Divyang Solanki

Qualifications

• Doctor of Philosophy (Confirmed PhD candidate-2021) in Food science and Technology, School of Agriculture and Food Sciences, The University of Queensland, Australia
• Master of Technology (2016) in Dairy microbiology, Anand Agricultural University (Gujarat Agricultural University), Anand, Gujarat, India
• Bachelor of Technology in Dairy and food technology (2014) from Sardarkrushinagar Dantiwada Agricultural University (Gujarat Agricultural University}, Dantiwada, Gujarat, India

Publications

• Solanki, D., Dhungana, P., Tan, Q. Y., Badin, R., Bhandari, B., Sahu, J. K., & Prakash, S. (2024). Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method. Food Hydrocolloids, 110342.
• Solanki, D., Oey, I., Prakash, S., Bhandari, B., & Sahu, J. K. (2024). Prospects of using non-thermal technologies for chia seed mucilage extraction. Sustainable Food Technology.
• Solanki, D., Prakash, S., Hans, N., Nagpal, T., Satheeshkanth, S. S. M., Sahu, J. K., & Bhandari, B. (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143, 108883.
• Solanki, D., Sakure, A., Prakash, S., & Hati, S. (2022). Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15. Journal of Food Science and Technology, 
• Undhad Trupti, J., Das, S., Solanki, D., Kinariwala, D., & Hati, S. (2021). Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk. Food Production, Processing and Nutrition, 3(1), 1-14. 
• Solanki, D., & Hati, S. (2018). Considering the potential of Lactobacillus rhamnosus for producing Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented camel milk (Indian breed). Food bioscience, 23, 16-22. 
• Solanki, D., Hati, S., & Sakure, A. (2017). In silico and in vitro analysis of novel angiotensin I-converting enzyme (ACE) inhibitory bioactive peptides derived from fermented camel milk (Camelus dromedarius). International Journal of Peptide Research and Therapeutics, 23(4), 441-459.
•  Singh, B. P., Aluko, R. E., Hati, S., & Solanki, D. (2022). Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives. Critical reviews in food science and nutrition, 62(17), 4593-4606.
•  Solanki, D., & Hati, S. (2018). Food derived bioactive peptides and its application on health benefits. International Journal of Fermented Foods, 7(1), 21-30.
•  Solanki, D., & Hati, S. (2018). Fermented camel milk: A Review on its bio-functional properties. Emirates Journal of Food and Agriculture, 268-274. 
• Solanki, D. K., & Hati, S. (2020). New insights into use of Bioactive Peptides: Enrichment in Dairy Products. VIGYAN VARTA, 48(51), 72.