Khetan Shevkani

4.1k total citations · 2 hit papers
35 papers, 3.2k citations indexed

About

Khetan Shevkani is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Khetan Shevkani has authored 35 papers receiving a total of 3.2k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 26 papers in Nutrition and Dietetics and 15 papers in Plant Science. Recurrent topics in Khetan Shevkani's work include Food composition and properties (25 papers), Proteins in Food Systems (13 papers) and Polysaccharides Composition and Applications (11 papers). Khetan Shevkani is often cited by papers focused on Food composition and properties (25 papers), Proteins in Food Systems (13 papers) and Polysaccharides Composition and Applications (11 papers). Khetan Shevkani collaborates with scholars based in India, Japan and China. Khetan Shevkani's co-authors include Narpinder Singh, Amritpal Kaur, Jai Chand Rana, Jatinder Pal Singh, Balwinder Singh, Ritika Bajaj, Ying Chen, Long Yu, Seeratpreet Kaur and Sandeep Singh and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Khetan Shevkani

34 papers receiving 3.1k citations

Hit Papers

align trajectories sort by overperformance

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.

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

2014 574 citations Khetan Shevkani, Narpinder Singh et al. profile →
Pulse proteins: secondary structure, functionality and applications

2019 273 citations Khetan Shevkani, Narpinder Singh et al. Journal of Food Science and Technology profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Khetan Shevkani India	25	2.1k	1.8k	1.2k	344	323	35	3.2k
M. C. Elias Brazil	30	1.1k 0.5×	1.4k 0.8×	1.6k 1.4×	216 0.6×	226 0.7×	203	3.1k
Charanjit S. Riar India	34	1.9k 0.9×	1.8k 1.0×	959 0.8×	252 0.7×	275 0.9×	89	3.1k
Hardeep Singh Gujral India	34	2.1k 1.0×	2.6k 1.4×	1.2k 1.0×	171 0.5×	460 1.4×	65	3.4k
Dalbir Singh Sogi India	39	2.3k 1.1×	1.4k 0.8×	1.4k 1.2×	586 1.7×	728 2.3×	97	3.9k
Maninder Kaur India	39	2.8k 1.3×	3.1k 1.7×	1.5k 1.3×	216 0.6×	339 1.0×	92	4.4k
Yoon Kil Chang Brazil	29	1.5k 0.7×	1.7k 0.9×	786 0.7×	330 1.0×	170 0.5×	96	2.6k
Idrees Ahmed Wani India	40	2.5k 1.2×	2.4k 1.3×	1.4k 1.2×	311 0.9×	398 1.2×	92	4.0k
Emmerich Berghofer Austria	30	1.6k 0.7×	1.6k 0.9×	1.1k 0.9×	342 1.0×	778 2.4×	56	3.3k
José De J. Berrios United States	32	1.3k 0.6×	1.4k 0.8×	960 0.8×	174 0.5×	445 1.4×	72	2.5k
Aslı Can Karaça Türkiye	25	2.5k 1.2×	790 0.4×	646 0.5×	546 1.6×	177 0.5×	71	3.4k

Countries citing papers authored by Khetan Shevkani

Since Specialization

Citations

This map shows the geographic impact of Khetan Shevkani'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 Khetan Shevkani with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Khetan Shevkani more than expected).

Fields of papers citing papers by Khetan Shevkani

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Khetan Shevkani. 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 Khetan Shevkani. The network helps show where Khetan Shevkani may publish in the future.

Co-authorship network of co-authors of Khetan Shevkani

This figure shows the co-authorship network connecting the top 25 collaborators of Khetan Shevkani. A scholar is included among the top collaborators of Khetan Shevkani 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 Khetan Shevkani. Khetan Shevkani is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Shevkani, Khetan, Paras Sharma, Balwinder Singh, Amritpal Kaur, & Narpinder Singh. (2024). Structural, techno-functional and nutraceutical properties of lentil proteins – a concise review. International Journal of Food Science & Technology. 59(10). 6875–6884. 3 indexed citations

Shevkani, Khetan. (2023). Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges. Food and Bioprocess Technology. 17(9). 2561–2582. 11 indexed citations

Shevkani, Khetan, et al.. (2022). Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition. International Journal of Food Science & Technology. 57(9). 5571–5584. 20 indexed citations

Shevkani, Khetan, et al.. (2022). Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours. Current Research in Food Science. 5. 619–628. 16 indexed citations

Shevkani, Khetan, et al.. (2019). Effect of chickpea and spinach on extrusion behavior of corn grit. Journal of Food Science and Technology. 56(4). 2257–2266. 37 indexed citations

Shevkani, Khetan, Narpinder Singh, Ying Chen, Amritpal Kaur, & Long Yu. (2019). Pulse proteins: secondary structure, functionality and applications. Journal of Food Science and Technology. 56(6). 2787–2798. 273 indexed citations breakdown →

Singh, Narpinder, et al.. (2018). Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. Food Chemistry. 260. 231–238. 75 indexed citations

Singh, Narpinder, Amritpal Kaur, Khetan Shevkani, et al.. (2017). Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars. Starch - Stärke. 70(3-4). 32 indexed citations

Singh, Narpinder, et al.. (2017). Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions. LWT. 79. 487–495. 25 indexed citations

10.

Kaur, Amritpal, Khetan Shevkani, Mehak Katyal, et al.. (2016). Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. Journal of Food Science and Technology. 53(4). 2127–2138. 111 indexed citations

11.

Shevkani, Khetan, Narpinder Singh, Ritika Bajaj, & Amritpal Kaur. (2016). Wheat starch production, structure, functionality and applications—a review. International Journal of Food Science & Technology. 52(1). 38–58. 239 indexed citations

12.

Singh, Balwinder, Jatinder Pal Singh, Khetan Shevkani, Narpinder Singh, & Amritpal Kaur. (2016). Bioactive constituents in pulses and their health benefits. Journal of Food Science and Technology. 54(4). 858–870. 206 indexed citations

13.

Singh, Jatinder Pal, Amritpal Kaur, Khetan Shevkani, & Narpinder Singh. (2016). Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. Journal of Food Science and Technology. 53(11). 4056–4066. 124 indexed citations

14.

Kaur, Amritpal, Khetan Shevkani, Narpinder Singh, Paras Sharma, & Seeratpreet Kaur. (2015). Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of Food Science and Technology. 52(12). 8113–8121. 115 indexed citations

15.

Shevkani, Khetan & Narpinder Singh. (2015). Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates. International Journal of Food Science & Technology. 50(4). 1033–1043. 58 indexed citations

16.

Shevkani, Khetan, Narpinder Singh, Amritpal Kaur, & Jai Chand Rana. (2014). Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal. Journal of Food Science. 79(7). C1271–7. 75 indexed citations

17.

Kaur, Amritpal, et al.. (2014). Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates. Journal of Food Science and Technology. 52(7). 4276–4285. 52 indexed citations

18.

Shevkani, Khetan, et al.. (2013). Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn. Food and Bioprocess Technology. 7(5). 1414–1423. 35 indexed citations

19.

Shevkani, Khetan, Narpinder Singh, Jai Chand Rana, & Amritpal Kaur. (2013). Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates. International Journal of Food Science & Technology. 49(2). 541–550. 108 indexed citations

20.

Shevkani, Khetan, Narpinder Singh, Sandeep Singh, Arvind Kumar Ahlawat, & Anju Mahendru Singh. (2011). Relationship between physicochemical and rheological properties of starches from Indian wheat lines. International Journal of Food Science & Technology. 46(12). 2584–2590. 47 indexed citations

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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