Details of research papers published in refereed journals (National/International)
1.   Dipak Das, Parmjit S. Panesar and Charanjiv Singh Saini. 2023. Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods. Journal of Food Science, 88(7):2758-2779.  
2.   Rashmi Rawat and Charanjiv Singh Saini. 2023. High-intensity ultrasound (HIUS) treatment of sunnhemp (Crotalaria juncea L.) protein isolate: Modification of functional, structural and microstructural properties. Food and Bioprocess Technology, 16, 1464-1477.
3.   Rashmi Rawat and Charanjiv Singh Saini. 2023. Synergistic effect of combined treatments in the reduction of antinutritional factors in underutilized sunnhemp (Crotalaria juncea L.) legume: effect on structural, morphological, thermal and pasting characteristics of sunnhemp flour. Journal of Food Measurement and Characterization, 17, 4086-4099.
4.   Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2023. Harnessing plum (Prunus domestica L.) processing wastes for the fabrication of bio-composite films: An attempt towards a food circular bioeconomy, Food Hydrocolloids, 142,108790, 1-12.
5.   Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2023. Investigating the effect the supercritical carbon dioxide treatment on the rheological, thermal and functional properties of plum (Prunus domestica L.) kernel protein isolates, Foods, 12, 815, 1-17.
6.   Rashmi Rawat and Charanjiv Singh Saini. 2023. High-intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (Crotalaria juncea) protein isolate (SHPI) by varying ultrasound amplitude and time. Journal of Food Process Engineering, 46 (4), e14290.
7.   Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2023. Supercritical carbon-dioxide treatment of plum (Prunus domestica L) kernel protein isolate: Impact on structural, thermal, physical, and functional properties. Sustainable Chemistry and Pharmacy, 32, 100979, 1-15.
8.   Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2023. Structural modification of plum (Prunus domestica L) kernel protein isolate by supercritical carbon-dioxide treatment:  Functional properties and in-vitro protein digestibility. International Journal of Biological Macromolecules, 230, 123128, 1-10.
9.   Rashmi Rawat and Charanjiv Singh Saini. 2022. Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds. Food Chemistry Advances, 1, 100092, 1-9.
10.        Aditi Sood and Charanjiv Singh Saini. 2022. Utilization of peel of white pomelo for the development of pectin based biodegradable composite films blended with casein and egg-albumen. Food Chemistry Advances, 1, 100054, 1-8.
11.        Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2022.Revalorization of a plum (Prunus domestica. L.) kernels: Nutritional characteristics, and cyanogenic glycosides as affected by controlled microwave heat treatment. Acta Scientific Nutritional Health, 6 (9), 1-6.
12.        Dipak Das, Parmjit S. Panesar and Charanjiv Singh Saini. 2022. pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties.  Process Biochemistry, 120: 227-238.
13.        Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2022. Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat treated plum (Prunus domestica L.) kernels: an analytical approach. British Food Journal. 124(10):3236-3256.
14.        Mohd Aaqib Sheikh and Charanjiv Singh Saini. 2022. Combined effect microwave and hydrothermal treatment on anti-nutritional factors, antioxidant potential and bioactive compounds of plum (Prunus domestica L.) kernels. Food Bioscience, 46, 101467.
15.        Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2022. Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach. Current Research in Food Science, 5: 65-72 
16.        Gireesh Kumar Shroti and Charanjiv Singh Saini. 2022. Development of edible films from protein of brewer’s spent grain: Effect of pH and protein concentration on physical, mechanical and barrier properties of films. Applied Food Research, 2, 100043.  
17.        Aditi Sood and C.S. Saini. 2022. Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films. Food Hydrocolloids, 123, 107135.
18.        Mohit Sharma and Charanjiv Singh Saini. 2022. Amino acid composition, nutritional profiling, mineral content, and physicochemical properties of protein isolate from flaxseeds (Linum Usitatissimum). Journal of Food Measurement and Characterization, 16:829-839.
19.        Prashant Saurabh Minz and Charanjiv Singh Saini. 2021. RGB camera-based image technique for color measurement of flavored milk. Measurement: Food, 4, 100012.
