. Sc. (Life Sciences)
  • M. Tech (Food Engineering)
  • Ph. 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

  • ASRB-NET-2011 (Food Science and Technology) conducted by ICAR, New Delhi.
  • 2nd Rank in All India competitive examination for ICAR-SRF-2015 (Food Science & Technology). 
  • Merit Fellowship for Ph. D. (Food Science and Technology), PAU, Ludhiana. 
  • Best Poster Award on “Non-destructive Technique: Fortune for Quality Analysis of Milk & Milk Products” at 13th IDEA Convention & International Conference on Recent Advances in Engineering Applications for Sustainable Dairying, at Guru Angad Dev Veterinary Animals Sciences University, Ludhiana held on October 13th –14th 2023 
  • 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

Research: 06Extension: 02  Books chapter: 06    
Manuals: 01  Bulletin: 02

Publications

  • Khatkar, A. B., Kaur, A., Dhull, S. B., Khatkar, S. K., Mehta, N., Kaur, J., & Goksen, G. (2024). Ultrasound?modified whey protein?enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes. Food Science & Nutrition, 12(2), 851-859.
  • Khatkar, S. K., Khatkar, A. B., Mehta, N., Kaur, G., Dhull, S. B., & Prakash, S. (2023). Effective strategies for elevating the techno-functional properties of milk protein concentrate. Trends in Food Science & Technology, 104169.
  • Mehta, N., S, J., Kumar, P., Verma, A. K., Umaraw, P., Khatkar, S. K., ... & Sazili, A. Q. (2022). Ultrasound-assisted extraction and the encapsulation of bioactive components for food applications. Foods, 11(19), 2973.
  • 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.