top

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

College Menu

Faculty Detail

Dr. Sonika Choudhary

Designation: Assistant Professor
Contact Address:Department of Dairy Chemistry, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004.
Telephone :
Mobile: +91-8950125767
Email:sonikachoudhary15@gmail.com

Academic Credentials

  • MSc. (Food Processing Technology) (2010) from Maharshi Dayanand University, Rohtak, Haryana
  • PhD (Dairy Chemistry) (2015) from ICAR-NDRI, Karnal, Haryana

Area of Research Interests

  • Heat induced Chemistry between milk constituents, Traditional Dairy products and Nutraceutical and functional food.



Research Honour’s /Awards

  • University Topper in M.Sc.
  • ICAR- Fellowship for Ph.D

No. of Publications

Research: 09Extension: Nil     Books Chapter: 02     Manuals: Nil

Publications

  • Anuradha Kumari, Sumit Arora, Sonika Choudhary, AK Singh, Ravinder Kaushik (2023). Comparative study of aspartame and neotame stability in Ice cream and Cake. Indian journal of Dairy Science. 76(1). 10-18. Naas Rating 5.24.
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, A. K. Singh (2019). Effect of quality of milk on physico- chemical characteristics of buffalo milk concentrate (khoa) during storage. Journal of Food Science and Technology. 56 (3):1302–1315. Naas Rating 9.10.
  • Anuradha Kumari, Sonika Choudhary, Sumit Arora, A. K. Singh and S.K. Tomar (2018). Comparative stability of aspartame and neotame in yoghurt. International Journal of Dairy Technology. 71(1) 81-88. Naas Rating 10.04.
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2018). Heat induced protein-protein interactions occurring in milk during preparation of khoa as affected by type and quality of milk. Journal of Food Science and Technology. 55(10):4321–4329. Naas Rating 9.10.
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, S. K. Tomar, A. K. Singh (2017). Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk. Journal of Food Science and Technology. 54(2): 349–358. Naas Rating 9.10.
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2017). Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa. Journal of Food Science and Technology. 4(9):2737–2745. Naas Rating 9.10.
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2016). Impact of developed acidity in milk and subsequent neutralization on changes in physico-chemical properties and oxidative stability of khoa. Indian journal of Dairy Science. 69(6), 665-667. Naas Rating 5.24.
  • Anuradha Kumari, Sonika Choudhary, Sumit Arora and Vivek Sharma Stability of aspartame and neotame in pasteurized and inbottle sterilized flavoured milk. (2016). Food Chemistry. 196:533–538. Naas Rating 14.80.
  • Anuradha Kumari, Sumit Arora, A. K. Singh and Sonika Choudhary (2016)  Development of an analytical method for estimation of neotame in cake and ice cream. LWT Food Science and Technology. 70:142-147. Naas Rating: 12.0. 
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari (2015). Factors affecting heat induced changes in khoa: A Review. Indian journal of Dairy Science. 69(5): 415-424. Naas Rating 5.25.