Sheweta Barak

4.4k citations

31 papers · 3.3k indexed · 3 hit papers · h-index 24

Co-authors: Deepak Mudgil B. S. Khatkar Ami R. Patel Nihir Shah Vasudha Sharma Soumya Ranjan Purohit
Topics: Food composition and properties (24 papers)Polysaccharides Composition and Applications (20 papers)Proteins in Food Systems (8 papers)
Cited by: Food Science Nutrition and Dietetics Biomaterials
Journals: Carbohydrate Polymers Critical Reviews in Food Science and Nutrition International Journal of Biological Macromolecules
Partner nations: India China

In The Last Decade

Sheweta Barak

30 papers receiving 3.2k 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

Countries citing papers authored by Sheweta Barak

Since Specialization

Citations

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

Fields of papers citing papers by Sheweta Barak

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sheweta Barak

This figure shows the co-authorship network connecting the top 25 collaborators of Sheweta Barak. A scholar is included among the top collaborators of Sheweta Barak 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 Sheweta Barak. Sheweta Barak 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

#	Work	Indexed citations
1	Application of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review 2022 ·Biointerface Research in Applied Chemistry ·Sheweta Barak,Deepak Mudgil,(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown)	8
2	Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed 2020 ·Biointerface Research in Applied Chemistry ·(unknown),(unknown),Vasudha Sharma,Soumya Ranjan Purohit,Sheweta Barak,Deepak Mudgil,(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown)	24
3	Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride 2020 ·Biointerface Research in Applied Chemistry ·Deepak Mudgil,Sheweta Barak,(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown)	2
4	Development and characterization of novel spreadable dairy butter via incorporation of low-melting point fat from ghee 2020 ·Biointerface Research in Applied Chemistry ·Deepak Mudgil,Sheweta Barak,(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown)	3
5	Bioactive Lipids: Chemistry & Health Benefits 2020 ·Biointerface Research in Applied Chemistry ·(unknown),Sheweta Barak,Deepak Mudgil,(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown)	17
6	Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt 2020 ·Biointerface Research in Applied Chemistry ·Sheweta Barak,Deepak Mudgil,(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown)	5
7	Mesquite gum (Prosopis gum): Structure, properties & applications - A review 2020 ·International Journal of Biological Macromolecules ·Deepak Mudgil,Sheweta Barak	38
8	Partially hydrolyzed guar gum as a potential prebiotic source 2018 ·International Journal of Biological Macromolecules ·Deepak Mudgil,Sheweta Barak,Ami R. Patel,Nihir Shah	66
9	Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels 2017 ·LWT ·Deepak Mudgil,Sheweta Barak,B. S. Khatkar	106
10	Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough 2016 ·International Journal of Biological Macromolecules ·Deepak Mudgil,Sheweta Barak,B. S. Khatkar	38
11	Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels 2016 ·Journal of Cereal Science ·Deepak Mudgil,Sheweta Barak,B. S. Khatkar	65
12	Development and characterization of functional cultured buttermilk utilizing Aloe vera juice 2016 ·Food Bioscience ·Deepak Mudgil,Sheweta Barak,(unknown)	30
13	Locust bean gum: Processing, properties and food applications—A review 2014 ·International Journal of Biological Macromolecules ·Sheweta Barak,Deepak Mudgil	278
14	Biochemical and Functional Properties of Wheat Gliadins: A Review 2013 ·Critical Reviews in Food Science and Nutrition ·Sheweta Barak,Deepak Mudgil,B. S. Khatkar	136
15	Effect of flour particle size and damaged starch on the quality of cookies 2012 ·Journal of Food Science and Technology ·Sheweta Barak,Deepak Mudgil,B. S. Khatkar	94
16	Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten 2012 ·International Journal of Biological Macromolecules ·B. S. Khatkar,Sheweta Barak,Deepak Mudgil	124
17	Optimization of enzymatic hydrolysis of guar gum using response surface methodology 2012 ·Journal of Food Science and Technology ·Deepak Mudgil,Sheweta Barak,B. S. Khatkar	29
18	Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum 2012 ·Carbohydrate Polymers ·Deepak Mudgil,Sheweta Barak,B. S. Khatkar	70
19	X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gumbreakdown → 2012 ·International Journal of Biological Macromolecules ·Deepak Mudgil,Sheweta Barak,B. S. Khatkar	344
20	Guar gum: processing, properties and food applications—A Reviewbreakdown → 2011 ·Journal of Food Science and Technology ·Deepak Mudgil,Sheweta Barak,B. S. Khatkar	699

About Sheweta Barak

Sheweta Barak is a scholar working on Nutrition and Dietetics, Food Science and Gastroenterology, having authored 31 papers that have together received 3.3k indexed citations. Recurring topics across this work include Food composition and properties (24 papers), Polysaccharides Composition and Applications (20 papers) and Proteins in Food Systems (8 papers). The work is most often cited by research in Food Science (1.9k citations), Nutrition and Dietetics (1.4k citations) and Biomaterials (396 citations). Sheweta Barak has collaborated with scholars based in India and China. Frequent co-authors include Deepak Mudgil, B. S. Khatkar, Ami R. Patel, Nihir Shah, Vasudha Sharma and Soumya Ranjan Purohit. Their work appears in journals such as Carbohydrate Polymers, Critical Reviews in Food Science and Nutrition and International Journal of Biological Macromolecules.

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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