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Personal profile


Sushil completed his PhD at The University of Queensland in 2011 elucidating the structure-property relations of starch granules.  This was followed by a research fellow position at UQ, examining the starch-plant cell walls interactions.  Sushil joined Monash University (Department of  Chemical Engineering)  in July 2019. 

Research interests

Sushil caries fundamental and applied research on elucidating the structure-property-function-health relationships of food and food ingredients. His stronghold and research interest are on relating the plant molecular structures to macroscopic properties with relevance to food,  health, and product development. He uses cross-disciplinary approaches drawing from physics, chemistry, biology, and engineering and uses various in-vitro and in-vivo models to elucidate the fundamental mechanisms beyond the nutritional and processing functionality of food and food ingredients.

Education/Academic qualification

Food Technology , PhD, University of Queensland

… → 2011

Food Technology , M. Tech , Tribhuvan University

… → 2007

Business , MBA, Tribhuvan University

… → 2000

Research area keywords

  • Food Strucure
  • Starch
  • Plant cell walls
  • Food Processing
  • Enzyme Kinetics
  • In-vitro Models

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Research Output 2010 2019

5 Citations (Scopus)

Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties

Li, H., Dhital, S., Slade, A. J., Yu, W., Gilbert, R. G. & Gidley, M. J., 1 Jul 2019, In : Food Hydrocolloids. 92, p. 51-59 9 p.

Research output: Contribution to journalArticleResearchpeer-review

A more general approach to fitting digestion kinetics of starch in food

Li, H., Dhital, S., Gidley, M. J. & Gilbert, R. G., 1 Dec 2019, In : Carbohydrate Polymers. 225, 9 p., 115244.

Research output: Contribution to journalArticleResearchpeer-review

Bioactives from millet: properties and effects of processing on bioavailability

Akanbi, T. O., Timilsena, Y. & Dhital, S., 2019, Bioactive Factors and Processing Technology for Cereal Foods. Wang, J., Sun, B. & Tsao, R. (eds.). Singapore Singapore: Springer, p. 171-183 13 p.

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Otherpeer-review

8 Citations (Scopus)

High-amylose starches to bridge the “fiber gap”: development, structure, and nutritional functionality

Li, H., Gidley, M. J. & Dhital, S., 1 Mar 2019, In : Comprehensive Reviews in Food Science and Food Safety. 18, 2, p. 362-379 18 p.

Research output: Contribution to journalReview ArticleResearchpeer-review

Location and interactions of starches in planta: effects on food and nutritional functionality

Dhital, S., Brennan, C. & Gidley, M. J., 1 Nov 2019, In : Trends in Food Science and Technology. 93, p. 158-166 9 p.

Research output: Contribution to journalReview ArticleOtherpeer-review