20.        Prashant Saurabh Minz and Charanjiv Singh Saini. 2021. Comparison of computer vision system and colour spectrophotometer for colour measurement of mozzarella cheese. Applied Food Research, 1, 100020.
21.        Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar Sharma. 2021. Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology. Applied Food Research, 1, 100010.
22.        Sharma, Mohit and Charanjiv Singh Saini. 2021. Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage. Food Science and Applied Biotechnology, 4(2): 93-104. 
23.        Kumar, Ashish and Charanjiv Singh Saini. 2021. Edible composite bi-layer coating based on whey protein isolate, xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement: Food, 2, 100005.
24.        Sharma, Mohit and Charanjiv Singh Saini. 2021. Postharvest shelf-life extension of fresh-cut guavas (Psidium guajava) using flaxseed protein -based edible coatings. Food Hydrocolloids for Health, 1, 100015.
25.        Mohd Aaqib Sheikh, Charanjiv Singh Saini and Harish Kumar. 2021. Computation of design-related engineering properties and fracture resistance of plum (Prunus domestica) kernels to compressive loading. Journal of Agriculture and Food Research, 3:100101.
26.        Suheela Bhat, C.S. Saini, Vivek Kumar and H.K. Sharma. 2021. Spray drying of bottle gourd juice: Effect of different carrier agents on physical, antioxidant capacity, reconstitution, and morphological properties. ACS Food Science and Technology, 1(2): 282-291.
27.        P.S. Minz, Ish Kumar Sawhney and Charanjiv Singh Saini. 2020. Algorithm for processing high definition images for food colourimetry.  Measurement, 158: 107670
28.        Suheela Bhat, Charanjiv Singh Saini, Manish Kumar and Harish Kumar Sharma. 2019. Peroxidase as indicator enzyme of blanching in bottle gourd (Lagenaria siceraria): Changes in enzyme activity, color, and morphological properties during blanching. Journal of Food Processing and Preservation, 43(8):1-11.
29.        P.S. Minz and C.S. Saini. 2019. Evaluation of RGB cube calibration framework and effect of calibration charts on color measurement of mozzarella cheese. Journal of Food Measurement and Characterization, 13(2): 1537-1546.
30.        M.A. Malik and Charanjiv Singh Saini. 2019. Heat treatment of sunflower protein isolates near isoelectric point: Effect on rheological and structural properties. Food Chemistry, 276: 554-561.
31.        Mudasir Ahmad Malik and Charanjiv Singh Saini. 2018. Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment. LWT- Food Science and Technology, 98: 411-417.
32.        Suheela Bhat, Charanjiv Singh Saini and Harish Kumar Sharma. 2018. Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters. Food Bioscience, 24: 95-102.
33.        Loveleen Sharma, Charanjiv Singh Saini and Harish Kumar Sharma. 2018. Development of crosslinked sesame protein and pineapple extract based bilayer coatings for shelf-life extension of fresh-cut pineapple. Journal of Food Processing and Preservation, 42 (2): 1-11.
34.        Loveleen Sharma and Charanjiv Singh. 2018. Composite film developed from the blends of sesame protein isolate and gum rosin and their properties thereof. Polymer Composites, 39(5): 1480-1487.
35.        P.S. Minz, I.K. Sawhney and Charanjiv Singh Saini. 2018. Algorithm for automatic calibration of color vision system in foods. Journal of Food Measurement and Characterization, 12: 1787-1794.
36.        M.A. Malik and Charanjiv Singh Saini. 2018. Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound. Food Hydrocolloids, 81: 229-241.
37.        Loveleen Sharma, Harish Kumar Sharma and Charanjiv Singh Saini. 2018. Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties. Journal of Food Science and Technology, 55(2): 532-539.
38.        Charanjiv Singh Saini, Harish Kumar Sharma and Loveleen Sharma. 2018. Thermal, structural and rheological characterization of protein isolate from sesame meal. Journal of Food Measurement and Characterization, 12(1): 426-432.  
39.        Loveleen Sharma, Charanjiv Singh Saini and Harish Kumar Sharma and Kawaljit Singh Sandhu. 2018. Biocomposite edible coatings based on cross linked-sesame protein and mango puree for the shelf life stability of fresh cut mango fruit. Journal of Food Process Engineering, 42 (1): 1-9.
