Assistant Professor

FULLBRIGHT FELLOW, USA 2017-18

In addition to excellence in teaching, I have managed to maintain an active research reputation at University of Kashmir (KU). In this period of my academic and research career at KU, I was successful in securing fourteen research funding, eleven as PI and three as Co-PI amounting to approximately 4.0 crore INR (540000 USD ,approx.) funded by Govt. of India. I have been supervising five Ph.D scholars and trained five research assistants in my projects. Being a part of our curriculum every year I am being allotted with four postgraduate students to work on different projects related to health and nutrition. My research interests include characterization of major components of food like proteins, starch, dietary fibre mainly β-glucan, encapsulation and targeted delivery of bioactive compounds like probiotics and phenolics through gastro-intestinal tract, development and characterization of active packaging films, fortification of bakery foods with protein concentrates, development of functional foods with anticancerous and antioxidant activity, nutraceutical potential of bioactive peptides. From the last six years, I have published more than 100 research and review articles in high impact journals of international reputation like Food Chemistry, Food Hydrocolloids, Carbohydrate polymers, Innovative Food Science and Technology, Royal society of Chemistry, etc. I have published almost 30 research papers in 2017 only with an average impact factor of 3-4. I have also the privilege of establishing Food Technology labs at Govt. polytechnic for women, Srinagar funded by the World Bank and a founding member for establishment of Dept. of Food science and Technology at University of Kashmir. I have established a cell culture lab equipped with hi-tech equipments like ELISA, ATR-FTIR, DSC, Gel doc, etc, through DBT funding. I have been invited as a speaker in 6th International conference on Food Factors (ICOFF2015) held in South Korea and attended many international conferences on Food. I have been Awarded with Fulbright Post Doc fellowship  for research and Academic Excellence  in  USA, 2017-2018 and my host institute for fellowship is cornell university USA. I have also been Awarded as Young Scientist Award (Innovations in Research Carrer) at ICFP-2018 in UAE.

Faculty Details

  • Citations 9000
  • HIndex 60
  • i10 Index 134
  • 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

