Sushil Dhital

Senior Lecturer

MONASH UNIVERSITY

Australia

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Dr. Sushil Dhital is a Senior Lecturer at Monash University in Australia. His research focuses on the relationship between legumes and health, exploring areas such as protein and lipid profiles, dietary fiber, and the effects of resistant starch on intestinal health. His recent publications investigate the Hard-to-Cook phenomenon, the rheology of yogurt analogues, and strategies for enhancing starch enzymatic resistance.

Sushil Dhital

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Articles (26)

Hard-to-cook (HTC) phenomenon associated changes in protein and lipid profile of faba and adzuki beans

The effect of resistant starch type 1, delivered as intact chickpea cells, on intestinal health and blood pressure

Thermal energy generated during ultrasonication dominates pinto bean hydration

Lupin protein isolates influence the nutrition, rheology, and protein profile of lupin-oat yoghurt analogues through probiotic activity

Understanding the interplay between dietary fiber, polyphenols, and digestive enzymes

Legume protein composition influences texturization during high temperature protein-starch complexation

Protein structure and functional differentiation between high-amylose and wild-type wheat

Leaching and proposed recovery strategies of (poly)phenols and oligosaccharides from hydration wastewater during legume processing

(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract

The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt

Molecular interactions between polyphenols and porcine α-amylase: An inhibition study on starch granules probed by kinetic, spectroscopic, calorimetric and in silico techniques

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion

The effect of probiotic strains on the proteolytic activity and peptide profiles of lupin oat-based yoghurt

Techno‐functional and rheological characterisation of protein isolates from two Australian lupin species as affected by processing conditions

Crucial role of storage conditions on faba (Vicia faba) and adzuki beans (Vigna angularis) with an emphasis on the Hard-to-Cook phenomenon

Degradation of starch in pasta induced by extrusion below gelatinization temperature

Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea

Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value

Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing

Mashing performance as a function of malt particle size in beer production

Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies

Starch granule size: Does it matter?

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation

Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea

Collaborators (5)

Gary Williamson

Joe F. Panozzo

gil garnier

Victoria Haritos

Leonie van 't Hag

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