Associate Professor

FULLBRIGHT FELLOW, USA 2017-18

In addition to excellence in teaching, I have maintained an active and influential presence in the realm of research. My work has been marked by a distinguished record of securing research funding, enabling a diverse range of innovative projects within the domain of Food Science and Technology. I have successfully secured fourteen research fundings, with eleven as the Principal Investigator and three as the Co-Principal Investigator, amounting to approximately 6.0 crore INR funded by the Government of India. I have successfully supervised 12 PhD and Post Doc scholars and over 70 PG students. Currently 07 scholars are under my supervision. 

My research has been widely recognized through scholarly metrics, boasting a Google Scholar h-index of 62, a cumulative index of 797.337, and a substantial total of 10100 citations. The impact of my research extends to over 200 publications in esteemed, high-impact international journals, such as Food Chemistry, Food Hydrocolloids, Carbohydrate Polymers, Innovative Food Science and Technology, and the Royal Society of Chemistry, among others. I have also been actively involved in collaborative research initiatives with a particular focus on fermented foods and their nutraceutical potential. These efforts have yielded significant findings and even led to patent applications, enhancing the applicability of our research in real-world scenarios. Internationally, I have received esteemed honors, including the Fulbright Post- Doctoral Fellowship in 2019-2020 at Cornell University and Rutgers University, the Young Scientist Award for Innovations in Research Carrier at ICFP-2018 in the UAE, and the Prof. Carl Hoseny Award in 2019 from the Central Executive Committee of the Association of Food Scientists and Technologists (India).In 2023, I was awarded as Outstanding Scientist (citations) at the University of Kashmir. Besides this, I was listed among top 2% Scientists in 2022, 2023 & 2024 by Standford University. Currently, my research pursuits continue to break new ground, encompassing the development of personalized nutrition using 3D printing and the production of vegan meat, exploiting alternative sources of protein through high-moisture extrusion. I am also excited to embark on a research collaboration with Pepsico USA in the area of functional beverages using encapsulation technology, highlighting the real- world applications and industry relevance of my work.

In conclusion, my academic and research journey is characterized by an unyielding commitment to education, curriculum development, mentorship, and advancing the field of Food Science and technology through pioneering research. This holistic approach underscores my dedication to knowledge dissemination and the practical application of our findings, ultimately contributing to the betterment of society and the field itself.

Faculty Details

  • Citations 10150
  • HIndex 62
  • i10 Index 147
  • Mobile 7006599755
  • Email adil.gani@gmail.com adilgani@uok.edu.in
  • Administrative position Held Coordinator, Department of Food Science & Technology
  • Resume View



Research Papers Published

  • "General approaches to biopolymer-based Pickering emulsions" International Journal of Biological Macromolecules, 267(1): DOI No. 131430 Impact Factor= 7.7
  • "Valorization of saffron petal waste anthocyanin extract, microencapsulation storage kinetic stability, and in vitro release behavior of anthocyanin microcapsules" Biomass Conversion and Biorefinery, 0(0): 1 -12 Impact Factor= 3.6
  • "Impact of Nanoencapsulated Rosemary Essential Oil as a Novel Feed Additive on Growth Performance, Nutrient Utilization, Carcass Traits, Meat Quality and Gene Expression of Broiler Chicken" Foods, 13(0): DOI No. 10 Impact Factor= 4.7
  • "Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives" ACS Food Science & Technology, 4(6): 1341 -1351 Impact Factor= 2.6
  • "From Tropical to Temperate: First Distribution Record of Amaranthus deflexus L. (Amaranthaceae) as an Alien Species to Kashmir Himalaya" Russian Journal of Biological Invasions, 15(3): 451 -458 Impact Factor= 1
  • "Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality" International Journal of Biological Macromolecules, 280(0): DOI No. 135951 Impact Factor= 7.7
  • "Identification, quantification and nutraceutical evaluation of the extracts from Arnebia benthamii roots of Himalayan regions of J&K, India" Ultrasonics Sonochemistry, 109(0): DOI No. 106985 Impact Factor= 8.7
  • "Identification of antidiabetic peptides from broad bean protein: Sequencing using LC-MS-QTOF and in-vitro confirmative studies" Food Bioscience, 61(0): DOI No. 104903 Impact Factor= 4.8
  • "Ultrasonication assisted enzymatic hydrolysis for generation of pulses protein hydrolysate having antioxidant and ACE-inhibitory activity" International Journal of Biological Macromolecules, 278(0): DOI No. 134647 Impact Factor= 7.7
  • "Pickering emulsions of zein nanoparticles co-stabilized by Tween 20: An effective strategy to stabilize citral in low pH environment" Colloids and Surfaces A: Physicochemical and Engineering Aspects, 701(0): DOI No. 134876 Impact Factor= 4.9
  • "Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients" Food Hydrocolloids, 157(0): DOI No. 110478 Impact Factor= 11
  • "Effect of enzymatic hydrolysis of pulse protein macromolecules to tailor structure for enhanced nutraceutical properties" LWT, 205(0): DOI No. 116502 Impact Factor= 6
  • "Starch exploration in Nelumbo nucifera and Trapa natans: Understanding physicochemical and functional variations for future perspectives" International Journal of Biological Macromolecules, 0(0): DOI No. 133077 Impact Factor= 7.7

