Deepak Mudgil

4.7k total citations · 3 hit papers
38 papers, 3.4k citations indexed

About

Deepak Mudgil is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Deepak Mudgil has authored 38 papers receiving a total of 3.4k indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Nutrition and Dietetics, 27 papers in Food Science and 15 papers in Plant Science. Recurrent topics in Deepak Mudgil's work include Food composition and properties (27 papers), Polysaccharides Composition and Applications (23 papers) and Proteins in Food Systems (10 papers). Deepak Mudgil is often cited by papers focused on Food composition and properties (27 papers), Polysaccharides Composition and Applications (23 papers) and Proteins in Food Systems (10 papers). Deepak Mudgil collaborates with scholars based in India, China and Switzerland. Deepak Mudgil's co-authors include Sheweta Barak, B. S. Khatkar, Ami R. Patel, Nihir Shah, Fozia Anjum, Hira Munir, Neetu Kumra Taneja, Rakesh Bhardwaj, Kamlesh K. Meena and Simardeep Kaur and has published in prestigious journals such as Carbohydrate Polymers, Critical Reviews in Food Science and Nutrition and International Journal of Biological Macromolecules.

In The Last Decade

Deepak Mudgil

36 papers receiving 3.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Guar gum: processing, properties and food applications—A Review

2011 699 citations Deepak Mudgil, Sheweta Barak et al. Journal of Food Science and Technology profile →
Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review

2013 499 citations Deepak Mudgil, Sheweta Barak International Journal of Biological Macromolecules profile →
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum

2012 344 citations Deepak Mudgil, Sheweta Barak et al. International Journal of Biological Macromolecules profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Deepak Mudgil India	25	1.9k	1.4k	1.1k	403	253	38	3.4k
Sheweta Barak India	24	1.9k 1.0×	1.4k 1.0×	1.1k 1.0×	396 1.0×	243 1.0×	31	3.3k
B. S. Khatkar India	33	2.3k 1.2×	2.4k 1.7×	1.6k 1.5×	365 0.9×	180 0.7×	89	4.3k
Valérie Micard France	37	1.9k 1.0×	1.9k 1.3×	1.3k 1.1×	421 1.0×	600 2.4×	84	4.1k
Athina Lazaridou Greece	35	3.1k 1.6×	2.7k 1.9×	1.6k 1.4×	547 1.4×	339 1.3×	101	4.9k
Sen Ma China	33	1.5k 0.8×	1.9k 1.3×	818 0.7×	330 0.8×	248 1.0×	147	3.3k
Mahsa Majzoobi Iran	33	2.2k 1.1×	1.9k 1.3×	861 0.8×	619 1.5×	218 0.9×	148	3.6k
Ioanna Mandala Greece	35	2.3k 1.2×	1.7k 1.2×	808 0.7×	814 2.0×	196 0.8×	90	3.6k
Vassilis Kontogiorgos United Kingdom	31	1.9k 1.0×	779 0.5×	1.3k 1.2×	505 1.3×	165 0.7×	77	2.9k
Isabel Sousa Portugal	35	1.9k 1.0×	947 0.7×	665 0.6×	271 0.7×	474 1.9×	120	3.5k
Carlos Wanderlei Piler de Carvalho Brazil	36	1.6k 0.8×	1.5k 1.0×	793 0.7×	707 1.8×	226 0.9×	155	3.2k

Countries citing papers authored by Deepak Mudgil

Since Specialization

Citations

This map shows the geographic impact of Deepak Mudgil's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Deepak Mudgil with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Deepak Mudgil more than expected).

Fields of papers citing papers by Deepak Mudgil

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Deepak Mudgil. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Deepak Mudgil. The network helps show where Deepak Mudgil may publish in the future.

Co-authorship network of co-authors of Deepak Mudgil

This figure shows the co-authorship network connecting the top 25 collaborators of Deepak Mudgil. A scholar is included among the top collaborators of Deepak Mudgil based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Deepak Mudgil. Deepak Mudgil is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Kaur, Simardeep, Deepak Mudgil, Karishma Seem, et al.. (2025). Winged bean: From underutilized legume to multi-utility crop- nutritional, phytochemical, industrial, and functional perspectives for global food security and sustainability. Applied Food Research. 5(2). 101417–101417.

Mudgil, Deepak, et al.. (2024). Acacia gum: Chemistry, properties & food applications. Food and Humanity. 2. 100264–100264. 7 indexed citations

Mudgil, Deepak, et al.. (2023). Emerging potential of whey proteins in prevention of cancer. Food and Humanity. 2. 100199–100199. 5 indexed citations

Barak, Sheweta, et al.. (2022). Application of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review. Biointerface Research in Applied Chemistry. 13(2). 141–141. 8 indexed citations

Taneja, Neetu Kumra, et al.. (2022). Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review. Biointerface Research in Applied Chemistry. 13(4). 338–338. 16 indexed citations

Sharma, Vasudha, et al.. (2020). Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed. Biointerface Research in Applied Chemistry. 10(5). 6565–6576. 24 indexed citations

Mudgil, Deepak, et al.. (2020). Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride. Biointerface Research in Applied Chemistry. 10(5). 6112–6118. 2 indexed citations

Mudgil, Deepak, et al.. (2020). Development and characterization of novel spreadable dairy butter via incorporation of low-melting point fat from ghee. Biointerface Research in Applied Chemistry. 10(4). 5755–5759. 3 indexed citations

Barak, Sheweta, et al.. (2020). Bioactive Lipids: Chemistry & Health Benefits. Biointerface Research in Applied Chemistry. 10(6). 6676–6687. 17 indexed citations

10.

Barak, Sheweta, et al.. (2020). Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt. Biointerface Research in Applied Chemistry. 10(3). 5564–5568. 5 indexed citations

11.

Mudgil, Deepak & Sheweta Barak. (2020). Mesquite gum (Prosopis gum): Structure, properties & applications - A review. International Journal of Biological Macromolecules. 159. 1094–1102. 38 indexed citations

12.

Mudgil, Deepak, Sheweta Barak, Ami R. Patel, & Nihir Shah. (2018). Partially hydrolyzed guar gum as a potential prebiotic source. International Journal of Biological Macromolecules. 112. 207–210. 66 indexed citations

13.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2016). Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough. International Journal of Biological Macromolecules. 93(Pt A). 131–135. 38 indexed citations

14.

Barak, Sheweta & Deepak Mudgil. (2014). Locust bean gum: Processing, properties and food applications—A review. International Journal of Biological Macromolecules. 66. 74–80. 278 indexed citations

15.

Barak, Sheweta, Deepak Mudgil, & B. S. Khatkar. (2013). Biochemical and Functional Properties of Wheat Gliadins: A Review. Critical Reviews in Food Science and Nutrition. 55(3). 357–368. 136 indexed citations

16.

Barak, Sheweta, Deepak Mudgil, & B. S. Khatkar. (2012). Effect of flour particle size and damaged starch on the quality of cookies. Journal of Food Science and Technology. 51(7). 1342–1348. 94 indexed citations

17.

Khatkar, B. S., Sheweta Barak, & Deepak Mudgil. (2012). Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten. International Journal of Biological Macromolecules. 53. 38–41. 124 indexed citations

18.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2012). Optimization of enzymatic hydrolysis of guar gum using response surface methodology. Journal of Food Science and Technology. 51(8). 1600–1605. 29 indexed citations

19.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2012). Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum. Carbohydrate Polymers. 90(1). 224–228. 70 indexed citations

20.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2012). X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum. International Journal of Biological Macromolecules. 50(4). 1035–1039. 344 indexed citations breakdown →

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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