D. K. Salunkhe

What is he best known for?

The fields of study he is best known for:

• Food science
• Enzyme
• Biochemistry

His primary areas of investigation include Food science, Phaseolus, Botany, Emulsion and Starch. The concepts of his Food science study are interwoven with issues in Chymotrypsin, Trypsin and Agronomy, Germination. His research in Trypsin tackles topics such as Cultivar which are related to areas like Electrophoresis, Extraction and Lupinus mutabilis.

His Agronomy research includes themes of Zinc and Phosphorus. His work often combines Phaseolus and Oil absorption studies. His Emulsion research focuses on Solubility and how it relates to Biochemistry, Psophocarpus, Gel electrophoresis, Dry weight and Sodium.

His most cited work include:

• Phytates in Legumes and Cereals (755 citations)
• Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties (368 citations)
• Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates (291 citations)

What are the main themes of his work throughout his whole career to date?

His scientific interests lie mostly in Food science, Phaseolus, Botany, Agronomy and Biochemistry. D. K. Salunkhe has researched Food science in several fields, including Legume, Hydrolysis and Solubility. The study incorporates disciplines such as Chromatography and Human nutrition in addition to Phaseolus.

His Human nutrition research is multidisciplinary, incorporating elements of Fruits and vegetables, Biotechnology and Toxicology. His work in the fields of Botany, such as Phytic acid, Carotene and Tannin, overlaps with other areas such as Phaseolus mungo. His Agronomy research integrates issues from Blanching, Zinc and Leaching.

He most often published in these fields:

• Food science (43.42%)
• Phaseolus (25.00%)
• Botany (22.37%)

What were the highlights of his more recent work (between 1980-1986)?

• Food science (43.42%)
• Phaseolus (25.00%)
• Botany (22.37%)

In recent papers he was focusing on the following fields of study:

His primary scientific interests are in Food science, Phaseolus, Botany, Biochemistry and Phaseolus mungo. His research integrates issues of Legume and Solubility in his study of Food science. His research investigates the connection between Solubility and topics such as Emulsion that intersect with issues in Lupinus mutabilis.

His Phaseolus research incorporates themes from Chromatography and Human nutrition. His work in the fields of Botany, such as Phytic acid, intersects with other areas such as Tropics and Ascorbic acid. His Biochemistry research incorporates elements of Extraction and Psophocarpus.

Between 1980 and 1986, his most popular works were:

• Phytates in Legumes and Cereals (755 citations)
• Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties (368 citations)
• Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates (291 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Biochemistry
• Food science

The scientist’s investigation covers issues in Food science, Phaseolus, Botany, Emulsion and Tannin. His study focuses on the intersection of Food science and fields such as Chymotrypsin with connections in the field of Cultivar. D. K. Salunkhe performs integrative study on Phaseolus and Oil absorption.

The Botany study combines topics in areas such as Matrix and Phenols. His study explores the link between Emulsion and topics such as Solubility that cross with problems in Sodium, Dry weight, Gel electrophoresis and Psophocarpus. His Tannin study combines topics in areas such as Enzyme and Dry bean.