Projects per year
Personal profile
Biography
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.
Sushil currently serves as Editor for the journal Carbohydrate Polymers and on the Editorial Board of the journals Food Hydrocolloids, Food Chemistry and Bioactive Carbohydrates and Dietary Fibre.
He also serves as the Chair of The Australasian Grain Science Association (AGSA). AGSA provides a forum for Australasian grain scientists, students, nutritionists and others interested in grain science to advance the knowledge and understanding of grain science and the grain industry.
Sushil carries fundamental and applied research on the structure-property-function-health relationships of food and food ingredients. His stronghold and research interest are in relating plant molecular structures to macroscopic properties relevant to food, health, and product development. He uses cross-disciplinary approaches from physics, chemistry, biology, and engineering. He uses various in-vitro and in-vivo models to elucidate the fundamental mechanisms beyond the nutritional and processing functionality of food and food ingredients.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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
- Plant Proteins
- Extrusion
Network
Projects
- 2 Active
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High-value functional ingredients from bean processing waste
Dhital, S., Wang, H. & Williamson, G.
13/05/22 → 13/05/25
Project: Research
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Bioactive nutrient retention during thermal-assisted hydration of Lupins
Perera, D., Kumar, G., Devkota, L. & Dhital, S., 3 Feb 2023, In: Foods. 12, 4, 20 p., 709.Research output: Contribution to journal › Article › Research › peer-review
Open Access -
Comparative study on molecular and higher-order structures of legume seed protein isolates: lentil, mungbean and yellow pea
Shrestha, S., van 't Hag, L., Haritos, V. & Dhital, S., 15 Jun 2023, In: Food Chemistry. 411, 12 p., 135464.Research output: Contribution to journal › Article › Research › peer-review
1 Citation (Scopus) -
Hard-to-cook phenomenon in common legumes: chemistry, mechanisms and utilisation
Perera, D., Devkota, L., Garnier, G., Panozzo, J. & Dhital, S., 30 Jul 2023, In: Food Chemistry. 415, 15 p., 135743.Research output: Contribution to journal › Review Article › Research › peer-review
Open Access -
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications
Shrestha, S., van 't Hag, L., Haritos, V. & Dhital, S., Feb 2023, In: Food Hydrocolloids. 135, 15 p., 108142.Research output: Contribution to journal › Review Article › Research › peer-review
4 Citations (Scopus) -
Starch: Measurement Techniques at Different Length Scales
Dhital, S., Wang, K. & Zhang, B., 2023, Starch and Starchy Food Products : Improving Human Health. Bello-Pérez, L., Alvarez-Ramírez, J. & Dhital, S. (eds.). 1st ed. London UK: CRC Press, p. 41-70 30 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Other › peer-review