  • "Physicochemical properties of native and ?-irradiated wild arrowhead (Sagittaria sagittifolia L.) tuber starch" International journal of biological macromolecules, 77(1): 360 -368
  • "Effect of ?-irradiation and structure and nutraceutical potential of ß-D-glucan from barley (Hordeum vulgare L.)" International Journal of Biological Marcomolecules, 72(1): 1168 -1175
  • "Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour" Food Chemistry, 197(1): 345 -352
  • "ß-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract" International journal of biological macromolecules, 82(1): 217 -222
  • "Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch" International Journal of Biological Macromolecules, 84(1): 166 -173
  • "Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization" Food Hydrocolloids, 56(1): 108 -117
  • "Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of ß-d-glucan & enhances its antioxidant potential" Carbohydrate Polymers, 153(1): 696 -702
  • "Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars" International journal of biological macromolecules, 87(1): 514 -521
  • "Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization" Food Hydrocolloids, 56(1): 108 -117
  • "Structural, thermal, functional, antioxidant & antimicrobial properties of ß-d-glucan extracted from baker's yeast (Saccharomyces cereviseae)—Effect of ?-irradiation" Carbohydrate polymers, 140(1): 140 -152
  • "Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch" International journal of biological macromolecules, 84(1): 166 -173
  • "ß-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract" International journal of biological macromolecules, 82(1): 217 -222
  • "Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour" Food chemistry, 197(1): 345 -352
  • "In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch" Food Chemistry, 212(1): 749 -758
  • "Micro-encapsulation of folic acid using horse chestnut starch and ß-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions" Food Hydrocolloids, 66(1): 154 -160
  • "Emerging concepts in the nutraceutical and functional properties of pectin- A Review" Carbohydrate Polymers, 1(1): DOI No. DOI No. 10.1016/j.carbol.2017.
  • "Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars" International Journal of Biological Macromolecules, 95(1): 1101 -1107
  • "Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract" International Journal of Biological Macromolecules, 0(0): DOI No. https://doi.org/10.1016/j.ijbi
  • "ß-d-glucan as an enteric delivery vehicle for probiotics" International Journal of Biological Macromolecules, 0(0): DOI No. https://doi.org/10.1016/j.ijbi
  • "?-Irradiation of oat grain–Effect on physico-chemical, structural, thermal, and antioxidant properties of extracted starch" nternational Journal of Biological Macromolecules, 104(1): 1313 -1320
  • "Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics" Food chemistry, 239(1): 287 -294
  • "Microencapsulation of saffron anthocyanins using ß glucan and ß cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion" International Journal of Biological Macromolecules, 109(1): 435 -442
  • "Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics" Food chemistry, 239(2): 287 -294
  • "ß-d-glucan as an enteric delivery vehicle for probiotics" International journal of biological macromolecules, 106(4): 864 -869 Impact Factor= 3.67
  • "Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract" International journal of biological macromolecules, 106(1): 140 -147 Impact Factor= 3.67
  • "Microencapsulation of caffeine loaded in polysaccharide based delivery systems" Food Hydrocolloids, 239(4): DOI No. https://doi.org/10.1016/j.food
  • "Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion" Food Chemistry, 270(1): 95 -104
  • "Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion" Food chemistry 270, 95-104, 270(1): 95 -104 Impact Factor= 6.31
  • "Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour" Food chemistry 276, 22-32, 276(1): 22 -32 Impact Factor= 6.31
  • "Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization" Scientific Reports 10 (1), 1-9, 10(1): 1 -9 Impact Factor= 4
  • "Influence of ball milling on the production of starch nanoparticles and its effect on structural, thermal and functional properties" International Journal of Biological Macromolecules 151, 85-91, 151(1): 85 -91 Impact Factor= 5.16
  • "Protein based packaging of plant origin: Fabrication, properties, recent advances and future perspectives" International Journal of Biological Macromolecules, 164(1): 707 -716 Impact Factor= 5.16
  • "Protein based packaging of plant origin: Fabrication, properties, recent advances and future perspectives" International Journal of Biological Macromolecules, 164(1): 707 -716 Impact Factor= 5.16
  • "Ultrasonicated resveratrol loaded starch nanocapsules: Characterization, bioactivity and release behaviour under in-vitro digestion" Carbohydrate Polymers 251, 117111, 251(1): 117111 -117111 Impact Factor= 7.18
  • "Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds" International Journal of Biological Macromolecules, 165(1): 154 -167 Impact Factor= 5.16
  • "Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world" Food Hydrocolloids, 106402, 1(1): 106402 -106402 Impact Factor= 7.05
  • "Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of emulsified low-fat meat product of India" Food Chemistry, 128450, 1(1): 128450 -128450 Impact Factor= 6.31
  • "Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process" Scientific Reports (Nature Publisher Group) 10 (1), 10(1): 1 -1 Impact Factor= 4
  • "Characterisation and utilization of nano-reduced starch from underutilised cereals for delivery of folic acid through human GI tract." Scientific Reports, 0(0): 0 -0
  • "Exploitation of Polyphenols and Proteins using Nanoencapsulation for anti-viral and brain boosting properties – evoking a synergistic strategy to combat COVID - 19 pandemic." International Journal of Biological Macromolecules, 0(0): 0 -0
  • "Nanoreduction as a technology to exploit ß-Glucan from cereal and fungal sources ." Carbohydrate Polymers,, 0(0): 0 -0
  • "Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates" LWT, 0(0): 0 -0
  • "Perspectives on utilization of macrophytes as feed ingredient for fish in future aquaculture" Reviews in Aquaculture, 282(300): 0 -0
  • "Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality" Research Square, 0(0): DOI No. https://doi.org/10.21203/rs.3.
  • "Encapsulation of saffron and sea buckthorn bioactives: Its utilization for development of low glycemic baked product for growing diabetic population of the world" LWT, 0(0): DOI No. https://doi.org/10.1016/j.lwt.
  • "Prebiotic potential and characterization of resistant starch developed from four Himalayan rice cultivars using ß-amylase and transglucosidase enzymes" LWT, 0(0): DOI No. https://doi.org/10.1016/j.lwt.
  • "Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties" Food Chemistry, 0(0): DOI No. https://doi.org/10.1016/j.food
  • "Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder" Carbohydrate Polymer Technologies and Applications, 2(100040): DOI No. https://doi.org/10.1016/j.carp

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
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

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