Books Published

  • "Starch -A Food Hydrocolloide". Delton. {ISBN: 97881928671} pp 66
  • "Food Hydrocolloids as Encapsulating Agents in Delivery Systems". CRC Press. pp 0
  • "Food biopolymers: Structural, functional, and nutraceutical properties". Food biopolymers: Structural, functional, and nutraceutical properties, Springer International Publishing. pp 0

Research Projects Details:

Title of the ProjectFunding AgencyDatedAmount (in Rs.)
2. Nutraceutical potential of ß- glucan, its utilization for making functional foods and as an encapsulating material for target delivery of probiotics.Department of Biotechnology Govt. of India05-03-20137,380,000.00
5. Extraction of resistant starch from horse chestnut and rice, its utilization as an encapsulating agent for targeted delivery into the colonMinistry of Food Processing, Govt. of India05-03-20145,473,000.00
3. Wheat flour modification by bacterial, enzymatic and chemical interventions to combat coeliac disordersDepartment of Biotechnology Govt. of India02-06-2014638,000.00
6. Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& KICMR, New Delhi01-01-20162,200,000.00
1. Enhancing the quality and nutraceutical status of traditional meat products of India by use of enzymes and protective microorganismsDepartment of Biotechnology Govt. of India03-03-20136,750,000.00
4. Stability of phytochemicals during processing and storage of perishable temperate fruitsDepartment of Biotechnology Govt. of India28-02-20134,723,000.00
Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& KICMR01-01-20162,200,000.00
Fortification of active ingredients from saffron and sea buck thorn for development of novel functional foodsDepartment of Science and Technology, SERB13-09-20174,400,000.00
Safety, Quality and Nutraceutical Status of Kradi - A traditional Dairy based Fermented food of Himalayan Regions of J & K.ICMR31-07-20202,200,000.00
Technological interventions and their application for sustainable livelihood of women folk involved in the production of various traditional milk-based fermented foods of Himalayan belt of J&K.NMHS01-04-20184,900,000.00
Fortification of active ingredients from saffron and sea buck thorn for development of novel functional foods”.SERB27-06-20184,400,000.00
Encapsulation of sea buckthorn polythenols and their interaction with milk proteins for their stability and sustainable release in the gut.ICMR21-06-20192,022,720.00
Characterisation of macromolecules from underutilised millets, their nano-reduction and utilization as bioactive nano-carrier for development of functional foodsICMR21-06-20192,022,720.00
Nano reduction of starch macromolecule, its characterization and utilization as nano-carrier for development of functional foods.ICMR18-05-20181,700,000.00
Fortification of active ingredients from saffron and sea buck thorn for development of novel functional foodsSERB01-01-20224,400,000.00
Technological interventions and their application for sustainable livelihood of women folk involved in the production of various traditional milk-based fermented foods of Himalayan belt of J&K.NMHS01-01-20224,900,000.00
Encapsulation of sea buckthorn polythenols and their interaction with milk proteins for their stability and sustainable release in the gut.ICMR05-05-20222,022,720.00

Research Scholars:

NameCourseStatusNature
Asima JanPh.D Awarded Whole Time
Asma AshrafPh.D Awarded Whole Time
Bilal Ahmad AshwarPh.D Awarded Whole Time
Mehvish MushtaqPh.D Awarded Whole Time
Mudasir Ahmad ShagooPh.D Awarded Whole Time
Faiza JhanPh.D Awarded Whole Time
Nairah NoorPh.D Awarded Whole Time
Umar ZahoorPh.D Awarded Whole Time
Pawandeep KaurPh.D Awarded Whole Time
Ifra HassanPh.D Awarded Whole Time