Food Science and Technology, Food product development, Starch chemistry, Food waste valorization, Functional foods, Nutraceuticals
Dr. Tooba Mehfooz is an assistant professor at Iqra University. Her passion for teaching and management is evident in her comprehensive approach to curriculum development, ensuring students receive industry-aligned education. She has also earned the status of Associate Fellow of the Higher Education Academy. Notable for her research contributions, particularly in barley starch; her publications in esteemed journals exemplify her dedication to advancing the knowledge of food. Dr. Mehfooz is a dynamic educator and manager shaping the future of nutrition and food science education with a track record of excellence in academia and a commitment to holistic education.
Significance of Hydrocolloids in the formation of Gluten-free pasta
Elsevier Inc · Feb 6, 2024
https://www.sciencedirect.com/science/article/abs/pii/B9780443132384000034
Cakes and Muffins
Springers Link · Nov 7, 2023
https://link.springer.com/chapter/10.1007/978-3-031-40308-8_5
Understanding the importance of Nutrition Tagsbetween Health Related & Non-Health Related Professionals
Pakistan Journal of Medical & Health Sciences · May 13, 2022
https://www.pjmhsonline.com/index.php/pjmhs/article/view/821
Use of hydroxypropylated barley Starch as partial casein replacer in imitation mozzarella cheese
Journal of Food Processing and Preservation · Oct 25, 2021
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.16094
Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches
Journal of Food Measurement and Characterization · Sep 3, 2020
https://link.springer.com/article/10.1007/s11694-020-00624-9
Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup
International Journal of Biological Macromolecules · Feb 1, 2020
https://www.sciencedirect.com/science/article/abs/pii/S0141813019374835
Effect of cross-linking on characteristics of succinylated and oxidized barley starch
Journal of Food Measurement and Characterization . Jan 2, 2019
https://link.springer.com/article/10.1007/s11694-018-00021-3
Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti)
Journal of Cereal Science · Jan 1, 2018
https://www.sciencedirect.com/science/article/abs/pii/S0733521017304551