40.        Raihan M. and Charanjiv Singh Saini. 2017. Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof. International Food Research Journal, 24(6): 2278-2284.
41.        M.A. Malik and Charanjiv Singh Saini. 2017. Gamma irradiation of alkali extracted protein isolate from dephenolized sunflower meal. LWT-Food Science and Technology, 84:204-211.
42.        Suheela Bhat, Charanjiv Singh Saini and Harish Kumar Sharma. 2017. Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching. Food Science and Biotechnology, 26(1): 29-36.
43.        Suheela Bhatt, Charanjiv Singh Saini, Manish Kumar and Harish Kumar Sharma. 2017. Effect of thermal and alternate thermal processing on bottle gourd (Lagenaria siceraria) juice. Journal of Food Processing and Preservation. 41 (3): 1-9.
44.        M.A. Malik, H.K. Sharma and Charanjiv Singh Saini. 2017. High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties. Ultrasonics-Sonochemistry, 39:511-519.
45.        M.A. Malik, H.K. Sharma and Charanjiv Singh Saini. 2017. Effect of gamma irradiation on structural, molecular, thermal and rheological properties of sunflower protein isolate. Food Hydrocolloids, 72:312-322.
46.        Malik M.A. and Saini C.S. 2017. Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates. Food Hydrocolloids, 63: 705-715.
47.        Malik M.A., Sharma H.K. and Saini C.S. 2016. Effect of removal of phenolic compounds on structural and thermal properties of sunflower protein isolate. Journal of Food Science and Technology, 53 (9): 3455-3464.
48.        Loveleen Sharma, Charanjiv Singh and Harish Kumar Sharma. 2016. Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar. Journal of Food Measurement and Characterization, 10 (3): 520-526.
49.        Loveleen Sharma and Charanjiv Singh. 2016. Sesame protein based edible films: Development and Characterization. Food Hydrocolloids, 61: 139-147
50.        Kumar Sandeep and C.S. Saini. 2016. Study of various characteristics of composite flour prepared from the blend of wheat flour and gorgon nut flour.  International Journal of Agriculture, Environment and Biotechnology, 9(4): 679-689
51.        Charanjiv Singh Saini and H.K. Sharma. 2016. Effect of pectin coating on colour and quality of dehydrated pineapple during storage. Asian Journal of Dairy and Food Research, 35(2): 120-129.
52.        Arora A. and Charanjiv Singh Saini. 2016. Development of bun from wheat flour fortified with de-oiled maize germ.  Cogent Food and Agriculture, 2:1183252.
53.        Khan A. and Charanjiv Singh Saini. 2016. Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent Engineering, 3: 1145566.
54.        Malik M.A. and Charanjiv Singh Saini. 2016. Engineering properties of sunflower seed: Effect of dehulling and moisture content. Cogent Food and Agriculture, 2: 1145783.
55.        Raihan M. and Charanjiv Singh Saini. 2016. Development of multigrain bun from oats, sorghum, amaranth and wheat. International Research Journal of Biological Sciences, 5(2), 50-56.
56.        Soni S., Sharma H.K., Kaushal P. and Charanjiv Singh. 2015. Effect of process parameters on the antioxidant activities of bioactive compounds from Harad (Terminalia chebula retz.). Agricultural Engineering International: CIGR Journal, 17(2), 205-220.
57.        Sandeep Kumar, Inderjeet Singh, Nitin Kumar and Charanjiv Singh. 2015. Application and effect of addition of popped makhana flour on the properties and qualities of cookies. International Journal of Processing and Post-harvest Technology, 6(1), 91-97.
58.        Charanjiv Singh Saini. 2015. Preparation of corn flour based extruded product and evaluate its physical characteristics.  International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9(8), 822-829.
59.        Charanjiv Singh Saini. 2015. Mass transfer kinetics during osmotic dehydration of pineapple samples coated with pectin. International Journal of Agriculture, Environment and Biotechnology, 8(2), 467-476.
60.        Charanjiv Singh and Sharma H.K. 2015. Kinetics of colour change and quality parameters of uncoated and sodium alginate coated dehydrated pineapple samples during storage. International Journal of Food and Nutritional Sciences, 4(3), 41-49.
61.        Kumar S., Singh I., Nandi B. and Charanjiv Singh. 2014. Application and effect of addition of popped makhana flour on the properties and quality of bun. International Journal of Food and Nutritional Sciences, 3(6): 116-120.
62.        Mishra R., Sharma H.K., Sarkar B.C., and Charanjiv Singh. 2012. Thermal oxidation of rice bran oil during oven test and microwave heating. Journal of Food Science and Technology (Springer), 49(2): 221-227.
63.        Sharma H.K., Ingle S., Charanjiv Singh, Sarkar B.C., and Upadhyay A. 2012. Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal. Journal of Food Science and Technology (Springer), 49(3): 368-372.
64.        Charanjiv Singh, Sharma H.K. and Sarkar B.C. 2011. Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples. Journal of Food Process Engineering (Wiley-Blackwell), 34(6): 1879-1902.
65.        Kaur S., Sarkar B.C., Sharma H.K. and Charanjiv Singh 2011. Response   surface optimization of conditions for the clarification of guava fruit juice using commercial enzyme. Journal of Food Process Engineering (Wiley-Blackwell), 34(4): 1298-1318.
66.        Charanjiv Singh, Sharma H.K. and Sarkar B.C. 2010. Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples. Journal of Food Processing and Preservation (Wiley-Blackwell), 34(4): 700-714.
67.        Monica Premi, Sharma H.K., Sarkar B.C., Charanjiv Singh 2010. Kinetics of Drumstick leaves during the convective drying (Moringa oleifera). African Journal of Plant Science, 4(10): 391- 400.
68.        Sharma H.K., Kaur Jasmeet, Sarkar B.C., Charanjiv Singh and Bahadur Singh 2009. Effect of pretreatment conditions on physicochemical parameters of carrot juice. International Journal of Food Science and Technology (Wiley), 44: 1-9.
69.        Sharma H.K., Charanjiv Singh, Sarkar B.C. and Shitandi A. 2009. Quality of soft serve ice-cream prepared from incorporation of soy milk. Journal of Food Science and Technology (Springer), 46(2): 172-173.
70.        Kaur S., Sarkar B.C., Sharma H.K. and Charanjiv Singh 2009 Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food and Bioprocess Technology (Springer), 2(1): 96-100.
71.        Charanjiv Singh, Sharma H.K. and Sarkar B.C. 2008. Optimization of process conditions during osmotic dehydration of fresh pineapple. Journal of Food Science and Technology, 45(4): 312-316.
72.        Sharma H.K., Garg A., Charanjiv Singh, and Sarkar B.C. 2008. Effect of pretreatment conditions on the allyl isothiocyanate from mustard meal. Journal of Food Science and Technology, 45(5): 420-422.
73.        Sandhu R.S., Sarkar B.C., Sharma H.K. and Charanjiv Singh 2008. Oil extractability from enzymatically treated sesame (Sesamum indicum) seeds. Journal of Food Science and Technology, 45(6): 510-512.
74.        Singh A., Sharma H.K., Sarkar B.C., Charanjiv Singh and Shitandi A. 2007. Thermal behaviour of pure rice bran oil, safflower oil and their model blends during deep-fat frying. Journal of Food Science and Technology, 44(1): 52-55.
75.        Charanjiv Singh, Grewal K.S. and Sharma H.K. 2006. Effect of incorporation of carrot juice in the preparation of flavoured milk. Journal of Food Science and Technology, 43(1): 80-82.
76.        Sharma H.K., Pandey H., Sarkar B.C. and Charanjiv Singh 2006. Replacement of milk fat with rice bran oil in soft served ice cream. Journal of Food Science and Technology, 43(5): 474-476.
77.        Singh B., Sarkar B.C., Sharma H.K. and Charanjiv Singh 2006. Comparative studies of ripened and unripened honey of unifloral Brassica juncea. Journal of Food Science and Technology, 43(5): 535-537.
78.        Sharma H.K., Kaur J., Sarkar B.C., Charanjiv Singh, Singh B. and Shitandi A.A. 2006. Optimization of pretreatment conditions of carrots to maximize juice recovery by response surface methodology. Journal of Engineering Science and Technology, 1(2): 158-165.
79.        Harish Kumar Sharma, Barinder Kaur, Bhavesh Chandra Sarkar, and Charanjiv Singh. 2006. Thermal behaviour of pure rice bran oil, sunflower oil and their model blends during deep fat frying. Grasas Y Aceites. (Int. J. Fats, Oils and Derivatives), 57(4): 376-381.
80.        Charanjiv Singh, Grewal K.S. and Sharma H.K. 2005. Preparation and properties of carrot flavoured milk beverage. Journal of Dairying, Foods and Home Sciences, 24 (3): 184-189.

Books:

1.   Harish Sharma, H. Pandey and Charanjiv Singh. 2005. Objective Questions in Dairy Science and Technology and Food and Dairy Engineering, CBS Publishers and Distributors, New Delhi. ISBN  No. 81-239-1256-0

International Conferences:
1.      Charanjiv Singh Saini. 2018. Effect of different process conditions of spray drying on properties of wood apple juice powder. International Conference on Food and Agricultural Engineering (ICFAE), August 18-19, 2018, London
2.      Charanjiv Singh Saini. 2015. Preparation of corn flour based extruded product and evaluate its physical characteristics. 17th International Conference on Food Processing and Technology ICFPT 2015, August 27-28, 2015, Paris.
3.      Loveleen Sharma and Charanjiv Singh. 2015. Factors affecting the properties of edible film prepared from sesame protein isolate. IJFST 50th Celebration Conference “The Future of Food Innovation, Nutrition and Technology”, February 17-19, 2015, Lincoln University, Lincoln, Canterbury, New Zealand.
4.      Minz P.S., Charanjiv Singh and Sawhney I.K. 2014. Application of machine vision system for visual quality control in food industry. 2nd International Conference on Emerging Food Safety Risks: Challenges for Developing Countries, January 09-10, 2014, and Workshop on Food Safety and Quality, January 11, 2014 organized by National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.
5.      Malik M.A., Charanjiv Singh and Sharma H.K. 2014. Modification of food protein to improve their functionality. International Conference on New Approaches in Food Security and Value Addition: Technological and Genetic Options (NAFSVA-2014), February 17-19, 2014, Raja Balwant Singh Engineering Technical Campus, Bichpuri, Agra.
6.      Minz P.S., Charanjiv Singh and Sawhney I.K. 2013. Feasibility studies on scanner based computer vision system for food colour measurement. International Conference on Control, Communication and Computer Technology, 24th March, 2013, Chandigarh.
7.      Loveleen Sharma, Charanjiv Singh and H.K. Sharma 2012. Polysaccharide based edible films and coatings. International Conference on Food Technology for Health Promotion (ICFTHP-2012), December 27-28, 2012, Jawaharlal Nehru University (JNU), New Delhi.
8.      Charanjiv Singh and Sharma H.K. 2011. Fermentation of fruit juices by lactic acid bacteria and their storage stability at refrigeration temperature. Fifth International Conference on Fermented Foods, Health Status and Social Well-being: Challenges and Opportunities, December 15-16, 2011, CFTRI, Mysore.
9.      B. Singh, B. C. Sarkar, H.K. Sharma and Charanjiv Singh. 2006.  Changes in the various parameters of ripened honey by the addition of unripened honey. International Conference on Molecules to Materials, March 3-4, 2006, SLIET, Longowal, Sangrur, Punjab, India.

 National Conferences:
1.      P.S. Minz, I.K. Sawhney, C.S. Saini, A.K. Singh and Chitranayak. 2018. Flat bed scanner as machine vision tool for food quality measurement. National Conference on Emerging and Sustainable Technologies in Food Processing (ESTFP 2018), March 15-16, 2018, Department of  Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab.
2.      Suheela Bhat, Charanjiv Singh Saini, H.K. Sharma. 2018. Kinetic study of Cucurbitacin B in bottle gourd juice during processing and storage. National Conference on Emerging and Sustainable Technologies in Food Processing (ESTFP 2018), March 15-16, 2018, Department of  Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab.
3.      Mudasir Ahmad Malik and Charanjiv Singh Saini. 2016. Extraction of different protein fractions from sunflower seed meal. 25th Indian Convention of Food Scientists and Technologists (ICFOST 2016), November 10-12, 2016, Guru Nanak Dev University, Amritsar, Punjab.
4.      Ankit Garg and Charanjiv Singh Saini. 2016. Advances in antimicrobial food packaging with nanotechnology and natural antimicrobials. National Conference on Technologies in Sustainable Food Systems (TSFS-2016), October 7-8, 2016, Department of  Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab.
5.      Suheela Bhat, Charanjiv Singh Saini, Harish Kumar Sharma. 2016. Influence of processing on different parameters of bottle gourd (Lagenaria siceraria) juice. National Conference on Technologies in Sustainable Food Systems (TSFS-2016), October 7-8, 2016, Department of  Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab.
6.      Mudasir Ahmad Malik, H.K. Sharma and Charanjiv Singh Saini. 2016. Interactions of proteins and polyphenols: Influence on properties of proteins. National Conference on Technologies in Sustainable Food Systems (TSFS-2016), October 7-8, 2016, Department of  Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab.
7.      Loveleen Sharma, Charanjiv Singh and H.K. Sharma. 2016. Role of edible coatings on shelf life of whole and fresh cut fruits. National Conference on Technologies in Sustainable Food Systems (TSFS-2016), October 7-8, 2016, Department of  Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab
8.      Mudasir Ahmad Malik, H.K. Sharma and Charanjiv Singh Saini. 2015. Gamma irradiation of food proteins to improve their functionality. National Conference on Innovative Techniques in Food Product and Processing Technologies, October 9-10, 2015 organized by  Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab.  
9.      Gireesh Kumar Shroti and Charanjiv Singh Saini. 2015. Methodology to increase yield of protein isolate from Brewers Spent Grain (BSG).  National Conference on Innovative Techniques in Food Product and Processing Technologies, October 9-10, 2015 organized by  Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab.  
10.  Charanjiv Singh Saini. 2015. Future scope and potential applications of  agricultural and agroindustrial wastes and byproducts in the development of biodegradable films.  National Conference on Innovative Techniques in Food Product and Processing Technologies, October 9-10, 2015 organized by  Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab.  
11.  Charanjiv Singh. 2014. Edible coatings from pectin and alginate in OSMEMB process. 29th Carbohydrate Conference-CARBO XXIX on ChemBio Innovations for Bioproducts, December 29-31, 2014, organized by Center of Innovative and Applied Bioprocessing (CIAB), Mohali, Punjab.
12.  Charanjiv Singh and M.A. Mahulkar 2014. Development of corn based high protein snack by using twin screw extruder. XXIII Indian Convention of Food Scientists and Technologists (ICFOST). Fostering Innovative Research and Entrepreneurship for Indian Foods, December 13-14, 2014, organized by National Institute of Food Technology Enterpreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.
13.  Gaikwad S. T. and C. S. Saini 2014. Effect of maltodextrin dextrose equivalent  (DE) as a carrier agent on the physicochemical properties of spray dried wood apple powder.  Fostering Innovative Research and Entrepreneurship for Indian Foods, December 13-14, 2014, organized by National Institute of Food Technology Enterpreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.
14.  Malik M.A., Charanjiv Singh and Sharma H.K. 2013. Edible composite films and coatings: Properties and applications. National Conference on Bioactive Compounds and Functional Foods in Health and Disease Management (BFHDM-2013), November 15-16, 2013, organized by National Institute of Food Technology Enterpreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.

15.  Khan S., Haldar A., Tabassum T. and Charanjiv Singh. 2011. Production of  probiotic fruit juice and study of storage stability at refrigerated temperature. New Horizons in Bio-Processing of Foods (NHBF-2011), February 25-26, 2011, Department of Food Engineering and Technology, SLIET, Longowal, Sangrur, Punjab.